Here’s a sneak peek of the good things awaiting you at a Magee Homestead culinary getaway, recipe included.
“Culinary events like Chefs on the Prairie showcase [see the January 2019 Western Gourmet feature] what is unique and distinctive about Magee Homestead,” says Jeremy Belnap, proprietor of the resort. “Not only do we partner with other great chefs to provide guests a one-of-a-kind culinary experience, but our staff goes above and beyond to create a creative, engaging, and fun atmosphere.” The not-to-be-missed 2019 lineup of shindigs is being finalized and includes experiences with winegrowers and chefs. Here are three.
July 11 – 13
Galante Vineyards of Carmel Valley Visits the Magee Homestead for a Weekend of Wine and Gastronomy
Jack Galante of Galante Vineyards offers guests tastes of his most prized wines alongside Magee Homestead executive chef A.J. Buchanio’s multi-course feasts.
July 20 – 22
L’Auberge Carmel and Magee Homestead Pair Up for a Weekend of Culinary Partnership in Wyoming
Chef Buchanio and chef Justin Cogley of Aubergine at L’Auberge Carmel cook up a culinary collaboration for days.
July 25 – 27
Weekend With Jesse Katz of Devil Proof Vineyards and Andy Katz Photography
Award-winning winemaker Jesse Katz from Sonoma’s Devil Proof Vineyards will host seminars and tastings as well as wine-pairing dinners where guests will help craft a Magee Homestead custom-blended wine. Professional photographer Andy Katz will offer guests a behind-the-scenes sunset photography seminar. One image will be used as the wine label on the Magee Homestead’s unique wine.
Akaushi Tartare With Egg Yolk Vinaigrette and Grilled Bread
Egg Yolk Vinaigrette
2 teaspoons white balsamic vinegar
2 egg yolks
1 pinch kosher salt, plus extra
Juice of ¼ lemon
1 teaspoon honey
1 teaspoon grated Grana Padano or Parmesan cheese
1 teaspoon extra virgin olive oil
5 ounces Akaushi beef tenderloin (completely trimmed,
4 teaspoons Castelvetrano olives (slivered, -inch thick)
2 teaspoons pickled mustard seeds
4 teaspoons celery (-inch dice)
1 teaspoon chopped herb mix (parsley, thyme, and chive)
Kosher salt, to taste, plus a little extra
Fresh ground black pepper, to taste, plus a little extra
4 slices grilled seeded bread (baguette or demi loaf,
¼-inch thick, 6 – 8 inches long)
Extra virgin olive oil, for drizzling
Grana Padano or Parmesan cheese, as needed
For Egg Yolk Vinaigrette: Combine vinegar, egg yolks, honey, and cheese in mixing bowl. Add lemon and salt. While whisking, slowly drizzle in olive oil. Set aside.
For Tartare: Add beef, olives, mustard seeds, celery, herbs, salt, and pepper to vinaigrette and gently mix together. Taste and re-season if necessary.
For the Grilled Seeded Bread: Drizzle olive oil on both sides of bread slices and season with salt and pepper. Place on grill until evenly caramelized and lightly charred on both sides.
Spoon tartare mixture into center of chilled plate and top with freshly shredded Grana Padano or Parmesan. Place grilled bread around plate.
For more information on the Magee Homestead or to make reservations, visit the resort’s website.
Recipe courtesy Magee Homestead. Photography: © Tonya Merke Photography/Courtesy Voca Public Relations
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From the January 2019 issue.