Harvest Vine/ by Don Sefton, Events Manager, Catering
We had a marvelous dinner at the Harvest Vine! The food, service, quality, preparation, and presentation are just so outstanding! We had the beet salad with thinly sliced red and golden beets, garlic, salt, sherry vinegar, and Spanish olive oil. There is great crunchy bread to sop up all of the sauces. We also had roasted cauliflower with toasted breadcrumbs and shaved truffles, which would make even a carnivore swoon.
Then there was Spanish mackerel with sauteed peppers, mixed greens and parsley oil (photo top). Our last dish was air-chilled duck, which was a euphoric combination of a fully deboned duck stuffed with minced livers, kidney, and heart, all rolled together with the outer fat into a roulade, then preserved in duck fat. Slices are cut and seared and served with cippolini onions, a rich duck jus, parsnips, and turnips (photo bottom). One of the most rich and succulent dishes that I have had in a while.
The most perfect pairing of wines for the whole dinner was a red wine called Finca Contancia. It is a blend of Syrah, Merlot, Cabernet Sauvignon, Petit Verdot, and Tempranillo. Full bodied wihta delicious amount of dark fruits, smokiness, balanced oak. Heaven in Madison Valley!!
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