Abeille a Ressort - Spring Bee April 2018

Wow! What a night we had.
I cannot thank you enough for joining us for our Abeille a Ressort - Spring Bee dinner.
Putting together these dinners are so very special. Every aspect of the evening is tailored to fit the experience we dream up. Chef Tara Lynch worked her magic and created a menu to lust after.

When planning a Spring inspired dinner in Oregon, rain is always a possibility. We had our hopes up when we had a beautiful weekend prior. Thank you all for dining in the tent.

As everyone arrived to the beautiful Cnoc Alainn Family Farm, you were greeted with a welcome cocktail, Portland Cider Company Sangria Cider, the warm glow of candlelight, crooner music, and the sound of new friendships forming.

With a glass of Argyle in hand we sat to embark on the journey through Spring

Paired with our 2014 Vintage Brut Rose was our first course; Rabbit and Pork Rillettes - Rillette is similar to a meat pate. But has been seen throughout history as an abundant way to eat through the winter months. With the delicate medium salmon-pink color and perfume of rose petal, pink pepper and pomegranate, the Brut Rose started this dish. As you ate the Rillettes and house pickled vegetables, homemade mustard, and bread, you couldn't help but encounter a palate of elegant, soft tannin and coiled-up concentration of the Rose and the bite of salty meat and pickled vegetables finished for a uniting of flavor to remember.

On to our Greek Goddess Salad; The intense spring greens of Peas, Pea tendrils, and Asparagus were enhanced by the garlic and yogurt based Goddess dressing. As you experienced the pink-red hued Duck Pond Rose you were transported to a field of strawberries. With the intense green and garlic flavors of spring and the strawberry cheesecake palate of Rose, you settled in for the 3 courses.

We then enjoyed warmed butter poached Radishes and Turnips with browned butter and cured Egg Yolks. This dish was the perfect compliment to our 2017 Chehalem Rose. As the rain began to fall you couldn't help but notice the smell of rain and the Rose's aroma of strawberry in all its delicious forms accented by rose petal, gravel and pale spice partnered perfectly with the creamy, earthy dish. As the rich palate with bright acid tension lends to subtle notes of pomegranate and dried cherries you help but have your breath taken away.

For the main event, Chef Tara Lynch pulled out all the stops. She spoiled us with Herb Rotisserie Lamb, Parisian Gnocchi and Spring Chimichurri. Chimichurri is an Argentinian uncooked sauce designed for grilled meats, consisting of Jalapeno, cilantro, and parsley. Tara turned this sauce on it's head and used all spring herbs with a focus on mint.
As we tried not to inhale the perfection that was our main course, we sipped upon Stoller Family Estates 2017 Willamette Valley Pinot Noir Rosé. It showed as alluring aromatics of watermelon, strawberry and red fruit and the palate displayed tropical fruits with mouthwatering acidity, which balanced the tender lamb and enhanced the Spring Chimichurri. Talk and a dynamic and luscious partnership.

To finish the evening we plunged into a a fun twist on a classic: Buttermilk Panna Cotta. This Panna Cotta was as beautiful as it was delicious. Paired with Lange Winery 2016 Rose. This Rose has a strikingly brilliant ruby color, while staying crystal clear. With a lively bouquet of tart cherry, pomegranate, rose hips, and orange zest, the aroma of this wine had your palate ready to dive into the rich, creamy, Panna Cotta. As you journeyed through the tangy buttermilk custard, the senses were awakened by sweet roasted rhubarb and savory rosemary shortbread. With a mouth full of deliciousness, and a sip of Rose you felt complete as the traditional Dundee Hills spices of clove, cinnamon, and nutmeg, accompanied by a strong tannic structure, a hint of green tea, and a long lingering finish completed our final course.

The night was as beautiful as it was delicious. We cannot thank you enough for dining with us, and allowing us to share our passion with you.
We look forward to having you at our table again.

-Remington