Pam Smith RDN
Turkey, Mushroom, Wheatberry and Kale Meatballs with Roasted Vegetable Orzo
Original Event Date, Sunday, October 26, 2014
Chef Pam Smith prepared this delicious tapas style Mediterranean plate at one of her own Culinary Demos in 2014.
The Meatballs themselves were made with turkey (not beef), and a roasted mushroom base. Using a little bit of her own P.S. Flavor! Creole Kitchen
spice blend, together with the orzo made this one yummy and light dish, that would be perfect at any spring or summer tasting party!
The dish was paired with Banfi's Centine 2012 Toscana which exhibits firm tannins but is a little fruit forward at the same time. With hints of dark cherries and blackberry, the wine paired surprisingly well with the dish, probably because of the mushroom blend in the meatballs themselves. A complex food and wine pairing to be sure. I wish I had some more of both right now!
Pam Smith, RDN
Festival Emcee, Nutritionist, Author and Creator of P.S. Flavor! Wholesome Blends
Sunday, October 26, 2014 | 3:00pm
The 2012 Castello Banfi Centine Toscana exhibits firm tannins but is still fruit forward enough to pair well with the likes of roasted mushrooms.
Look at all those beautiful spices! I don't know why, but I really like that cute pail. The team at P.S. Flavor can fill the pail with packets, or a single spice.
Olive oil is an important part of the Chopped Roasted Cremini Mushroom base that is blended in with the turkey.
This is the portion size that audience members received at Pam Smith's 2014 Culinary Demo.
Mmmmmm... those turkey meatballs paired so well with the versatile Orzo.
From the top down, this Turkey, Mushroom, Wheatberry and Kale Meatballs with Roasted Vegetable Orzo plate looks just as amazing as it tasted.