Bentley's Grill | Salem Oregon Restaurant | Ladies Night | Wine Bar

Bentley's Grill Salem Current Events

Archive for October, 2009

On the Food Side from Chef Derek Ridgway

Tuesday, October 27th, 2009

Well as we exit summer and move swiftly into the crisp fall weather, I find my taste changing and looking forward to those slow cooked meats, rich game dishes and roasted vegetables.  Don’t get me wrong the tomatoes came and went too soon for me, after 25 yrs in San Diego summer is really short! Our menu is evolving through our specials sheet to reflect this change of season. 

The Alaskan Halibut season ends on Nov 15th so we will again be saying good bye to a favorite for the winter, Salmon continues to open and close so we should see some fish for a while yet.  Our local Sole is getting scarce for the winter, and the fishermen are not anxious to go out for a light catch.  As we transition into winter, we will be looking at some sustainable seafood alternatives, such as Steelhead and Trout form the NW and Barramundi, an Aussie native now being produced on the east coast.

Our local foragers have been providing us with nice chanterelles and just a bit of truffles which we are featuring on our menu.  On the down side our local growers are “wintering in”.  This said we are still getting some really nice Lacinato Kale and Fingerling Potatoes from Allen and Jessie at Coastal Valley Growers.

Our October Game Fest has been a great success and we will continue to feature many of these items on our special sheet. Our best seller has been the Wild Boar Saltimbocca !

Don Julio Tequila for Lounge Lizard Monday

Saturday, October 24th, 2009

We are featuring Don Julio tequila for Lounge Lizard Monday on October 26th. Come join us for drink specials including a Don Julio Blanco margarita. We also have a tequila flight of Don Julio 1942, Blanco, Reposado and Anejo tequilas and you get to keep a shot glass. There will also be schwag available while supplies last.

Come join us in the bar between 4 and 6 p.m.!

October Game Fest

Friday, October 16th, 2009

Join us this month for our annual Game Fest.  Chef Derek Ridgway and the culinary team will be creating appetizers, salads and entrees featuring the fall wild game bounty.  All selections will be paired with a wine selected to compliment the dish by wine steward Brian Kemmerle.

Lounge Lizard Monday

Wednesday, October 14th, 2009

Bentley's FoodMonday, October 19th we will be featuring for Lounge Lizard Monday Bailey’s Irish cream. Warm up with drink specials including Bailey’s and coffee. We will have goodies to hand out so join us in the bar from 4 p.m. to 6 p.m.

Matching Wine with Game – Part 1

Tuesday, October 6th, 2009

Matching Wine with Game – Part 1

With the approach of the fall season our menu will feature several game dishes, some returning specials from last year and hopefully some new favorites.

First to return was the smoked duck salad. Normally you would match the color of the meat with the color of the wine and go with a nice soft fruity red, however in this case we have two other factors to deal with. First a smoked quality and second a vinaigrette to dress the salad. Both of which lead me to suggest an off dry white wine like a northwest Riesling or Gewurztraminer.

Second was the quail. The chef is roasting it with a honey-cumin sauce and serving it with a date and pine nut couscous. The last two wines suggested both off dry whites, would match nicely with this dish but if you’re feeling edgy, try it with a super-ripe fruity red like Zinfandel or our northwest Sangiovese.

The buffalo hanger steak has come and gone, maybe to return later. The chef grilled it and served it with blue cheese butter and French fries. A classic dish and I couldn’t resist suggesting “Claret”, a northwest version of a classic French Bordeaux, with Merlot, Cabernet Sauvignon and Cabernet Franc. The ripe fruit and softer tannins of the wine matched well with the leaner cut of meat and the assertive flavor of the blue cheese butter.

Tonight we re-introduced the duck “cakes”, imagine a crab cake made instead with duck. Served with stone ground mustard, caramelized onions, mashed potatoes and topped with a Rouille, a saffron infused mayonnaise. A rich, flavorful Chardonnay is an easy choice however if your feeling brave try it with a northwest Semillon. It’s a grape more commonly found in France and Australia but a few producers in Washington give it a go and the better ones are rich, floral and have almost an oily texture.

I hope you stop by the restaurant and try a few of these dishes while they last and if you come up with a wine and game pairing you like better than these. Please let me know.

Cheers!