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PLATE & VINE | SUMMER 2008
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Cooking up a New Tradition
by J. Buckner Hightower, Foundation President
With uber-trendy competitions of all varieties saturating the airwaves, battles of skill have become standard prime-time entertainment, even on the Food Network. It’s only natural - competitions elicit the best and the worst in human nature and provide endless drama as we teeter on the edge of our seats to see who will capture the culinary flag.
For The Wine & Food Foundation of Texas, competitions provide much more than good entertainment. The scholarship cook-off is a key aspect in the Foundation’s mission of excellence and education in the culinary arts. It is the Foundation’s contribution in supporting Texas’ culinary heritage...
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Pure Luck Goat Cheese
by Dana Meyer
Have you ever had an unexplainable fascination with something? Mine? Goat cheese. My compulsion began years ago after reading an article about the noted Cowgirl Creamery, just outside of San Francisco. Unfortunately every time I visited the area thinking I would drop in, the wineries to the north “called” instead. |
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Tasting the Best of Dallas
by Rona Distenfeld
The "Big D" seems to epitomize that old saying that everything is bigger and better in Texas. Think of Dallas and you think of big buildings, big money, and big hair. You think of the extravagance of the Nieman Marcus Christmas catalog, the larger-than-life smiles of the Dallas Cowboys Cheerleaders...
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Member
Profile:
Meet Kevin Leahy
 A creative lawyer with a gourmet palate and a connoisseur’s knowledge of wine, Kevin Leahy speaks about his most memorable dining experience in Austin, his favorite food & wine pairing, the WFFT's biggest challenge...
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Plate
& Vine Contibutors
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DEVON
BROGLIE
 Upon
graduation from Duke University, Devon began
a five-year stint in the restaurant industry.
In 2000 he packed his bags and followed his love
to Spain where he worked for Costers del Siurana
in Priorat during the 2000 harvest season. Upon
returning to the United States he began his career
at Whole Foods Market. He was a Wine Specialist
in Durham, North Carolina, Santa Fe, New Mexico,
and Dallas, Texas before moving to Austin to
become the Wine and Beer Team Leader for the
Landmark Whole Foods Market location downtown.
Now he works for the Southwest Regional Specialty
Team coordinating Wine and Beer programming for
18 stores in Texas, Louisiana, Oklahoma, and
Arkansas. Devon was awarded the title "Texas'
Best Sommelier 2006" by the Texas Sommelier
Association and the Texas Wine and Food Foundation,
and in April 2007 he passed the Advanced Exam
of the Court of Master Sommeliers.
SUSAN CASHIN
 Susan M. Cashin is an accredited sommelier with the Internnational Sommelier Guild, a certified Master Gardener, a board member of the Texas Hill Country Food and Wine Festival, a member of Texas Wine and Food Foundation and a free-lance writer specializing in food and wine. But these are just educational and professional avenues to her true passions of championing sustainable agricultural practices, the growth and development of a regional and local culinary heritage and the sense of community these endeavors foster in all of us.
RONA DISTENFELD
 Rona
Distenfeld is an Austin-based freelance writer
who covers travel, health, and other topics for
local, regional and national publications when
she isn't too busy dancing and playing music with
her friends.
SHANNON FINCH
 Shannon
Finch is a PhD candidate in Linguistics at The
University of Texas at Austin. She is currently
teaching a course at UT called “Eat Your Words: Language and Food” that
combines her two major passions in life. Shannon
has experience in the food and beverage industry
in both the front and the back of the house.
She has also traveled (and eaten) extensively
throughout India and Europe.
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J.
BUCKNER HIGHTOWER
 Mr.
Hightower is a fifth-generation Texan and
a graduate of the University of Texas. His
professional career is a fascinating mosaic
of manufacturing, restaurants, real estate
development, international aerospace, and
music recording. In several of these industries
he has held positions of Chief Executive
Officer and Chief Financial Officer. He currently
serves as President of The Wine & Food
Foundation of Texas.
DANA MEYER
 Dana
Painter Meyer moved to Austin in 2006 from Puerto
Vallarta, Mexico where she was a freelance writer
and contributor to the daily English newspaper.
Her passion for fine food, wine, and a healthy
active lifestyle in a city with a vibrant downtown,
make Austin an obvious choice. She is a
founder and co-owner for Eighth Floor Promotions,
an Ohio based company manufacturing and marketing
corporate recognition. In Austin, she also
owns and manages several companies including
Wining About, providing wine demos/tastings,
and Travel Becomes You an on-line travel site
benefiting Make A Wish with each trip booked.
When not working – or working out – Dana
can be found doing research in one of Austin’s
wonderful wine bars or restaurants.
MARY MANSFIELD
 After
her extensive travel throughout Spain and France,
Mary Mansfield settled in Austin, Texas. A perpetual
learner, she works at the University of Texas
at Austin, and in her spare time, her love of
wine has led her to a prominent position with
a local wine tasting company where her thirst
for knowledge is continually satisfied.
GUY STOUT
 Guy was the first Masters Sommelier in Texas and
one of only 3 who currently hold the title in the
Lone Star state. He is also a Certified Wine Educator
(CWE), and on the Board of Directors of the Society
of Wine Educators. He has been recently recognized
as a Houston Icon for his contribution to the Wine
and Food Industry of Texas.
Guy is owner of Stout Vineyards in the Texas Hill Country, currently a 3-acre
Syrah vineyard selling grapes to local wineries. He is also a guest lecturer
at the University of Houston Hilton School for Hotel and Restaurant Management
and a member of the Houston Food and Beverage Managers Association. Guy is active
as a spokesman for the adult beverage industry.
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A
word from the President |
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Cooking up a New Tradition
by J. Buckner
Hightower, Foundation President
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With uber-trendy competitions of all varieties saturating the airwaves, battles of skill have become standard prime-time entertainment, even on the Food Network. It’s only natural - competitions elicit the best and the worst in human nature and provide endless drama as we teeter on the edge of our seats to see who will capture the culinary flag.
For The Wine & Food Foundation of Texas, competitions provide much more than good entertainment. The scholarship cook-off is a key aspect in the Foundation’s mission of excellence and education in the culinary arts. It is the Foundation’s contribution in supporting Texas’ culinary heritage. Our Stephan Pyles Culinary Scholarship and Cook-off is one of the largest culinary scholarships in the nation, nearing its tenth year.
Each spring, culinary students throughout Texas set about creating a unique three-course menu utilizing a pre-determined list of all-Texas ingredients. Their goal is to wow judges and make the lauded ‘final three.’ Finalists then gather for the final cook-off to determine the $15,000 scholarship winner.
