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New Signature Dinner Series a Markham's Wow Residents with Culinary Charms

New Signature Dinner Series at Markham's Wows Residents with Culinary Charms

This winter brought to our residents yet another delectable dimension to the array of exciting and unique food and beverage experiences at Summerhouse: Markham's Signature Dinner Series.


The exclusive dinners showcase noteworthy trends and brands amidst culinary discovery and good company in the casually elegant setting of Summerhouse.


Taking center stage for the opening night of the Series last December -- and inspiring the accompanying meal -- were the award-winning craft beers of Einstök Brewing Company.


"Einstök is a young standout in the growing craft beer market," said Melissa Schreiber, Golden Oak Food and Beverage Area Manager. "Markham's and Tyler's were among the first to feature these Icelandic ales in the Eastern U.S., and our residents adore them. So they were a natural to headline our first Signature Dinner."


Led by Einstök co-founder Jack Sichterman, residents learned about the Icelandic brewery and then took a guided foray into appreciating the flavors and undertones so distinctive to each of its ales.


"We hosted a very engaged group, with many interesting comments back and forth," said Wayne Rigsby, who is Guest Service Manager, Food & Beverage, at Golden Oak. "Between the Einstök ales and their delicious pairings with Icelandic-inspired dishes from Summerhouse Sous Chef Michael Gonsalves, we also had some very pleased palates."


A look at the evening's menu shows, for instance, that the smooth Einstök Icelandic Pale Ale had the perfect partner in a course of Forever-Braised Short Rib with Salsify and Hay Smoked Carrots. And highlighting the robust, chocolate-malted Einstök Icelandic Toasted Porter was a dish featuring Wagyu Beef with Huckleberries, Celeriac, and Elderflower.


A second dinner, held in January, showcased an enviable flight of wines from Oregon's acclaimed Willamette Valley Vineyards. Four "very unique and highly allocated wines, indicative of the Burgundian style, and representing the finest in the region," Melissa told us, "were presented by an executive from the Vineyards and creatively paired with a meal of Old World and New World classics."


The elegant and intense Willamette Valley Vineyards Estate Pinot Noir, 2011, was the ideal match for the Foraged Mushroom-dusted Pork Terrine, Aspic Vegetables, and Winter Truffle. A few flights later, the Willamette Valley Vineyards "Founders' Reserve" Pinot Noir 2010 -- a full-bodied, bright blend -- accompanied a Veal Tenderloin, Confit of Veal Breast, Braised Cabbage, and Dijon jus.


More Signature Dinners are already on the drawing board, Melissa added. "We're excited to offer our residents these unique opportunities to come together and enjoy well-crafted adventures at the table."


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