When it comes to pairing wine and food, sometimes the stars align. The same could be said for the match-up of internationally known chef Juan Cruz Anon and the extensive, innovative cellar of Talon Winery of Palisade for an exclusive wine dinner at Wine Country Inn during Colorado Mountain Winefest Sept. 17, 2010.
Chef Anon’s credentials are impressive. After earning Le Grand Diplome de Cuisine e Pattiesserie from Le Cordon Bleu in Paris, he embarked on a 26 year career in haute cuisine, including early stints assisting such culinary luminaries as Paul Bocuse. With 19 years as executive chef, Anon has directed the kitchens of fine restaurants, cruise ships and resorts around the world.
Born in Buenos Aires, Argentina, Anon is a life-long hunter and sports fisherman. Growing up in a sports minded family, he also had an early introduction to food preparation with hands-on experience in his family’s restaurant.
His base is in Edwards, CO, where he is Executive Chef for The French Press restaurant, but he also holds positions with an American fishing club and a Guatemalan lodge’s pro fishing team. Well known as a professional hunter and fisherman as well as chef, he has been featured in numerous magazine and newspaper articles around the world.
Chef Anon has a great zest for food and adventure, whether fly fishing in croc and hippo infested Zimbabwe River waters, wade fishing the Amazon River or hunting big game on various continents. He also been known to take on cooking challenges that other chefs would avoid.
He confesses that his heart belongs to the world’s ethnic foods, their respective native fish and game and the ancient techniques to prepare them. He currently is working on several cookbooks, including one on fish and game.
His international experience and affinity for nature’s bounty and locally available foods definitely influenced the menu he created to compliment Talon’s wines. He plans to utilize the abundant fresh fruits and produce available from Palisade growers.
For example, Anon pairs Rocky Mountain Trout Ceviche with Talon Reisling, and Pan Seared Foie Gras (served with Bread Pudding, Braised Palisade Peaches and Port Wine Glaze) with Talon Wingspan White.
“We are excited to showcase Chef Anon’s considerable skills at our wine dinner. His menu is innovative, but very approachable,” observes Glenn Foster, Talon Owner/Winemaker.“ I think his pairings are going to be outstanding.”
Foster, who grew up in California wine country, knows his way around the wine business. He learned his trade at Sonoma’s highly regarded Ravenswood Winery, which his father founded. He has 17 years professional, hands-on experience in winemaking. He has been in Colorado 15 years.
After working several years in Colorado wineries, Foster and his wife Natalie opened their Colorado Wine Room in Fruita in May 2005. They purchased St. Kathryn Cellars and the Meadery of the Rockies in January 2008. Over the years, their wines have consistently medaled nationally and internationally.
Foster, who good-naturedly offers to tell his story to anyone interested, says Talon Winery may be Colorado’s most versatile because of its broad spectrum of traditional and innovative wines. Besides Talon, his wine businesses include St. Kathryn Cellars, Confre Cellars, Meadery of the Rockies and the Colorado Wine Room.
The Talon Wine Dinner, which is limited to 48 persons, will cost $125 plus tax and gratuity per person. A Grand Reception will precede the 7 pm dinner in the Inn’s Vineyard Ballroom. Advance reservations are required. To purchase tickets, please contact Joe Scanlon at Ext. 425, Wine Country Inn, 888-855-8330 or 970-464-5777.
Menu Talon Winery Dinner
September 17, 2010
7 pm
Talon Riesling
Rocky Mountain Trout Ceviche,
With Watercress and Citrus Dressing
Talon Wingspan White
Pan Seared Foie Gras,
With Bread Pudding, Braised Palisade Peaches and Port Wine Glaze
Talon Rosato
Smoked Quail,
With Blackberry Brandy Sauce, Seasonal Vegetables Confiture and Sweek Potato Nest
Talon Wingspan Red
Colorado Rack of Lamb,
With Eggplant Caponata, Grilled Polenta Napoleon
topped with Montrachet Goat Cheese and Lavendar Demi-Glace
Meadery of the Rockies Chocolate Cherry Satin
White Chocolate Rissoto and Sour Cherry Compote
Drizzled with Balsamic Reduction
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