You can immerse yourself in the culture of Argentina without doing the tango, or seeing gauchos, right here in the Ranch House.
On Thursday, August 1, Chef Richard Saldivar will transport guests to Argentina during August’s Wine Dinner. Those who join the dinner will travel through the South American country and its famous wine-making cities, from Salta to Rio Negro to Mendoza.
A perfect subject for the wine dinner, Argentina is home to Santiago del Estero, the first recorded vineyard established in 1557. Now Argentina touts more than 221,700 hectres of planted vines throughout the country located in the foothills of the Andes, where key wine-producing regions include Salta, Catamarca, La Rioja, San Juan, Mendoza, Neuquén and Rio Negro.
Join the table and see how Chef Richard pairs the Argentinian wines with a culinary masterpiece. The dinner is available for $85 per person and space is limited to the first 40 reservations of members and guests. To reserve your spot, email firstname.lastname@example.org.
If you can’t make it to the August Wine Dinner or would like to try your hand at one of Chef’s Richard recipes, head to the kitchen to make this Goat Cheese Cake:
- 1 crumb-crust recipe, made with finely ground graham crackers
- 1 lbs. 12oz. cream cheese, softened
- 12oz. goat cheese
- 1 3/4 cups sugar
- 3 tablespoons all-purpose flour
- 2 Tbsp. vanilla extract
- 5 large eggs
- 2 large egg yolks
- 1/2 teaspoon vanilla
- Preheat oven to 400°F.
- Beat together cream cheese, goat cheese, sugar, flour, and vanilla with an electric mixer until smooth.
- Add eggs and yolks, one at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
- Wrap the spring form pan in plastic wrap and then foil (to prevent water getting in the cheesecake) put spring form pan with crust in a shallow baking pan with water half way up the spring form pan.
- Pour filling into crust (spring form pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed.
- Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.
- Run a knife around top edge of cake to loosen and cool completely in spring form pan on a rack.
- Chill cake, loosely covered for at least six hours.
- Remove side of pan and transfer cake to a plate.
- Bring to room temperature before serving.