This year, on the heels of another successful Stephan Pyles cook-off, Foundation Scholarship Chair Quincy Adams Erickson felt that there was a special need for pastry students. Pastry is a specialized area and, as Quincy stated, “…deserves its own spotlight.” Erickson, a long-time Foundation Board member is a Paris Cordon Bleu-trained chef and owner of local catering company, Fête Accompli.
Teaming up with Foundation Advisory member Aimee Olsen, of the Texas Culinary Academy, also Paris Cordon-Bleu trained, the duo created what became the First Annual Wine & Food Foundation of Texas’ Pastry Scholarship and Competition. It launched this past March, hosted at the Texas Culinary Academy.
Erickson explained, “We really want to encourage innovation and test students’ skill by giving them challenges that will represent real life in a professional kitchen.” The Foundation team then put together a list of requirements that put students’ skills and imaginations to the test. Challenges included:
- A composed dessert fashioned after a high-end restaurant selection,
- traditional Texas dessert (pecan pie for 2008),
- standard technique dessert (Crepes Suzette) and,
- Mignardise plate.
Erickson and Olsen also decided to name the competition each year for a well-known Texas pastry chef who has made a significant contribution to the industry. This inaugural year, the title went to Austin Pastry Chef Mark Chapman, who spent the past four years wowing guests at Austin’s prestigious Driskill Hotel.
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Chapman was
thrilled to be a part of Foundation history, “I
am truly honored. After four decades of working
in the food industry I think this is our most
exciting time. The way we are shaping our field
is truly historical – we are on the cutting
edge, yet at the same time embracing the basics
and staying true to seasonality and sustainability.
This competition encompasses all that and drives
that momentum forward.”
Chapman graduated Magna Cum Laude from Johnson
and Wales University in Charleston, South Carolina,
with a specialty in chocolate and sugar work. Soon
after, he acquired an internship in New York
City, studying under pastry chef Jacques Torres
at the highly regarded Le Cirque. Named one of
the Top Ten Pastry Chefs in the country by Pastry Art & Design Magazine,
Chapman is now out on his own, developing a hip
and savvy new concept for a restaurant in Austin
named ‘Cookie Lounge,’ focusing on
custom design cookies and other delectable sweets.
At the cook-off, the three finalists prepared and presented their desserts over the course of two days. Desserts were rated blindly by a panel of culinary experts, including special honoree, Mark Chapman and lead judge Pat Sharpe, Texas Monthly Restaurant
and Food Writer. Other celebrity judges include
Executive Pastry Chef Tony Sansalone of
the Driskill Hotel and Naomi Gallegos, Executive
Pastry Chef at the Four Seasons Hotel in Austin.
Judges and students’ identities were hidden
from one another until the winner was announced.
Desserts were scored based on taste, texture,
originality and plating. Students were also judged
on their composure in the kitchen.
Carrie Reed of Texas Culinary Academy in Austin emerged victorious, receiving a $5,000 culinary scholarship in addition to holding the winning title. The two runners-up, Shane Waiser also from the Texas Culinary Academy, and Wendy Sewell from the Art Institute of Dallas each carried home a $1,000 scholarship.
Reed’s winning menu included a dazzling
White Chocolate Blackberry Bavarois with Bruleed
Blackberry White Wine Cinnamon Sorbet, Texas-style
Buttermilk Pecan Pie with Butter Pecan Vanilla
Ice Cream, Crepes Suzette and Ginger Lime Cookies. “I
really wanted to challenge myself,” Carrie
stated.
Students gain great experience and insight just going through the application process, which is rigorous with both competitions. We all enjoy the final battles but we’re also very proud of our team, all our applicants and the addition of another first-rate competition to challenge and inspire the young Texas chefs of tomorrow.
If you are interested in contributing to a culinary scholarship, or creating a new scholarship in someone’s name, contact Rebecca Robinson in the Foundation office, robinson@winefoodfoundation.org. |
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| You say Tomato, I Say Tomatillo |
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You say Tomato, I Say Tomatillo
by Rebecca Ann Robinson
Reprinted
courtesy
of Austin
Monthly Home www.austinmonthly.com
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Tomatillos will spice up any summer dish. Placing the tomatillo sauce on a piece of grilled flank steak or chicken with queso fresco will make anybody's
taste buds go wild!
—Kathryn Dagar-Albarado, Dagar’s Catering
One my favorite tastes of summer has always been ripe, red tomatoes fresh from the vine. As a child, I’d slice them in half, douse them with salt and eat them like apples. When I moved to Texas from the Midwest and first encountered the tomatillo, (Spanish for ‘little tomato’) I did a double-take. Small and green, it resembles an under-ripe tomato, covered with a thin, paper-like husk.
Though diminutive in size, the tomatillo is big on flavor. It differs from the tomato with a distinctive citrus flavor. The tomatillo is most recognizable as one of the primary ingredients in salsa verde, the tangy delicious green sauce found slathered on burritos and enchiladas. Tomatillos also pair perfectly with onion, garlic and a wide variety of peppers, making it a natural for salsas of all types.
The tomatillo has ancient roots in Aztec culture dating as far back as 800 B.C. It remains a key ingredient in Mexican and Latin American cuisine. In addition to being a culinary staple, the flower of the tomatillo plant has come to be used in the treatment of diabetes and it has also been used to cure fevers. The tomatillo is also nutritious, low in calories and high in potassium.
Its journey across the border was a relatively slow one, but once introduced to the United States, the little tomato has rapidly become a homegrown favorite. The tomatillo is a hardy plant, lends amazing flavor and grows very well in hot weather climates such as Texas and California.
If you haven’t sliced one open, the tomatillo is similar to the tomato, teeming with tiny edible seeds. However, the tomatillo has a unique, gel-like substance that can be a thickening agent for sauces and dishes when chilled. Tomatillos are versatile and used in many recipes but are also excellent on their own. Try dicing them and stir-frying with a little bit of oil or water. Use them in soups, salsas or guacamole or chop them and place on salads for a lemony zest.
Tomatillo season is May through November, but fortunately for us, fresh ones are available year round in Texas. Canned tomatillos are also available and come in handy for sauces.
I still love my red tomatoes but I am now equally enamored with the tomatillo. Use the ‘little tomato’ to create your own delicious summertime dishes or try my version - slice, salt and enjoy. |
Pick, Prep and Keep
- At the market, look for a tomatillo with a husk that’s mostly intact (no wrinkles or brown spots, which indicate rot) with firm flesh underneath.
