Claremont Inn's online newsletter for July, August 2017
July/August 2017
w w . C l a r e m o n t I n n
MAKE MEMORIES IN OUR NOT-SO-SECRET GARDEN It’s More Fun at The Winery
Summer Camp Is in Full Swing! You won’t find any crowded cabins or bossy camp counselors here, but the Claremont Inn & Winery Summer Camp GetAway is still able to capture the feel of summer camp — for adults only! Summer Camp has been a great success so far, and it’s only the start of the season. We have so many more wonderful activities planned for the next few months. Come out and see them for yourself! A Garden of Wonder The most popular feature of grown-up Summer Camp is our magnificent Straw Bale Garden. We put a great deal of work into this garden, and it has proven to be quite fruitful, and vegetable -ful, too! Hundreds of plants grow among the straw, with new surprises blooming every day. It is a testament to this unique style of gardening. It’s cool to show the hard work that goes into growing some of the food Chef Dave prepares in our kitchen. We’re excited for our homegrown cooking classes on August 12 and 19, where “campers” will learn delicious recipes using fresh produce grown in the Straw Bale Garden. It’s All Fun and Games Our Straw Bale Garden is more than just a place to grow food. It’s also the perfect location for some of the best parts of the summer camp experience. Come be a kid again with some classic garden games like croquet, bocce ball, and cornhole. Once you’ve worked up an appetite, we offer special picnic dinners to be enjoyed outside in the garden
beneath the stars. And on Friday nights, the fun turns up to 11! Our Friday Garden Parties are all about games, music, handcrafted wine, burgers hot off the grill, and making memories! The Best Camp Souvenir As a kid, after the great adventures at summer camp, many of us young campers wished we could take a piece of summer camp home with us. The best we could do was slip a rock from the lake into our pocket before boarding the bus. The Claremont Inn & Winery Summer Camp GetAway offers a much better souvenir: Bring home your own straw bale garden with our “How to Grow a Straw Bale Garden” classes. On certain Saturdays, we host tours of the garden, where we tell our story and give advice on tending and building your own straw bale garden. Camp’s Not Over Yet We all love the summer sun, but the best weather arrives at the Claremont Inn &
Winery in September. To take advantage of the lovely season, we’re extending our Summer Camp into the month of September. It’s the best time to plan your two-day GetAway once the kids are back in school. Enjoy a picnic dinner in the garden on the first night, fine dining in the Great Hall on the second night, and fill your days with plenty of fun and games. Play in the garden, stroll around the pristine grounds, sharpen your mind in the Escape Room Challenge, or master your culinary skills with a cooking class. This is your opportunity to Relax, Refresh, and Reconnect! Cherished summer memories don’t have to disappear when we grow up. Create your new favorite summer memories this year at the Claremont Inn & Winery Summer Camp GetAway! Dave Harry &
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UPCOMING COOKING CLASSES
July 15: Pan Sauces A great pan sauce, made using the crunchy, flavor-packed bits left over from a good sear, can change a dish from regular to rave. Each dish you make in this class will be restaurant-quality, and each will be accompanied by a rich, smooth pan sauce. Your menu includes: Chicken Piccata; Sautéed Chicken with Wild Mushroom Sauce; Flank Steak au Poivre; Sautéed Flank Steak with Red Wine Sauce; Striped Bass with Tomatoes, Capers, and Garlic; and Spice-Rubbed Salmon with Preserved Lemon and Olives. August 12 and 19: Grilling Meats and Produce From the Claremont Straw Bale Garden Harvest Grilling is one of the best ways to cook food simply while obtaining a maximum amount of flavor. You can grill on the stovetop, in your backyard, or over charcoal or gas. In this class, you will learn how to modify your grilling technique, depending on the medium used. You will also discuss how dry rubs and sauces are used on the grill, then put those lessons to use as you make: Bruschetta; T-Bone Steaks; Shrimp Skewers; Chicken Sate; Grilled Portobello Mushrooms; Grilled Assorted Vegetables from the Claremont Straw Bale Garden. September 16: Knife Skills Knowing how to use knives skillfully is the foundation of all cooking, and it doesn’t have to be scary or frustrating. Many home and even professional cooks don’t always wield a knife correctly, which increases food preparation time and makes the process harder and less safe than it should be. In this indispensable class, you will learn how to slice, dice, and chop in the safest and most efficient manner, as you prepare a menu of small plate tapas — both savory and sweet. September 23: Italian Techniques — Risotto and Pasta Workshop Learn the techniques and tips for preparing these two Italian kitchen staples. October 14: Pizza and Wine Bar Join us for this pizza party ... and for your next pizza party at home, you’ll have the ingredients for success. You will learn, step by step,
how to make the perfect pizza pie, prepare sophisticated sides, and more. Your complete menu will include: Arugula and Mixed Greens Salad with Olive Oil, Lemon, and Shaved Parmesan; Southern Italian Home-Style Pizza; Pizza Bianca; Egg and Potato Pizza; Sausage and Broccoli Rabe Pizza; and Neapolitan Pizza. Don’t forget dessert! Indulge in a Nutella and Banana Pie. You will enjoy your pies with red and white Italian wines. October 21: Classic Northern Italian Recipes from Emilia-Romagna, the heartland of Northern Italian food. November 18: Holiday Party Glitz and Glam!
