I will be a Featured Chef at this year’s Ben E. Keith Holiday Food Show on September 20th at the Albuquerque Convention Center. I will be working with Tom Bertelle, the company’s expert Center-of-Plate Manager, and we will be featuring beef from JBS Swift Group’s “1855” Black Angus premium beef. I will be preparing prime rib.
I had the opportunity to sample this beef a couple of weeks ago and tasted several cuts: filet, bone-in New York, and bone-in rib-eye. All were excellent with marvelous earthy meat flavor and perfect mouth-feel. This meat stands up to just about any I have ever tasted.
“1855” sources its beef from two ranches located in my home state of Nebraska:
Wagonhammer Ranch
Jay Wolf
When you live in Wheeler County, Nebraska — where the cattle outnumber the people — you know you are in an area that understands beef.
The Waggonhammer Ranch is a family-owned and operated ranch that opened its gates in 1910. The Black Angus cattle this ranch produces are highly sought after and known to be of the highest quality. Besides the attention to detail, the toil, and the sweat, Jay Wolf, rancher-owner at Wagonhammer, believes it is something specific that helps the cattle he raises earn the reputation they do.
“This is rich cow-calf country. We’ve been blessed with great grass,” says Wolf. “We take good care of the land, and it takes good care of us.”
For more than a century, the Wagonhammer Ranch has proved that the best Angus beef starts with a strong passion and understanding for what it takes to produce it. “My father was a Rancher, his father was a Rancher and I am carrying on all that they started.”
Pawnee Springs Ranch
Steve Boeshart
At the wheel of his pickup truck driving the perimeter of the Pawnee Springs Ranch, Ranch Manager Steve Boeshart shares his passion for producing quality Angus cattle. “Ranching is a lifestyle. It’s not a job – it’s a way of life. And it is a lot of fun.”
When you raise the exceptional cattle that come from North Platte, Nebraska, everything on the ranch must be considered.
“We run and maintain everything ourselves to make it all more usable and more cattle friendly, it seems to be our second biggest challenge,” Boeshart says. “Mother Nature is out first. Trying to figure her out is always interesting.”
Boeshart, his family, and everyone involved in the Pawnee Springs operations are always trying to build a better herd by considering everything from feed to weaning to genetics.
It is a lot of work, but one Boeshart enjoys in every aspect. “It’s getting up in the morning and doing what we do. I enjoy it all.”
Nebraska’s Lush Grasses
These ranchers have a great respect for the industry and for their land. They raise cattle in a very humane way, free from the stress of most industrialized mega cattle ranches where most of this country’s beef is raised. The cattle are processed at a plant in Grand Island, Nebraska, just 20 miles north of where I grew up in Hastings.
Most folks think of beef in terms of a commodity, but believe me, as a Nebraska native and chef, I know better. “1855” beef proves my point.
Come taste for yourself on September 20th. Stop by and say hello and sample some of the best beef you’ll ever taste.
I’m proud to be serving this beef from two of Nebraska’s hardest-working and talented ranchers. See for yourself in the video below (the default audio is off, so be sure to turn it on near the lower right corner!):
I’m pleased to announce that TripAdvisor has informed us that The Blonde Bear Tavern has just earned its 2017 Certificate of Excellence “based on the consistently great reviews you’ve earned on TripAdvisor.”
Of all the reviews written about us during the past ski season, 79 percent were 5-star reviews, the most in Taos Ski Valley.
Thanks to all of you and we promise not to rest on our laurels!
How pleased we are to host – for the fifth year – René Schlatter and his Merryvale Vineyards wines. The evening has always been magical and we are sure to sell out again this year. The event will be on Friday evening, February 3rd at 6:00 pm at The Blonde Bear Tavern.
The Menu (subject to change):
Hors d’œuvre
Aged Parmigiano-Reggiano DOP with 12 year-old Aceto Balsamico Tradizionale di Modena DOP
Freeskier magazine has just nominated The Blonde Bear Tavern as one of the top Après Ski venues in North America. From October 1st to November 4th the magazine is inviting readers to vote once daily for the après destination they think is “most deserving of the esteemed throne.”
