It really was a good dinner. The breadcrumbs were awesome and added so much to the dish. And then we made a gravy from the “grameals” in the bottom of the pan where I cooked the chicken. Add a little Marsala, some finely chopped green onion and some chicken bullion with corn starch, and you have a great gravy. It was a yum dinner.
On Monday, June 10, we attended a wine dinner at the Cottonwood Grille featuring the wines of Idaho’s Koenig Vineyards. Chef Jesus did a good job with the paring of the food with the wines. My only comment about the food is it tended to be salty. Maybe I am becoming very aware of the salt amounts in cooking. Nonetheless, some of the entrees were salty. The dinner was well attended and it was interesting to talk to the people at our table. The photo to the left is the menu along with a glass of 2011 Koenig VineyardsMerlot. Below are some other photos from the evening. Do enjoy the presentations and please VOTE. Left-Click any photo to see enlarged. Thanks!
Sorry to have to pan this dinner, but we have had much better dinners at the Cottonwood Grille. This just did not measure up to their standards because of the over use of salt in the dishes. A little salt will enhance the dish and should not overpower it. If I did not know better and know the quality of their dinners, I would not return. And that’s too bad, because the wines were overall very good.