Recently Marie-Eve got back from the Acadia Bistro in Portland for a Forgeron Cellars Winemaker Dinner. Since most of us did not have a chance to try the outstanding food and wine pairings we brought the menu to you.
2007 Roussanne – Tabasco pickled Shrimp; avocado-cucumber puree, mango relish and popcorn.
2003 Cabernet Sauvignon – Bacon wrapped Catfish; green heirloom tomatoe coulis, fried black eyed peas.
2004 Klipsun Vineyard Merlot – Elk tartar tartine; Fried parmesan butter, pickled shallot.
2005 Syrah – Lamb Sausage; Bacon onions, fig mustard, fingerling chips.
2005 Late Harvest Gewürztraminer – Cowgirl creamery Mt. Tam triple cream, Johnny cakes, honey gastrique and carmalized pineapple.
The Chef was Adam Higgs with Matthew Stauss as Sous Chef.
That certainly looks like a fabulous dinner and wine pairing. Although at a $100 a plate I might be tempted to stay within my own kitchen. If you are looking for your own menu ideas we have plenty. Recently at a party with some friends we had some wonderful bacon wrapped scallops that were to die for with our 2008 Roussanne. Also on the table that night was Bruschetta with Goat Cheesse, Tomatoes and Basil. With a main course of Shrimp and Pasta with Creamy Pesto Sauce. lastly and never least in my book; dessert was an exceptional seasonal fruit pie. If you would like full recipes please click on over to our recipe section.