2017-18 Dining Guide Web
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Summer Wine & Food Pairings<br />
By Megan Shuman<br />
Summer in the Adirondacks is definitely one of my favorite<br />
times and is always way too short. I start looking forward to summer<br />
during that first March thaw, the one that happens every year<br />
and makes us feel like warm days are foolishly just around the<br />
corner, that winter’s hold is weakening and we’ll be sipping white<br />
wine by the lake soon.<br />
Whether you’re looking to pair wine with food or just enjoy<br />
an afternoon with good friends and conversation, it’s always a<br />
great time to take advantage of the opportunity to expand your<br />
palate with yet unexplored wines and regions. Summer is a fantastic<br />
time to do this, and to start your exploration, here are a few<br />
of this year’s hottest wines that are sure to impress.<br />
Rose is an often misunderstood and thus underappreciated<br />
wine I actually like to drink all year long. Made<br />
from numerous grapes, grenache, syrah and sangiovese,<br />
to name a few, rose is produced anywhere from Willamette<br />
Valley in Oregon to Southern California and Argentina,<br />
Spain to Italy and it’s historically most popular<br />
region of Provence, France. It can range from fruity to<br />
dry but never sweet, and has flavor profiles that run the<br />
entire gamut, including ripe raspberries and strawberries.<br />
I like to say that pink wine makes the sun shine,<br />
and my favorite food in the summer is a bowl of gazpacho<br />
on a hot day. And rose is a classic French pairing<br />
with fresh mussels and French fries, or “moulle<br />
frites”, and hence pairs fantastically with local little<br />
neck clams by the bushel, done with a garlic white<br />
wine sauce. It is such a fantastic pairing I can almost<br />
smell the garlic simmering.<br />
Rieslings are in many ways as misinterpreted as roses. And<br />
my best advice with rieslings is to drink locally! New York State<br />
boasts some of the best rieslings in the world, and if you’re not<br />
familiar with them take a drive up the Hudson River to Garnet<br />
Hill Lodge (www.garnet-hill.com) in North River. There you will<br />
find options to help you navigate New York State’s wines. Even<br />
as intimidating as foreign labels can appear, German rieslings can<br />
be easily identified if you have a few riesling tools in your bag.<br />
‘Trocken’, which means dry or ‘halbtroken’, which translates to<br />
half-dry, or off-dry are the two classifications of residual sugar you<br />
will find indicated on the label. The sugar levels are determined<br />
in rieslings by both the time and method of harvest. They start<br />
with Kabinett, the earliest harvest, lowest alcohol and lightest of<br />
the harvested styles, to Spatlese, Auslese, Beerenauslese, Trockenbeerenauslese,<br />
and Eiswein, Germany’s premier desert wine,<br />
produced from grapes actually frozen on the vine before harvest.<br />
Trust me, even my German heritage doesn’t help me here, and I<br />
definitely can’t pronounce these words properly without making<br />
a terrible face. If you can work past the tricky pronunciations and<br />
classifications I promise you a really fantastic experience. If nothing<br />
else, wine is another good excuse to get your favorite people<br />
together and remember why they are your favorites. Ultimately,<br />
wine is meant to be a fun, unassuming, unintimidating, lively part<br />
of life, so get out there and try something new. I’m willing to bet<br />
you’ll find yourself surprisingly pleased, and might find a new<br />
favorite too.<br />
Reach our advertisers at:<br />
The Owl at<br />
Open Memorial Day –<br />
Columbus Day<br />
Dinner Nightly from 5pm<br />
Dine in Our Lovely Screened<br />
Porch<br />
Lamb Chops–Jalepeno<br />
Preserve, Fried Leeks, Arugula<br />
Seared Sea Scallops-Sun-dried<br />
Dill Beurre Blanc, Arugula<br />
Prince Edward Island Mussels-<br />
Steamed in a Spicy Habanero<br />
Tequila Broth<br />
Endive Salad-Arugula,<br />
Belgium Endive, Gorgonzola,<br />
Walnuts, Pears, White Balsamic<br />
Vinaigrette<br />
Boca Chica Tacos-Daily Fish,<br />
Pico, Key West Slaw, Cumin<br />
Crema, Cilantro Lime Rice<br />
Grilled Pork Tenderloin-Citrus<br />
Maple Sweet Potato Mash,<br />
Mango Papaya Salsa, Fresh<br />
Vegetables<br />
Chicken Ravello-Roasted<br />
Potatoes, Spinach, Wild<br />
Mushrooms with Pernod Pan<br />
Sauce, Truffle Oil<br />
Seafood Stew-Shrimp,<br />
Scallops, Mussels in a Spicy<br />
Coconut Milk Broth with<br />
Sweet Corn, Plantains, Garden<br />
Greens<br />
Twilight<br />
Appetizers ($9-$13)<br />
Salads ($8)<br />
In Between ($13)<br />
Entrees ($19-$28)<br />
Fresh Seafood and<br />
Specials Nightly<br />
Housemade Desserts and Ice<br />
Cream<br />
Grilled Shrimp-Julienned<br />
Sweet Peppers, Stone Ground<br />
Mustard Cream<br />
Oven Roasted Wild<br />
Mushrooms-Local Herbed Goat<br />
Cheese, Basil Chili Oil, Micro<br />
Greens<br />
Mendoza Caprese-Vine Ripe<br />
Tomato, Fresh Tomatillos,<br />
Burrata Cheese, Chimichurri,<br />
Peas Shoots<br />
Barn Owl Burger-Black Angus<br />
Beef, Local Herbed Goat<br />
Cheese, Tomatillo, Caramelized<br />
Onions, Arugula on Brioche w/<br />
Spicy Sweet Potato Chips<br />
Potato Encrusted Salmon-On<br />
a Bed of Spinach and Fennel,<br />
Lemon Caper Brown Butter<br />
Churrasco-Marinated Grilled<br />
Skirt Steak with Chimichurri<br />
and Herbed Potato Wedges,<br />
Vegetables<br />
Jumbo Crab Cake-Cilantro<br />
Lime Rice, Fresh Grilled<br />
Asparagus, Citrus Cream<br />
The Owl’s Cousin-Grilled Duck<br />
Escabeche, Sweet Peppers,<br />
Green Olives, Citrus Maple<br />
Sweet Potato Mash<br />
Menu Subject to Change Periodically Depending on Local Farmers and Fisherman<br />
TheOwlatTwilight.com<br />
1322 County Rte 29, Olmstedville • 5<strong>18</strong>-251-4696<br />
Just minutes off Exit 26, Pottersville – Northway Rt. 87<br />
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