"A party without cake is just a meeting." - Julia Child
Hello! I hope your week is going well, The weather is improving, March moves in like a lion and we hope it moves out like a lamb. Thanks to all of you who attended the Food and Beverage Forum last Thursday, I think it went well and I will always try my best to be transparent and keep you informed.
![[image courtesy of Girl Scouts of America]](https://static.wixstatic.com/media/086688_3fe9955858a44817bb5e439ce49b88fa~mv2.png/v1/fill/w_64,h_64,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/086688_3fe9955858a44817bb5e439ce49b88fa~mv2.png)
Ok. So I'm going to ask you to have some trust in me here, on Tuesday the Sip and Savor will feature three wines and a Port paired with some of my favorite Girls Scout Cookies. Yes. Girl Scout cookies. Think about it, it's very nice to pair your favorite wine with Foie Gras paté, or imported Duck Prosciutto but at my house we don't really eat those things and this time of year the Girl Scouts are out in full force with their delicious and tempting boxes of treats that support a good cause. Originally I was going to go with sweet wines as that seemed obvious but the more I thought about it and did some research, some of these things would go great with Zinfandel or Chardonnay and we won't worry about the extra sugar as we enjoy our cookies. It's a good cause and cookies are one of my favorite things, let's keep an open mind and a light heart together.
As you undoubtedly know, we have been running buffet menus every Saturday and this week will continue that. This week's will include a Taco Bar, Chicken with Mole, Carved Tri-Tip Steak and more. We will be pouring select wines as well, so ask your server what we are featuring.
In the Hive Market this week, Check out the Bison Short Ribs. Bison or Buffalo tastes very similar to beef, but a bit leaner with a chewier texture.
The braising process helps this along, we cook it in red wine and beef stock for several hours, and then reduce the cooking liquid to make a sauce. It's really nice and I hope you like it. Also in the Hive Market is Sliced Ham, Chicken Salad, and Beef Daube-- a rich, French Beef stew seasoned with tomatoes and herbs.
The Appetizer this week is Roasted Beet Salad, topped with goat's cheese and drizzled with agave and mint. Mint and beets really work well together, and the sweetness of the agave is offset by the tanginess of the goat's cheese.
The Cheese is the Beemster Hatch Chili Gouda that we served about a month ago. Those who tasted it really liked it, and so I would like to give it another moment on the menu. It's really not spicy, and we serve it with apricot jam and sliced French bread. This cheese is great with Riesling, or if you are looking for something different ask about our Non-Alcoholic Beer.
In the Mt. Rosa Dining room, check out the Lemon and Herb-Baked Snapper, topped with shrimp escabeche, and served with julienned vegetables and crispy yuca. Escabeche is cooked shrimp tossed in lime juice with aromatic spices and herbs, while yuca is a root found in the tropical regions of the world. Also known as Manioc or Cassava depending on where in the world you are, Yuca is is one of the most commonly consumed starches in the world, and even in Western cuisine it plays a major role as Tapioca. The flavor is similar to a potato but with an underlying nuttiness that should go really well with the bright flavor of the lime and Shrimp. Try a Sauvignon Blanc with this one.
Don't miss our Prime Beef Sirloin, served with Sicilian green sauce, roasted artichokes and crispy polenta. Now Sirloin is a great cut of meat, but when we serve it we sometimes hear that it is not as tender as the Beef Tenderloin-- which is very true. The flavor, however is superior, and we buy the best available quality: Prime. To make this dish as flavorful as possible, the green sauce is made from parsley, garlic, olive oil, capers and anchovies and will be a great pairing with the bold flavor of this steak. Go with a Cabernet Sauvignon here.
We have Hoisin Glazed Duck this week. Hoisin is an aromatic, sweet sauce known best in Cantonese cooking. It goes well with rich foods like duck and we serve it with fried rice and ginger broccoli.
As a light special, try the Seared Lion's Mane Mushrooms. Lion's mane is a "wild" mushroom that has actually been cultivated for centuries. Ancient Chinese medicine recommended it for a variety of ailments and in particular for better memory. Fast forward to the 21st century and scientists are suggesting that it may have a number of important compounds that may in fact improve brain function in addition to being delicious. Obviously I'm no doctor and so I can only recommend it as a somewhat mild mushroom with a firm texture that goes well with many other flavors. Ours is drizzled with orange and balsamic glaze, and served with lemon brown rice and roasted Roma Tomatoes.
As a pasta this week, try the Pappardelle with Smoked Tomatoes, braised leeks and fresh herbs. We top it with Grilled Beef Tenderloin and it would be great with Zinfandel.
For nightly specials, try the Carved Beef Ribeye, Sweet Chili Pork, Grilled Venison, Carved Pork Chops, or even the grilled Swordfish.
For Lunch specials, try the Carved Beef Tenderloin, the Grilled Wagyu Burgers, Hot Pastrami, Chilean Sea Bass, or even the Pork Green chili stew.
We will continue to have Culinary Corner at 10 am in the Dad Clark Bar for the time being but soon we will have to move due to the noise. I will keep you posted.