. Once the contest is over they will announce the big winner. Then they’re going to hit the road and throw “the best après parties you’ve ever been to.”
. From New England to the Rockies, they will kick off their Elevated Après Tour. So help us get recognized by voting every day and just maybe they’ll throw a party at The Blonde Bear Tavern!
We are pleased that The Blonde Bear Tavern will be participating once again in this year’s 30th Annual Taos Winter Wine Festival and celebrating the return of René Schlatter from Merryvale Vineyards, one of Napa Valley’s most prestigious wineries. René and I will be hosting a special wine dinner to guide guests through six of Merryvale’s most notable wines. We have carefully developed the menu to highlight these wines in a way that will engage the palate of both wine connoisseurs and novice wine lovers alike. Last year’s dinner proved to be simply magical; we’re working to ensure this year’s will be as well.
Merryvale Vineyards’ Cabernet-centric portfolio includes wines that are complex and rich, balanced and expressive of Napa Valley’s fruit but also reflective of classic styles. Merryvale’s winemaker Simon Faury’s meticulous attention to detail calls for handpicking grapes in small batches and using custom-made Rieger tanks tailored specifically for the character of the grapes in each vineyard block.
About René
René Schlatter
Since his appointment as Proprietor & CEO of Merryvale Family of Wines in 2008, René Schlatter has firmly established the company as one of Napa Valley’s most prestigious and well-respected wine companies. Through an unyielding commitment to wine quality, customer service, and investment in the community, René continues to uphold his family’s legacy in the winegrowing world.
A native of Switzerland, René has lived in the U.S. since 1987, having attended Trinity University in San Antonio, Texas as undergraduate. A top junior in his country, René arrived in the U.S. to play Division I tennis at Trinity University, during which time he and his team were ranked among the top 20 schools in the country. Upon completion of his undergraduate degree, René returned to Europe and worked for several years as a businessman in various industries. In 1994, René moved back to the US, earning a Master’s Degree from Arizona’s Thunderbird Graduate School of International Management.
In recognition of the success of the business, Wine Enthusiast magazine honored René with its prestigious “Person of the Year” Award in 2011. Presented at its Annual Wine Star Awards, the magazine included these comments: “Since 2008, the president of Napa’s Merryvale Vineyards has pioneered green initiatives while preserving the winery’s family legacy and excellence in producing Cabernet Sauvignon and Chardonnay.”
Says René: “I enjoy drinking wines from all over the world – Bordeaux, Burgundy, Tuscany, Switzerland, and Napa Valley. No matter what the origin I look for purity of fruit, personality, character and a sense of place. For a wine to be great it must stand the test of time.”
René and his family are very committed to protecting and preserving the Napa Valley for future generations using sustainable practices. Both of Merryvale’s estate vineyards have been Napa Green Farm certified. He and his wife, Laurence, live in the St. Helena community with their three young daughters, Jenna, Jade and Corinna.
“92 points. The flagship wine at Merryvale is their Profile, and the 2012 Proprietary Red Blend Profile carries a blend of 78% Cabernet Sauvignon, 11% Malbec, 10% Petit Verdot and 1% Cabernet Franc. Beautiful blueberry, white flowers, black and red currants, as well as some incense and camphor jump from the glass of this stunningly proportioned, complex wine. The mouthfeel is medium to full-bodied with superb purity, enticing texture and oodles of beautiful ripe fruit that cascade over the palate. I think of it as a gracious and somewhat restrained, but authoritative Napa Red Wine. It should drink well for 12-15+ years.”
The Dinner
(Menu subject to change)
Hors d’œuvre
Aged Parmigiano-Reggiano DOP with 10 year-old Leonardi Balsamic Vinegar
Assorted Crostini
Ramequin Vaudois
Starmont Sauvignon Blanc
First course
Seared Scallop on a bed of Baby Lettuces with Blood Orange Vinaigrette
Skier near Kachina Peak Lift. Photo courtesy The New York Times
Writer Christopher Solomon pens a terrific article in today’s New York Times Travel Section about Taos Ski Valley’s transition, thanks to Louis Bacon’s investment in our ski resort.
