The White Carrot’s Seventh Heaven

Sitting with Chef Brian Kiendl the day after his “Wine and Dine” tasting event on September 28^th you could feel the excitement in the air. While staring out on their immaculate gardens, he reflected on the meal saying that it was a “great success” and everyone who attended the first event was blown away.  He said that he humbly appreciated such “excellent feedback” from those who attended the event.

After perusing the menu from this initial tasting it was easy to see why everyone was impressed.  The second course of Roasted Mexican white prawn, served with local broccoli, onions fresh from his garden, and raisins was mouth watering just from the description. It was expertly paired with King Estates Pinot Gris from Oregon.  Each dish was thoughtfully paired with a chef-selected glass of wine from some of the finest regions in the world.

The prawn dish was followed by a plate of local carrots with a rye tuile, which was accompanied by a cinnamon crème, and finished with foraged spearmint. Other inventive dishes such as the fresh butter glazed gnocchi served with squash and blue cheese “air” and fried sage displayed the range on display at The White Carrot.

The dish that perhaps best displayed Kiendl’s unique talents was his Sous-vide Farro Island Salmon that was served with the last of the season’s corn, red peppers, and fresh blueberries. The crowning piece of this extraordinary dish was locally sourced black garlic.

Kiendl explained that this event offered even more value than their exceptional daily tasting menu which generally consists of six courses paired with wine for $`120 ($80 without wine). This was due to the fact that the “Wine and Dine” menu consisted of nine courses with expert wine pairings for $120. He was quick to add that he is fond of adding little surprises that he refers to as “snacks” which beef up the menu to nearly a dozen selections of carefully thought-out cuisine. This seems to be a theme for The White Carrot, doing the extras that make sure each diner has an unforgettable experience.

The next opportunity to experience one of these events is Wednesday, October 26th at 6:30pm.  When they will feature seven courses paired with wine for $120. It is an amazing chance to have an unforgettable experience because as Chef Kiendl reflects: “The tasting menu is an opportunity to depart from our regular menu and showcase some of the freshest and often limited produce we’re able to source from our gardens here and local farms to provide a unique experience.” 

This blog post was sponsored by The White Carrot.

Loren Mayshark is the award-winning author of Death: An Exploration and Academic Betrayal. For more, you can visit his website lorenmayshark.com and you can keep up with him on Twitter at @LorenMayshark. Sign up for his newsletter and receive regular updates and a free gift.