This week we really highlight our local and artisinal producers and the fresh fall items they can bring “to the table”. Field Day Farms is a new local organization which connects us to our many large and small farms right here in the Gallatin Valley, and what says “fall” more than beets?. We feature Timeless Seeds’ lentils from Conrad, MT. We look a little farther afield to La Quercia Farms for their “speck”, a take on the more famous cousin, prosciutto. Willow Spring Ranch in Belgrade once again shows their superior products with succulent lamb short ribs.
The dinner is available from 6:00-9:00, Monday, September 19 through Thursday, September 22. Call for reservations at 995-4111 and be sure to let us know you want the Personal Wine Dinner. Please note, Buck’s will be closed from October 1 through Thanksgiving.
A Celebration of Autumn
Riesling Kabinett “Graacher Himmelreich”, Joh. Jos. Prüm, Mosel, 2007
Lamb Short Ribs with Sesame Noodles and Baby Bok Choy
Certified organic, grass fed from Willow Spring Ranch, Belgrade, MT. Braised with Blue Water Farms apples, Montana chokecherry wine, soy, ginger.
Skewered yellowfin tuna, ancho-cranberry mayonnaise, potato empanada, cucumber sauce.
Merlot “Palisades”, Soos Creek, Columbia Valley, 2008
Fresh Peach Cake
Cinnamon sugar crust, caramel lace cookie, bourbon cream
Moscato D’Asti, Elvio Tintero, Piedmont, 2010
As the weather cools and the nights grow shorter, Chuck and Chris were working on something that would complement the flavors of Fall while utilizing some of the outstanding organic local ingredients we have at our disposal. For the hearty beets with assertive blue cheese and salty speck (the northern Italian, Eastern European, German answer to Prosciutto), I immediately thought, Riesling.
For lots of us, “riesling” conjurs images of Kool-Aid sweet, syrupy stuff that is somewhere between slightly to mostly unlike wine. The real animal brings notes of mineral, slate, stone fruit and even a little “petrol” (really?) where the slight residual sugar is a backdrop rather than a command performance. Prum is one of the foundations in the Mosel, and their Kabinett presents a nice palette for the stunning autumn produce we found.
For the warm sweet-salty flavors of soy, combined with the richness of lamb and tuna, I immediately turned to the “velvet fist” rustic elegance of Merlot. Soos Creek from Washington has been making the Palisades Merlot for only a couple of vintages, and I was immediately sold. Long-maligned as lightweight, watery or “overly femenine” (whatever that means), Merlot is finally seeing a return to its rightful place in the red wine Pantheon. Bright cherry combines with tobacco, cedar and cherry pie filling to weave within both the lamb and the rich tuna brochette.
For the peach cake, Moscato fits the bill nicely. The slight effervescence with aromas of honeysuckle, flowers and, well, peaches made this seem the natural choice. One of the offerings of the infamous Kermit Lynch, Tintero Moscato brings a palate-cleansing freshness to the peach cake and is a wonderful way to end the dinner.
We thank you for being our guests. I hope you can find a chance to come in next week and enjoy Chuck and Chris’ handiwork.
David O’Connor (DOC)