- To prepare tomatillos, remove the husk, wash, and use just as you would a tomato. The surface may be slightly sticky, but that’s normal.
- Wrap tomatillos in paper and store in the refrigerator crisper for up to three weeks.
For longer storage, remove husks and place in an airtight freezer bag where they will keep for several months.
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Serves 4
Prep time – 30 minutes
Ingredients:
4 chicken breasts
2 eggs, beaten
1 cup dry bread crumbs
2 tablespoons olive oil
4 large tomatillos, husks removed
1 cup water
2 large jalapeno peppers
1 medium onion, diced small
¼ cup green onions, chopped
1 cup cilantro
2 garlic cloves, thinly sliced
1 teaspoon sugar
1/2 cup goat cheese (optional)
Salt, pepper and lime juice to taste
1. Preheat oven to 350 degrees.
2. Pound out chicken breasts.
3. Dip chicken in egg and coat lightly with bread crumbs.
4. Warm olive oil in skillet and lightly sear breasts.
5. Place chicken in oven in baking dish and cook for 20 minutes.
6. While chicken cooks, place water and tomatillos in a pot.
7. Bring water to a boil, reduce heat, cover and simmer for 10 minutes.
8. Place half the tomatillos in a blender. Add cilantro, garlic, onions, olive oil, jalapeno peppers, green onions and sugar. Blend. Add salt, pepper and lime juice to taste.
9. Add remaining tomatillos and pulse salsa a few more times to break up any large pieces. Return sauce to pot and cook for another 10 minutes on medium heat.
10. Remove chicken from oven and pour salsa verde mixture over chicken. Garnish with goat cheese (optional). Pairs great with black beans and sour cream. |
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New & Notable: Fun
Things to Try in Austin and Away
by Ron Distenfeld
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Austin: The Lake Austin Spa Resort was named #1 Destination Spa for 2008 by the readers of Conde Nast Traveler.
Dallas: Swirl, a new winery/wine bar in the historic Davis Building at 1311 Main Street is combining tasting with creating. First you taste from their large selection of wines crafted from grape stocks from around the world, then you roll up your sleeves and blend your own, assisted by the knowledgeable staff. Return in a few weeks to complete the process by bottling your wine and affixing your own label. |
New York City: Hill Country Barbecue celebrates its first anniversary June 1, and is busier than ever, proving that the tastes and sounds of Central Texas are a hit anywhere. Be sure to drop in for a glass of Texas wine, a Tito's Handmade Vodka house special drink, and some authentic Texas barbecue and sausage from Kreuz Market.
Singapore: If you find yourself traveling in Asia this summer, be sure to check out the revamped restaurant at the historic Fullerton Singapore Hotel. Try the Sea Prawn Cooked Three Ways with Ginger Dressing, Wasabi Mayonnaise and Crispy Honey Glaze, a signature dish.
—Rona Distenfeld |
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| Pure Luck Goat Cheese – Purely Delicious |
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Hand made with the highest quality ingredients…and a whole lot of love.
by Dana Meyer, Pure Luck Photos by Ben Guyton
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Have you ever had an unexplainable fascination with something? Mine? Goat cheese. My compulsion began years ago after reading an article about the noted Cowgirl Creamery, just outside of San Francisco. Unfortunately every time I visited the area thinking I would drop in, the wineries to the north “called” instead. After moving to Austin, the fact that artisan cheese producer, Pure Luck Grade A Goat Dairy, was close was simply - pure luck. The Story
So it was not by accident that I found myself three miles west of Dripping Springs on a sunny March day, destined for the famed dairy. Pure Luck was founded by Sara and Denny Bolton in 1995 on the property Sara purchased almost two decades earlier. At the time Sara, a single mother, thought the land would be a good place to raise her two young daughters, Gitana and Amelia. After marrying Denny, an organic gardener, and having two more daughters, Claire and Hope, they started one of the first certified organic farms. In 1995, they started a dairy and soon after, the production of award winning cheese began. Sara passed away in 2005, but not before incorporating Pure Luck Dairy Inc with her daughters Amelia and Gitana serving as President and Vice President, respectively.
Genuine and welcoming, Amelia Sweethardt greeted me at the main gate as I arrived. Sweethardt is Pure Luck’s president and head cheese maker. Like a good journalist, I was well prepared with notepads, pens, a camera, and... a huge bag of crusty, fresh baked breads – just in case the opportunity arose to sample.
Amelia guided me toward the “goat free zone” as she planned my tour, which would start at the end of the process and work backwards. The small cheese making facility was bright and stark white, decorated with only a few tables and exuding the feel of a sterile lab. The smell of fresh milk rose from the linen covered trays full of cheese. My eyes landed on a plate of assorted cheeses with a knife at the ready and instantly I knew I liked this starting at the end idea. Amelia began showing me the cheese making process and her passion for her craft filled the room. I was immediately immersed.
The Process
The process typically takes four days. It begins in a large stainless steel tank where the milk mixes with the proper amount of rennet. Cultures are added acting as coagulants so the milk begins to gel. This first step is truly a science, as quantity of milk and milk fat vary with each batch and even more with each season. Next, the milk is poured into trays to set up and drain until you can remove the curd from the whey (I guess Little Miss Muffet just couldn’t wait…). A touch of art comes into play as the curd is shaped or placed into molds to achieve the elegant, handcrafted final product. The steps vary depending upon the desired moisture content and whether it is to be a soft spreadable cheese, such as their Fresh Basil Pesto (made with organic basil grown on the farm), a soft chevre, or one of their semi-firm cheeses, like the award winning Hopelessly Bleu – a must for blue cheese lovers. In the case of the ever popular chevre, after it sets up and drains again, the cheese is molded. If desired, some herbs and/or peppers are sprinkled on top. Amelia’s concise explanation made it sound simple; however, it is only with the experience and talent of a master and the insistence of fresh, pure ingredients that such consistently delicious, high quality cheeses can be produced. For those truly interested, Pure Luck offers annual cheese making courses.
