THE MSR KITCHEN | April 2021

 
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Finallyโ€ฆ

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, weโ€™re 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 couldnโ€™t 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 Saraโ€™s 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. 

โ€œThis 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 yearโ€™s 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€

โ€”Chef 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

CHEF SARA HAUMAN