Sierra-at-Tahoe, Solstice Eatery and Corkscrew Bar
Imagine this. It’s snowing lightly as you look out the window of a lodge high atop the Sierra Nevada. Skiers are frolicking in the snow while all the time you’re sipping incredible Madroña wines paired with the culinary delights of talented chefs. Sound like a movie from the ‘40’s? In most areas, this would be too good to be true. But anything’s possible in El Dorado County, especially during California’s Restaurant Month!
All it takes is an amazing ski resort bent on sustainability (Sierra-at-Tahoe) partnering up with a local winery (Madroña Vineyards) interested in showcasing what we all have here in our backyard…beautiful scenery, incredible quality, and passionate people
On January 13th from 2-3:30pm, Solstice Eatery is pulling out the stops with a wine and food experience highlighting the expertise of Sierra-at-Tahoe’s culinary team. As each of the resort’s restaurants has a signature flavor and flare, the chosen recipes give connoisseurs a chance to experience the whole mountain while relaxing in the warmth of Sierra’s newest lodge.
How do I know all this, you may ask? Well I had the great experience of sitting down with the people at Sierra-at-Tahoe tasting different dishes with 13 separate Madroña wines. My job was easy. Sample wine, then taste the recipe, and then savor the pairing once again. The only difficulty was not getting distracted by the snow outside. (Yes, I like to ski!)
On January 13th, the food and wine pairings will be set up as stations, giving us (the winemaker and winemaking team) a one-on-one opportunity to extoll the virtues of the varietal being poured while explaining the dish. And, drumroll please, the menu we decided upon is as follows:
- Ahi Poke (a classic Hawaiian dish with hints of spice) paired with the 2012 Madroña Signature Dry Riesling
- Chicken Satay a la SmokeHouse 360 (featuring Sierra at Tahoe’s signature barbecue sauce) paired with the 2015 Sierra-at-Tahoe 8852’ Zinfandel
- Pork Carnitas (the essence of Baja Grill from the West Bowl) paired with the 2011 Madroña Signature Syrah
- Endives stuffed with Grilled Tri-tip topped with blue cheese (a Solstice creation) paired with the 2014 Madroña Signature Cabernet Sauvignon
- Humus with house roasted garlic on crostinis paired with the 2012 Madroña Hillside Nebbiolo
- Noix et fromage (walnuts and cheese) paired with the Non-Vintage Madroña Port
Two items of particular note on this menu. One, we did not make a mistake on the first pairing. Although we have been sold out of the 2012 Signature Dry Riesling for over three years, this pairing is exquisite and reflects the cellaring potential of Riesling. (Total, there is just one case of this wine available, and yes you can buy it by the bottle at the event (until it’s gone, of course)). And two, we made one barrel of the 2015 Sierra-at-Tahoe 8852’ Zinfandel. This was a blend the Sierra team made from our Madroña components that we bottled for them. But that’s a different story for another time.
What do you need to know for this event?
Where: The Solstice Eatery at Sierra-at-Tahoe near Echo Summit (Hwy 50) in the Sierra Nevada
When: Friday, January 13th from 2pm to 3:30pm
How much: $35 per person ($25 if you purchase before Wednesday, January 11th)
How do we get tickets: RSVP (space is limited!) at https://www.sierraattahoe.com/madrona-wine-and-dine-reservation/
So wine down after a day of skiing, or just come up into the mountains. Truly you don’t have to be a skier to enjoy the experience. You just have to love great food and amazing wine. It’s time to embrace what El Dorado County has to offer, and we hope to see you at Sierra-at-Tahoe for California Restaurant Month!