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By Site Administrator, October 23, 2009 9:59 am

At our last Winemaker’s Dinner the culinary theme was “Fall in New England.” The Executive Chef prepared a fantastic five-course dinner, which was accompanied with wine from Yorkville Cellars Winery of Mendocino, California. The menu consisted of the following:

First Course:Baked Crab Cakes with Sauce Homard
Second Course: Roasted Butternut Squash Soup
Third Course: Spinach and Toasted Pecan Salad with Blueberry-Balsamic Vinaigrette
Entree Course: Lobster Thermidor, Beef Tenderloin Medallions with Bernaise Sauce, Roasted Garlic and Celeraic Mashed Potatoes, and Bacon-Wrapped Haricot Vertes
Fifth Course: Pumpkin, White Chocolate, and Maple Cheesecake

The wines that were sampled and paired with the dinner were from Yorkville Cellars Winery of Mendocino, California. We had the privilege of having Edward Wallo, the owner of Yorkville Cellars as our guest Wine Maker. The wines for the dinner were the following:

Sauvignon Blanc: Aromas of lime, vanilla, and a note of honey-suckle. Rich fruit flavors of tangerine and green melon. Bright finish with grapefruit, minerals and a touch of herbs.
Eleanor of Aquitaine:A blend of 50% Sauvignon Blanc and 50% Semillon. Complex, yet full of refreshing citrus, with notes of pink grapefruit to balance the richness and nuance of French oak. Lime zest and a keen mineral flavor linger in the finish.
Petit Verdot:Aromas of spice, sandlewood and berry notes. Plum and cherry fruit flavors mid-palate, finishing smooth and rich with medium tannins.
Richard the Lion-Heart: A blend of the six noble grape varieties from Bordeaux. A smooth red with outstanding length. Aromas of cherry, spice and leather. Succulent core of red fruit; cherry and raspberry, a hint of vanilla and lingering fine textured tannins in the finish.
Cabernet Sauvignon: Aromas of blueberry and chocolate, with a hint of brown spice and toasted nut. Rich fruit flavor; blueberry/dark cherry, with a milk chocolate note. Robust finish, with bright fruit flavors and medium strong tannins.
Merlot: A rich and mouth-filling wine; ripe red cherry flavor wrapped in smooth, full tannins. Mocha, brown sugar and plum blossom aromas with a lingering, succulent finish.
Semillon: Bright and refreshing, with pear skin, coriander seed and vanilla bean aromas. Rich mid-palate with apricot, lime zest and honey-comb notes in a long dry finish.

The evening was a great hit, and all of the guests loved it!

Jon

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By Site Administrator, October 17, 2009 11:39 am

On Thursday evening we hosted our monthly Winemaker’s Dinner here at Canyon Crest Dining with our featured guest, Edward Wallo, owner of Yorkville Cellars Winery. The turnout was fantastic with 50 people present. The food and wine pairings were phenomenal, and Edward’s presentation of his wines was great. Overall it was a tremendous time for everyone in attendance.

Jon

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By Site Administrator, October 14, 2009 4:40 pm

The Petite Verdot grape variety is indigenous to Bordeaux, France where it was used as a minor component in the red Bordeaux blend. However, Petite Verdot has found a new home as a stand-alone varietal. This is a great grape variety, and one worthy of investigating.

Yorkville Cellars is located in Mendocino County, California, north of San Francisco. The owner of Yorkville Cellars grows grapes that are indigenous only to Bordeaux, France, and the wines are produced in the old-world style. As well, all of the grapes are certified organic by the California Certified Organic Farmers.

The color of the Yorkville Cellars Petite Verdot is ruby red. On the nose are aromas of cherries, dried-cherries, plums, blackberry and a touch of spice. The palate confirms the nose with cherry, blackberry, and a hint of nutmeg, with nuances of wood. This wine is smooth, with soft-to-medium tannins, and a medium finish. This is a must buy wine.

This wine would pair up well with a Roasted Butternut Squash Soup.

