SEMIAHMOO RESORT PRESENTS THE RODNEY STRONG VINEYARDS VINTNER DINNER

Rodney Strong dinner at Semiahmoo ResortWho: Semiahmoo Resort, Golf and Spa and Rodney Strong Vineyards

What: Rodney Strong Vineyards Vintner Dinner

When: Thursday, September 8, 5:30 to 9 p.m

Where: Semiahmoo Resort, Golf and Spa
9565 Semiahmoo Parkway
Blaine, Wash. 98230-9326

Cost: Dinner: $125 per person
Overnight stay: $439 for two

Details: For 55 years, Rodney Strong Vineyards have been pursuing the passion of winemaking deep within California wine country’s Sonoma County. Today, the winery continues to emphasize the art of winemaking, but with a modern twist.

Three families have contributed to the vineyards’ reputation for critically acclaimed Single Vineyard and Reserve wines, starting with Rod Strong who established the winery in 1961. At the time, it was the 13th winery in the wine industry in Sonoma County. A few years later, Rick Sayre became winemaker in 1979. Then came the Klein Family who purchased the winery in 1989 as fourth generation California farmers.

Today, Rodney Strong Vineyards still stands out as one of the best varietal wines in the area producing 12 wines utilizing the winery’s 14 vineyard estates. Among those varietal wines are Cabernet Sauvignon, Chardonnay, Malbec, Meritage, Merlot, Pinot Noir, Port, Rosé, Sauvignon Blanc, Syrah and Zinfandel.

Semiahmoo Resort’s Rodney Strong Vintner Dinner begins with Chef Bruno Feldeisen’s warm spot prawn Waldorf Salad with smoked ikura roe, paired with the 2015 Charlotte’s Home sauvignon blanc.

The second course features roasted Neah Bay sablefish with a cauliflower puree and brown butter, paired with the 2014 Chaulk Hill chardonnay.

The third course consists of Sage and Sky Farm lamb and black truffle meatloaf with sweet-onion soubise and fennel confit paired with the 2013 Symmetry Reserve meritage red.

The fourth course includes a carved Wagyu Beef tenderloin with black garlic, Foie Gras and rosemary jus paired with a 2013 Alexander’s Crown Vineyard Reserve cabernet sauvignon.

To finish the meal Chef Feldeisen will serve his homemade tiramisu ice cream with espresso sauce and pistachio meringue for dessert, paired with the 2009 A True Gentleman’s port.

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