Cooper’s Hawk’s Lux Pinot Noir Earns 99-Point Achievement

Cooper’s Hawk Winery & Restaurants had a 99-point achievement at the Critics Challenge International Wine Competition in San Diego, California, for their Lux Pinot Noir.

The platinum-winning Lux Pinot Noir is an American grown Pinot Noir, with grapes sourced from some of the top wine growers in Northern California and produced in the company’s Chicago-based winery.

The medium-bodied varietal boasts aromas of cherry, baked fruits, earth, smoke, lavender, and vanilla with fruitful flavors of berries, black pepper, coffee, and clove.

Recently recognized by The Wall Street Journal, Cooper’s Hawk also received silver medal nods for their Cabernet Sauvignon, Pinot Noir, Ice Wine, Pinot Gris, Sauvignon Blanc, and the signature Cooper’s Hawk Red at the same competition.

“The philosophy we applied to our Lux Pinot Noir is the same philosophy we use to create all of our wines and has led us to receive over 300 wine awards. This accomplishment is a true testament to our team’s commitment to the winemaking craft,” says Tim McEnery, founder and CEO of Cooper’s Hawk.

https://www.fsrmagazine.com/wine/cooper-s-hawk-s-lux-pinot-noir-earns-99-point-achievement

Bruschetta from Cooper’s Hawk – from Fox4 KC

Cooper’s Hawk Executive Chef Matt McMillin says the restaurant has recently won a 99-pt award for their Lux Pinot Noir. This is the biggest award the winery has received in the history of the company. Also, he says a few months ago, they rolled out a new line of bruschettas to our appetizer section (see pg. 7https://www.coopershawkwinery.com/public/downloads/menus/Main_Menu.pdf), that are great to prepare for a summer dinner party.

Burrata, Proscuitto, & Baby Arugula Bruschetta – Whipped Ricotta, Oven-Roasted Grape Tomatoes, Balsamic Glaze

Ingredients:

  1. 1 loaf of soft Italian bread
  • 3 Tbsp. ricotta cheese
  • 5 tsp extra-virgin olive oil
  • ½ tsp parsley, finely chopped
  • 1 tsp basil, finely chopped
  • 1 cup baby arugula
  • ½ fresh lemon
  • 6 slices of prosciutto, thinly sliced
  • 5 oz. burrata cheese
  • 12 oven roasted grape tomatoes
  • 2 tsp balsamic glaze

Procedure:

  • Slice Italian bread in to half inch thick pieces. Brush both sides of bread with soft butter and grill on both sides until crispy, with visible grill marks.
  • Place ricotta cheese in a bowl and whisk in extra virgin olive oil. Season with fresh salt and ground pepper. Fold in chopped parsley and basil.
  • With a small spatula or spoon, place an even, thin layer of whipped ricotta on the bruschetta.
  • In a small bowl, combine arugula, juice from half lemon, and extra-virgin olive oil with a pinch of kosher salt and black pepper. Mix well until evenly coated. Place arugula salad evenly on top of each piece of bruschetta, pressing down lightly to adhere.
  • Next, year the prosciutto into long strips and evenly distribute between all of the bruschetta.
  • Cut each burrata into 4 even quarters, keeping the soft center of the cheese within its firm outer layer.
  • Delicately place 3 pieces of the cut burrata per bruschetta, firm side down on top of the arugula.
  • Garnish each bruschetta with oven roasted tomatoes and drizzle with balsamic glaze.

Roasted Beets with Whipped Goat Cheese – Arugula, Candied Walnuts, Balsamic Glaze, Extra Virgin Olive oil

Ingredients:

  • 2 oz. whipped goat cheese (see recipe below)
  • ½ cup baby arugula
  • 1 lemon wedge
  • 2 tsp extra-virgin olive oil
  • Salt & black pepper
  • 3 oz. red beets (roasted and large-diced) – marinated in 1 ½ Tbsp white balsamic vinegar, 2 tsp water, 2 tsp sugar and a pinch of kosher salt)
  • 3 oz. golden beets (roasted and large-diced) – marinated in 1 ½ Tbsp white balsamic vinegar, 2 tsp water, 2 tsp sugar and a pinch of kosher salt
  • 2 tsp balsamic glaze
  • 1/3 cup candied walnuts, roughly chopped

Procedure:

  • Begin by spreading a line of whipped goat cheese down the center of the plate.
  • Place arugula along the center of the plate and drizzle with lemon, olive oil, sea salt and black pepper.
  • Place both the red and golden beets across the plate on top of the arugula and whipped goat cheese.
  • Season the beets by sprinkling eening with salt and fresh ground pepper.
  • Drizzle the plate with balsamic glaze and olive oil.
  • Finish with candied walnuts.

