The meatballs melted on the palate and were the perfect start to the evening, pairing nicely with the Chamerborcin wine made by Chef Yvon Gros of LeRoux Creek Winery down the road.
Dinner started with warm loaves, of sourdough bread baked in a wood-burning oven delivered to each table along with mixed greens tossed with a tart vinaigrette and lentil salad.
Following that were roasted potatoes with herbs and braised bison served with a creamy mustard sauce and rhubarb compote.
Yums and sighs filled the barn as guest enjoyed the meal.
Amidst the dinner, a herd of buffalo trotted down from their pasture to make for a scenic picture while the food was served.
The students worked quickly to bring out a dessert of apple tart tatins alongside an oatmeal crisp and chocolate truffle.
After guest's bellies were full, the students, led by Chef Adam Dulye and Chef Yvon Gros, came out before the guests to be praised on their delicious meal by the community and their chefs.
After Thistle Whistle we headed to LeRoux Creek to learn about viticulture and bottling wine and Chef Yvon did a barrel tasting with the class.
While the group was bottling we made a little dinner consisting of White Rose Potato Gnocchi with Austin Family Farms Peas, Hotchkiss Bacon, and Lemon Cream; The Living Farm Greens with Basil Vinaigrette; Braised Rabbit Legs with Grain Mustard Reduction; Hotchkiss Bacon wrapped Pork Loin, Grilled with Thistle Whistle Pepper Relish; The Living Farm Candy Carrots; and Austin Farms Blackberry Cobbler.
More to be come on Monday.
Stay tuned for footage, stories and photos of the 3rd Annual Wine & Buffalo Feast we'll be cooking for over the weekend at High Wire Ranch
Chef Yvon Gros will be there sharing his wine, there will be live music and lots of fun.
Yvon Gros, chef/owner and winemaker at LeRoux Creek Bed and Breakfast, and I made a welcome dinner at LeRoux Creek Vineyards.