The article also features beautiful photography by the paper’s Kate Russell. The first thing that struck me about the photos was our famous Taos Light.
Also striking was the author’s mention of our two restaurants here at the Edelweiss Lodge and Spa:
“Perhaps the best food is at the Blonde Bear Tavern in the Edelweiss, with entrees like whole rainbow trout with red grapes and balsamic sauce ($25) or flatiron steak with Italian salsa verde ($28).”
“For breakfast, go to Café Naranja in the Edelweiss, which serves entrees like pancakes made from organic Hopi heirloom blue corn and whole piñon ($7).”
Blonde Bear Tavern server and bartender Kelci Pike toasting with Hano Blake, grandson of founder Ernie Blake
The author has several quotes from our own Matt Gorman, who is a massage therapist here at the Edelweiss. He’s been in Taos Ski Valley since 1999. I liked this quote:
And everywhere, Matt shouted greetings to people he knew. Everybody knows everybody here. He said hi to Gary Johnson, a former governor of New Mexico who is a die-hard skier and who has a house in the area. “I joke and say that it’s not a season pass, it’s a membership card,” Matt told me on the lift. “It’s like a working-class country club. It’s not snooty. The locals are here, working hard, because they love to ski.”
And this quote from Louis Bacon:
“We established three goals: to upgrade the infrastructure and experience, to safeguard Taos’s unique character and to earn a return on our investment. Any two of these are doable, but accomplishing all three will be a challenge. I’m confident that by focusing on the first two goals now, we’ll get them all right for the future.”
We are pleased that The Blonde Bear Tavern will be participating once again in this year’s 28th Annual Taos Winter Wine Festival and celebrating the return of René Schlatter from Merryvale Vineyards, one of Napa Valley’s most prestigious wineries. René and I will be hosting a special wine dinner to guide guests through six of Merryvale’s most notable wines. We have carefully developed the menu to highlight these wines in a way that will engage the palate of both wine connoisseurs and novice wine lovers alike. Last year’s dinner proved to be simply magical; we’re working to ensure this year’s will be as well.
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THE WINERY
The first winery built in Napa Valley following the repeal of Prohibition, Merryvale is located in the heart of America’s premier wine region. The winery’s focus is on crafting elegant, complex wines in the finest European style, yet reflecting the exuberant fruit from the Napa Valley and Sonoma appellations.
Merryvale’s white wines are whole-cluster-pressed to yield the clearest juice, and then fermented with native yeasts in French oak barrels. The reds are made using traditional European methods and also aged in French oak barrels; they are then bottled unfiltered, which contributes to the rich, round flavors and supple textures.
In 1991, European businessman Jack Schlatter became a partner in Merryvale Vineyards. A native of Switzerland, Jack’s lifelong love of wine drew him to the Napa Valley. Within five years, Jack and his family became the sole proprietors of Merryvale Vineyards, expanding vineyard holdings to 75 acres and constructing the Starmont Winery in 2006.
“Napa Valley’s diversity of soils and microclimates allows us to grow Chardonnay and Pinot Noir just a few miles from Cabernet. There’s no other place in the world like it.” says Jack.
Jack has dedicated himself to making sure the winery remained true to its founding vision of crafting fine wines that capture the essence of Napa Valley’s noble vineyards. One of his earliest decisions was to allocate all of the winery’s resources to uncompromised grape quality and winemaking. Dramatic improvements were made in equipment, facilities, wine grape sources and personnel.
“I’ve always said that quality is Merryvale’s life insurance,” he says. As Jack is now looking forward to more free time with his wife, Lilo, their son René is now responsible for the winery’s day-to-day operations.
