THE MSR KITCHEN | April 2021
Finallyโฆ
It's the season we've all been holding on for! With sunshine and bud-break on the mind, we've been anticipating winter's end long enough. It seems that April is the commencement of life here on MSR as we welcome baby lambs (well, weโre still waiting!), a new vintage cycle, our 2020 Planet Oregon Rosรฉ Bubbles... and did we mention baby lambs?!
A quick stroll to the barn is all it takes to catch a glimpse of the season in progress. Nadine's flock of pregnant ewes are munching their way through tender spring grasses and clovers. Our Red Ranger chicks are peeping up a storm in the vineyard barn, and if you are lucky, you might just catch a glimpse of swarming honey bees searching for a new home.
April 1st also marked the premier of Top Chef, season 18 - and before you read on - spoiler alert - Chef Sara won BIG! Yep, she knocked it out of the park on the first group competition and then won the second round in a blind tasting with a gorgeous quail dish. We couldnโt be more proud and hope you get the chance to see her in action!
Dungeness Crab
& Pickled Morel Dip
One of the perks of early April in the Pacific Northwest is the abundance of Dungeness crabs, and this year they are extra meaty! Chef Saraโs fresh Dungeness Crab and Pickled Morel Dip paired with our newly released 2020 Planet Oregon Rosรฉ Bubbles is the perfect way to commemorate the season.
โThis rather simple crab dip is given a slight twist by using fish sauce, lime juice, chili, and pickled morel mushrooms. I am using morels that I pickled from last yearโs mushroom haul, but you could just as easily cook a handful of fresh morels and use those instead (if you find some popping up this time of year!).โ
โChef Sara Hauman
*A word to the wise: if you love this small production fizzy pink wine as much as we do, then do yourself a favor and snag some while you can!
CHEF SARA HAUMAN