IN THE KITCHEN WITH AMY LABELLE: INTERVIEW & RECIPE

PUBLICATION: THE HIPPO PRESS | AUTHOR: JOHN FLADD

PUBLICATION DATE: JANUARY 16, 2025

Amy LaBelle, co-owner of LaBelle Winery Amherst, LaBelle Winery Derry, The Bistro at LaBelle Winery, and Americus Restaurant: “I got a start as a winemaker later in life than many people; it is a second career for me,” LaBelle said.

“I started out as a lawyer, and I had what I thought was my dream job at a major financial institution, but I took a trip to Canada and visited a winery in Nova Scotia and had a life-changing experience. Everything about it was so perfect – the wine, the food, the people, the whole wine-centered environment – I suddenly realized that it was what I really wanted to do with my life.”

“It was a slow process, over 4,000 days, but every day of those 12 years I worked to move a little closer to my dream.Now the dream has expanded to include two wineries, each with their own restaurants. For me, food and wine are entirely interlinked. They are my twin passions.”

Question: What is your must-have kitchen item?

“That is such a hard question! If I had to pick, though, I’d say salt. It is integral to everything I cook. It brings out the nuances of every flavor and helps me really be present in everything I eat. I like to use two types of sea salt, a fine salt for the actual cook-ing, and a coarse or flaky salt for finishing a dish.” – Amy LaBelle

Question: What would you have for your last meal?

“For me, it would be as much about where I ate it as what I ate. I’d eat a beef bourguignon in a cafe in Paris.” – Amy LaBelle

Question: What is your favorite local (New Hampshire) place to eat?

“It’s a little self-promotional, but our own restaurant. … A few weeks ago, my husband and I had a night to ourselves with no kids, and we were wondering where we should go to eat, and half an hour later, we found ourselves right here.” – Amy LaBelle

Question: Who is a celebrity you would like to see eating in your restaurant?

“Martha Stewart is a hero of mine. She pays such scrupulous attention to everything she does — her magazine, her recipes, everything her staff produces. I admire that level of commitment and spirit of perfectionism.” – Amy LaBelle

Question: What is your favorite thing on your menu?

“Our menu is constantly changing as seasonal ingredients become available, but there are a few dishes that we keep on all the time. My favorite is Steak Frites.” – Amy LaBelle

Question: What is the biggest food trend you see in New Hampshire right now?

“It’s probably because of the time of the year, but right now we’ve had a big surge in demand for ‘clean’ healthy foods. We’ve been working on several zero-alcohol mocktails.” – Amy LaBelle

Question: What is your favorite thing to cook at home?

“Because my husband is South American, one of our favorites is empanadas. The beef on the inside and the fried exterior are fantastic. It’s really labor-intensive, so we set up a production line (at home).” – Amy LaBelle

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COLUMBIAN EMPANADAS

RECIPE BY AMY LABELLE

Empanada Filling Ingredients:

• 2 pounds grilled steak tips or rib-eye, ground
• 2 cups leftover boiled potatoes, smashed
• 1 Tablespoon olive oil
• ½ cup sliced onion
• 2 teaspoons sea salt
• 1 teaspoon Aleppo pepper
• 1 Tablespoon cumin
• 1 teaspoon black pepper
• ¼ cup chopped fresh cilantro
• ½ cup The Winemaker’s Kitchen Jalapeño Culinary Wine

Empanada Dough Ingredients:

• 4 cups masa flour – blanca, not yellow!
• 2 teaspoons sugar
• 3¾ cups hot water
• 2 teaspoons sea salt

Directions:

1. For the filling: Caramelize the onions in olive oil. Remove from heat, and mix the remaining Empanada filling ingredients together.
2. For the dough: Mix the dry ingredients, then make a well in the center. Gradually add the hot water, turning and mixing constantly, until it is the right consistency for rolling.
3. Making the Empanadas: Divide the dough into medium-sized balls, then roll out to 5- to 6-inch circles.
   Place filling on the dough, then fold to make half-circles, then seal the edges. Fry the empanadas in 350-degree oil, not crowding the pan, until golden brown. Repeat until all have been fried.

About LaBelle Winery:

LaBelle Winery has provided guests with award-winning wines since its founding in 2005. Since 2012, when its flagship facility opened in Amherst, the winery has offered outstanding cuisine, entertainment and venues for private events and weddings. LaBelle’s Amherst location is home to the winery’s production facility, The Bistro restaurant, a tasting room and wine and gift shop.

LaBelle’s Derry location opened in 2021. The Derry property is home to Americus restaurant, golf and mini-golf courses, an event center and a market offering prepared food and beverages. A tasting room and a sparkling wine production facility opened in Derry in May 2022. 

Along with award-winning wines, LaBelle has created a gourmet culinary product line called The Winemaker’s Kitchen. Products are currently available at both of the winery’s locations, and by 2024 will be available nationwide.

LaBelle Winery Derry is located at 14 Route 111, Derry, New Hampshire.
LaBelle Winery Amherst is located at 345 Route 101 in Amherst, New Hampshire.

Visit LaBelleWinery.com for directions and hours of operation.