Samedi Gras! (Fat Saturday!) Dinner At Collins Grill in Watson Shelter

February 9, 2013
Collins Grill in Watson Shelter
Guest Chef: Carl Rubadue, Rubadue’s Saucey Skillet
Wine Pairings: Vine Lore, Tracey Thompson and Erica Richards

Limited to 60 guests.
13 per snow coach (Fill a snow coach with your own group!)
1st coach leaves at 5:20 pm, then one every 20 minutes following.

Black-eyed Peas Salsa: black-eyed peas, corn, sweet bell peppers…..with chips
Paired with Zardetto Prosecco…Conegliano, Italy with aromas of white flowers, apricot and herbs create delicately soft and harmonious flavors on the palate and a crisp, long finish.

Large Gulf Shrimp, lightly breaded, sauteed and served with homemade spicy catsup, served cocktail style
Paired with 2011 Starmont Sauvignon Blanc… Napa Valley, CA. Aromas of intense guava, lemon grass, key lime and sweet orange blossom. A lush “mouthfeel,” refreshing acidity and a long finish that ends with clean minerality of wet slate, and bright kumquat rind.

Oysters Rockefeller: traditional, with spinach, parsley, garlic, butter and Parmesan.
Paired with 2008 Domaine de la Cadette Bourgogne Vezelay Blanc… Burgundy, France. Organic, clean and vibrant with crisp meyer lemon acidity and satisfying minerality.

A choice between two entrees:
Spice crusted pork tenderloin with brussel sprouts and hush puppy cakes
Paired with 2011 Road 31 Pinot Noir…Napa Valley, CA. Opening with a profuse nose of violets, red fruits, and a hint of cola, with both cherry and blackberry flavors, wrapped in all kinds of earth: mushrooms, forest floor, leather, tobacco.
Or
Crayfish Etouffe, a hearty stew with a scoop of dirty rice
Paired with 2010 Adelsheim Pinot Gris… Willamette Valley, OR.
Crisp and bright, you’ll find hints of papaya, apples and pears, with a gentle creaminess that lends a rich, mouth-filling texture and long finish.

Cornbread pudding with whiskey caramel sauce
Paired with Graham’s 10-year Tawny Port…Douro Valley, Portugal. It has deep tawny color, with complex nutty aromas, combined with hints of honey and figs. On the palate, enjoy mature fruit flavors, beautifully mellowed and a luscious long finish.

Meet our Snow Coach at Wildcat Base Parking “turnaround”.
We will take people back down in the snow coach as appropriate.

$125 per person inclusive.
Reservations required- $50 cancellation fee.
Email reservations or questions to: juder@alta.com.
Or call 801-799-2297, Collins Grill.

Presented by Jude Rubadue, Manager Dawn Davis and Chef Dana Shaw