These small bites not only whet our appetites, they were fit for a meal in themselves. Red wine poached pear and espelette pepper on toasted brioche, smoked trout with avocado and grapefruit, and roasted mushrooms stuffed with crab and chorizo. And those were just for starters…..
Photo by Chris Bohnhoff
Pillow-soft poached salmon with saffron couscous, provided a light, nutty bite to break up richer plates like the seared rare beef tenderloin with black pepper crust and an interesting, yet familiar horseradish crème fraiche. Other menu items included: Sampling of croquettes, tuna bocadillo (small sandwiches), and assorted mini desserts.
The large windows on the second floor of the restaurant allowed the much-anticipated Minnesota sunshine to trickle in and add to the already bubbly scene. It took me nearly 1 hour to get a plate of food because there were so many interesting individuals to talk with. No XM radio station was to be found at this event as we mingled along to live music.
Roy and Dianne, familiar faces to Sample Circuit goers, could be found entertaining the taste buds of the thirsty and curious, educating them about grapes and vintages. And Brian McElrath was also among the crowd, sampling his way through each bite like the rest of us.
In my humble opinion, the veal meatballs stole the show. Glazed with spicy harissa sauce on golden raisin basmati, these glistening beauties were substantial, but not greasy. Striking a balance of being fresh and bold, yet classic, they were a perfect reflection of Solera’s new chef – the man behind it all.
Photo by Chris Bohnhoff
Samuelson woke our sleepy taste buds up from the doldrums of heavy, winter fare, and brought variety back into our minds and our plates. A fresh perspective on dishes that are done poorly all-too often, the team at Solera simply tickled our palates, which are now alert and ready for spring.
-Melinda Feucht
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