After observing the cheese-forming portion of the process, we ventured into the area where the goats are milked. Like the room before it, the milking room was a small room with a quiet feel. The goats are milked twice daily and are also fed here. They dine on a mixture of high quality grains, an imperative that Sara Bolton had insisted upon. The grains looked and smelled so fresh that the storage room reminded me of the bulk department at an organic food store. Pure Luck does as much as possible with local and organic product; the goats dine on hormone and drug-free food. |
We entered the pasture next and became immediately surrounded by female goats. Amelia mentioned that her mom started the farm with one goat. Today, Pure Luck has about 100 goats in two distinct breeds: the Nubians with their floppy ears and Roman noses, and the Alpines with pointed upright ears and sweeping noses. The goats were lovable and acted more like large pets than farm animals. The “ladies” were not shy and took great interest in checking me out, paying special attention to my boots. Amelia apologized for their close encounters, but I would not have expected less…I’ve never been in a group of women who did not appreciate a good pair of shoes! Suddenly the goats retreated, heading out into the far pasture. As it turns out, the “girls” are quite cliquey and when the most popular goat heads for the sun, they all follow. Because some of the older goats can’t stray as far, Amelia has seen some of the staff carrying them out to far pasture to be with the others. I guess that explains why they act like pets.
Since the goats found better things to do, so did we. Just outside the fence, we encountered a mother goat and her kids. The babies were about the size of cocker spaniels and as we scooped them up, Amelia revealed that they had been born just that morning. I looked sympathetically at the mother goat, thinking You look good honey. With babies in our arms I knew we had reached the end of our backward tour. Before I left, I asked Amelia a few standard interview questions, like “What are your dreams for Pure Luck?” and “What changes would you like to see?” To my surprise, her answers were anything but standard for a business owner. Pure Luck’s goal is “to do less - better” and to constantly make changes that will improve their sustainability. Simple, honest, and pure – just like their cheese.
Since Amelia had access to fresh cheese and I to great breads we exchanged gifts and goodbyes. A strange longing for a simpler life filled me as I drove away. A city girl at heart, I could not help but dream of raising goats and making cheese…that is until the skyline of Austin appeared on the horizon. Then the dream faded and reality set in. The reality of being in my urban home with a nice wine selection and a wonderful sampling of cheese. And I planned to just “do less better,” all thanks to Pure Luck. Good to know:
Pure Luck has won awards for almost all their cheeses, including the prestigious American Cheese Society--First Place; Blue Ribbons won by their Del Cielo cheese (2007) and their Hopelessly Bleu (2006). Currently they make cheeses in the following styles.
Chevre – A well-known style, chevre is moist, creamy and tart. It is shaped in a delicate basket weave and offered with a variety of herbs and peppers. Also available in a spreadable form in flavors Chipotle-Smoked Jalapeño and Fresh Basil Pesto.
Feta – A semi-soft, aged traditional Greek style cheese.
Claire de Lune - An incredible multi-use cheese, it can be sliced like cheddar or grated like parmesan, yet has the firmness and taste of a fabulous brie.
Sainte Maure – A surface-ripened cheese with a robust texture and strong, complex flavor.
Del Cielo - A camembert-type cheese – soft ripened taking.
Hopelessly Bleu – An amazing blue cheese – everyone’s favorite. Where to buy and try.
In Austin, purchase Pure Luck Cheeses at Whole Foods, Wheatsville, Central Market and Farm to Market. Also, try menu items featuring Pure Luck at the highly acclaimed TRIO at Four Seasons and at Hudson’s on the Bend.
Cheese making and farm visits
Pure Luck offers annual cheese making courses and an open Farm Day, where you can hold a baby goat yourself. To check the schedule or arrange for a private group tour, contact them via their website at: www.purelucktexas.com
—Story by Dana Meyer, Pure Luck Photos by Ben Guyton |
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Member Profile: Wine
Down & Wind Down: Meet Kevin Leahy |
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Member
Profile: Kevin Leahy
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 A creative lawyer with a gourmet palate and a connoisseur’s knowledge of wine, Kevin Leahy supports The Wine & Food Foundation with experience, wit and unwavering enthusiasm.
Like
many, you’re not a native Austinite.
What’s your Austin story?
KL: I was a coast guy. I had spent time on both coasts, but never set foot in Texas. My wife is from San Antonio and brought me back to meet her parents. My stepmother-in-law wanted to make a good impression of Texas, and rented a giant barge on the San Antonio River between Thanksgiving and Christmas. With holiday lights everywhere, we had a great dinner on the barge. My in-laws intention was to make me want to come back.
It must have worked?
KL: Sure did. From the first time I visited Austin, I loved it. Loved its energy and its history. It was raining and muddy and I still really enjoyed it.
College? Profession? What is the most interesting part of your profession?
KL: I went to Duke University. I’m an attorney and also own a company that does succession planning. I help businesses pass information from one generation to the next. Diving deep into what people know to share with others is the best part of my job.
Family?
KL: Cory, my wife, works at UT’s McCombs School of Business and we share our home with our zen-like dog, Zelda.
Austin interests aside from WFFT?
KL: I am on the board of the Sustainable Food Center, an organization dedicated to securing a healthy, local food system. That group provides educational and resource support to farmers and their markets around town, school and community gardens, and has a nutrition program aimed at reducing food-related health problems. I am also involved with the Corporate Council of the Long Center.
How did you become involved with WFFT?
KL: I was interested in getting involved in wine and food in town and WFFT is one of the most visible and active wine and food organizations. So I called the executive director, Rebecca Robinson and I knew Michael Vilim through another board member, Fernando Saralegui, and it went on from there. I’ve been involved for over 3 years now.
Favorite WFFT Event?
KL: Big Reds and Bubbles. I love the wine auction too, but Big Reds is a great party.
Biggest challenge the WFFT faces?
KL: Bringing in a more diverse group of food and wine enthusiasts. And also, exploring how we can share our wine awareness in a way that’s meaningful to the wine and food community. Our efforts with the Texas Sommeliers’Association is a good example of how we are expanding wine and food interest. Active involvement with groups like that helps us focus on the key elements of the Foundation…education, empowerment, and access.
What would you say to convince someone to join the Foundation?
KL: If your interests align with wine and food and you enjoy social events, WFFT is an excellent resource. If you want to appreciate wine and food at a higher level of enthusiasm and are looking for folks to do that with, it’s an excellent organization to join.
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Most memorable dining experience in Austin?
KL: We had Chef Will Packwood come over to our house and prepare a Venetian feast for some friends. Chef was able to pair fish with red wine. It was a fabulous pairing that I can taste to this day.
Favorite Texas food and wine?
KL: Texas wine is for sure Becker Vineyards, especially Becker reserves. Some of their late 1990s and early 2000s Cabernets are drinking well right now. Cooper’s BBQ is my favorite Texas food. Lockhart’s Black’s BBQ and Kreuz Market are both excellent. Barbeque is my favorite Texas cuisine, but I am partial to Tex-Mex as well. It’s a huge component of our culture in Austin and we have some great Tex-Mex institutions. Local, well-prepared foods are our family staple – we shop at the Downtown Farmer’s Market, a program of the Sustainable Food Center.
