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| American Dream Cuisine™ |
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The Golden Trout
at Nemacolin Woodlands, receives |
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Merit - Extraordinaire |
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4 Stars and
5 Stripes for
inspiring Cuisine and Service. |
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The Ultimate Award:
Seven
Stars and Stripes ™ |
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| Located in the Lodge, the Golden
Trout is a DiRoNa Award Winner (Distinguished Restaurants of North America).
Offering a steak and seafood menu in a warm family atmosphere, the Golden
Trout is open for breakfast, lunch, and dinner. Restaurant Manager Melanie
Keally welcomed us. |
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Perrier Jouët
The green champagne bottle with a flower…
The story supposedly began with the discovery of a bottle designed
by Émile Gallé in 1902, a celebrated French designer
and pioneer in technical innovations in glass.
He was a leading initiator of the Art Nouveau style and of the modern
renaissance of French art glass.
The son of a successful faience and furniture producer, Gallé
studied philosophy, botany, and drawing, later learning glassmaking
at Meisenthal, France.
The bottle was so strikingly beautiful that Perrier-Jouët resolved
to fill it with the most prestige champagne. |
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Only the best grapes
in the vineyards, predominantly Chardonnay from the Côte des
Blancs, were blended to create the subtle, elegant and refined champagne.
Cuvée Fleur de champagne was launched in 1969, reminding the
world of the house's history and identifying it with its Art Nouveau
style.
Since then, this champagne has been the trademark of Perrier-Jouët,
and its ambassador extraordinaire.
Apart from making excellent champagne, Perrier-Jouët was the
first champagne house to have dared decorate its bottles with flowers. |
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Wine experts all over the globe
have tried to put the fleur ‘95 into words.
In my humble opinion, blend. TP
~ The Cuvée Fleur de Champagne 1995 is like an early sunrise ~
~ Is the very strike on wide horizon ~ no gold, the amber but the sun ~
~ The oyster caught the easy light and send us pearls on strings, so bright,
so small and even ~
~ They dressed the fields, the lawns, they sparkle, shimmer, fruit ~
~ Acacia, summer, subtle spice, I raise my bonnet, savor, glide ~ |
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Appetizer
- Smoked Mountain Trout on Marbled Rye
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A rich, creamy delectable chowder.
- Robert Mondavi Chardonnay 2001 - private
selection - fermentation is done in a combination of steel tanks and
small oak barrels, which offers layers of tropical fruit, melon and
citrus character, accented by flowers and spice while adding oak complexity.
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Main Course I:
- Rare Big Eye Tuna on Haricot
Verte Salad
was flawless in texture, flavor and presentation.
- Rosenblum Zinfandel 2001 -
The wine shows a huge core of blackberry jam and cassis with elements
of chocolate, coffee and caramel.
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Main Course II:
- Crisp Calamari, Peppers and Mild Garlic.
The squid rings themselves were tender and tasty. The red pepper and
garlic sauce was full of flavor.
- Volpe Rosini Pinot Grigio 2001 -
Straw-yellow color with a citrus, mineral nose. Excellent balance of
elegant fruit and zesty acidity ending with a clean refreshing finish.
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Intermezzo I:
- Mango Sorbet
formed like an egg, decorated with raspberry sauce
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Main Course III:
- Pecan Crusted Golden Trout
This trout subspecies holds its own when pan seared as the subtle
flavor is supported by a coating of pecans.
- Caymus Conundrum 2001 -
Rich and lush, full bodied yet silky on the palate. This blend
of Chardonnay, Sauvignon Blanc, Semillon, Viognier and Muscat
grapes is quite unusual and lives up to its name. Nonetheless,
it's well integrated, with peach, pear, apple, toast and spice
flavors.
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Dessert I:
- Warm Tahitian Vanilla-Rum Bread Pudding
A traditional treat with a Polynesian spin
- Hardys "Whiskers Blake" Tawny
Port -
The Wine Spectator rated this a 94, characterized by typical cherry
fruit and caramel, a touch light, but sound.
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| Jeremy Critchfield, the talented
Executive Chef, Nemacolin Woodlands Resort & Spa, is an honor
graduate from the Indiana University of Pennsylvania, Academy of Culinary
Arts. He was the founder and former President of Ice Carving Association.
He and his wife Lisa reside in Farmington, Pa. |
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Jeremy Critchfield & Chris Fisher |
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by Simone
Buehrmann & Thorsten Piosczyk
Editor-in-Chief: John Lomitola
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