Food, KPB, Moose Pass News

Argentina Inspiration …

On Friday, November 30, Chinooks had a special dinner menu called Argentina Inspiration. Thought I would share some pictures of the five courses served and just say thank you to the folks and chef at Chinooks for doing this event dinner. The menu was very different, presented well and tasted wonderful!  I choose to do the wine pairings and felt like I got a ‘wine tasting’ with my dinner adventure, Argentina Inspiration.  For those that did not get a chance to go, here is the menu:

Course one: House-cured Lonza, grilled rustic bread with membrillo, 8 month mancego cheese, chili-infused olive oil.  Paired with Mairena Espumante, a sparkling Brut, Mendoza.

Course two: Grilled Alaska spot Shrimp with wild mushroom hash, mustard/tarragon gribiche, smoked paprika. Paired with a dry white, Martinsancho, Verdejo-Spain.

Grilled Spot Shrimp














Course three: Brick-cooked quail, marinated endive salad, hazelnuts, mint and orange chimichurri. Paired with a white, Tomero Torrontes, Mendoza.

Brick cooked quail












Course four: Braised beef shortribs, parsnip/potato puree, crisp kale, red peppers, red wine sauce. Paired with a red, Weinert Malbec, Mendoza.

Course five: Ricotta Tartlet, fig compote, candied persimmons and spiced butternut squash puree & dulce de leche ice cream. Paired with a sweet white Errazuriz, Late Harvest Sauvignon Blanc, Chile and a Durigutti Malbec, Mendoza.

Ricotta Tartlet











This was a delight to have on a dark, cold, November night. Hats off to the chef and owners of Chinooks! Well done. May there be more coming!

by: Mary Tougas


One Comment

  1. looks wonderful thanks for sharing Mary Tougas!