Favorite Food of All Time?
KL: A rice pudding dessert with coriander, cinammon, all-spice and pistachio nut with powdered sugar. It tasted like I was eating a cloud.
Favorite wine party you've hosted?
KL: In 1999 my wife and I held a "Wine2K" party with two neighbors to make sure the bubbly we would serve later that year would be compliant for the year 2000. Computers might fail, we figured, but our wine would not!
Favorite type of grape?
KL: Petit verdot, which offers a wonderful violet-berry nose, bright plum taste and a mineral quality of fresh washed stone.
Favorite wine region?
KL: Tuscany.
Best wine for a celebration? For an evening at home?
KL: For a celebration, Prosecco. Spanish reds at home.
Favorite Food & Wine Pairing?
KL: Stinky sheep cheese with rambunctious Chardonnay. Somehow that marriage made two rejects work.
Overall best wine experience?
KL: A visit to Alsace with my wife Cory. The tremendous mineral soil and colder climate invigorate white wines that I ordinarily do not drink. The melding of German and French cooking also results in lovely wine pairings for the regional dishes, such as choucroute.
$10 Bottles?
KL: Currently: Di Majo Norante's basic sangiovese.
Fun fact?
KL: I have held wine tastings since 1992 and have expanded my audience beyond friends and family to non-profit organizations and several special interest organizations around town. My favorite tasting theme to date: "Zen and the Art of Wine Tasting." In the handout, I was able to quote Eminem and Winnie the Pooh and let people "be one with the wine."
Fun way to spend a wine-focused night out in Austin?
KL: I join several members of the Wine and Food Foundation for a night out on the town about once a month. Fabulous wine and great local foods accompany conversations that cannot be beat. Those evenings offer a great way to spend time with folks who enjoy a mutual love of wine and food. |
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Ask The Sommelier
With Whole Foods
Market’s Devon Broglie
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In
tasting notes, what is the difference between “aromas” and “bouquet”?
DB: Actually, these two terms
are interchangeable and mean pretty much the same
thing. Because the flavors of wine are inherently
subtle, we need to describe wine to the fullest
potential, and so flowery language is often used.
In the same way you don’t want to see the repetitive, identical descriptions of coffee or food, it’s important to keep tasting notes vibrant. The ‘aromas’ a wine exudes and its ‘bouquet’ are synonyms describing essentially the same thing – the smell or ‘nose’ of
the wine. Plus, wine writers love their adjectives!
What is the best way to store white wine after it has been opened? How long can I keep it?
DB: What do you mean save a bottle of white wine?! No, seriously, if you have to save a bottle, put the cork back in and stick it in the fridge. It sounds simple and it really is. The main thing is to NOT expose the wine to oxygen. A white wine can usually be refrigerated for two days max. White wine is delicate and should be drunk when you open it, but there are a couple of products on the market that tend to double the life span from two days to about four. You can use a VacuVin pump and stopper, or try a canister of ‘Private Preserve,’ which is inert gas sprayed into the bottle to preserve the wine. (www.vacuvin.nl or www.privatepreserve.com) My best advice, though, is to have some friends over to finish off the bottle.
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Great summer bottle under $20?
DB: This is easy!
Albariño. Any brand of this crisp, fresh Spanish white can be enjoyed for about $10-$20. This great wine is from the northwest portion of Spain and features ripe fruit and floral aromas. It’s a perfect summer sipper served ice cold with goat cheese and salad.
Becker Provencal Rosé. This is a dry, gorgeous, delicious summer wine. There’s a reason they call it Provencal. You can easily imagine sitting on a balcony and watching the Mediterranean while eating black olives and sipping on this wine.
Côtes du Rhône. Here is a style of wine that’s almost always under $20. It has ripe fruit, is medium-bodied and has a very grapey character. Chill a bottle of this for 15 minutes and a sip will taste like a bowl of fresh grapes. Summer is about beating the heat. Don’t be afraid to chill your reds!
‘Ask the Sommelier’ is Plate & Vine’s newest addition, featuring the wine knowledge of Texas’ best sommeliers. Have a question for a sommelier? Send them to murray@winefoodfoundation.org and we’ll print your question (with an answer) in the next quarterly issue of Plate & Vine.
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One Man’s Transition from Dairy Farmer to Grape Grower
by Mary Mansfield
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“Une bouteille, une bouteille, trois euros!” I cheerfully called out to the festival goers as they strolled up and down the narrow cobblestone road on rue de la Boucherie (Butcher Street), Limoges, France. Men, women, and children enjoyed the vast spread of pastries, sandwiches, pates, specialty meats, and wine at the "Frairie des Petits Ventres," an annual gastronomic fair that takes place on the third Friday of October. The event dates back to 930 A.D. when local butchers would show off their specialty meats.
Hours earlier, I had stepped off the train in Limoges, picked up a rental car, and secured a room at a local hotel. Not being familiar with my new environment, I purchased some road maps and asked the clerk to point me toward the nearest bookstore. My plan was to start out the next morning for a six week driving tour of the south of France. He kindly unfolded a map and circled a tiny black dot with a red pen. “You’re in luck,” he said, “the annual gastronomic festival is going on.”
I thanked him, but dismissed the festival and wandered along the winding streets in search of my bookstore. Instead of turning left, I turned right and instantly found myself in the heart of the festival. I was greeted by irresistible aromas from the colorful food and wine stalls lining the narrow street. My bookstore quest could wait. I devised a new plan; check out the festival then grab a quick bite. I approached a stall, studied the menu of pate, sausage, and jamon (ham) sandwiches. I chose the pate served on a crusty baguette, and wandered over to a couple of nearby steps. Looking up to observe the festivities, a stall caught my attention. It was surrounded by a very cheerful group, some walking away with bottles and glasses of wine. Local French wine would pair quite nicely with my pate sandwich and so I walked over to the stall where I was greeted by a very handsome, but rugged man.
“Bonjour!” he said. “Bonjour! Un verre de vin,” I replied. He poured me a glass of rosé. In fairly good English, he asked, “Where you live?” “Colorado,” I said. After we exchanged friendly hellos, Jean-Pierre Pastier introduced me to his wine. I was very interested, and in broken French I asked him more about it. As we stood talking, I soon became aware that I was blocking the pathway between his stall and that of his neighbors. I stepped inside Pastier’s stall and quickly became one of his wine servers. In a matter of minutes, I was helping to pour and sell wine along side him in what I later learned was an age-old tradition. Several hours later, Pastier invited me to tour his vineyard. I enthusiastically accepted, realizing how once again, my plans were about to change.
