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Fidelitas Wines

Jess Zander
 
February 5, 2015 | Jess Zander

A Menu to Get Excited About

It's hard to turn your head right now without realizing that Valentine's Day is right around the corner. I've been trying to come up with some interesting ideas to serve my sweetheart for our big night in (I refuse to wait in line to eat dinner somewhere with 5 million of my best friends). Casual searching on Pinterest leaves me feeling inadequate and in need of a heart shaped cookie cutter.  Smitten Kitchen and the other foodie blogs make me wish I had more time to cook, and the big food sites and my endless cookbook selection offer me the same things that I peruse weekly.  So what to do?  How about use the amazing menu for tomorrow night's winemaker dinner as inspiration!  Chef Andy Craig has outdone himself this time with a fabulous menu to showcase the 2012 Fidelitas Reds in their new Richland venue space, Anthology.  I can't wait to share details and pictures next week.  In the meantime, I'll continue to drool over this:

First Course

Salmon 2 Ways - Served on Applewood Smoked Bacon Brussel sprouts

Grilled Northwest Salmon with Chimichurri Sauce

Baked Northwest Salmon with Fire Roasted Red Pepper Coulis

Paired with 2013 Klipsun Vineyard Optu White

Second Course

Garlic Roasted Beet Medley with Sautéed Kale and Fresh Thyme

Coffee & Cocoa Rubbed Smoked Tri-Tip finished with Jalapeno Remoulade

Paired with 2012 Ciel du Cheval Vineyard Merlot

Third Course

Wild Mushroom Risotto with Oyster, Portabella, and Crimini Blend

Finished with Fresh Shaved Parmesan and White Truffle Oil

Paired with 2012 Champoux Vineyard Magna Red Wine

Fourth Course

6 Hour Braised Short Rib s & Crispy Pork Belly

Served on Buttery Boursin Whipped Yukon Golds finished with Caramelized

Walla Walla Sweet Onions

Paired with 2012 Quintessence Vineyard Cabernet Sauvignon

& 2012 Fidelitas Estate Vineyard Cabernet Sauvignon

Dessert Course 

Chocolate Cake with Bacon Jam

Return to the tasting bar to choose your favorite debut wine

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