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800-956-4665
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Inn
This Issue:
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Man and
Mustard
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Salmon with Pommery
Mustard
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Chef
David
Chef
David prepares your favorite dishes.
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Enjoying Winter on Walloon
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A friend shot this photo
capturing a beautiful  winter
sunset in the refection of The Inn's
windows.......
This winter has been as mild
as was the winter of 2009 was wild.
Lack of snow has been a problem for all
business in the area. For cross country
skiing we really didn't have enough
snow for skiing until the 1st of the
year..
Down hill skiing has been able
to make snow since mid December but due
to warm temperatures they weren't open
until just in time for the holiday
week.The price of snowblowers is down to
the point were you get buy one get one
free.to the point were you could buy one
and get one free.
Here at the Inn
we have been busy with our Tapas Tuesday
dinners and planning our upcoming wine
dinner featuring the Cuisine and Wines
of Argentina. We have been talking
about the selection process on our
Facebook page,Walloon Lake Inn. After
the Argentine Wine and Cuisine Dinner
our next dinner will be our Valentine
Night Gala.
Thanks for your
interest in The Walloon Lake Inn,
David
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Argentine Wine Dinner
Friday
March 2nd. 6:30 p.m.
From the subtropical
Province of Salta to the cool and misty
Province of Patagonia , Argentina offers
more diverse food growing regions that
any other country in South America.
Indigenous cuisine blended with a world
wide immigrant culinary influence result
in a wide array of unique foods.
Argentina is the fourth largest producer
of wine in the world and its recent
commitments to quality is paying off
richly.
Join us for a evening exploring the
sumptuous foods and wines of Argentina!
A leisurely five course meal with
Argentina's most interesting wines for
$55 per person.
Olivas Rellenas A La Rondine
Vedura A La Romesco
Bunuelos De Batata Caleinte
Crios,Malbec Rose/New Age
Torrentes Aperitiff
Trucha Ahumada Souffle
Chardonny , Bianchi
Empanadas Criolla De Fruta Con
Lentejas
Bonarda Colonia Las Libres
Chivito Asado Con Romero
Aclegas Saltada
Tortilla De Papa
Malbec Susana Balboa/Malbec Tikal
Amorio
Flan de Naranjas
Blanc de Blanc Reginato Celestina
For an English version of
this menu and addtional tasting
notes on the wine email your request
to
info@walloonlakeinn.com
Call for Reservations
Today!
231-535-2999
800-747-4638
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Mark Your Calendar for these
Upcoming Events
Tuesday Night Tapas
Tapas is an eating style
that is commonly found in Spain. It
features "small plates" i.e. plates
that are not entree size. It is a
tradition that mimics the Asian
style of ordering numerous plates
and then passing them around. Aside
from allowing for the higher number
of dishes one could taste, it also
has that ambiance of passing the
bread and sharing. Tapas is an
attempt to allow patrons a less
expensive experience here at the
Inn. Join us every Tuesday evening
for this leisurely event.
March 2 - Argentine Wine
Dinner
February 14 Valentine 's Day
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Fonds du Cuisine Cooking School
* Please call me and we can
create a Custom
Culinary Class for your
group.
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 Man
and Mustard
A tale
without love is like beef without
mustard.....
Although many consider "Ball Park"
mustard as the only acceptable type,
mustards are as varied as the number of
places in which they are produced and
consumed. For thousands of years, people
of many cultures have revered the
mustard plant and the seed it bears as a
symbol of life, love, fertility and
spirituality.
Mustard plants and
seeds are thought to have been
cultivated originally in the Indus River
Valley as far back as 2500B.C. Use of
mustard in medicine is mentioned by
Hippocrates, who recommended its use in
the treatment of many ailments and even
as a snakebite antidote. Its use in the
form of a poultice was most common, but
one has to wonder about the side effects
of inflamed skin at the point of
contact. Coleman's mustard powder was
originally produced in two forms: one
for bathing, and the other for eating.
 There
are three basic types of mustard plants:
black, brown and white. These colors
are the colors of their seeds when
ripe. As plants, they all have the
familiar yellow blooms in the spring,
but the black, at 8 feet tall, is
roughly twice the height of the white
and brown. The black mustard seed is
the most difficult to harvest and
therefore is grown where cheap labor
allows for hand-picking. Black mustard
seeds are considered to be the finest
and strongest. Brown mustard is native
to India, but because of its ability to
be harvested mechanically, it is also
grown in the Dakotas, Poland and
China. Brown mustard seeds are
considered to have a milder flavor. The
third strain is the White
mustard. Grown in the Dakotas and
Northern Europe, its milder flavor
belies the fact that it has more of the
enzyme that gives mustard its fiery
potential.