The next morning, during our twenty-minute drive to his vineyard in Verneuil, Pastier explained how he had been a dairy farmer. Every day for twenty-five years, he had risen at dawn, hooked his cows to milking machines, cleaned the stalls, fed the animals, and delivered milk and cheese to local businesses. I got a brief lesson on milk production. Pastier explained that once a female cow has given birth, she produces milk for approximately three hundred days (10 months). She will only start milking again after giving birth to another calf. I was surprised to learn just how important calving is to the dairy business. Female calves are raised for two years before they produce milk, male calves are raised for 15 months for their beef, most female cows are artificially inseminated, and not all calves survive after birth. Pastier emphasized that keeping the cows healthy and happy is the key to the success of the production. A dairy farmer must adhere to a strict routine, and keep a close relationship with his cows.
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Because I now knew that this man’s character contained a strong work ethic, a passion for creating, and a love for being his own boss, I asked Pastier why he had stopped dairy farming. He turned onto a dirt road, stopped the car in front of a small vineyard, turned to me and proudly said, “I now grow grapes.”
Pastier went on to explain that several instances had occurred simultaneously in his life that combined to act as the catalyst for grape growing. A divorce, a milestone birthday and the mayor of Verneuil wanting to replant a vineyard in order to animate the community and help diversify the community’s agriculture. When the mayor presented his idea to the Verneuil community, he was met with skepticism. “I jumped at the idea,” Pastier said. “It was at a time in my life when I could do something complementary to dairy farming.” A vineyard was the perfect opportunity to recreate a new life for himself and for the town of Verneuil.
As we walked up and down the rows of the newly harvested vines of gamay and pinot noir; Pastier passionately explained how he turned this idea into reality. To make sure this idea made sense, economically, l’Onivin (a public regulatory institution that analyzes market trends and implements support national and community wine channels) came out to study the nine acres of land. He also received advice from the Chamber of Agriculture, the Regional Council, and the General Council. Discussions also began about which varieties of wine should be grown, along with the risk of monetary loss if the wrong varieties were chosen. Eventually, Pastier bought vine stocks of gamay and pinot noir for 500 francs.
Pastier wanted to bring the community together and creating the vineyard was the project to do it. As he told me, “The ancestors of this region grew grapes for centuries. In the 16th century, the diocese of Limoges even had its own vineyard in Verneuil. But, little by little as people lost the rights to produce the wine due to agriculture regulations, vineyards disappeared. Replanting the vine unites the old and the new.”
As we walked back, he invited me to sample his reserve wine. I accepted his invitation, but wanted to know more about the care of the vines and grapes, and harvest. Pastier explained that it had been a huge learning process. “I had to learn to work the earth as well as the vines,” he said. “It’s important to keep away weeds, to let in the sunlight. Weeding is a continuous chore from December to March. Also, a lot of work is needed in keeping the wood fencing aligned until the leaves begin to emerge and the vine attaches itself completely to the wood. The days are always too short with the needs of the vineyard. Finally, when the vine begins flowering, it’s one hundred days until harvesting. Then everything is subject to the weather. Harvesting lasts nearly three weeks. Before picking the grapes, I don’t touch them, I look at them, admire them, taste one or two to know their flavor and better measure their value. If the grapes are dry, you lose a degree of alcohol.” Pastier commented that it always delighted him when the harvesters arrive on the first day of harvest to begin picking the pinot and gamay grapes. All in all, approximately two hundred and fifty volunteers within his community help with harvest.
Pastier went on to explain that the grapes are sent to a local winemaker in Saint-Sornin, where the juice is extracted, filtered and mixed. The rosé is made into wine right away, whereas the red is fermented in barrels for six to nine months. The harvest usually produces sixteen thousand bottles; three thousand of them are red, and thirteen thousand are rosé.
As we arrived at Pastier’s one hundred year old farmhouse, I noticed a wooden sign that hung above the door, “Vente de vin.” We sat down at his kitchen table, he opened a bottle of the red wine and poured me a glass. As I smelled its earth and tasted its fruit, somehow knowing its history added another dimension of charm to it. I raised my glass to Jean-Pierre, “To new friends.”
—Story by Mary Mansfield
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| Savory Summer Salads with Fresh Fruit |
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Savory Summer Salads with Fresh Fruit
by Shannon Finch
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I love salads, especially for simple outdoor summer suppers. When Texas temperatures rise, nothing beats the ease and elegance of a cool salad served with a glass of chilled wine. I have long enjoyed making meals out of salads by combining several different flavors, textures, and even temperatures, and including protein, such as poultry, seafood, nuts, or cheese.
Recently, I have turned to making substantial salads with fruit as well. Some people are surprised to find fruit in a main course salad, but it’s really not as strange as it might sound. Many of the “vegetables” we typically use for salads are technically fruits, such at tomatoes, bell peppers, and cucumbers. Botanical fruits are simply the seed-bearing parts of flowering plants.
In everyday terms, however, we expect fruit to taste sweet and to be used for snacks and desserts rather than entrées and salads. Yet, many popular main courses mix fruit with meat or seafood, such as pork and apples or shrimp and pineapple. And many cuisines around the world pair fruit and poultry, as in the famed Persian stew combining pomegranate with chicken.
Food for All Five Tastes
Savory salads with fruit do look colorful and appealing on the plate, but they also satisfy each of the four primary tastes of sweet, sour, salty, and bitter plus the fifth taste of umami, or savory. The fresh, ripe fruit in each of the salads below satisfies the sweet taste, while the fish, poultry, nuts, and cheese satisfy the savory taste.
Greens are the cool, crisp, and pleasantly bitter foundation of great salads. Enhance their texture and taste by washing them in cold water, drying them in a salad spinner, and then storing them in the salad spinner in the refrigerator until ready to use. Even if the package says “triple washed,” greens are easily dehydrated in processing and shipping and benefit from rehydration before use.
Dressings are also key to satisfying salads and involve a balance of oil and acid, e.g. vinegar or lemon juice, for the sour taste. I have altered the classic vinaigrette ratio of two parts oil to one part acid because of the inclusion of fruit in these dressings. Don't be afraid to play with the proportions to suit individual preferences.
The dressings here are all made in a single step in the blender. The shallot in each dressing not only provides a very subtle fresh onion hint, but it also provides body to the dressings, making them appear almost creamy. Satisfy the salty taste with sea salt, a must in these dressings along with freshly cracked pepper, fresh juices, and good oils and vinegars.
