June 25, 2000 - Napa Valley Grille
American Food and Wine: Definitely Upscale and Chaîne
By Kay Botko, Vice Chargée de Presse
While the Mall of America continues to be one of the top tourist destinations in the nation, visitors usually associate it with power shopping and Camp Snoopy, and not necessarily with fine dining. The June dinner of the Minneapolis Chaine de Rôtisseurs at the Napa Valley Grille there quickly proved otherwise. Executive Chef Tim Anderson dazzled the diners by using the finest foods of the Midwest regions prepared in the California style for which the Grille is noted.
As guests gathered, they were greeted by an assortment of hand passed hors d'oeuvres accompanied by a 1995 Iron Horse Vineyards 'Russian Cuvee', Green Valley. Once seated, a mélange of marigold-scented spring vegetables with mixed herbs embellished the starter course of garlic and herb roasted shrimp. A 1998 Estancia Estates 'Pinnacles' fume blanc, Monterey Country was the perfect accompaniment to the vibrant flavors of the dish.
The soup course was the favorite attraction of the evening, both in terms of presentation and fabulous flavors. The tureen held an heirloom yellow tomato soup, artfully arranged next to a red beet soup, each retaining their separate and distinct flavors and brilliant colors. A drizzle of cilantro cream and ancho chili added additional color and flavor. A 1997 Leeward Winery Chardonnay complimented this spectacular presentation.
Flavors of the Mediterranean inspired the preparation of both the salmon and duck entrees. The baked salmon fillet was surrounded by fennel, olives, small potatoes and large capers, adding a piquant zest to the savory salmon. The seared Muscovy duck breast was bedded along side pine nut-fig polenta and topped with black grape-sage demiglace. A 1996 Rutz Cellars California Pinot Noir and a '94 Sterling Vineyards Reserve "SVR" respectively, stood well to the multi-flavored dishes.
Fresh melon and red onion salad with watercress mint dressing preceded the dinner's dessert finale. While understated in appearance, the upside down pear tart was, indeed, a grand finale. Walnuts, blue cheese and port syrup shared top billing with this California surprise. The 1993 Togne Vineyard "CaTogni", another Napa delight, convinced guests that the Mall's greatest attraction is the artistry of Chef Anderson.
The dinner was a celebration for the Chaine of the return of Tim Anderson to our restaurant scene, and a recognition of the greatness and superior vinification of a number of our California wines.
Tim Anderson, Executive Chef
Scott Anderson, General Manager
Menu
Assorted Hand-Passed Hors d'oeuvres
1995 Iron Horse Vineyards "Russian Cuvee", Green Valley
Garlic & Herb Roasted Shrimp with marigold scented spring vegetables
1998 Estancia Estates "Pinnacles" Fume Blanc, Monterey County
Yellow Tomato & Red Beet Soups with herb creams
1997 Leeward Winery Chardonnay, Central Coast
Baked Salmon Fillet with fennel, olives, small tomatoes, fried capers
1996 Rutz Cellars "Maison Grand Cru" Pinot Noir, California
Seared Muscovy Duck Breast with pinenut-fig polenta, black grape-sage demi glace
1994 Sterling Vineyards Reserve "SVR", Napa Valley
Fresh Melon & Red Onion Salad with watercress and mint
Upside Down Pear Tart with walnuts, blue cheese, port syrup
1993 Togni Vineyards "Ca'Togni", Napa Valley