June pasta and steak feast

This is the meal I am making for my 40th birthday. Opulent, seasonal, and delicious: crisp veggies, earthy cheeses, opulent steak cut on the grill, and a rich fruity dessert complimented by my favorite wines and cocktails. A celebratory feast best eaten outdoors.

The opening gathering

Wisconsin crudité, charcuterie, and cheese board

Fresh, raw farmer’s market vegetables, cured Wisconsin meats, and Wisconsin’s best artisan cheeses including Upland’s Pleasant Ridge Reserve, Satori’s BellaVitano, Bleu Mont Cave Aged Bandaged Cheddar.

Apertif: The Jewel

This Amber-Green apertify’s core ingredients mirror glittering gems: gin for diamonds, sweet vermouth for rubies, and Chartreuse for emeralds.

The first course

June Pasta Primavera

Sugar snap pea and mint with gemelli pasta emulsified in lemon and ricotta, finished with cracked black pepper and a blend of Satori’s Parmesan and aged Reggiano.

Wine Pairing: South African Chenin Blanc

Bright, honeyed acidity with crisp orchard fruit notes.

The main event

Cates Family Farm’s Whole Grilled Strip Loin

Grass-fed Wisconsin beef, wood-fired over cherry and oak charcoal. Sliced thin and served over a bed of lemon-dressed wild arugula and fennel with flakey sea salt.

Wine Pairing: Square Peg California Dry-Farmed Zinfandel

A bold, jammy red with dark berry notes and a peppercorn finish.

The finale

Strawberry & Rhubarb Oatmeal Crisp

Tart garden rhubarb and sun-ripened wild June strawberies baked under a buttery, salted oat crumble. Served warm with melting scopps of vanilla bean ice cream.

Digestif: Sort of Wisconsin Old Fashioned

Muddled orange and brandy with Angostura and Orange bitters and a splash of simple syrup instead of soda served with a Door County cocktail cherry.