Recently renovated and re-decorated, the Farmhouse Inn offers eighteen cottages, rooms and suites complete with jetted tubs and saunas or steam showers, in-room fireplaces and flat panel TVs with DVD players.
Palate Stretchers
Farmhouse Lemons
TASTE - July 23, 2009
This is a tale of salmon, salt, lemons and wine. On a sweltering summer day along the Russian River, we stopped by the barn at one of our favorite wine country hotels, the Farmhouse Inn. No owls in this barn; eight spectacular suites, complete with Jacuzzi's, steam showers, fireplaces open from bedroom to balcony and more.
A night at the Farmhouse would not be complete without dinner at its Michelin one-star restaurant. The Columbia River King salmon were spawning. Chef Steve Litke served this rich, vivid red treat with cumin-roasted eggplant and a broken tomato vinaigrette. Our waiter suggested we pair a red Burgundy from the extensive and fairly priced wine list. After the first few sips without food, we mentioned to him that his choice was a bit acidic. Without fanfare, he returned with a plate of freshly cut lemons, a cellar of sea salt and a proposal.
He instructed us to sip our Burgundy, sprinkle the lemon slice with salt, suck the lemon, then re-taste our wine. Unsure but intrigued, we dutifully followed instructions and were delighted to experience a completely different wine. The lemon and salt had overpowered our sour and salt taste buds, and unmasked the smooth, delicious flavors of this lovely wine. This little experiment foreshadowed our wine's delightful new wardrobe when paired with our salmon's sauces.
If you can't stop by the Farmhouse, have fun at home stretching your own palates and look for more easy and interesting tests in future Minutes 00:60.
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