Join us for grilled Korean beef short ribs with honey-soy glazed jumbo shrimp, sweet potato kimchi fritters, cilantro lime and roasted peanut rice, preserved shiitake, cucumber, sriracha aioli and Sichuan crispy garlic and sesame chili oil. The Willamette Valley cuvee from Winderlea Vineyards is a complex pinot noir that pairs beautifully with the spice and umami flavors on the plate. Beginning with earthy aromatics like dried herbs and bay leaf the fresh cherry flavor mingles with orange spice and plum, then finishes with a mouthwatering acidity that won’t quit.
Taste Only the Best: Why Eating Seasonally Matters
Imagine biting into a sun-ripened tomato at the height of summer, maybe one you grew in your backyard garden. Remember the firm but chewable texture of tomato skin, the juicy interior, and the sharp burst of sweetness as the fruit hits your tongue. Now compare that to...