The Champagne Reception at The Shores Resort and Spa

Compressed Mellon

By Jeff Stolowitz
Daytona Shores
Dec. 21, 2018

Performance sometimes means persitence, and
Food and Beverage Director Michael Bartscher
is just that persistent at excellence. It is one of the reasons the Hotel remains the Champion of Hotels in our area.
This years wine series at the Shores Resort and Spa was nothing short of spectacular.
The Champagne Reception this past Wednesday was a great way to finish off the culinary journey we embarked upon here in 2018
The night was fun and whimsical, the room was wide open and warmly decorated for the Holidays.
The flowing Champagne was from the renowned Perrier-Jouët in existance now since 1811 and known for being the choice of many celebrities over centuries.
Having tasted the varietals offered it was obvious what was in the Flutes was greatness but our pick of the evening was the Perrier-Jouët Blason Rosè a fantastic blend of flavor with Red Rose and Orange Honey Citrus nose, a crisp finish that just ended wrapped around your tongue like cool air.
Then there were the plates of deliciousness and with the way a child looks at a gift under the tree I ate. Once again Chef Ransom danced with flavors and expertly paired them.
Venison and Huckleberry and a unique play on Melon and Prosciutto were on the menu.
Chef Ransom uses compressed Melon, a technique that concentrates the flavors then the addition of a crispy Prosciutto and the peppery Arugala.
As I exited I was reminded by the stellar Acoustics of Memory Lane of the days when I was a cook.
Yes I was a cook I reminded myself I was,
and with that thought I became acutely aware of the teamwork it takes to achieve the greatness the Staff at this Hotel achieves.
​So from me to all of the staff Happy Healthy Holidays and Thank You for your hard work.

Menu December 19th, 2018
Compressed Melon Salad
Prosciutto di Parma | Arugula
Campo Cava Brut Reserve

Roast Pork
Rye Crisp | Cranberry Chutney | Micro Chard
Campo Viejo Cava Rose
Crispy Salmon Cakes
Citrus Remoulade
Perrier-Jouët Grand Brut

Spice Rubbed Venison Loin
Huckleberry-Ginger Glaze | Parsnip Puree
Perrier-Jouët Blason Rosé

Chef de Cuisine | Patrick Ian Ransom