Whipped Goat Cheese

Ingredients

  • 3 oz. goat cheese, room temperature
  • 1 pinch white pepper
  • 1/8 tsp. sugar
  • Kosher salt
  • 2 Tbsp sour cream

Procedure:

  • Place goat cheese, white pepper, salt, and sugar in a mixing bowl and whisk together until smooth.
  • When soft and smooth, add sour cream and whisk until sour cream is mixed in and smooth (don’t overmix!)
  • Tip: the cheese should have a whipped-cream consistency/look

http://fox4kc.com/2015/07/22/bruschetta-from-coopers-hawk/?utm_source=dlvr.it&utm_medium=twitter

Cooper’s Hawk Winery evokes Napa in Burr Ridge, Naperville: Mystery Diner

BURR RIDGE – Lunch at Cooper’s Hawk? As a wine lover, it wasn’t hard to convince me. Cooper’s Hawk Winery and Restaurant has become known for its wide selection of wines and its carefully paired menu of modern American comfort food.

On a particularly lovely afternoon, I set out with a friend to the location in the Burr Ridge Village Center, and opted for a table on the patio. I ordered a glass of the housemade sangria, a delicious wine punch loaded with fresh fruit and served chilled, perfect for the sunny summer day. My companion chose an equally summery peach wine, which she described as fresh and light – sweet, but not syrupy. It is one of a variety of fruit wines produced by Cooper’s Hawk.

We whet our appetites with a starter of Mexican Drunken Shrimp, which were wrapped in bacon and served with fresh guacamole and a butter sauce laced with lime and tequila. The guacamole took center stage, fresh and delicious, pairing well with the saltiness of the crisp bacon.

We shared two entrees, opting for beef and chicken.

The Chicken Giardiniera was lightly breaded with panko crumbs and Parmesan, and its crispiness held up well to the vinegars and oils of the fresh giardiniera that topped it. The flavors were lovely, not too spicy, and the thought occurred that this combination would make a delightful sandwich.

The Short Rib Risotto was a satisfying combination of creamy carnaroli rice, tender boneless short ribs, and a rich and flavorful wine sauce melding mushrooms, sweet onions, shaved Parmesan and white truffle oil. I’m a sucker for any roast meat with the perfect sauce, and this certainly fit the bill. A sublime comfort food, it almost made me hope for fall weather.

I should mention that every single item on the Cooper’s Hawk menu includes a suggestion for one or more of the wines. It’s a great guide, and choosing a glass this way only enhances the culinary experience. The extensive menu tempts with seafood, chops, pasta, sandwiches, salads, a calorie-conscious collection and gluten-free dishes.

At Cooper’s Hawk, the desserts are as homespun and classic as the dishes themselves. The chocolate cake, filled with layers of chocolate mousse and ganache, was outstanding – a decadent treat without the heaviness some full-size desserts impart. The crumbled apple pie was not a slice, but rather a whole personal pie, capped with a flourish of crust and drizzled caramel sauce. Both dishes were served with vanilla ice cream, and definitely sized to share.

All in all, this was a wonderful lunch filled with deliciously satisfying food and great wine. I noticed an extensive children’s menu that offered classic kid fare, but also some alternatives to the typical chicken fingers and pizza that were clever, but no less approachable for the young ones – chicken pot stickers, pasta with homemade meatballs, junior filet medallions.