Fruit in savory salads provides an unexpected complexity of flavor that is both refreshingly light and supremely satisfying in the summer, thanks to high water and fiber content. And adding fruit to salad is an easy way to get an additional serving of antioxidant-rich, nutrient-packed fruit. I hope you’ll enjoy the recipes here and be inspired to create some of your own!
—Shannon Finch
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The
honey-glazed pecans in this salad
are a special treat, though toasted
pecans work well, too. Grilling peaches
in this recipe deepens their flavor.
Yield: 4 servings. Prep time: 30
minutes plus chilling time for chicken
and peaches.
Chicken
4 skinless, boneless chicken breast halves, about 1¼ pounds
4 teaspoons vegetable oil
freshly cracked rainbow pepper and sea salt
Rub chicken with oil. Sprinkle with salt and pepper. Grill or pan sauté until cooked. Place in refrigerator until chilled.
Peaches
4 medium ripe peaches, cut into 6 wedges and pitted
4 teaspoons vegetable oil
Put a few uneven or leftover pieces of peach in blender for dressing. Toss peaches with oil. Grill or pan sauté until lightly browned but still fairly firm. Place in refrigerator until chilled.
Dressing
uneven or leftover peach pieces from above, about ¼ cup
2 shallots, peeled & coarsely chopped, about ¼ cup
juice of 1½ lemons, about 3 Tablespoons
1 Tablespoon honey (Try one from Texas!)
¼ cup extra-virgin olive oil
freshly cracked rainbow pepper and sea salt
Place all ingredients in blender. Purée until smooth. Add salt and pepper to taste.
Salad and Assembly
2.5 ounces baby spinach, rinsed and spun dry
2.5 ounces mixed baby field greens, rinsed & spun dry
½ cup honey glazed or lightly toasted pecans
freshly cracked rainbow pepper and sea salt
Place spinach and field greens in very large bowl. You should have about 1 generous handful of greens for each salad. Pour 1/3 - 1/2 cup of dressing over greens. Toss gently until dressing is evenly distributed. Slice chicken at an angle against the grain, and fan sliced chicken breast on the side of four dinner plates or wide low bowls. Fan 6 peach wedges on other side of each plate or bowl. Pile dressed greens on center of each plate or bowl . Drizzle 1-2 Tablespoons of reserved dressing over peaches and chicken. Finish with a little cracked pepper. Scatter the pecans across the plates & serve with a chilled Viognier. |
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This salad is a summer version of one
of my favorite winter salads that
I usually make with dried cherries.
Come summer, though, I use fresh
ripe cherries as soon as they appear
in the market. White balsamic vinegar
is more flavorful and less sharp
than regular white wine vinegar.
This salad has no meat but is still
substantial with both nuts and
goat cheese. Crisp duck breast
or grilled pork would make good
accompaniments to this salad. Yield:
4 servings. Prep time: 30 minutes.
Dressing
1 shallot, peeled & coarsely
chopped, about 2 Tablespoons
4 ripe cherries, pitted
3 Tablespoons white balsamic vinegar
5 Tablespoons extra-virgin olive
oil
freshly cracked rainbow pepper
and sea salt
Place all ingredients
in blender. Purée until smooth.
Add salt and pepper to taste.
Salad
and Assembly
5 ounces mixed baby field greens,
rinsed & spun dry
2 cups ripe cherries, pitted and
cut in half
½ cup pine nuts, lightly toasted
4 ounces chèvre (Try one from
Texas!)
freshly cracked rainbow pepper and
sea salt
Place field greens
and cherries in very large bowl.
You should have about 1 generous
handful of greens for each salad.
Pour 1/3 - 1/2 cup of dressing over
greens. Toss gently until dressing
is evenly distributed. Pile dressed
greens on four dinner plates or wide
low bowls, making sure plenty of
cherries are visible on top. Crumble
1 ounce of chèvre on top of
each salad, bringing some cherries
to the top, if necessary. Finish
with freshly cracked pepper. Scatter
2 Tablespoons of pine nuts on top
of each salad. Serve with a cool
Pinot Noir (wine cellar rather than
Texas summer room temperature). |
—Recipes by Shannon Finch |
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| Surviving a Texas Yankee Killer Summer |
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Surviving a Texas Yankee Killer Summer
by Susan M. Cashin
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Move over Reds…It’s the season of whites! The 14 weeks of summer sandwiched between Memorial and Labor Day are calling for the white wines of summer. To beat the dog days and the Texas heat, try these five styles of wines paired with some special summer treats for you to enjoy with family and friends.
It was the winters of ’78 and ’79 that finally drove this former Midwesterner south. Back-to-back winter blizzards that buried cars for a week at a time just wasn’t my cup of tea. Landing in Austin on Labor Day of 1980, I was exposed to just a hint of what a Texas summer was about. I had missed the slice of heat that had occurred in July - a record breaking stretch of 100 degrees plus days - so I had no idea what locals meant when they said that this summer had been a Yankee killer. My first winter here, I bragged about the balmy, beautiful winter days. Little did I know that a beast was waiting to pounce and some important lessons were about to be learned on surviving my first full Texas summer. Here just a few.
Lesson # 1 — White is an important color to beat the heat. Wear white clothes, drive white cars with light colored upholstery…the backs of your exposed legs will thank you for not being seared like steaks on a grill.
Lesson #2 — Realize that from the air-conditioned safety of your home or office the view outside the window in summer may look beautiful but it’s a deceptive demon.
Lesson #3 — Find a true Texas Bar bar! And no, this isn’t a typo. There are bars and there are Bar bars. A Texas Bar bar is where you feel as if you are in a cave in the Hill Country…dark and cool with the air-conditioned at a constant 68 degrees. The only bright light should be seen when another human seeks survival and walks in the door.
Lesson #4 — Last but not least, if you are one of those, “I only drink red wine” types, get over it! Pull out the whites! Just as the old Southern sartorial rule of etiquette dictates that white shoes are only worn from Easter to Labor Day, I practically banish all my big bold reds for the duration and rush to the refreshing qualities of the world of white wines. (A caveat here is that I do love rosés but we’ll save that discussion for a later time and place.)
With these lessons in mind (especially #4), I have assembled a Texas Yankee Killer summer survival kit. The signs are hinting at a humdinger of a summer. We broke through to triple digits in May. Put that together with the cost of gas and we’ll most definitely need affordable yet fun ways to beat the heat and keep the wolf from the door. Here are a few drinking, eating and entertainment tips for the summer. Get together with friends and think outside the bottle. Remember that wine is not only about features, but about the benefits it brings to the table of life. It’s the season of the whites, try them…you’ll be glad you did! |
SENSUOUS SPAIN
Aperitif: Cava, Segura Viurdas Reserva Heredad – A wonderful cava at half the price of a quality champagne.
