Taste of Auburn pairs well with Community Golf Classic
Even non-golfers can get in on the fun of the upcoming Auburn Community Golf Classic, an annual fundraiser for the Auburn Symphony and Chamber of Commerce.
“Taste of Auburn” will be held at The Ridge while the golfers are out on the links. It will feature food from seven Auburn restaurants paired with vino from four wineries, and will culminate in a 2 p.m. gourmet luncheon served as the golfers return.
“What we were looking for are some activities or things that the spouses, business partners, employees, board members of those people who are playing golf can do while their counterparts are out on the golf course,” explained Kent Suemnicht, chair of the Community Golf Glassic committee.
The restaurants represented are Latitudes, Bootleggers Old Town Tavern & Grill, Maria’s, Subway, Max’s Restaurant, Monkey Cat and The Ridge. Pouring wine will be Fawnridge Winery, Vina Castellano, Lone Buffalo Vineyards and Mt. Vernon Winery.
Suemnicht explained that the restaurants were selected based on their popularity and availability during this busy season, and to provide a mix of culinary treats and hearty fare fit for a hungry golfer.
Taste of Auburn will also include a raffle and silent auction, along with cooking demonstrations by chefs Ty Rowe, of Bootleggers, and Pete Enochs, of Latitudes. Rowe said that when he gives demonstrations, he heads to the local farmers market first to see what’s in season, and then plans a lesson about how to properly select and prepare that food.
Enochs said that in light of recent soaring temperatures, he plans on showing Taste of Auburn-goers how to prepare two types of chilled soup – peach and plum.
“The peach is peach and rosemary, so that works really good, and chilled is nice to have,” he said.
Pair it up
It’s all about your taste preference when it comes to food and wine pairing, according to Stewart Perry, owner of Fawnridge Winery. He’ll pour a syrah blend and Old Vine zinfandel at Taste of Auburn, along with a chilled viognier whose crisp flavor is popular during the summer months
While there are rules of thumb when it comes to pairing food and wine, Perry said, “We always say to our customers, ‘Whatever you like is the bottom line.’”
“There are a lot of traditional opinions, white with fish and red with beef and so on, but more often people are getting kind of away from the old standard rules and going more toward the particular characteristics of the wine,” he added.
Perry said some Fawnridge whites pair well with Thai food, thanks to the acidity of the wine that goes along with the spices of the cooking. A red port, he added, traditionally pairs well with chocolate, but his wife pointed out that it also tastes divine with blue cheese. Fawnridge also makes a white port that Perry pairs with white pound cake or fresh grilled peaches with a little ginger or cinnamon.
“You could take a white port and even pair it with a warm dish like a crème brulee, and the flavors would match well with that combination,” Perry said. “I always invite everybody to be creative.”
Perry said he looks forward to Taste of Auburn, which he described as a great way for people to get to know area wineries while enjoying delicious food from restaurants here.
“I know it will be special,” Suemnicht said of the first-ever culinary event. “The whole idea behind this is to get different palates, different cuisines, different tastes of Auburn sampled.”
Taste of Auburn
When: Noon to 2 p.m. Friday, Aug. 24 (lunch served at 2 p.m.)
Where: The Ridge, 2020 Golf Course Road, Auburn
Info, RSVP: (530) 885-5616, extension 223; www.auburnchamber.net