For more information regarding Yorkville Cellars Winery, click on the links below.

http://www.yorkvillecellars.com/documents/2006PVsalesheet.pdf

http://www.yorkvillecellars.com/organic_ourvineyards.php

Jon

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By Site Administrator, October 10, 2009 10:31 am

Join us here at Canyon Crest Dining as we enjoy our next Winemaker’s Dinner on Thursday, October 15, beginning at 6:30PM. We are excited to have the owner, Edward Wallo, of Yorkville Cellars with us this night as our guest Wine Maker. Yorkville cellars is located in Mendocino, California, and their focus is on the primary grape varieties from Bordeaux, France. Chef Dave has put together a wonderful five-course menu featuring cuisine from New England, with the focus being on Maine & Vermont. Make your plans to join us for this festive evening of food and wine.

Jon

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By Site Administrator, October 3, 2009 11:07 am

We are pleased to have Edward Wallo, proprietor of Yorkville Cellars as our featured guest for this months Winemaker’s Dinner on Thursday, October 15th at 6:30 PM. Below is information regarding the winery and wine maker.

Yorkville Cellars is located in Mendocino County, 100 miles north of the San Francisco Golden Gate Bridge. The tasting room is on Highway 128, a picturesque road that winds past vineyards, sheep ranches and apple and peach orchards before plunging through the Redwood forest to emerge at the Mendocino coastline. The vineyards are 1,000 feet or more above sea level, where sun-filled days and cool nights, tempered by coastal fogs, combine to produce premium quality grapes.

Greg Grazianois a third generation Mendocino County winemaker. In the mid 1970’s Greg attended the University of California, Davis to study viticulture and enology. Greg has made Yorkville Cellars wine since 1995 and has just completed his thirteenth successful harvest with us. Greg has special talents with blending techniques. His experienced palate enables him to particularly enjoy the challenge of achieving higher standards each vintage for our proprietor’s blends: Richard the Lion-Heart (red blend) and Eleanor of Aquitaine (white blend).

If you are interested in joining us for this funfilled evening of food and wine, please contact us at 733-9392 for reservations.

Jon

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By Site Administrator, October 2, 2009 10:08 am

Our next Winemaker’s Dinner will feature the owner/wine maker of Yorkville Cellars, Edward Wallo. Yorkville Cellars is located in Mendocino County, 100 mile north of San Francisco. Chef Dave has chosen the Northeastern Region of the U.S. as his theme for this months cuisine. Come join us for this incredible time of food and wine on Thursday, October 15 at 6:30. Reservations are required for this dinner. We look forward to seeing you there.

Jon

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By Site Administrator, August 5, 2009 10:20 am

STARTERS
Shrimp Cocktail - Hob Nob Chardonnay**
FIVE GULF SHRIMP POACHED AND SERVED CHILLED WITH A TANGY COCKTAIL SAUCE. $10.00

Steamed Clams – Cold Springs Viognier**
WEST COAST MANILA CLAMS WITH A HEARTY FLAVORFUL BROTH. SERVED WITH TOASTED
BRUSCHETTA. $11.00

Steamed Mussels – Cold Springs Viognier**
BLUE MUSSELS WITH A HEARTY FLAVORFUL BROTH. SERVED WITH TOASTED BRUSCHETTA. $11.00
TRY OUR COMBINATION PLATE OF CLAMS AND MUSSELS FOR THE SAME PRICE

Lobster Cakes – Banfi Princepessa Gavi **
TWO SAVORY FRIED CAKES WITH SEAFOOD RÉMOULADE. $12.00

Seared Ahi Tuna – Gazela Vinho Verde **
SASHIMI GRADE AHI ENCRUSTED WITH TOASTED SESAME SEEDS. SERVED SUSHI STYLE
OVER ASIAN SLAW, WITH WASABI AND SOY GINGER DIPPING SAUCE. $14.00

Crab Artichoke Dip – Folie a Deux “Menage a Trois” Chardonnay**
A DELICIOUS BLEND OF CRAB, ARTICHOKE HEARTS, SHALLOTS, AND SPINACH, IN A
SHERRY CREAM REDUCTION. SERVED WARM WITH TOASTED BRUSCHETTA. $10.00