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RENÉ SCHLATTER
René upholds his family’s integrity in his broad role as president. Working his way up the Merryvale ladder the old-fashioned way, he has held progressively more responsible positions since 1995. Also born in Switzerland (near Geneva), René grew up an expert skier and all things snow. He has lived in the U.S. since 1987 and played Division 1 tennis at Trinity University and earned his MBA from the American Graduate School of International Management in Arizona. He lives in St. Helena with his wife, Laurence, their three young daughters and two friendly dogs.
René and Jack Schlatter
That Laurence’s family has owned a winery in Switzerland for five generations provides a special sense of tradition. “It’s very rewarding to continue this family heritage at Merryvale,” says Jack.
Together, Jack and René have developed long term partnerships with some of the best wine grape growers in the Napa Valley, as well as making the careful assessment to acquire three estate vineyards:
70-acre Saint Helena Estate Vineyard on a ridge top high above St. Helena ideal for the Cabernet Sauvignon, Cabernet Franc and Petit Verdot to which it is planted
55-acre Stanly Ranch Estate Vineyard on the historic Stanly Ranch in Carneros ideal for the Chardonnay, Pinot Noir and Syrah grown there
Juliana Vineyard in Pope Valley, planted to Sauvignon Blanc, Cabernet Sauvignon and Merlot.
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In 2006, Merryvale completed construction on a second winery in the Napa Valley’s Carneros region. This state-of-the-art facility, called Starmont after the Merryvale wines of the same label, is “green” with 100% of winery process water being recycled and 54% of the winery operations powered by solar energy. The Schlatters are committed to protecting and preserving the Napa Valley for future generations using sustainable practices. Both wineries and estate vineyards have been Napa Green Certified.
Merryvale produces ultra-premium Napa Valley wines available throughout the US, Europe and Asia. The winery has earned numerous awards and continues to gain critical acclaim for its outstanding wines and hospitality.
Merryvale’s historic Cask Room is often cited as Napa Valley’s most enchanting setting for special events. Two stories of century-old 2,000 gallon casks line the stone walls and create an unforgettable ambiance.
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THE WINES
Starmont Napa Valley Sauvignon Blanc, 2012
This wine is sourced from several distinct growing regions within the Napa Valley, including Oak Knoll, and Rutherford, each contributing a different expression of the varietal. The wine is fermented in a combination of neutral French oak (60% of the blend; only 2% new) and stainless steel tanks (40%). The intent is to preserve and enhance the varietal nuances and texture complexity.
Tasting Notes: Full and lush mouthfeel with refreshing acidity providing for a wonderfully long finish that ends with clean minerality of wet slate, and bright kumquat rind.
Merryvale Carneros Chardonnay , 2011
Sourced from the Stanly Ranch Estate Vineyard and Hyde Vineyard in Carneros, the fruit for this Chardonnay is carefully sorted, whole cluster pressed and barrel fermented using 100% native yeast. The wine spent 11 months in French oak barrels on the lees.
Tasting Notes: Displays expressive aromas of pear, papaya, citrus, nectarine, pineapple, toasty oak and spice. The wine is medium weight with a round fleshy texture and a crisp sweet finish.
Merryvale Carneros Pinot Noir, 2010
Sourced from vineyards throughout the Carneros appellation, including Merryvale’s Estate Vineyard on the Stanly Ranch, this wine is a blend of favorite Pinot Noir clones including: Dijon 114, 115, 667, 777, and 823, along with Pommard and Swan. The Dijon clones bring good color, bright focused fruit, and concentration. The Pommard and Swan clones bring nuanced complexity, along with minerality and great texture. The grapes were handpicked and carefully sorted. The wine was aged for twelve months in French oak and bottled unfined and unfiltered.
Tasting Notes: Soft, yet bright entry, round and pleasantly balanced on the mid-palate, medium weight. Finishes with delicate length.
Cabernet Napa Valley Sauvignon, 2008
This Napa Cabernet received choice lots from the Estate Vineyard located in the hills high above St. Helena, as well as fruit from other top Napa vineyards, including Stagecoach and Sugarloaf. The fruit was hand-picked and triple sorted before undergoing extended maceration and a long, cool fermentation for increased flavor, color and aroma. The wine was aged for 18 months in 70% new French oak, including 20% of the wine coming from larger 500 liter (132 gallon) puncheons. The wine only racked twice and was bottled unfined and unfiltered.
