Trinken sie wein at Bluestem

Rieslings are Germany’s main source of wine pride. The country knows how to produce the sweetish white wine. As first reported in our weekly newsletter Pitch Forks, tonight Bluestem

hosts a wine dinner featuring some of the finer Deutsche rieslings from respected wineries like Heinz Schmitt, Karl Molitor and Clusserath-Weiler.

Reislings are not the easiest wine to pair with food, but Bluestem owner Colby Garrelts has come up with a five-course meal featuring more than a dozen individual flavors. The first course alone has carbonated oyster, sake cured caviar, celery root and sweet pea emulsion. The second: roasted escargot and several other just-as-exotic flavors paired with a Prinz ‘Tradition’ Trocken from Rheingau, the most famous riesling-producing part of Germany.

The third course promises fish arctic char along with a lemon salad. The fourth is the entree: pan-roasted veal with smoked sweetbreads and fava beans. Finally, there’s a variety of desserts including key-lime sherbet, sous-vide vanilla pineapple and pound-cake and shortcake.

Five wines for the courses. The reception starts at 6 p.m. and the dinner is at 7 p.m. The price is an all-inclusive $125 per person. Since seating is limited; make the required reservation by calling Bluestem at 816-561-1101.