Wine + Culinary
Savor the Season
The kitchen is packed with exciting culinary offerings. We’ve introduced the Epicurean Series , providing hands-on experiences where you’ll learn butchery skills and how to cook a variety of game, including lamb and pheasant breakdowns. On March 23, join us for A Taste of Spain , where we'll explore the vibrant flavors of Spanish cuisine. Throughout February, enjoy exclusive Tasting Menus served in the Akin Wine Cellar. This five- course experience is paired with the finest Trinchero wines, showcasing their incredible selections. Be sure to mark your calendars for February 22 when we host a Trinchero Winemaker Dinner , where guests will experience exceptional wines and expertly crafted pairings. We’re also elevating our culinary excellence with the introduction of new Combi Ovens in the kitchen. These state-of-the-art ovens enhance precision, consistency, and flavor, ensuring every dish is executed to perfection. Surprise your Valentine with a romantic evening, complete with our Prix Fixe menu designed to impress. And don’t miss our Saturday Supper featuring a Mardi Gras - inspired menu that promises to deliver bold flavors and festive fun. Tastefully, Chef Jim Jim Cutler, Executive Chef
Chef’s Corner: Beef Bourguignon
Ingredients: 10 lbs Beef Brisket, cut into bite-size cubes
1 Onion, small dice 2 Carrots, small dice 1 lb Bacon, lardons 1 Bottle Red Wine ½ cup Tomato Paste 4 cups Beef Stock 2 Bay Leaves 2 sprigs Thyme 2 Cloves Garlic, minced
1 lb Mushrooms 8 Pearl Onions 2 Yukon Potatoes, medium dice ½ bunch Parsley, picked
Instructions: 1.Sauté bacon until crispy, then remove and set aside. Brown the beef in the bacon grease, then transfer to a roasting pan and drain excess grease. 2. Sauté onion, carrots, and tomato paste until caramelized, then add garlic. 3. 4.Deglaze the pan with red wine, reducing by half. Add beef stock, bay leaves, and thyme, and transfer to the roasting pan. Braise at 350°F for 2+ hours until beef is tender. 5. Cook mushrooms with shallots, thyme, and garlic, then set aside. 6. Pan-caramelize pearl onions and sauté potatoes in butter, finishing with parsley. 7. 8.Once the beef is done, separate it from the liquid. Plate beef with vegetables, finishing with parsley for garnish. 9.
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