Winemakers Dinner
The Chateau @ Two Rivers Winery
Saturday, September 16, 2006
6:00 p.m. - 11:00 p.m.
Featured Wineries at this Dinner
(Click on wine label to learn more about these wines)
| First Course Selected artisan cheeses; our own house Cured and smoked Alaskan Salmon and a few things the Chefs will think up! A wonderful assortment of Cheeses from around the globe. Our very own house cured and smoked Alaskan salmon. Our Salmon starts fresh from Alaska, comes in pack in ice and we go to work curing it immediately. A perfect mixture of herbs and spices marinate the fish while the honey and maple sugar goes to work with the cure to create a special cured salmon that will delight the palate in an orchestrated melody like you have never experienced before. A perfect match to the Champagne offering we have paired for you. |
| Our Chefs will also create a few surprises for your enjoyment |
| Second Course Two Rivers Mushroom Soup de Chardonnay |
 A delicately wonderful rich cream of mushroom soup, but with a wild-wild-west twist! The pioneers that understood mushrooms preferred them stuffed as it helped them be more substantial than just fried and put on steak. We have adopted that attitude here as we combine two pioneer trail staples and pull them together in a soup developed by The Cowboy and The Rose and presently sitting at number 6 in the world on the Chef2Chef.com culinary network. First the mushrooms are marinated in merlot, then Chef De Cuisine Bob Ballantyne prepares a special stuffing and roasts them off for a perfect texture and proper depth that can only come from a char-grill finish. Not happy with one pioneer staple Chef Ballantyne adds in the use of green apples to finish the dish with true western flair. You are sure to enjoy the merlot pairing as it lets you explore the more subtle components developed during the wine making process. |
| Third Course Mediterranean Harvest Salad with Two Rivers Riesling |
 Combining a bold classical cooking of Italy with the trade partners of the Mediterranean this salad is the knock them dead Seven Courses and Smooth Jazz classic developed by Chef De insalata Mary Lou Lawson combines the use of fine greens, Mediterranean fruits, nuts and a very nice goat cheese this salad is a three part symphony that will knock your taste buds for a loop. Mary Lou combines the Two Rivers Riesling with her own blend of oils, vinegars and spices to create a dressing that makes each component stand up and sing.
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| Fourth Course Citrus infused Fresh Grouper with Carlson’s Gewürztraminer |
| Infused with a majestic marinade of Citrus, herbs and Gewürztraminer all carried on a deep flavorful offering of grouper. The Grouper is cooked to perfection while it takes up the spicy accents of the Gewürztraminer, This fine grouper offering pairs of well with the Carlson’s offering. |
| Fifth Course Smoked Broasted Quail with Two Rivers Merlot |
| Merlot marinated semi-boneless quail offers the opportunity to explore the depth of the Two Rivers Merlot. Chef Bob Ballantyne will prepare the broasted offering with a number of dried fruits and herbs, combined with the Two Rivers Merlot to penetrate the quail and accent its nice earthy side. The fruitiness of the merlot will pull the dried fruit rub into the quail to offer a taste combination that you will be wanting for years to come. |
| Sixth Course Medallion of Beef with Two Rivers Cabernet Sauvignon |
 Executive Chef Zane Lawson made his name in beef offerings, here he shows true mastery of the protein with a fine pairing of slow smoked and broasted tenderloin of beef (The finest Chairman’s select 21 day aged beef) rubbed with Zane’s secret dry spice mix developed over years of minor adjustments slow roasted and smoked for 12 to 18 hours. This offering will break open the tannins in the Cabernet Sauvignon and allow you to explore what this wine will become as it ages in your cellar. |
| Seventh Course Celebration of the Harvest, White Chocolate Mousse Raspberry Crème Brule Paired to the Two Rivers Port offering |
 The rich depth of the Crème Brule and sugary sweetness of the raspberries pair well with the depth and sweetness of the Two Rivers Port. This desert plays on the tongue allowing the mind to wander to what the warm weather of summer will once again produce in fruit harvest to come. A perfect thought as you are let in on the Two Rivers Winery first port vintage. While enjoying the heavy fortified wine that is a classic example of a fine port, one can taste this fortified offering and enjoy the fine offering that has been artistically composed by the winemakers of The Two Rivers Winery. While the real thing comes from Portugal's northeast and can be made from a combination of over thirty kinds of grapes, most always led by the Touriga Nacional varietal, this Mesa County Colorado offering is a port in every sense of the word.
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