Founded in Illinois, the enterprise has several suburban restaurants, including a Naperville location. Each includes a Napa-style tasting room, full bar, gift shop and venues for private and corporate events. The combination makes Cooper’s Hawk an ideal destination for a family celebration, lunch with friends, or date night. Cheers!

http://www.mysuburbanlife.com/2015/07/06/coopers-hawk-winery-evokes-napa-in-burr-ridge-naperville-mystery-diner/a26a9wj/?page=1

Renegade Millionaire Show interview with Tim McEnery

July 13, 2015

Tim McEnery - Owner of multiple wineries and restaurants, with $121 million in revenue, and is the 5th largest winery outside of California.

timmceneryimage2.jpg

THE JUICE:

  • Work ethic in early childhood
  • Manager of a country club at 21
  • Inspiration for restaurant+winery combo
  • How Tim came up with the name Cooper’s Hawk
  • Tim’s favorite wine
  • Tim’s kids and wife involved in the family business
  • What’s next for Tim?

https://www.podbean.com/media/share/pb-jtbgs-574c9e

Cooper’s Hawk Winery and Restaurant is going into the Markets at Town Center

New restaurant planned for former Whisky River spot at St. Johns Town Center

By Roger Bull Tue, Jun 23, 2015 @ 4:40 pm | updated Wed, Jun 24, 2015 @ 5:48 am

Whisky River, the restaurant/nightclub concept launched by NASCAR driver Dale Earnhardt Jr, is seen at its former spot at the St. Johns Town Center.   Gary.Mills@jacksonville.com

Gary.Mills@jacksonville.com
Whisky River, the restaurant/nightclub concept launched by NASCAR driver Dale Earnhardt Jr, is seen at its former spot at the St. Johns Town Center.

Cooper’s Hawk Winery and Restaurant is going into the Markets at Town Center spot where Whisky River closed last year.

The chain, based in suburban Chicago, has four elements to its concept: The restaurant, a full-service bar, a private barrel-aging room and a tasting room with gift shop.

It does have a winery in Orland Park, Ill., using grapes purchased from California, Michigan, New York, Oregon and Washington.

The winery and restaurant’s almond sparkling wine in its best seller, CEO and founder Tim McEnery told the Wall Street Journal last year.

“The second best-selling wine is our Pinot Noir,” he said. “That speaks to our range of consumers.”

The restaurant refers to itself as “upscale casual,” and its website shows $11 burgers to $34 steaks.

Its online reviews range from 3½ to 4½ stars.

The first Cooper’s Hawk opened in 2005 and it now has 19 restaurants including three in Florida: two in Orlando and one in Tampa.

“We won’t open a restaurant unless we can get to $10 million,” McEnery told the Wall Street Journal, referring to a location’s potential annual revenue.

Gillett Construction has the contract for the transformation at 4850 Big Island Drive: $2,670,112 and 13,200 square feet.

Whisky River, owned by Dale Earnhardt Jr., closed in January 2014 while owing more than $140,000 in back rent.

Love beets at Cooper’s Hawk

http://fox2now.com/2015/06/02/love-beets-at-coopers-hawk/#ooid=84eGtndTrkPcE3LkQcl6d9bSF4MG8NdH

ST. LOUIS (KTVI) – Cooper’s Hawk Winery and Restaurants is celebrating spring with a new menu.

They are offering almost two dozen items, including the Burrata, Golden Beet & Arugula Bruschetta. Chefs are even willing to share the recipe. But, they are available if you would rather have someone else do the cooking.

Cooper’s Hawk Winery
1146 Town & Country Crossing Drive
Town & Country, MO 60317

Burrata, Golden Beet & Arugula Bruschetta
Ingredients:

· 1 loaf of soft Italian bread
· 3 Tbsp. ricotta cheese
· 5 tsp extra-virgin olive oil
· 3 golden beets
· 1 Tbsp. balsamic vinegar
· 1 tsp water
· 1 pinch kosher salt
· 1 cup baby arugula
· Juice from half of a lemon
· 5 oz. burrata cheese
· Kosher salt and black pepper to taste

Procedure:

· To prepare the roasted beets, rub each beet with olive oil and kosher salt. Preheat oven to 400 degrees Fahrenheit and roast beets in a covered pan for an hour until you can easily stick a knife though. Cool, then use a clean towel to rub off skin. Set aside.