Appetizers: Grilled shrimp
Main course: Fish with orange sauce or herbed butter sauce
Wine: Albarino — A favorite is Contrapunto
Dessert: Vanilla Ice Cream topped with Osborne Perdro Ximenez 1827 sherry
MOVIE: Flamenco by Carlos Saura
BOOK: The Flamenco Academy by Sarah Bird
GAME: MUS — a great card game…must have a deck of Spanish cards
MUSIC: Paco de Lucia — Anything!
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Wine: Boutari Santorini — 100% Asyrtiko, the best white wine grape of Greece
Appetizer/Snack Plate: Santorini Tomato Fritters —
2lbs. of tomatoes
3 large onions
2 zucchini
4 ½ cups all-purpose flour
1 bunch of mint finely chopped
olive oil for frying
salt and pepper.
Dice vegetables and puree. Season w/salt and pepper, add mint, and combine w/flour. Heat olive oil in a deep skillet. Add tablespoon of the mixture, flatten with the back of a spoon and fry until crispy. Serve while warm.
Baked Sardines – Place 2 lbs of large de-headed and gutted sardines with backbone removed in ovenproof dish greased with olive oil. Season with salt, pepper and sprinkle with finely chopped pitted black olives, thinly sliced garlic, and one teaspoon dried oregano. Pour a little under a cup of Greek extra virgin olive oil over fish and bake for 40- 50 minutes in preheated oven. Serve hot
Greek Salad — Fresh feta cheese with cucumber chunks, sliced onion rings, cherry tomatoes, salt, pepper, lemon juice and plenty of olive oil garnished with Italian parsley.
Dessert: Baklava
MOVIE: Zorba the Greek
BOOK: The Universe, the Gods, and Men: Ancient Greek Myths by Jean-Pierre Vernant
GAME: Koum-kan — A rummy like game using two decks. Greeks play this forever while throwing back Ouzo be careful so be careful if you choose to do this. And especially careful if you are playing with Greeks and betting on your hand!
MUSIC: Zorba the Greek, the movie soundtrack.
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Wine: Chenin Blanc (also called Steen) Favorite producers are Mulderbosch, Ken Forrester, Pecan Stream and a great value Spier Discover Steen. Chenin Blancs from S. Africa can be dry to off-dry (a hint of residual sugar). Don’t shy away from these! Great party starters and wonderful with spicy dishes from Asia to Mexico.
DISH: Peri-Peri Chicken
1lb. chicken tenderloins
Seasoned flour
¼ cup olive oil
3 tbls. Fresh chopped coriander leaves or parsley
2 tsp. chicken stock powder
½ red chile, sliced
3 tbls. lemon juice
2 lbs. baby potatoes, parboiled and quartered
Peri-Peri basting sauce (Nando’s Peri-Peri sauce available at SPEC’s)
Sprinkle the chicken with the seasoned flour. Mix together the oil, garlic, coriander or parsley, dry chicken-stock powder, chili and lemon juice to make a paste. Toss the chicken into the mixture to coat. Stir fry in a hot frying pan in the olive oil for 5-8 minutes until the chicken is just cooked. Add the potatoes and peri-peri sauce and warm through. Serve with extra peri-peri sauce, Portuguese rolls and fresh sambal salads, e.g. chopped onion, cubed avocado, diced cucumber, cubed tomato, cubed pineapple etc.
MOVIE: The Gods Must Be Crazy
BOOK: Ways of Dying AND The Madonna of Excelsior novels by Zakes Mda
GAME: Mancala is not one game, but a family of pit-and-pebble games. Play involves scooping up pebbles from a pit and sowing the pebbles, one at a time, into the other pits. These games were probably created in Africa hundreds (if not thousands) of years ago.
MUSIC: Long Walk to Freedom by Ladysmith Black Mambazo
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Dining Well Under the Big Sky:
Vintner’s Weekend at Triple Creek Ranch |
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Dining Well Under the Big Sky: Vintner’s Weekend at Triple Creek Ranch
by Rona Distenfeld
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Montana. Beautiful, wild, rugged. You can hear the mountains in its name, and see the rushing rivers full of trout in your mind.
It's not, however, the first place that comes to mind when you're looking for a place with gourmet food, fine wines, and service worthy of royalty. That's what you will find, along with an extensive private collection of Western Art and activities you would expect in Montana, at Triple Creek Ranch in tiny Darby, Montana.
Nestled on 600-plus acres in the Bitterroot Mountain Range, about 90 minutes south of Missoula, this elegant, intimate resort will have even the most type-A personalities moving a little slower, breathing more deeply, and stopping to appreciate the surrounding natural beauty.
Dozens of unexpected things make this a special place, from the herd of elk that grazes near the entrance to the flowing creeks that are almost the only sounds you hear as you relax on your private deck. Best of all, for guests with appreciative palates, the only thing better than the food is having it paired with great wines — from the classic to the unusual — during the regular Vintner's Weekends.
Indulge Your Appetite
Summer or winter, the crisp mountain air will whet your appetite and sharpen your senses. Spend the day horseback riding, skiing, relaxing on your deck, or dozing in front of the fireplace in your cabin. What better preparation for enjoying Triple Creek Ranch's deep cellar and creative kitchen?
The wine list has earned both the Wine Spectator Award of Excellence and the Wine Enthusiast Award of Distinction for several years in a row. The number of wines to choose from is impressive, with more than 200 options from around the world. There's even a red wine from Lebanon in their cellar, along with wines from France, Argentina, South Africa, Chile, Spain, Italy, and the U.S. And the variety extends beyond mere geography; you'll find wines ranging from a Stag's Leap Petite Syrah (2004) to a Domaine De La Romanée-Conti, La Tâche Grand Cru (2003).
The climate-controlled wine room, designed to hold 2,000 bottles, is conveniently placed in a corner of the Roof Top Lounge at the Lodge. You can view the wines through the glass walls, or ask for a closer look from the inside.
The food will delight even the fussiest gourmet. Executive Chef Jacob Leatherman makes creative use of local produce, meats and cheeses, leading to offerings like the Grilled Idaho Rainbow Trout served with local pork sausage and edamame hash and Pan Seared Broken Arrow Ranch Antelope Roulade with truffle potato purée. For your sweet tooth, Executive Past | | | | | |
