For this week’s edition of our Quarantine Cooking Dinner Series
chef Justin was inspired by menus of the traditional American Steakhouse. He started back in July, aging whole New York strips.
Castagna Steakhouse Menu
• Shrimp cocktail and oyster with mignonette
• Little gem lettuce with green goddess dressing
sweet onion, cucumber, tomato, avocado, pickles
• Aged Black Angus strip steak – slow-cooked over charcoal
• Brown butter steak sauce • Horsey sauce
• Taters and veg from Your Kitchen Garden
• Creamed kale
• Grilled Parker house rolls
• Peach melba: peach, vanilla ice cream, raspberry
and oat crumble
Brent’s selections to pair with the menu:
Thevenet Blanc de Blanc Brut Sparkling
Sparkling Chardonnay from Burgundy. Enough weight and freshness to either pair with the meal or to sip as a starter before you open your red.
Seth Morgen Long ‘Seven Springs’ Chardonnay 2017
Willamette Valley Chardonnay from one of the best new producers of Chardonnay and one of the best vineyards in the state. His top end wines are absolute dead ringers for white burgundy, we promise. The perfect white to hold up to a steak. $60.00
Bow & Arrow ‘Air Guitar’ Willamette Valley Oregon
Cab Franc/Cab Sauv blend from the Willamette Valley. A rare Willamette Valley Cabernet! Scott Frank has crafted a balanced beautiful wine that drinks with complexity and just enough weight. This wine speak more to Loire Valley than California.
Sottimano, Cotta, Barbaresco 2007 Nebbiolo
From the Castagna cellar. A steakhouse night obviously needs a full-bodied red wine with age. Sottimano is one of our favorite Barbaresco producers. They farm organically and their 2007 is showing great right now. Only 4 bottles to sell!
Andrew Will ‘Two Blondes Vineyard’ Washington
Going classic here, steak and big Cab. Andrew Will makes Washington Cabernet that actually has freshness to it, a rarity for Washington wines. A standout wine in a sea of ubiquitous Washington reds.