We apologize for not getting notification to you sooner, but we will not be hosting dinners this weekend as Shane is in a production of Arsenic and Old Lace at the Grand Operahouse here in Dell Rapids. We will return next weekend, though, so thank you for your patience, and we look forward to serving you again soon!
Saturday, August 22, 2009
Monday, August 3, 2009
August 14th and 15th
First Course
Carrot and Ginger Vichyssoise Soup
Main Course
Herb-baked Pork Loin under a Sweet Vermouth and Portabello Demi Glace
Rosemary Roasted Potatoes
Steamed Asparagus
Dessert Course
Apfeltorte
Wine Pairings: Go for the gusto this weekend - there are a myriad of choices out there because of the broad scope of this menu. Malbecs are hot right now, but a nice bottle of your standard merlot will perform well with the entire menu. Don't go overly sweet with the main course, though - there are many herb notes that will clash harshly with the sweetness of a reisling, though it would be a perfect choice for the dessert course. Simply put, bring your favorite. . . there's something here for pretty much everybody!
Beer Pairings: Porters and stouts, though frowned upon last week, will be strong companions to this weekend's selection. Guiness, the entire Young's line, and Sammy Smith's darker selections should give you plenty of choices, but look also to the New Belgium Brewing Company (www.newbelgium.com) offerings - they've got a diverse line of great beers that will serve this menu well. Prost!
Carrot and Ginger Vichyssoise Soup
Main Course
Herb-baked Pork Loin under a Sweet Vermouth and Portabello Demi Glace
Rosemary Roasted Potatoes
Steamed Asparagus
Dessert Course
Apfeltorte
Wine Pairings: Go for the gusto this weekend - there are a myriad of choices out there because of the broad scope of this menu. Malbecs are hot right now, but a nice bottle of your standard merlot will perform well with the entire menu. Don't go overly sweet with the main course, though - there are many herb notes that will clash harshly with the sweetness of a reisling, though it would be a perfect choice for the dessert course. Simply put, bring your favorite. . . there's something here for pretty much everybody!
Beer Pairings: Porters and stouts, though frowned upon last week, will be strong companions to this weekend's selection. Guiness, the entire Young's line, and Sammy Smith's darker selections should give you plenty of choices, but look also to the New Belgium Brewing Company (www.newbelgium.com) offerings - they've got a diverse line of great beers that will serve this menu well. Prost!
August 7th and 8th
First Course
House Salad with Poppyseed Dressing
Main Course
Chicken Marsala
Linguini under a Roasted Red Pepper and Cream Sauce
Antipasti Skewers
Dessert Course
Homemade Espresso Ice Cream
Wine Pairings: Chianti is almost a must, in my humble opinion. The fruitiness and exuberance that it brings to the table will pair very well with smokiness brought out of the mushrooms and Marsala wine on the chicken, and it's subtle finish will be enlivened by the antipasti. If you're leaning toward a white, go with Pinot Grigio - it's such a superb summer wine, and it pairs nicely with the sweet poppyseed dressing and fresh fruits incorporated into the salad course.
Beer Pairings: Don't get anything heavy-handed (i.e. a porter or stout) unless you'll be sipping - these tend to overpower the bright flavors involved with the cream sauce and the chicken, though it would be perfect to go with the dessert course! If you're into mingling your beer experience, try this - start with a wheat beer with the salad course, follow it with a nice nutty brown ale (Newcastle is my choice here) for the main course, and end with a lovely oatmeal stout (Young's will do very well in this capacity) with dessert. . . great for those group experiences, and you'll only need a bottle or two of each to give a memorable time to up to six people. Whatever you do, have fun with it!
House Salad with Poppyseed Dressing
Main Course
Chicken Marsala
Linguini under a Roasted Red Pepper and Cream Sauce
Antipasti Skewers
Dessert Course
Homemade Espresso Ice Cream
Wine Pairings: Chianti is almost a must, in my humble opinion. The fruitiness and exuberance that it brings to the table will pair very well with smokiness brought out of the mushrooms and Marsala wine on the chicken, and it's subtle finish will be enlivened by the antipasti. If you're leaning toward a white, go with Pinot Grigio - it's such a superb summer wine, and it pairs nicely with the sweet poppyseed dressing and fresh fruits incorporated into the salad course.
Beer Pairings: Don't get anything heavy-handed (i.e. a porter or stout) unless you'll be sipping - these tend to overpower the bright flavors involved with the cream sauce and the chicken, though it would be perfect to go with the dessert course! If you're into mingling your beer experience, try this - start with a wheat beer with the salad course, follow it with a nice nutty brown ale (Newcastle is my choice here) for the main course, and end with a lovely oatmeal stout (Young's will do very well in this capacity) with dessert. . . great for those group experiences, and you'll only need a bottle or two of each to give a memorable time to up to six people. Whatever you do, have fun with it!
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