Spinach Stuffed Mushrooms – Ferrari Carano Fume Blanc**
A DUXELLES AND SPINACH COMBINATION OVER SAUTÉED MUSHROOM CAPS WITH
CRÈME FRAÎCHE. $8.50

Bruschetta – Cold Springs Pinot Noir**
TOASTED FOCACCIA BREAD SERVED PIZZA STYLE, TOPPED WITH YOUR CHOICE OF:
FRESH MOZZARELLA CHEESE, OLIVE OIL, ROASTED TOMATOES, AND FRESH BASIL. $7.00
OR SLICED CHICKEN, PESTO, SUN DRIED TOMATOES AND SOUR CREAM. $8.00

Prosciutto Potato Croquettes – Cold Springs Rosé of Syrah**
A MIXTURE OF CREAMY MASHED IDAHO RUSSETT POTATOES, ITALIAN PROSCIUTTO HAM, FRESHLY GRATED PARMESAN CHEESE AND JUST A HINT OF NUTMEG DIPPED IN EGG AND PANKO FLAKES, FRIED TO A GOLDEN BROWN. SERVED WITH OUR HOUSE-MADE MUSTARD LEMON AIOLI. $7.50

**Sommelier’s recommended wine accompaniment
*Warning: eating raw or under cooked meat, poultry, eggs, seafood, or shellfish may increase your risk of food borne illness, especially if you have certain medical conditions.

SOUP
French Onion Gratinée
CLASSIC ONION SOUP TOPPED WITH A TOASTED CROUTON AND MELTED SWISS CHEESE. $5.00

Soup du Jour
FRESH SOUP MADE DAILY. ASK YOUR SERVER ABOUT TONIGHT’S “SOUP OF THE DAY”.
Bowl $4.00 Cup $3.00

SALADS
House Salad
MIXED BABY GREENS AND ROMAINE WITH CHERRY TOMATOES, MARINATED MUSHROOMS, OLIVES, CUCUMBERS, AND JULIENNE CARROTS TOSSED WITH WHITE BALSAMIC VINAIGRETTE. $5.00
(Other dressings also available.)

Traditional Caesar Salad
FRESH HEARTS OF ROMAINE WITH CLASSIS CAESAR DRESSING, TOASTED GARLIC CROUTONS, AND FRESH GRATED PARMESAN CHEESE. $7.50

Mediterranean Salad
MIXED GREENS WITH BABY SPINACH, ROASTED TOMATOES, PEPPERONCINI, GREEN OLIVES,
MARINATED SHAVED RED ONIONS, CUCUMBERS, AND FETA CHEESE. $10.00

Poached Pear Salad
MIXED GREENS AND A THIN WEDGE OF ICEBERG LETTUCE ACCOMPANIED BY SLICES OF POACHED PEAR, CANDIED PECANS, SUN-DRIED CRANBERRIES AND GORGONZOLA CHEESE CRUMBLES, SERVED WITH A CITRUS VINAIGRETTE. $10.00

Canyon Crest Cobb Salad
A COMBINATION OF BUTTER AND ROMAINE LETTUCES TOPPED WITH DICED SMOKED TURKEY,
AVOCADOS, CELERY, GREEN ONIONS, CRUMBLED GORGONZOLA CHEESE, DICED PEPPER-BACON, AND OUR HOUSE-MADE GRILLED LEMON AND ROASTED GARLIC DRESSING. $10.00
DINNER ENTREES
served with soup du jour, house salad or caeser salad
(French Onion Gratinée or Specialty Salads may be substituted for an additional charge.)

