Last week we went to Longshadow Winery and did a buffet dinner for a group of wine tourists... the Oregon Wine Brotherhood. Which sounds like a fairly serious group... we were expecting archaic ritual, wine/blood oaths, codes of silence, omerta. And nothing of the sort happened. They were a rather fun bunch of folks, lots of wine, good food, and hearty cheer made the evening super pleasant.
Paul Gregutt wine writer gave a talk on the terrior of Walla Walla wines and the wines of Longshadows and Forgeron. Giles and his wife Marie led tastings for their respective wineries, Longshadows and Forgeron. And we served the food. Which is the part we do best.
They had some appetizers in the barrel room, and did some tasting. See the mushrooms. Those are our Spanish marinated mushrooms. They are so yummy. I could eat them all day long.
Here is a new york strip loin roast. This picture kind of stinks. The roast was cooked to the most perfect medium/medium rare. Tender beyond belief. And the deep rich brown sauce is bordelaise... a red wine and veal stock reduction. So good with the big red wines.
Roast cauliflowers, sweet peppers, carrots, and parsnips. Simple and good. We also served whole filets of slow roasted salmon and aioli, yukon gold mashed potatoes, a simple green salad, and sauteed asparagus garlic and peppers.
All in all, it was a pretty nice evening. The next night we cooked for the same group at Dunham Cellars. That was pretty tasty too.