We will open the meal with a bowl of my hearty winter vegetable soup Next we will serve the classic Veal Saltimbocca with creamy polenta and wilted greens. Saltimbocca is made by securing a slice of procuitto and a fresh sage leaf to the top of a veal cutlet. It is quickly sauteed and served with a quick pan sauce. To finish the meal, our dessert is a wine poached pear served warm with mascarpone cream and marzipan.
Here is something to get you out of the house without breaking the bank. How about a three course dinner for $30? I’m planning to start with a 
seasonal cabbage and apple salad followed by a grilled Carlton Farms bone-in pork chop on creamy sun-dried tomato polenta with sauce chasseur and wilted spinach and finally Kathy’s apple spice cake with ice cream for dessert. We’ll have some specially priced wines available to complete the meal. You can’t beat the value!
Mark Vlossak, the
idiosyncratic partner and winemaker at St. Innocent Winery, is coming to Bend for another winemaker dinner at the Jackalope Grill. If you know what is going on in the winery this time of year, you’ll know that it is an honor for Mark to give us his time for our Wine Maker’s Dinner. St. Innocent produces small lots of handmade, vineyard-designated wine from some of the best sites in the Willamette Valley. Year after year, St. Innocent Winery has received recognition from throughout the country and around the world for its outstanding Pinot noir, beautifully crafted white wines, and fair pricing. Mark says, “My goal is to produce wines that are balanced, complex, and age worthy that reflect the nuances of their terroir.” Quoting Jay Miller in the Wine Advocate: “Mark Vlossak continues to turn out some of Wilamette Valley’s finest wines in his new digs in the Eola-Amity Hills AVA. I have been working with Mark on the menu. If you remember the 2009 dinner, this again will be an event not to be missed.