Dining, Events

High Rock Wine Dinner

This blog post was published on January 30, 2014 and may contain outdated information.

Wine lovers and foodies alike came together for an evening of five delectable courses paired perfectly with flavor enhancing wines. A sorrel leaf sat in the middle of each table to cleanse the pallet in between courses so every plate’s various tastes came out with full force. Citrus, zest, spice, sweet, savory, and other distinct flavors came forth in each course in a way that further showcased High Rock’s talent for creating the unique and delicious.

First course: salmon roulade with mascarpone, capers and green onions, with Lemonaides and fresh sorrel. This was paired with Geyser Peak Pinot Grigio from California.

If this doesn’t highlight High Rock’s flair for different, nothing will. Placing a Lemonaide Girl Scout cookie on top of each plate of salmon was genius and very well complimented by the hints of citrus in the Pinot Grigio.

Second course: pan fried duck, chipotle pecans, spinach salad with vanilla berry vinaigrette, topped with fried onions. This was paired with Monticello Crianza from Spain.

Yes, the vanilla berry vinaigrette was as delicious as it sounds. This course was bursting with flavor! Sweet, spicy and salty collided together for a tasty sensation. The wine had a very unique and heavy, almost smoky flavor that created a nice base for all of the different essences of this course.

Third course: grilled polenta, zesty chicken sausage and a California creole sauce. This was paired with Josh Cabernet Sauvignon from California.

Spice on spice! This course was ideal for those who love a little extra kick to their food only made stronger by a fiery fruity wine. The smell of this meal alone was incredible as well asthe taste and polenta was a perfect addition to help calm down some of the pepperiness.

Fourth course: Blackened Ahi tuna with celeriac puree, sautéed peppers and onions and an Argentina spiced cream sauce. This was paired with Ruta 22 Malbec from Argentina.

The hint of spice from the sauce was impeccable for the almost steak like tuna. Blackened to precision the tuna was complimented very well by the sautéed peppers and onions, which added a dash flavor. The puree rounded this dish out nicely as did the slightly sweet edge of the malbec.

Fifth course: Meyer lemon crinkle cookies. This was paired with Cadet d’Oc Moscato from France.

A fruity sensation! The peach smell and taste of the wine and the lemon flavor of the cookies were fantastic together. This final dish was the ideal sweet ending to an incredibly appetizing evening.

It’s no surprise that High Rock hosted such a fabulous event complete with heavenly food and enticing wines. If you love food and wine, you won’t want to miss this event when it comes around again! Keep an eye on their events calendar for the next wine dinner: http://www.highrockcafe.com/events. Don’t forget that reservations are required and seating is limited.

To keep up-to-date with events going on in The Dells and the surrounding area, be sure to check out our events calendar!