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Posts Tagged ‘Blue Point Oysters’

Sunset in July…First Farm to Table Dinner of the Season

In The Kitchen on June 20, 2011 at 6:43 pm

The Litchfield Saltwater Grille is excited to announce the opening of the second Farm to Table Dinner Series season.  The first scheduled event is on Friday July, 8th at Sunset Meadow Vineyards in Goshen.  Last years dinners were hosted with March Farms (Bethlehem), Miranda Vineyards (Goshen), and Sunset Meadow Vineyards (Goshen).

Each menu is created by Chef Albert Clugston III and features fresh fruits, vegetables, and herbs from Litchfield County Farms.  Some items such as a very special Muskmelon, Green Zebra Tomatoes, Rhubarb, Eggplant, and Squash Blossoms come from the Chef’s very own garden.  The July 8th menu includes grass feed beef from Litchfield’s Laurel Ridge Farm as well as dairy products from the highly acclaimed Arethusa Cow Farm (Litchfield).  East Coast Shellfish is always incorporated into the menu because there is such an abundant amount of fresh local oysters, scallops, clams, and fish to draw from.

The style format of each menu varies.  July 8th is a casual stationary style menu.  Check out the complete menu here… and remember menu items are subject to change in order to bring you the freshest ingredients available.  There are quite a few farm to table dinners being hosted these days and one of the most unique qualities about our dinner series is the variety of menu items offered.  The July 8th event starts with an iced down raw bar display.  Shucked to order by our raw bar chef guests are welcome to enjoy as much as they would like of Blue Point and Stonington CT Oysters, Baltimore Style Shrimp Cocktail, and Rhode Island Little Neck Clams.  Hors d’oeuvres are passed during the first hour followed by a dinner with two main stations. An Antipasto Bar Style station will include seven interesting dishes (Grilled assorted squashes from Sun One Organic Farm, and Prosciutto Muskmelon Carpaccio to name just a few).  The grill station will serve skirt steak with a green goddess dressing and Tuna skewers with a Ponzu, lime, cilantro vinaigrette.  There are so many different menu items that is hard to believe you could actually have time to try them all.

My favorite part is the strawberries with anglaise for dessert.  Mr. and Mrs. Skilton’s strawberry farm in Morris produces small strawberries that are so jam packed with flavor.  The anglaise sauce is made with local cream and poured while still warm on the strawberries then garnished with mint from The Saltwater Grille’s own garden.  The July 8th event will feature Sunset Meadow Vineyards wines by Goshen wine make George Motel. Tickets usually sell out fast so sign up early.  Sign up here…

View the complete menu here…

More info here…

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All Around the World Spring Wine Tasting…Part One

In Sommelier Corner on March 6, 2011 at 7:42 pm

Starting March 22nd The Saltwater Grille will be offering a fresh Spring tasting menu featuring three courses paired with three wines at lunch.  The Saltwater Grille has hosted many successful wine dinners over the past few years featuring California’s Benzingier, B.R. Cohn, and Greg Norman wines to name just a few.  What is unique about this special promotion is that you can come on any day that is convenient for you and the menu puts you the customer in the role of “wine pairing expert.”  The menu starts with a raw bar course, followed by a very special salad, and then the main entrée.  For each course you pick the wine to be paired with the dish. Tasting notes are provided offering suggestions.  You most likely will want to come back to try other pairing combinations with the wines and courses offered.

Freshly shucked shellfish is our specialty at the SWG.  The Blue Point Oysters we serve have been called “as good as NYC’s Grand Central Oyster Bar” in a past Hartford Courant article.  So if you are an oyster aficionado be sure to order the oysters as your raw bar course.  One of my favorite dishes on the menu is the strawberry salad with crumbled Maytag blue cheese over baby romaine hearts tossed in a balsamic vinaigrette with toast crostinis for a garnish.  You can choose to pair this wine with either Chateau St. Jean Merlot or Brancott’s New Zealand Pinot Noir.  An eclectic mix of wines are offered in the tasting from New Zealand, California, Austria, Italy, and Spain.  Favorites like Merlot and Pinot Noir are included as well as some lesser known varietals like Gruner Veltliner and Tempranillo.  In the next four parts of this five part blog I will go more in depth about some of the wines offered.

For $32 three wines are poured with three courses.  The special is available at the start of Spring through June 17th.  Call 860.567.4900 for reservations, large groups welcome.  View the complete menu here…

Brett Clugston, SWG Sommelier

A very bubbly start to 2011…

In Uncategorized on December 26, 2010 at 9:43 pm

The raw bar at the Saltwater Grille will be open all weekend long serving freshly shucked Blue Point Oysters, Jumbo Shrimp Cocktail, and Rhode Little Neck Clams.  Hailed to be some of the best oysters Connecticut has to offer, on par with the oysters at NYC’s famous Grand Central Oyster Bar, the Saltwater Grille oysters are the perfect pairing for your New Years Eve Champagne, sparkling cocktail, or glass of Chardonnay.

Most crisp white wines will pair well with chilled shellfish but Chardonnay and Champagne seem to be the most classic pairings.  Chardonnay happens to be one of the main grape varietals used in the signature Champagne blend (the others being Pinot Noir and Pinot Meunier).  On the Saltwater Grille wine by the glass list (a new personal favorite of mine) is Kim Crawford’s un-oaked New Zealand Chardonnay.  For $10 a glass Kim Crawford’s Chard is in a category of it’s own when tasted up against two other by the glass Chardonnay pours: Sonoma Cutrer $12 a glass (California toasty, oak aged) and Louis Jadot $9 a glass (pristine, crisp, Burgundian style). Being un-oaked provides the opportunity for the Kim Crawford Chard to exhibit an abundance of fruit flavors, specifically apple and pear.  It is easy drinking and pairs well with a wide variety of dishes from chicken, to salads, to shellfish, and of course oysters.

As the in house sommelier I recommend the 2005 Schramsberg Blanc de Blancs sparkling wine from California on the Saltwater Grille list for $60 a bottle.  Made in the traditional Methode Champenoise style this is a “splurge pick” for your special New Years Eve dinner.  Also on the wine list is our house Domaine Ste Michelle Sparkling Wine at $34 per bottle.

Parisienne Southside Royale

 

In the mood for a cocktail to toast to 2011?  We will be serving an array of festive Champagne infused cocktails all weekend long for you to choose from. Try the Parisienne Southside Royale (St. Germain, Tanqueray 10, Lime Juice, Simple Syrup, and Champagne) for a semi dry, floral sparkler.  Or the brightly colored Razz Champagne Cocktail (made with Raspberry Puree and Stoli Razz Vodka , topped with sparkling wine and garnished with raspberries.   The Pear Bellini is another great choice made with our own pear puree and sparkling wine.

Toasting to a delicious 2010 at the Saltwater Grille and many more to come.  Cheers! Brett Clugston, SWG Sommelier