· Slice Italian bread in to half inch thick pieces. Brush both sides of bread with soft butter and grill on both sides until crispy, with visible grill marks.

· Place ricotta cheese in a bowl and whisk in extra virgin olive oil. Season with kosher salt and fresh ground black pepper.

· Cut the grilled bread in half and spread a thin layer of ricotta cheese on each piece and top with a thin layer of sliced golden beets.

· In a small bowl, combine arugula, lemon juice, and extra virgin olive oil with a pinch of kosher salt and black pepper. Mix well until even coated. Place salad on top of golden beet slices and press down lightly.

· Cut the burrata into even quarters and delicately place two pieces of burrata per bruschetta.

· Finish with fresh ground pepper and a drizzle of extra-virgin olive oil.

http://fox2now.com/2015/06/02/love-beets-at-coopers-hawk/

The Man with the Plan

The Man with the Plan – Sonya Chudgar – June 2015 – FSR Magazine

Tim McEnery, who began sketching out the plan for his winery and restaurant concept at the age of 24, always knew he wanted to be an entrepreneur—though he acknowledges that could’ve been anything from a foodservice brand to “a cool car wash.”<br />

Tim McEnery, who began sketching out the plan for his winery and restaurant concept at the age of 24, always knew he wanted to be an entrepreneur—though he acknowledges that could’ve been anything from a foodservice brand to “a cool car wash.” KARL BREWICK

The founder and CEO of Cooper’s Hawk Winery & Restaurant, Tim McEnery the nation’s fifth-largest winery outside California, has 19 units approaching $10 million in sales volume apiece, and projects $150 million in revenues this year—and he’s just getting started.

A few weeks ago, Tim McEnery was at a supermarket in the suburbs of Chicago, perusing the cereal aisle, shopping basket dangled nonchalantly over the crook of his elbow. He glanced from name to name on the shelves—did he want his favorite, Frosted Flakes, or a more robust wheat bite?—while tugging on his polo, which had a logo of a delicate white feather in the corner, along with a few inscrutable words that dissolved into a wrinkle.

In the midst of his crucial breakfast decision, a teenager, no more than 15 years old, suddenly spoke up next to him. “Do you work at Cooper’s Hawk? That’s my favorite restaurant!”

McEnery looked up, taken aback. The polo had given him away. But he started a jovial conversation with the youth, discussing their mutual appreciation of the restaurant, and then the transaction ended as quickly as it had begun. Never once did McEnery let on to the teenager that he doesn’t just work at Cooper’s Hawk; he is founder and CEO of the 19-unit company that projects revenues of $150 million this year.

For a company that owns its own winery, the fifth-largest outside California, the success is credible. By placing equal emphasis on food and beverage, and amassing a 130,000-member wine club, the demand for more Cooper’s Hawk units is growing.

“In five years, we’ll probably be at 40–50 restaurants, I think, but the number isn’t the goal,” McEnery says. “Doing it well and keeping it interesting is the goal.”

Humble yet confident, McEnery is doing nothing if not keeping things interesting. He has created a restaurant company that relies on consumers’ growing fascination with wine, banking on their desire to join a wine club that encourages them to come to the restaurant to pick up an exclusive bottle each month, and perhaps dine there while they’re on premise. McEnery’s proclivity for entrepreneurship and his understanding of consumer preferences are fueling his business and gaining him looks from around the industry.

“We have people picking up their wines of the month who just got done working at the car wash all the way up to some incredible executives,” McEnery, 38, says. “It’s really across the board with the wine club, which makes me very excited.”

The varied demographics participating in the wine club echoes the customers who dine at Cooper’s Hawk. As McEnery says, he hears teenagers at the grocery store call Cooper’s Hawk their favorite restaurant, and he also sees everyone from families with little kids, ladies out shopping, business professionals, and couples come by to grab a bite or sip varietals for hours.

