When people “wine” about their job, we say, “we do too!”
I had the pleasure of meeting with Tom, the Winemaker from the Blind Horse. We were finalizing The Blind Horse wines for the pairing that will be taking place on April 4th at Manila Resto. Here is what we came up with for the menu.
Pork Sisig | Chardonnay
Diced up deep fried pork belly with onions, soy sauce, ground pepper, Japanese mayo, and fresh lime. The Pork Sisig is a guest favorite and is super full of flavor!
Ginisang Kabibi | Moscato Off Dry
A former menu item of ours, scallops are pan seared with maggi seasoning, ginger, and butter for a melt in your mouth experience!
Atimonan Ribs | Black Gypsy
Our baby back ribs are marinated in soy sauce, oyster sauce, balsamic vinegar, cider vinegar, ground pepper, and minced garlic. They are baked for a couple of hours and then grilled on the Robata.
Rack of Lamb | Vitners Blend
Locally raised Rack of Lamb from Patricia's family farm, grilled to perfection on the Robata with Teriyaki sauce.
Brazo de Mercedes | Ice Wine
Jelly roll dessert made with a pillowy meringue rolled around a rich custard filling. This is the perfect way to end the pairing with the awesome Ice Wine produced by The Blind Horse.
I've been to their establishments a couple times and am certainly impressed with their operations there. If you ever have the opportunity to go and visit them, please do so! For those of you looking for a "Napa" style of wine experience produced right in our very own state, The Blind Horse is where it's at! We are excited to be carrying their wine on our menu and we are looking forward to doing some more future pairings with them!
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