Prime Rib Au Jus – Root 1 Cabernet Sauvignon**
SLOW ROASTED AND SERVED WITH GARLIC MASHED POTATOES, SEASONAL VEGETABLES,
AND CREAMED HORSERADISH. 12 o.z. $26.00 8 o.z. $20.00

Ribeye Steak – William Hill Merlot**
CHOICE BEEF, GRILLED TO ORDER, SERVED WITH THE CHEF’S SPECIAL BOURBON GLAZE,
BORDELAISE SAUCE, DAUPHINOISE POTATOES, AND SEASONAL VEGETABLES.
14 o.z. Bone-in Cowboy Cut $29.00 10 o.z. Cowgirl Cut $26.00

Filet Mignon – Yorkville Cabernet Sauvignon**
9 O.Z OF PREMIUM GRILLED BEEF, FINISHED WITH GORGONZOLA BUTTER,
MARCHAND DE VIN SAUCE, GARLIC MASHED POTATOES, AND SEASONAL VEGETABLES. $33.00

Flat Iron Steak - Terrazas Malbec**
8 O.Z OF CHOICE BEEF, GRILLED TO ORDER, SLICED CROSS-GRAIN AND TOPPED WITH A CREAMY SHIITAKE MUSHROOM AND COARSE MUSTARD SAUCE. SERVED WITH GARLIC MASHED POTATOES AND VEGETABLES. $19.00

Herbed Rack of Lamb – Cold Springs Pinot Noir**
A 4-BONE RACK, LIGHTLY BREADED WITH LEMON ZEST AND FRESH PANKO BREAD CRUMBS,
ROASTED GOLDEN BROWN AND SERVED WITH A JUNIPER-ROSEMARY SAUCE, DAUPHINOISE
POTATOES AND SEASONAL VEGETABLES. $29.00

Stuffed Chicken Breast – Ferrari Carano Fume Blanc**
MARINATED AIRLINE CHICKEN BREAST STUFFED WITH MOZZARELLA CHEESE, PROSCIUTTO, AND FRESH SPINACH. TOPPED WITH A ROASTED RED PEPPER CREAM SAUCE AND BALSAMIC GLAZE. SERVED WITH MUSHROOM RISOTTO AND SEASONAL VEGETABLES. $17.00

Cantonese Grilled Pork Tenderloin - Cold Springs Viognier**
8 O.Z OF BONELESS PORK TENDERLOIN MARINATED IN SOY SAUCE, SESAME, GARLIC, GINGER AND OTHER AROMATIC SEASONINGS, GRILLED AND SERVED WITH OUR HOUSE-MADE SWEET AND SPICY SESAME DIPPING SAUCE, ASPARAGUS WITH MANDARIN ORANGES, AND ROASTED PEANUTS ON ANGEL HAIR PASTA. $18.00

Clear Springs™ Trout Amandine – Gazela Vinho Verde**
FRESH IDAHO TROUT COATED WITH AN ALMOND BREADING, DELICATELY SAUTÉED,
FINISHED WITH MEUNIÈRE SAUCE, FRIED LEEKS, WILD RICE, AND SEASONAL VEGETABLES. $18.00

Macadamia Nut Encrusted Halibut – Banfi Princepessa Gavi**
ALASKAN HALIBUT ENCRUSTED WITH MACADAMIA NUTS, SEARED THEN OVEN BAKED, TOPPED WITH HERB BUTTER. AND ACCOMPANIED WITH LIME AIOLI, DAUPHINOISE POTATOES, AND VEGETABLES. $29.00

Pasta Primavera – Cold Springs Chardonnay**
ZUCCHINI, BROCCOLI, TOMATOES, AND SNOW PEAS SAUTÉED IN A PARMESAN-BASIL CREAM
SAUCE AND SERVED OVER EGG AND SPINACH FETTUCCINE, ACCOMPANIED BY GRILLED HERB
BREAD. $14.00 – WITH GRILL CHICKEN BREAST $16.00

Smoked Salmon Linguine - Aquinas Pinot Noir**
CHUNKS OF HOUSE-SMOKED SALMON SAUTÉED IN A CLASSIC ALFREDO SAUCE, SERVED OVER
LINGUINE WITH GRILLED HERB BREAD. $17.00