“We did it early on accident, but now we do it purposefully: Whether it’s the menu, the wine program, the design—everything is built for approachability and providing something for everyone. I know there are a lot of marketing people who say, ‘You can’t do something for everyone; you have to pick who your audience is going to be and design it that way,’” he adds. “But there’s nothing cookie cutter about what we’re doing at Cooper’s Hawk.”

http://www.fsrmagazine.com/man-plan

 

Crain’s Chicago – Fast Fifty

    

#28 COOPER’S HAWK WINERY & RESTAURANTS

Location: Countryside
2014 revenue: $117.4 million
Five-year growth: 425%
Local employees: 468
Total employees: 1,259
Profitable? Yes
What it does: Operates a winery and restaurant chain; distributes wine through its wine club
How it grew: Opening more restaurants and keeping menus fresh and relevant; adding members to its wine club, making it one of the largest in the country

CHICAGO’S FASTEST-GROWING COMPANIES

Crain’s annual roundup of the fastest-growing Chicago companies could be one of the best indicators of the marketplace.

We present 50 companies that achieved impressive gains over a five-year period, highlighting companies that are new to the list. Crain’s reporters and researchers studied each company and asked probing questions of CEOs to figure out how they grew. What did each company do to achieve impressive gains? And how do they plan to sustain them?

http://www.chicagobusiness.com/section/fastfifty-2015#coopersModal

10 Years of Success at Cooper’s Hawk Winery & Restaurants

Everybody has to start somewhere, and for Tim McEnery, founder and CEO of Cooper’s Hawk Winery & Restaurants, it all began with washing dishes at the age of 11.

Now nearing the ten-year anniversary of a dream come true, his journey goes to show that hard work — and a little bit of wine — really does pay off.

Indianapolis, IN - Dining

Indianapolis, IN – Dining

Photo Courtesy of Cooper’s Hawk

By high school McEnery worked his way up to becoming a restaurant manager. After graduating with his bachelor’s degree in restaurant and hotel management, he became the general manager of a country club; later, he joined Lynfred Winery in Illinois to learn the wine trade.

Arlington Heights, IL - Private Party Room

Arlington Heights, IL – Private Party Room

Photo Courtesy of Cooper’s Hawk

The epiphany came when McEnery and his wife were wine tasting in Illinois. While hopping from winery to winery, he noticed that few of them had restaurant components.

Tim McEnery of Cooper's Hawk

Tim McEnery of Cooper’s Hawk

Photo Courtesy of Cooper’s Hawk

“During the early days of Cooper’s Hawk’s inception, I would wake up two hours early to make sure that my business plan and ideas were solid before pitching the idea to investors,” says McEnery. “It’s always a tough sell in the hospitality industry but after a few investors meetings, I was able to secure backing and ten years ago, the idea of Cooper’s Hawk came to fruition.”

Barrel Room

Barrel Room

Photo Courtesy of Cooper’s Hawk

With over 50 different varietals ranging from sparkling almond wine to Lux Meritage, as well as the standards such as Chardonnay and Cabernet Sauvignon, Cooper’s Hawk produced over 260,000 cases of wine last year. Sourced from grapes from the best vineyards in Michigan, California, and Washington, Cooper’s Hawk also developed a number of international blends such as the upcoming Chilean Cabernet Sauvignon, as well as putting a great amount of focus on the winery’s eco efforts.

Barrel Reserve

Barrel Reserve

Photo Courtesy of Cooper’s Hawk

“We saved over 215 tons of glass from landfills with the help of our bottle recycling machine,” states McEnery.

Because the main idea of Cooper’s Hawk is to have every meal paired to a corresponding wine, the menu is laid out with a bin number for each dish plus a suggested wine pairing. For example, the menu offering of red wine-braised short ribs with mustard sauce, Mary’s potatoes, roasted vegetables, and crispy onion strings is paired with Cooper’s Hawk’s Bin 94 Cabernet Zinfandel.

Wine Grapes Being Processed

Wine Grapes Being Processed

Photo Courtesy of Cooper’s Hawk

This fall marks the 10-year anniversary of McEnery opening Cooper’s Hawk, and now 19 of the restaurants are scattered across the country. To honor the decade anniversary, McEnery is releasing a limited edition “Decadence Magnum” bottle for Cooper’s Hawk’s wine club members.