This Month’s Wine and Food Pairing spotlights Dunbar Kitchen & Taphouse’s “Dunbar Dip” with Joy Wine & Spirits red blend Kivelstadt wine.

Host Rodney Franks had a chance to sit down  with Charles Wessels of Dunbar Kitchen & Taphouse who brought over Dunbar’s signature sandwich “The Dunbar Dip.”  Carolyn Joy of Joy Wine & Spirits  paired it with a red blend Kivelstadt. Joy Wine & Spirits hosts wine tastings every Wednesday and Saturday.

Click on the headline above  for the “Dunbar Dip” recipe and to hear the conversation with Carolyn, Charles, and Rodney.

Thank you Joy Wine & Spirits and Dunbar Kitchen & Tap House!



Au jus:

1 qt beef stock, homemade or low sodium store bought

1/2 cup red wine

Olive oil as needed

1 cup Demi glace

1 carrot

1 onion

1 stalk celery

2 tablespoons tomato paste

2 cloves garlic

4 sprigs fresh thyme

1 sprig fresh rosemary

Salt and pepper to taste

Large dice vegetables and smash sand peel garlic cloves

In a large sauce pan cook vegetables with olive oil until softened

Add tomato paste and continue cooking until it forms a rust colored paste on the bottom of the pan

Add red wine and simmer until evaporated

Add beef stock and bare simmer for 1 hour the add Demi glace. Stir until blended

Strain with a fine strainer or cheese cloth


2 lbs beef roast like strip loin or eye of round

2 cups roasted garlic cloves

1 tablespoon fresh chopped rosemary

1 teaspoon fresh chopped thyme leaves

2 tablespoons Dijon mustard

2 teaspoons kosher salt

1 teaspoon fresh ground pepper

Marinate beef

In a food processor mix together all ingredients except beef and blend until a smooth paste

Rub beef with paste covering all area and wrap in plastic wrap

Refrigerate overnight

Cook beef

Remove beef from refrigerator and remove plastic wrap

Preheat oven to 400 degrees

Place meat in a roasting pan and put in oven

Immediately drop temperature to 225 degrees

Slowly roast until internal temp reaches 120 to 125 degrees. Time will vary based on cut of beef used.

Remove from oven and allow to rest for about 30 minutes then cool completely in the refrigerator.

Make the sandwich

6 6″ pieces of French bread

12 pieces good provolone

Au jus

Slice the roast beef against the grain as thin as possible

Warm au jus in a sauce pan

Heat oven to 375

Split bread lengthwise keeping it in tact on one side

Slightly toast bread in oven. While toasting bread place beef in au jus to warm

Remove bread from oven and divide meat equally between the rolls

Top with cheese and return to oven until cheese is melted

Serve with remaining au jus for dipping

Rodney, Carolyn and Charles discuss Kivelstadt and The Dunbar Dip

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