All that is Goldener
Michael Showers, executive chef at Deer Valley’s Goldener Hirsch Inn, informed me of a terrific-sounding upcoming wine dinner. It’s an evening featuring the wines of Turley Wine Cellars which, in my opinion, are some of the finest wines on the planet. Larry Turley’s Zinfandel and Petite Sirah wines, in particular, are mind-blowing.
The Turley dinner at the Goldener Hirsch will be held on Saturday, Aug. 22, beginning with a reception and passed hors d’oeuvres at 6 p.m. and followed by a six-course dinner at 7 p.m. Among the dishes and wines featured are fennel and English pea Vichyssoises with Montana caviar and Turley White Coat; seared rosemary squab and foie gras torchon paired with Turley “Dragon” Zinfandel; Niman Ranch short ribs in Amano chocolate and Turley Ueberroth Vineyard Zinfandel; and Turley Petite Syrah Hayne Vineyard with Chef Showers’ roasted Utah elk chop. I’m told that Turley himself will be on hand for the dinner, so this is one you won’t want to miss.
The price for the Goldener Hirsch Turley wine dinner is $125 per person for the dinner and wine pairings, or $90 for the dinner and no wine. In addition, the Goldener Hirsch Inn is offering a special rate of $100 for a room for anyone wishing to stay overnight, which includes continental breakfast. Reservations are required and can be made by calling 435-649-7770. The Goldener Hirsch Inn is located midmountain at Deer Valley’s Silver Lake Village. GoldenerHirschInn.com
Have you been Buzzed?
Congratulations to Beehive Cheese Company, which won the Blue Ribbon for its Barely Buzzed cheese for the third consecutive year at the recent American Cheese Society Annual Cheese Competition in Austin. This is a killer cheddar cheese, rubbed with espresso and lavender—sounds strange, tastes fantastic. “We have been pinching ourselves since winning the award to make sure we weren’t dreaming!” said Beehive’s Tim Welsh. Beehive Cheese is located in Uintah and on the Web at BeehiveCheese.com.
Quote of the week: Why is it that Swiss cheese has the holes when it’s Gorgonzola that needs the ventilation? —David Frost
Send Food Matters tips & info to tscheffler@cityweekly.net
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