Today was so much fun! We had a TV crew up to Montana to film an episode of The Inn Crowd with Chef Budi Kazali. Bill and I are at the Rock Creek Cattle Company with most of the family. Our daughters Lindsay and Courtney, Lindsay’s husband Will, and our son Rob were all able to join in the fun.
The Foley Food & Wine Society is the presenting sponsor of the 3rd season of The Inn Crowd with Chef Budi Kazali-- a great TV show based in Santa Barbara County. Chef Budi is the owner and chef at the lovely Ballard Inn in Solvang, California. Chef Budi has been a friend of ours for a number of years and we were so excited to have him join us in Montana at Rock Creek Cattle Company. We so rarely are able to get the family together, so it was important to make this occasion really special. Chef Budi and Chef Tim Smith, the Executive Chef at Rock Creek Cattle Company, worked together to create an amazing menu for us.
They started with an American twist on Shrimp On the Barbie. Tim is from Australia and really enjoyed putting together this recipe. He created a quick marinade of soy, garlic, palm sugar, lime, green peppercorn and jalapeño, soaked the shrimp in the marinade and then grilled them. They were so good--especially with our Vavasour Sauvignon Blanc from the Marlbrough region of New Zealand. Crisp and acidic, with ripe fruit flavors and mineral notes, the wine was a wonderful complement to the shrimp.
Next, since we are in Montana, the chefs decided to grill some bison. Chef Budi marinated the bison tomahawk steaks in an achiote marinade. Achiote is harvested from a shrub native to the tropical regions of the Caribbean and Mexico and has a rich earthy red color. It gives a nice smoky flavor with a hint of citrus. The finished product was absolutely delicious. We ordered our steaks medium rare and they were incredibly tender. Our bold, layered Merus Altvs Cabernet Sauvignon was the perfect pairing for the grilled bison.
We finished the evening with a Huckleberry Semifreddo. Huckleberries are native to Montana and were a delicious element in this dessert. The recipe included ricotta, marshmallows, a little chocolate, egg whites, the berries, and some of our Eos Tears of Dew Late Harvest Moscato—which put this dessert “over the top”! Chef Tim mixed the ingredients, froze them for an hour an a half, then let it soften for 10 minutes before we dove in. Paired with a glass of the aromatic Eos Late Harvest Moscato, the semifreddo was a fantastic finale to a memorable meal.
Our family dinner was a huge success; the dishes were amazing. We are happy to be able to share the experience and the recipes with you. The TV episode will be airing in California's Central Coast later this fall, so stay tuned!