The Jackalope Grill’s Chef Timothy Garling and Anam Cara Cellars present an “Almost St. Patrick’s Day” winemakers dinner on Sunday, March 9. Starting at 6:00 pm, a special four-course menu will be served with wines selected and introduced by Anam Cara Cellars owners Nick and Sheila Nicholas.
According to Chef Garling, Anam Cara Cellars “represents a real find.” The winery has been tipped as a "Rising Star" among Oregon Pinot Noir producers by Decanter Magazine. And its 2005 Nicholas Estate Pinot Noir was given four stars by British writer Linda Murphy in her “Oregon Pinot Noir Grows Up,” Decanter article.
The Anam Cara Cellars Winemakers Dinner Menu features a first course of Seared Sea Scallop with spicy cole slaw, shitake mushroom and Anam Cara 2007 Estate Riesling. For the second course, an Oregon Seafood Louis of fresh Oregon dungeness crab and pink shrimp is accompanied by Anam Cara 2007 Estate Riesling. Third up are Medallions of American Bison in a Pinot Noir reduction sauce with truffled potato puree and smoked baby golden beets paired with Anam Cara 2005 Reserve Pinot Noir. And to finish, Pain Perdu with Oregon Pear Compote with house-made brioche, hazelnut-caramel sauce and roasted cranberries with Anam Cara 2007 Late Harvest Gewürztraminer.
“Because Riesling is often not well understood or appreciated, I’ve paired the Anam Cara 2007 Estate Riesling with the first two courses to highlight its complexity and character,” explains Garling. “The bison’s intense beef-like character requires the strong, full-bodied Anam Cara 2005 Reserve Pinot Noir. And the gewürtztraminer, light and dry, highlights the Oregon Pear Compote.”
Commenting on January’s winemakers dinner, Mike Eyres of Chehalem said, "As a winemaker, I spend months creating complex, structured, intensely fruited wines, and I sincerely appreciated the thought and care Tim put into developing such an exceptional, well-crafted menu with great food/wine pairings. It truly is an art to match wines with food well. The result was one of the most memorable winemaker dinners I’ve attended — a great group, impeccable service, and a truly enjoyable evening."
This event begins at 6:00. Cost is $85 (includes gratuity). Space is limited. Please make a reservation today by calling The Jackalope Grill at 318-8435. For more, visit http://www.JackalopeGrill.com. The Jackalope Grill is located just off Reed Market road in the Scandia Plaza, 1245 SE Third St. (S. Hwy. 97) in Bend.