Quivira Winery asked us to do some pairings for their Wine Club Release Party in June. We were thrilled to oblige. The following photos show what we were up to on that beautifully sunny Saturday.
First things first. Jim, the gentleman who does an extraordinary job managing the winery’s biodynamic gardens gave us some Mexican Habaneros last harvest and we returned the favor by bringing back a case of super sweet and spicy jam. Recommended for guests with leather tongues…
Corrine Smith, our front of house captain, shows off a platter of Fresh Oregon Shrimp Rolls. We used the lemongrass from the garden to punch up the mayonnaise we make from scratch by infusing the stalks in rice bran oil first. Then we mix the fresh Oregon bay shrimp with celery, onions and the infused mayonnaise and stuff that salad into soft, fresh demi-baguettes with crisp frisee and sprinkle the top with a very fruity paprika. Sounds good, right? Tastes better…
Ciara explains the finer points of grilling our seasonal flatbread over mesquite charcoal to a wine club member.
Our mesquite grilled flatbread offering comprised of onion soubise, Point Reyes Bay Blue, chives and lovage from the Quivira garden.
We simmered huge pans of Arroz con Pollo on the stove at the winery to pair with the grenache.
Our Arroz con Pollo consisted of our very own cured pork belly, organic marinated chicken thighs, the finest Spanish saffron and parsley from the winery garden. Onie spent the afternoon serving dish after dish to enthusiastic guests.
John Moller grilled up a couple hundred handmade beef kofta with Quivira garlic and oregano. These were drenched in olive oil and paired with Zinfandel.
Here we are at the end of a long but prosperous day in the Quivira garden. We are grateful to work in such beautiful places with an awesome team and wonderful clients. We look forward to being back at Quivira in August for the annual Quivira Farm to Table dinner.
