Tabor Hill Takes the Gold
August 13, 2018
Another year, another great batch of wines! Tabor Hill recently participated in the 41st Annual Michigan Wine Competition, based out of Lansing, Mich. Three Tabor Hill wines were awarded Gold Medals: 2017 Sauvignon Blanc, Grand Mark, and 2016 Merlot.
The 2017 Sauvignon Blanc showcases our region’s rich fruit character and brisk acidity, complemented by grassy and grapefruit aromas. Grand Mark is a blend of Chardonnay and Pinot Noir that is aged 18 months, carrying notes of biscuits and vanilla with aromas of melon and peach. The 2016 Merlot is aged in French oak with jammy notes of blackberry with soft tannins and medium acidity. It finishes with vanilla, toasted bread, leather, and tobacco.
Several other Tabor Hill wines also received high praise with the 2017 Chardonnay, Rosé, and Pinot Gris taking home silver medals. The 2016 Cabernet Franc and Cabernet Sauvignon received bronze.
Help Us Win USA Today’s 10 Best Winery & Restaurants
August 9, 2018
USA Today has nominated Tabor Hill for the 10 Best Winery Restaurant category once again and we’d love for our recent rebrand to reflect in the polls.In the last year, we have rebranded our winery and restaurant to put a contemporary twist on the longstanding and familiar look of Tabor Hill.
We ask you to place your vote in the coming days to help us move from our previous #4 spot to #1 in the nation. You can vote once per day from now through August 20. Let’s put southwest Michigan on the map!
Chef Ryan Thornburg on WGN’s Lunchbreak
August 1, 2018
Culinary Director at Moersch Hospitality Group, Ryan Thornburg, cooked up some delicious recipes with WGN TV during their Lunchbreak! Learn how to whip up some mouthwatering Pan-Seared Sea Scallops with Wild Mushrooms & Cheese Grits as well as a Grilled Beet Salad with Truffle Vinaigrette.
Pan-Seared Sea Scallops with Wild Mushrooms & Cheese Grits
- ½ cup artisan quick grits
- 2 cups water
- 2 Tbs. unsalted butter
- ½ tsp. ground black pepper
- ¼ cup grated Pecorino Romano cheese
- 1 Tbs. olive oil
- 6 dry pack sea scallops, size U/10
- 1 Tbs. minced shallot
- 8 oz. wild mushroom blend
- ¼ cup dry white wine
- 1 tomato, cored, seeded and chopped
- 1 Tbs. chopped parsley
- 2 Tbs. unsalted butter
Place grits in a medium saucepan and cover with water. Set the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon until slightly thickened, about 5 minutes. Reduce heat to low and cook, stirring frequently, until grits are creamy and tender, about 15-20 minutes. Add butter, pepper and cheese and stir to combine. Cover and set aside.
Heat a large saute pan over high heat and add oil. Season sea scallops with a little salt and add in a single layer to the hot pan. Reduce heat to medium high and sear scallops on one side for 2-3 minutes or until slightly browned. Turn scallops over and continue to cook for another 2-3 minutes until browned. Remove to a plate to rest. In the same saute pan over medium high heat, add the shallots and wild mushrooms. Cook for 1-2 minutes until shallots are translucent. Add white wine and reduce by half. Add chopped tomato and cook for another minute. Remove pan from heat and swirl in parsley and butter. Season with salt and pepper.
Spoon grits onto two serving plates. Place three sea scallops on each plate and top with the warm wild mushroom sauce.
Grilled Beet Salad with Truffle Vinaigrette
- 2 medium red or yellow beets
- 2 shallots, sliced into thick rounds
- 1 Tbs. olive oil
- 4 oz. mixed lettuces
- 1 oz. truffle vinaigrette
- 2 Tbs. walnuts, toasted
- 1 oz. goat cheese
- 1 tsp. orange zest
Heat a gas grill to medium heat.
Place beets in a medium saucepan and cover with enough water to cover by two inches. Bring beets to a simmer and cook until tender when pierced with a knife. Remove from water and let cool to room temperature. Peel the skin from the beets and slice into ½ inch rounds. Toss beets and shallots with olive oil and grill until lightly charred, about 5-7 minutes. Remove from grill and cool.
Place mixed lettuces in a bowl and gently toss with truffle vinaigrette. Layer beets on two serving plates and top with the mixed lettuces. Top each salad with shallots, toasted walnuts, goat cheese and orange zest and serve.
- 2 tsp. whole grain mustard
- 1 Tbs. lemon juice
- ¼ cup red wine vinegar
- ¾ cup olive oil
- 2 tsp. truffle oil
- ¼ tsp. kosher salt
- ¼ tsp. ground black pepper
Place mustard, lemon juice, and vinegar in a medium mixing bowl. Slowly whisk in olive oil to combine. Add truffle oil, salt and pepper and whisk thoroughly. Store remaining vinaigrette in refrigerator.