Tasting Notes: Dark red/purple in color with lifted aromas of cassis, blackberry, violets and cedar interwoven with vanilla and toasty oak. The wine is plush and round in the mouth with resolved tannins and great intensity.
Profile is Merryvale’s flagship red Bordeaux blend showcasing the very best fruit from each vintage. Most of the Cabernet Sauvignon and all of the Petit Verdot are sourced from the St. Helena Estate Vineyard, planted fifteen years ago. The favorite lots of Cabernet Sauvignon, Petit Verdot, Malbec and Cabernet Franc are chosen for their concentration, depth of flavor and fine tannin structure to produce a wine that is rich, elegant and opulent. After extended skin contact, native malolactic fermentation in barrel and periodic lees stirring, the wine undergoes extensive tasting and blending until the final version of Profile is complete. The wine was aged the 2009 Profile for 21 months in 100% new French Oak barrels, and an additional year in bottle before release.
Tasting Notes: Shows powerful aromas of cassis, blackberry, raspberry liqueur, licorice, sweet vanilla bean, complex oak and baking spices, including cinnamon, nutmeg and cardamom. Upon entry on the palate, this wine displays a generous, mouth-coating texture, with very fine tannins and exceptional length.
“Antigua” Napa Valley, NV
This dessert wine is 100% Muscat De Frontignan from vintages 1970 to 1983, 1992 to 1994. It is fortified with fine pot-still brandy, aged in French oak barrels and tanks with 11 years average aging.
Tasting Notes: Golden/amber in color from its long aging in French oak, the wine is a complex combination of nuts and orange-peel aromas. Thick and rich in the mouth, the nuts and orange-peel theme continues from the entry through the long finish, highlighted by the many subtleties from the fine brandy and time in the barrel.
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THE DINNER
Hors d’Œuvre
Aged Parmigiano-Reggiano DOP drizzled with 10-year old Acetaia Leonardi Balsamic Vinegar
Pecorino Toscano Stagionato DOP with Maria Grammatico’s Quince Paste
Colavolpe Montagnoli Baked Figs wrapped in crispy Pancetta
“Starmont” by Merryvale Sauvignon Blanc
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First Course
Medallions of Lobster Poached in Butter with Creamy Lobster Broth
Merryvale Carneros Chardonnay, 2011
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Pasta
Mushroom and Veal Agnolotti with Butter and Sage
Merryvale Carneros Pinot Noir, 2010
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Main Course
Four Daughters Land & Cattle Chateaubriand with Simple Red Wine Sauce
Tasting of Potatoes with Black Truffles
Braised Fennel
This year the Taos Winter Wine Festival will again provide wine enthusiasts many venues to pursue their passion. There are several seminars and dinners scheduled, along with two major tastings:
The Reserve Tasting will be held at the elegant El Monte Sagrado Resort, with many of Taos’ best restaurants serving signature appetizers alongside tastes of reserve wine from owners and winemakers from 36 participating wineries. This Opening Night Reserve Tasting also features a silent auction of wine to benefit a local non-profit organization.
The Grand Tasting will be held right here in Taos Ski Valley, and will feature more than 155 different wines — and tastes from a dozen of Taos and Taos Ski Valley’s finest restaurants, including The Blonde Bear Tavern.
For more information and tickets, visit the Taos Winter Wine Festival website. Please stop by our booth to say hello — and after the event, why not come to The Blonde Bear Tavern for dinner and a little more wine?
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The Merryvale Vineyards Wine Dinner
Thursday, January 30, 2014
6:30 pm
$95 per person plus tax and gratuity
The Blonde Bear Tavern
106 Sutton Place
Taos Ski Valley, New Mexico
575.737.6900 ext. 6996
Most folks think of beef in terms of a commodity, but believe me, as a Nebraska native and chef, I know better. “1855” beef proves my point.
