Cooper’s Hawk’s veggies have power to convert
Q: Recently I had dinner at Cooper’s Hawk in Pembroke Pines. Their mixed vegetables were absolutely delicious. My husband is not a lover of vegetables. He gobbled those up. If you could get the recipe for that, I would greatly appreciate it. — Harriet Katz, Boynton Beach
A: Inspired by Napa Valley’s wine country, Tim McEnery started Cooper’s Hawk Winery & Restaurant in his hometown of Orland Park, Ill., in 2005 as a wine-centric, modern, casual dining experience.
Fast forward 15 years, and Cooper’s Hawk is the 34th largest winery in the U.S. and has garnered over 500 awards, 38 restaurants and tasting rooms, with more on the horizon. The 10th Florida location celebrates its grand opening Aug. 12 in Fort Lauderdale at The Galleria Mall (2568 E. Sunrise Blvd. Fort Lauderdale, 754-755-9463, chwinery.com). This latest addition combines a restaurant and bar, Napa-style tasting room where guests’ palates are encouraged to explore, and a retail market stocking wine accessories, gifts and a private-label artisanal food line.
“Fort Lauderdale is a must-visit location with a lively atmosphere,” McEnery said. “We believe that food and wine bring people together and build lasting connections. We are looking forward to being a staple in the Fort Lauderdale community.”
If you are newbie to Cooper’s Hawk’s contemporary American menu, a bin number is listed next to each dish suggesting the perfect wine pairing. That eliminates the guesswork of choosing a complementing wine for flavorful offerings such as pan-roasted barramundi with Thai lemongrass sauce, shrimp and scallop risotto with white truffle oil, ginger soy glazed New York strip steak and Asian pork belly tostadas. There is also a gluten-free section and kids menu available.
Chef Matt McMillin, vice president of Cooper’s Hawk culinary program, joined the company in 2010. Fifteen years prior, McMillin was a partner in Chicago’s Lettuce Entertain You restaurant group. His career highlights also include educator, cookbook author and frequent radio and television appearances including guest judge on “Bobby Flay’s Throwdown.”
“These roasted vegetables evolved from a recipe I make at home all the time using any great vegetables I have in my refrigerator or are in season from one of my farmer’s market trips,” McMillin said. “When you take great in-season vegetables, toss with olive oil and salt, and roast, it reduces the water content and caramelizes their natural sugars and intensifies their amazing inherent flavors from the earth.”
It’s no wonder this delicious, wholesome dish made a vegetable lover out of Harriet’s husband.