Is there anything that says winter more than being surrounded by the most gorgeous snow on Earth while indulging in delicious foods paired perfectly with world-class wines? I think not. This was confirmed when I visited Shallow Shaft at the top of Little Cottonwood Canyon, just across from the beautiful Alta Ski Resort, last week for their first wine dinner of the season—with four more dinners to follow.
Shallow Shaft’s Chef Kurtis Krause crafted a four-course menu featuring some delicious ingredients that Wine Coordinator Peri Ermidis paired with four of Honig Winery’s offerings.
Joining us for dinner was Jonathan Honig of Honig Winery. A delightful host, he answered all of our questions and more about the wines we enjoyed throughout the evening. (I’ll be visiting the winery in Napa next week so look for more on Honig coming soon.)
The Honig wine dinner began with two oysters on the half shell with a tangy yuzu-ginger mignonette paired with the zippy 2012 Napa Valley Sauvignon Blanc. As Libation SLC proprietor Francis Fecteau pointed out, “oysters and sauvignon blanc are a no-brainer” and so it was the perfect beginning to a meal that only got better.
The next dish was the Kabocha squash bisque with bacon pepita brittle, spicy crème fraiche and apple cider that lent itself surprisingly well with the peachy 2012 Rutherford Reserve Sauvignon Blanc.
An herb-rubbed lamb loin was my favorite dish of the night. Seared and then rolled in a fresh herb trio before being sliced into medallions, it was served atop a parsnip mash alongside minted carrots and a beautiful cabernet sauvignon reduction. This dish was served with both the medium-bodied 2011 Napa Valley Cabernet Sauvignon and the 2010 Bartolucci St. Helena Cabernet Sauvignon—which I preferred slightly due to the richer berry and black tea notes—but the table was evenly divided.
The dinner closed with a selection of artisan cheeses, an addicting fig-balsamic jam, candied nuts, pears and apples, fresh bread and honeycomb from Slide Ridge.
There are still four pairing dinners you can partake of yourself with hand-crafted menus and pairings, so make a full day of it on the slopes and then slip into Shallow Shaft for dinner or escape the foul air of the Salt Lake Valley for an evening under the snow and stars.
Each dinner begins at 6 p.m. The Honig dinner was $45 per person and an additional $45 for four glasses of wine (or $12 per glass). Call for specific dinner pricing and reservations at 801-742-2177.
Wednesday, January 15: Arpad Molnar of Obsidian/Tricycle Wine Company
Wednesday, January 29: Kevin Crompton of Epic Brewing
Wednesday, February 12: Neil Michaelis with Delayed in Glass
Wednesday, March 5: Fisher/Zacherle Vineyards
Sunday-Thursday 5:30-9 p.m.
Friday & Saturday: 5:30-10 p.m.
***Shallow Shaft provided my dinner free-of-charge. Opinions are my own.