Wisconsin Apple<br/>Wood Fired Strip Loin and June pasta primavera feast

Here is my 40th birthday feast! Opulent, seasonal, and delicious: herbaceous aperitif with crisp veggies, earthy cheeses, grass-fed charcuterie; June garden pasta primavera; opulent grilled steak on peppery arugula and fresh fennel; and a farm strawberry- rhubarb crisp paired with my favorite South African and California wines. This celebratory feast is best eaten outdoors in those early anticipatory days of summer.

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.

Aperitif: 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, shelled fresh peas, and dill with orecchietti pasta with a blend of Satori’s Parmesan and aged Reggiano. Finished with a dollop of lemony ricotta.

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 on a bed of arugula and fennel

Grass-fed Wisconsin beef, wood-fired over Wisconsin Apple Wood and 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 scoops 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.

Ingredients

Board snacks

Cheeses
Meats
Crackers
Sliced veggies (snap peas etc from turners)

First course

1lb orchiette pasta
Three cups sugar snap peas, trimmed and sliced diagonally
Fresh boiled red potatoes tossed in butter and herbs
One cup shelled fresh peas
1/2 cup chopped dill
2 lemons
1/4 cup garlic scapes
1/4 cup spring onions
1 cup grated Parmesan and reggiano
1 cup unsalted butter
15oz Ricotta
1/2 cup chenin blanc

Main course

8lbs strip loin
Apple wood
12-14 cups arugula
Two Lemons
Olive oil
Salt
Thinly sliced fennel

Dessert

4 cups rhubarb
4 cups strawberries
2/3 cups maple syrup
1/2 cup cornstarch
1 tbsp lemon juice
1 tsp vanilla bean
1.5 cups rolled oats
1.25 cups flour
1 cup brown sugar
1 stick + 4 tbsp unsalted butter
1/2 tsp ground cinnamon
1/2 tsp flaky sea salt

Recipe

Friday

Salt the strip loin and put on a wire rack in the fridge

Saturday

10:30 AM – The Salad & Ricotta Prep

Shave the fennel and radishes; submerge them in ice water in the fridge.
Whip the lemony ricotta in the food processor with ricotta, lemon zest, lemon juice, olive oil, Malden salt; and chill.
Wash and dry the 12–14 cups of wild arugula and the fennel.

11 AM – The Crisp Bake

Toss the rhubarb, strawberries, maple syrup, lemon, vanilla, and 1/2 cup cornstarch.
Top with the oat crumble and bake at 375 for 45–55 minutes.

2:30 PM – Cool & Set

Pull the crisp out of the oven. Leave it on the counter to set into that perfect jam.

3:30 PM – The Meat & Cocktail Set

Pull the 7–8 lb Cates Strip Loin out of the fridge. Leave it on the counter to hit room temp.
Batch The Jewel cocktail in a pitcher and chill.
Assemble the Lakeside Board; cover and keep cool.

4:00 PM – Guests Arrive

Uncover the grazing board.
Pour The Jewel cocktails over ice. Relax and catch up with everyone for the first half hour.

4:30 PM – Fire Up the Weber

Slip out to the 26-inch Weber Kettle. Light one full chimney of charcoal.

4:45 PM – Steak On the Grill (Indirect)

Dump the hot coals onto one side of the grill. Toss your apple wood chunks on the fire.
Place the strip loin on the indirect (cool) side of the grate. Close the lid with the vents open directly over the meat. Go back to the party.

5:15 PM – The Steak Pull & Rest

Check the internal temp of the loin. When it hits 115 degrees, pull it off the grill onto a carving board. Cover it loosely with foil. Leave the grill lid off or vents wide open so the remaining coals stoke up to a roaring heat for later.
Put your massive pot of salted pasta water on the stove inside on high heat.

5:20 PM – Cook the Pasta

Toss the arugula and fennel.
The water should be boiling. Drop the Orecchiette pasta. Cook until two minutes before al Dente.
Build your lemon-butter-allium base in your large skillet.
Scoop out your starchy pasta water, drain the noodles, and toss vigorously with the butter mixture and water to lock in the emulsion.
Cook for three to four minutes until pasta is al Dente. Turn heat to low.
Fold in the sugar snap peas, fresh peas, Parmesan blend, juice of one lemon, and fresh dill.
Stir until cheese is incorporated, adding a little more pasta water as needed.
Plate and top with a dollop of lemony ricotta.

5:30 PM – FIRST COURSE IS SERVED

Bowl the pasta, drop the dollop of whipped ricotta in the center, and top with fresh mint.
Pour the South African Chenin Blanc and sit down to eat with your guests right on time.

5:55 PM – The Flash Sear

Head back out to the Weber. The coals will be white-hot. Drop the rested loin directly over the flames. Sear for 60 to 90 seconds per side (4 minutes total) to crisp the fat cap. Bring it inside.
Turn your oven on to 250 and slide the finished Strawberry-Rhubarb crisp inside to warm up for dessert.

6:00 PM – THE MAIN EVENT IS SERVED

Spin your iced fennel and radishes dry. Toss with the arugula, lemon, and olive oil, and lay them down on the platter.
Slice the steak into 1/2 inch strips, lay them over the greens, and top with Maldon salt and fennel fronds.
Pour the Square Peg Zinfandel and enjoy your birthday dinner.

6:45 PM – Dessert & Digestif