Wine Wednesday: Ransom Dinner @ Finca | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Wine Wednesday: Ransom Dinner @ Finca

by

comment
ransom-spirits_gewurztraminer_grappa.jpg

When Tad Seestedt started Ransom Spirits outside Sheridan, Oregon in 1997, he called his enterprise Ransom to represent the debt he incurred to start the business, which he did with "a fistful of credit cards." Today, Ransom makes fine, small-batch wines, liqueurs, grain-based spirits and even dry vermouth. 

On Monday, August 18th, Finca restaurant will host a unique dinner featuring Ransom Wine & Spirits. This looks to be a really good one. The tentative menu includes: 

Compressed melon with cucumber, verbena curd, smoked honey, almond, espelette + Ransom Old Tom Gin, Ransom Vermouth

Tomato salad with bacon aioli, basil, avocado, grilled squash, pea blossoms, nasturtium + Ransom 2012 Pinot Gris, Eola-Amity Hills, Oregon

Amberjack crudo with lemon verbena, apricot vinegar, vanilla beets, sea beans + Ransom 2012 Riesling, Eola-Amity Hills, Oregon

Boar Empanadas with Sarsaparilla glaze, smoked cherry, corn relish + Ransom 2012 Pinot Noir, Oregon

Peaches & Cream with whiskey cream, oatmeal streusel, local peach purée + Ransom Grappa, Henry DuYore’s Whiskey

The cost is $35 per person for food and $35 for the optional beverage pairings, tax and gratuity not included. 

For reservations, email jameel@fincaslc.com.