Holiday appetizers and entrees to thrill a crowd … of holiday partygoers.
*Menus subject to adjustment, based on availability of ingredients and the attitude of the Chef.
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Summer Notes
From the Winery:
Go ahead, chill your reds! Although it is common to see our wine friends sipping a chilled white around the Inn on the Patio and at the Bale Garden, the traditional summer wine is a chilled rosé. We keep plenty of Mansion Mist chilled in the summer. Not sure where that tradition started, but nevertheless, a chilled rosé has been the de facto go-to summer wine over the years. So, what about chilling a red? Well, of course, we turn to the French, because they know everything , to weigh in on this conundrum, and lo and behold, they have an opinion, and they have a category for such wines. Vin de soif, or “wine of thirst,” is the term used by the French to describe a perfectly chilled red wine. Perfectly chilled — in practical terms, this translates to an ideal range of 55–60 F. But scientific precision isn’t in the spirit of these wines. Just stash your bottle in the fridge 30 minutes before popping the cork, or 10–15 if you’re using an ice bucket. Chef Dave’s Avocado Chimichurri Sauce Here’s a great summertime staple to add to your table — perfect with any grilled meats … or, frankly, just eaten with a spoon. Want to spice it up a bit? Add ¼ teaspoon ground cumin and ¼ teaspoon ground coriander for a little Southwest/Mexican twist …
So, what kind of red is most suitable for chilling? The Simple answer is: Chill your favorite; if you like it, bingo! There it is. Once again, experts state that medium- bodied wines are better candidates than more full-bodied reds. We have done some “experimenting” here at the Inn ( it is a tough job, but someone has got to do it ) and have come up with some of our favorites. Romeo, a pinot noir; Winemaker’s Delight, an old vine Zinfandel; Marlyn, a Merlot; and Duo, a Merlot Blend, are delightful examples of chilled reds, or wine of thirst. Chilled reds are wonderful when paired with grilled foods, meats, fish, veggies, etc.!
So, go ahead, chill your reds … the French approve !
– Harry the Vintner at the Claremont Inn & Winery
Ingredients: •
1/3 cup extra-virgin olive oil
• • • • • • •
1/4 cup fresh lime juice 1 garlic clove, minced
Kosher salt
1 cup finely chopped parsley
1 tablespoon finely chopped cilantro
1 finely diced jalapeno
1 Hass avocado, peeled, pitted, and diced
Directions: 1. In a medium bowl, whisk the olive oil with the lime juice, garlic, and a pinch of salt. Stir in the parsley and cilantro and let stand at room temperature for 30 minutes. Fold in the avocado and season with salt. 2. The chimichurri can be refrigerated for up to four hours.
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800 Claremont Dr Stratton, CO 80836 www.ClaremontInn.com 888-291-8910
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Saturday, October 28 Reserve your spot in the Fall Murder Mystery: Country Western Music Awards Celebration. Think big hair, dancing, and cowboy hi- jinx. Call now at 719-348-5125 .
Come Enjoy a FALL GetAway! It’s Time to Start Planning! PLUS, Book Your Fall 2-Day GetAway by August 1, 2017 and get 6 BOTTLES of WINE FREE!
The weather will be a little cooler … summer is winding down … but it’s still warm enough for an evening game of croquet or bocce ball — the perfect time for a Winery GetAway. The Claremont Straw Bale Garden will be in full harvest mode, and we will be featuring all of the produce grown there in menus for the fall. It should be perfect weather for a picnic dinner in the garden on one of your evenings! You must call us to get this GREAT DEAL at 719-348-5125 , and we will help you plan your Fall 2-Day GetAway!
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