Monday, April 27, 6:00pm, with St. Innocent Winemaker Mark Vlossak
St. Innocent Winery was founded in the mid-Willamette Valley near Salem, Oregon, at the southeast corner of the Eola Hills, in 1988 by Mark Vlossak. Both its wine and winemaker are now considered to be among the best of Oregon. Wine Advocate named Vlossak one of its 2004 “Wine Personalities of the Year,” writing that “Mark Vlossak continues to grace consumers with the finest Pinot noirs Oregon has fashioned to date . . . . Vlossak’s dedication to quality and his commitment to delivering value to his customers is exemplary.”
Dinner With St. Innocent Wines Menu
Grilled Wild Caught Gulf Prawns – Israeli couscous, citrus beurre blanc – 2007 St. Innocent Freedom Hill Vineyard Pinot Blanc
Thai Style Mussels – jasmine rice, coconut milk, lemon grass, chilies and cilantro – 2007 St. Innocent Freedom Hill Vineyard Chardonnay
Pan-Seared Duck Breast – parmesan risotto, roast beets, fresh blueberry sauce – 2007 St. Innocent Villages Cuvee Pinot Noir & 2006 St Innocent Momtazi Vineyard Pinot Noir
Cheese Course – a selection of cheeses and a bit of dark chocolate – Cellar Selection (St. Innocent Winery)
For more information about St. Innocent Wines and our presenter, Mark Vlossak, visit stinnocentwine.com.
Cost is $65 per person. Call for reservations 318-8435. Visit jackalopgrill.com for info. The Jackalope Grill is located at 1245 SE Third St. in Bend, Oregon.
Mon., April 20, 4-6pm
April Women Tasting Wine features Southern Rhone Wines, presented by John Aylward of Vin de Garde Wines and Columbia Selections Distributors. John is an excellent presenter, who guided WTW through Syrahs in October and Cabernet Sauvignon wines in January.
Here’s WTW’s wrap-up of last month’s event: “Their 2006 Dijon Clones Chardonnay oozed lemon zest, minerality and a rich viscosity and paired perfectly with Chef Tim’s Grilled Shrimp and Seafood Risotto. Each of the three 2006 Pinot Noirs – the Dijon Clones, Amalie’s Cuvee and the Estate – were filled with layers of rich fruit and were enhanced by the Roasted Mushrooms and Brie Toasts. The 2006 Syrah was perfectly complemented by Chef Tim’s exquisite Syrah Braised Boneless Beef Short Ribs.”
Please arrive 15 minutes early for Women Tasting Wine. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.
Click here to see the March menu.
Yield: about 6 servings
Oven: 350 deg
3 lbs. boneless short ribs
2 T. vegetable oil
1 carrot, diced
1 onion, diced
1 stalk celery, diced
1 T. tomato paste
2 c. red wine
2 c. beef broth
1 piece star anise
3 strips orange zest
2 bay leaves
salt and pepper
Method:
Season the short ribs with salt and pepper. In a wide, heavy bottom stainless steel
saucepan, brown short ribs over medium high heat with vegetable oil, until brown on all
sides. Remove from the pan; add the vegetables and sauté for 5 minutes to caramelize.
Stir in the tomato paste. Deglaze with the red wine and reduce by half. Add the beef
broth, star anise, orange zest and bay leaves. Return the short ribs to the pan, lower the
heat to a simmer, cover and place in the middle of the oven. Cook for 3 hours or until
beef is fork tender. Remove beef and strain broth into a
saucepan. Skim the top of broth of fat and reduce to a light sauce consistency. Pour the
sauce back over the short ribs and serve with potato puree, noodles or your favorite
accompaniment.
Chefs notes: Recipe from Cakebread Cellars