Wine Varietal: Pinot Noir
The hot dish is a typical minnesota dish. I just altered it a bit to give it a french flair.
[I changed the onion to scallion and the celery to fennel]
3 Scallions, sliced
1 Fennel bulb, sliced
2 lbs Buffulo-ground
12 oz mushrooms
1/4 c white wine or dry vermouth
1/4 c heavy cream (1 egg yolk-optional)
12 potato chips-thickly sliced (or shoestring potatoes)
6 oz Gouda-with garlic and peppercorn (locally made)
2 T maramite
Grill scallions and fennel until cooked through. Heat mushrooms in white wine, about 10 minutes and add cream and cook another 5 minutes. Form 6 patties of buffulo meat and grill 4-6 minutes on each side. Toast bread, spread 1 t meramite and put a slice of fennel on, then add meat. Top with a slice of cheeses, then mushroom sauce. Garnish with potato chips.