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Please join Regine T. Rousseau, Founder and CEO of Shall We Wine and Chef Brad Anderson for a cooking and cocktail demo. The event is July 17, 2020 at 6:00 PM Central.

Featured cocktails and recipes are listed below.

You know Shall We Wine for "putting you on" fabulous brands and producers. With these virtual hours, we aim to infuse that same joy and wonder you would during our usual tastings... but while you're in the comforts of your home!

And unlike many large scale tastings, this invite gives you exclusive access to an intimate mini-party with amazing people in the food and beverage world! Come, and let's taste through some magic. See you soon!


Registration is required below.

While there is no charge for this event, donations are very much appreciated:

Zelle: Regine@ShallWeWine.com
Venmo: @Regine-Rousseau
CashApp: @ShallWeWine

Thank you for your continued support in making Shall We Wine your go-to wine & lifestyle resource.

Featured Cocktail Recipe


Rosemary Honey Gin & Tonic
1oz gin (I'm using Tanqueray)
1oz Rosemary Honey Syrup (see below)
Add Ice
Top with Fever Tree Elderflower Tonic Water
Garnish with a stick of thyme
Rocks Glass

Rosemary Honey Syrup (prep before) should only take 15 minutes plus cooling time.

-Bring one cup of water and one cup of honey to a boil in a pot over your stove top.
-Pick the leaves from three rosemary sticks and add them to the liquid.
-Once it’s boiling, bring down the temperature and let the liquid simmer for 15 minutes.
-Let it cool and strain it into a pouring vessel.
-Refrigerate until used.


Chef Brad Anderson

Chef Brad Anderson


Brad Anderson is celebrity private chef, food stylist, recipe developer, and food consultant in NYC. He studied at Kitchen Academy in Los Angeles where he was top of his class. As a private chef he caters to each individual client and/or family basing each meal and dish on their specific requests, likes, and even medically based. He believes food should be clean and simple, bursting with flavor and not taking too much time to achieve those goals. He holds small to large culinary classes teaching knife skills, saucier classes, french techniques to bread making and pastry desserts. He served as a Pastry Chef at restaurants in LA as well as NYC. As a food stylist he has worked on Jimmy Kimmel, The Tonight Show with Jay Leno, Good Day LA, and the Food Network’s “The Kitchen”. Brad’s creative spirit served him well as a Broadway dancer for 15 years and now he uses the same creativity to bring his special flare to your kitchen and dinner tables!

Featured Recipes - Please Join the Cooking Demo!

summer squash


1/2 C roughly chopped toasted almonds
1/4 C finely chopped cilantro
1/4 C finely chopped parsley
1/4 C EVOO
2 Tbs fresh lemon juice
2 Tbs chopped capers
2 scallions finely chopped
1 tsp minced fresh garlic
1 C grape tomatoes cut in halves
1/2 C rinsed and drained cannelloni beans
1/2 C crumbled feta cheese/ or 1 cup ricotta cheese
Kosher salt / Fresh cracked pepper
2 yellow squash and 2 green zucchini ends trimmed.

Equipment needed:
Vegetable peeler/ Y peeler
large bowl for mixing
med. bowl

-In a medium bowl combine almonds, herbs, olive oil, lemon juice, capers, scallions, tomatoes, garlic and S/P. Stir until mixed well. Set aside.
-In a large bowl use the peeler to make length long slices. They should resemble ribbons. Continue with each squash until completed.

-Pour vinaigrette over squash ribbons and gently toss until well coated.

-For service place desired amount of ribbons onto a plate or pasta bowl. Sprinkle desired amount of beans and feta/ricotta cheese. Finish with S/P to taste.

banana ice cream


4-6 frozen bananas cut into med pieces
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp dried ginger
Optional: 1/8 C choice type of milk(whole milk, heavy cream,1/2&1/2, almond or coconut milk)

1 C brown sugar (light or dark)
1/2 C butter
1/4 C milk
1 tsp vanilla extract
pinch of salt

Equipment needed:
electric blender
small sauce pan
rubber spatula
wooden spoon

In a blender add bananas and dried spices. Blend until smooth creamy. Add milk to mixture if it’s not coming together. Using a rubber spatula put ice cream mixture into a bowl. Cover and place in freezer.

For the sauce:
Put all ingredients into a small sauce pan and place over medium heat. Using a whisk stir ingredients until well
Combined. Watch the mixture until it starts to slowly boil. Turn off heat and stir until smooth. Using a rubber spatula pour into a small bowl and set aside to cool.

When ready for dessert place desired amount of ice cream in a bowl and top with caramel sauce. Add some toasted almond, toasted coconut, and /or chocolate chips for added crunch and flavor!!


AFTER PARTY: Elijah McClain "Violin Vigil" with Alexandra Newman

Alexandra Newman

On Saturday, July 11, 2020, string instrumentalists from across Chicago and the greater Chicagoland region gathered together in Oz Park for a peaceful musical assembly to commemorate the life and mourn the tragic death of Elijah McClain. McClain, a 23-year-old Black massage therapist who played the violin, was walking home from a convenience store last August in Aurora, Colo., when police stopped him, then tackled him and put him in a carotid hold. He was unarmed and had committed no crime. McClain was taken to the hospital, suffering a heart attack on the way. He died several days later. Horrific details are only now coming to light. As news of Elijah's murder became public recently, musicians playing the violin, viola, cello, bass, and other stringed instruments have gathered together in "Violin Vigils" in cities across the U.S. to mourn for Elijah and demand an end to police brutality and racism.

Lexie Newman will join us to talk about this event and will play a violin tribute in heartfelt memory and in honor of Elijah McClain

Photos and video of the Chicago Violin Vigil for Elijah McClain can be found on the Facebook event page: https://www.facebook.com/events/682221202635379/


Preparing For The Event


You are welcomed to make the featured cocktail and one or both dishes. Please have all of your ingredients ready to follow both the cooking and cocktail demo.


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