The Addison’s restaurant has been doing really well since opening a couple of months ago. Our guests (and the locals) have given rave reviews over the food but the wine list was lacking. Up until today we only featured the same wines that we freely pour at Happy Hour. Today, all of that changed.
Ben (our winery agent, seen on the left) stopped by with a bag o’ wine bottles for us to sample. Our Chef, Grant, cooked up some crab cake appetizers and a new dish that he is planning to serve with the steaks this weekend. The new side dish is a pattypan squash stuffed with Chef’s homemade breadcrumbs, shallots, herbs and a white wine reduction.
So we sat out on the verandah sampling wines and noshing on some nice appetizers. We ended up selecting 4 new whites, 4 new reds and a new champagne. This new selection will give our wine list some depth, both in variety and quality, depth that the previous list was missing. We will be serving the new wines with dinner this coming Friday and Saturday night.
But the busy life of an innkeeper doesn’t stop there. Our next step is to develop a wine tasting dinner. The “Chef’s Pairing” menu will offer four courses, each with their own wine and we plan on offering these special dinner nights throughout the summer.
I tell you, my friend, this is a tough life. All of this wine tasting has worn me out. Or made me thirsty. There is only one way to figure out which is which.