Rieslings are Germany's main source of wine pride. The country knows how to produce the sweetish white wine. As first reported in our weekly newsletter Pitch Forks, tonight Bluestem
hosts a wine dinner featuring some of the finer Deutsche rieslings from respected wineries like Heinz Schmitt, Karl Molitor and Clusserath-Weiler.
Reislings are not the easiest wine to pair with food, but Bluestem owner Colby Garrelts has come up with a five-course meal featuring more than a dozen individual flavors. The first course alone has carbonated oyster, sake cured caviar, celery root and sweet pea emulsion. The second: roasted escargot and several other just-as-exotic flavors paired with a Prinz 'Tradition' Trocken from Rheingau, the most famous riesling-producing part of Germany.
The third course promises fish arctic char along with a lemon salad. The fourth is the entree: pan-roasted veal with smoked sweetbreads and fava beans. Finally, there's a variety of desserts including key-lime sherbet, sous-vide vanilla pineapple and pound-cake and shortcake.
Five wines for the courses. The reception starts at 6 p.m. and the dinner is at 7 p.m. The price is an all-inclusive $125 per person. Since seating is limited; make the required reservation by calling Bluestem at 816-561-1101.
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