Chicken Alfano – Villa Pozzi Pinot Grigio**
PAN-SEARED BONELESS, SKINLESS CHICKEN BREAST WITH MELTED SWISS CHEESE SERVED ON A BED OF ANGEL HAIR PASTA AND TOPPED WITH A LIGHT GARLIC CREAM SAUCE WITH DICED TOMATOES, BLACK OLIVES, FRESH BASIL AND TOASTED PINE NUTS. $15.00

CHEF’S SIGNATURE SELECTIONS
Cedar Plank Salmon – Cold Springs Pinot Noir**
8 O.Z ATLANTIC SALMON FILET SEASONED, PLACED ON A CEDAR PLANK, COVERED AND BROILED, SERVED WITH OUR HOUSE-MADE DILL SAUCE, LEMON RICE PILAF AND SAUTÉED ASPARAGUS. $17.00

New York Steak – 3 Horse Ranch Vinyards Merlot**
12 O.Z OF PREMIUM CHOICE GRADE BEEF GRILLED TO YOUR SPECIFICATIONS, TOPPED WITH SAUTÉED MUSHROOMS, CARAMELIZED ONIONS AND DEMI-GLACE, SERVED WITH DAUPHINOISE POTATOES, AND SEASONAL VEGETABLES. $26.00

Scallop Fettuccine - Banfi Princepessa Gavi**
PAN-SEARED SEA SCALLOPS SAUTÉED IN A CREAMY GARLIC BOURSIN CHEESE SAUCE WITH DICED TOMATOES, GREEN ONIONS AND SLICED MUSHROOMS OVER EGG AND SPINACH FETTUCCINE, SERVED WITH GRILLED HERB BREAD. $19.00

Risotto Cakes & Roasted Vegetables – Villa Pozzi Pinot Grigio**
SAVORY RISOTTO CAKES WITH MARINATED PORTABELLA MUSHROOMS, ROASTED RED AND
YELLOW PEPPERS, ZUCCHINI, YELLOW SQUASH, AND BROCCOLI FLORETS, FINISHED WITH A
TOMATO SAFFRON BROTH AND BALSAMIC GLAZE. $16.00

Lobster Dinner - Cold Springs Viognier**
TWO 5-6 O.Z CANADIAN COLD-WATER LOBSTER TAILS STEAMED TO PERFECTION AND BASTED WITH BUTTER, SPRINKLED WITH PAPRIKA AND SERVED WITH SAVORY RISOTTO, SEASONAL VEGETABLES, MELTED BUTTER AND LEMON. $40.00
Create your own combination platter by adding a succulent steamed lobster tail
to any entrée for only $15.00

DESSERTS
Caramel Apple Spice Cake
SCRUMPTIOUS APPLE SPICE CAKE SERVED WITH LUSCIOUS CARAMEL. $3.50

Crème Brûlée – St. Chapelle Riesling Ice Wine**
RICH AND CREAMY VANILLA CUSTARD FINISHED WITH A LAYER OF CARAMELIZED SUGAR. $4.50

CHEF’S SIGNATURE DESSERT
Kahlua Chocolate Cheesecake – Old Benson Tawny Port**
THREE DELIGHTS IN ONE DESSERT: KAHLUA COFFEE LIQUEUR, RICH CHOCOLATE
AND CREAMY CHEESECAKE. NEED WE SAY MORE. $4.50

Fresh Fruit Chantilly – Michele Chiarlo Nivole**
LIGHT AND LUSCIOUS SEASONAL FRUIT WITH A CHANTILLY CREAM. $4.50

Chocolate Decadence Cake – Taylor Fladgagte Port**
INDULGE YOUR PASSION FOR CHOCOLATE WITH THIS MOIST CREATION. $6.50

BEVERAGES
$2.50
Coffee – Hot Tea – Iced Tea – Soda – Juice – Lemonade – Milk
add a flavor to your ice tea or lemonade for $0.50
kiwi, peach, mango, raspberry, blackberry Voss Bottled Water – $2.50

A service charge of 18% will be added to parties of 8 or more