A New Year is upon us. As 2017 approaches, we look forward to festive celebrations and a fresh start on January 1. Today we’re sharing a few stories from inside the Clubhouse at Pronghorn Resort to help you celebrate, wherever your New Year’s Eve and New Year’s Day take you.
Toasting with Champagne? Here are our favorite selections.
With options ranging from true champagne to sparkling wine, choosing the best bottle of bubbly can be challenging. Sarah Desgrez, Pronghorn Resort Food and Beverage Manager, has a few favorite selections. You can find all three in Chanterelle at Pronghorn Resort, or our favorite wine shop in Bend, Oregon, Newport Avenue Market.
Our favorite champagne and sparkling wine selections, as chosen by Sarah Desgrez, Pronghorn Resort Food and Beverage Manager: Veuve Clicquot, Louis Roederer Brut Permier, and Argyle Sparkling Wine.
Do you know the Veuve Clicquot story? Sarah Desgrez, Pronghorn Resort Food and Beverage Manager, loves to tell the story of the woman behind the label.
Ready to eat healthy in 2017? Pronghorn Resort Executive Chef Kevin Linde has the perfect salad for health and luck in the new year.
Southwest Black Bean and Quinoa Salad
1 cup Dried Black beans, soaked, and cooked El dente
1/2 cup Corn Kernels, charred
1 cup Quinoa, cooked with lemon zest and bay leaf
1 shallot peeled and minced
1 red bell pepper, finely diced
1 lemon, zested
1 bunch chopped chives
12 crisp corn tortilla chips
1/4 cup extra virgin lemon olive oil (Navidi’s in downtown Bend is our favorite)
1/2 cup micro greens, for garnish on top
Kosher salt to taste
Cook off black beans and Quinoa as directions say to on the bag. Let cool and toss with all other ingredients except avocado, micro greens and tortilla chips. Garnish plate with fanned avocado, fresh squeezed lemon juice, tortilla chips and micro greens. Enjoy.
No matter where you are celebrating the end of 2016 and the beginning of 2017, we hope the New Year brings you many opportunities for a glass of champagne, a lot of luck, and good health!