It was the Romans who
first defined mustard as a food and they
are credited with introducing mustard to
France and England, two countries that
have produced many variations of
mustard. By the reign of Pope John the
XXII of Avignon, the Pope's Mustard
Maker was a designated office.
In
France, Dijon was always the capital of
mustard making. Maille, Amora, and Grey
Poupon (not the mustard made by Nabisco
in California) are familiar names
that have been typical of Dijon.
Bordeaux also produces a style of
mustard which is darker in color and is
typified by the Pommery family
mustards.
 Mustard
demands careful handling during
cooking. The application of heat
diminishes the volatile oils in
the condiment, necessitating that it be
added to a dish only during the final
minutes of cooking in order to extract
its full flavor. The enzyme that is
responsible for the mustard's flavor
is also useful as an emulsifier and
preservative.
For thousands of
years, people from cultures around the
world ate food based on a variety of
factors, including what was available,
what was healthful and what simply
tasted good. While mustard has been
utilized and consumed for many reasons,
it has remained important to our
foodways because of its flavor. There
are enough mustards to please nearly
every palate. Herein lays mustard's
most endearing characteristic: it is
never insipid.
Chef David shares one of his
favorite 'Mustard' recipes with
us.......Read below.....
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Grilled Salmon With Pommery
Mustard Sauce
Yield: 4
Servings
Marinade Mustard
Sauce
Rissotto
1 Clove
Garlic 1
T Unsalted
Butter 2 T
Olive Oil
4 Sprigs
Rosemary 2
Shallot,
Minced 1
Small Onion,diced
1 T
Minced
Ginger 1/4
c Red Wine Vinegar
1 c Arborio Rice
1 tsp Soy
Sauce 2
c Veal
stock 3 c
White Wine
1 tsp Dry
Sherry 1
T Pommery Mustard 4
c Chicken Stock
1/4 tsp
Sesame
Oil Salt
&
Pepper
2 Beets, Roasted & Chopped
1 tsp
Honey
2 T Butter, room
temp
Salt And
Pepper
1/2 c REAL
Parmesean
1 T Olive
Oil
[Note: Although the Rissotto
takes a bit of time the rest of
the recipe is easy and can be
done in little time.]
Marinate the Salmon for at
least one hour. Grill until
done to your preference. For
the sauce heat butter in a
saucepan and cook the shallots
until translucent. Add the
vinegar and reduce by 1/2. Add
Veal stock and simmer for 30
minutes. Strain and just prior
to serving
add the mustard
and pour over salmon. For the
rissotto heat the Olive oil and
cook the onion until
translucent. Add the rice and
then the wine. Cook until the
wine is absorbed . Add the
stock slowly, stirring
occasionally. Add the butter and
beets and cheese when the rice
is tender. Serve the salmon
on the rice and the sauce on the
salmon.
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About the Walloon
Lake Inn
We are a bed and
breakfast featuring distinctive dining
and accommodations on the shore of
beautiful Walloon Lake in Northwestern
Lower Michigan.
Like the timeless beauty and charm of
the lake itself, the venerable Walloon
Lake Inn has for 100 years endured as a
tradition in dining and lodging. It has
been proclaimed one of Northern
Michigan's finest restaurants in
publications and by residents alike.
The Inn makes its own statements of
quality with newly remodeled private
rooms and baths. Change that even time
cannot make is our attention to the
details that assure fine dining and
relaxed accommodations. That's a
commitment we've honored since before
Ernest Hemingway enjoyed Walloon's
clarity, hills and challenging fishing.
Walloon Lake Inn was named one of the
"Best Kept Secrets" by Traveler
magazine
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Coming Up Next |
Look forward for more details on the Evening in
the Rhone Wine Dinner, more recipes from David
and find out about our first Northern Michigan
harvest, Maple syrup.
Contact Us
or call
231 535 2999 or 800 956 4665 if
you have a question, comment, want to make a
reservation or if you have an idea for an
article or recipe. |
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Do you have a favorite Northern Michigan moment?
We want to hear from you!
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