Blog post

Perfect Pairs – June and July

Summer BBQ Menu

If you worry a barbecue means a meat-centric meal, rest assured your vegetarian friends will have plenty to eat with this seasonal, flavorful menu from Chef Sean Conry of Whitehawk Restaurant in Plumas County. Wipe off the deck furniture, string up some market lights and welcome in the new outdoor entertaining season. And make sure your guests have a glass of Champagne in hand to toast the Sierra Nevada sunset.

By Thea Marie Rood
Photo Courtesy of iStock

Appetizer course:
ARTICHOKE HEARTS WITH MEYER LEMON AIOLI AND CRISPY SHALLOTS serve with Billecart-Salmon Brut Reserve (Champagne, France)

CORN CAKES WITH DUNGENESS CRAB AND CRÈME FRAICHE serve with Lloyd Carneros Chardonnay 2015 (Napa)

PEAR-GINGER BEEF TARTARE serve with Beaux Freres Willamette Valley Pinot Noir 2014 (Oregon)

Main course:

MIXED GREENS, GOLDEN BEETS, RED GRAPEFRUIT IN A CHAMPAGNE VINAIGRETTE WITH SUNFLOWER SEEDS

ENGLISH PEAS, MOREL MUSHROOMS AND ROASTED EGGPLANT

LEMON-OREGANO-GARLIC ROASTED FINGERLING POTATOES

SMOKED PORK SHOULDER, NORTH CAROLINA BBQ SAUCE

Serve with Halter Ranch Rosé 2016 (Paso Robles), Dr. Loosen Blue Slate Kabinett Riesling 2015 (Germany), and Easton Amador County Zinfandel 2013—old vine blend (Amador)

Dessert:

FLOURLESS CHOCOLATE CAKE WITH FRESH STRAWBERRY JAM

Post a comment

Your email address will not be published. Required fields are marked *

Previous Post Next Post