Digging into the Corn: Local notables, trail work and the science of snow

I’ve recently spent some time watching Mary Poppins with my 2-year-old
daughter, which got me thinking about sherry. Mr. Banks, as you might
recall, has a penchant for the sweet libation and I thought I’d give it
a try. I’ve drawn on such inspirations before, sipping rum during a
read of Treasure Island and curling up with a bottle of Jameson to
Angela’s Ashes. As a sherry novice, I was initially unsure if the drink
was an appropriate subject for a wine column.
This isn’t grocery
store cooking wine, or as a local bartender fondly recalled, the cheap
butane-like fino stolen from his parent’s liquor cabinet.

I've recently spent some time watching Mary Poppins with my 2-year-old
daughter, which got me thinking about sherry. Mr. Banks, as you might
recall, has a penchant for the sweet libation and I thought I'd give it
a try. I've drawn on such inspirations before, sipping rum during a
read of Treasure Island and curling up with a bottle of Jameson to
Angela's Ashes. As a sherry novice, I was initially unsure if the drink
was an appropriate subject for a wine column.
This isn't grocery
store cooking wine, or as a local bartender fondly recalled, the cheap
butane-like fino stolen from his parent's liquor cabinet.

A glimpse of the New Look Blacksmith.After a total remodel in which a new illuminated alabaster bar greets
diners, Executive Chef and co-owner Gavin McMichael has updated the
Blacksmith’s menu, honed the service and revamped the interior to bring
a fresh mix of modern and rustic touches to the Blacksmith’s solid “new
ranch comfort food” foundation.

The menu is a bevy of seemingly
lowbrow dishes like cheese steak, pot pie, corn dogs and meatloaf. Once
the dishes arrive it is evident that the play on words is the only
lowbrow thing about this meal. The Blacksmith Cheese Steak is a
melt-in-your-mouth combination of beef tenderloin strips on a crispy
crostini, caramelized pearl onions, wild mushrooms, leeks and a creamy
potato sauce infused with truffle essence all topped with shaved Tumalo
Farms Pond Hopper cheese – not exactly the greasy deli sandwich popular
on the other coast.

A glimpse of the New Look Blacksmith.After a total remodel in which a new illuminated alabaster bar greets
diners, Executive Chef and co-owner Gavin McMichael has updated the
Blacksmith's menu, honed the service and revamped the interior to bring
a fresh mix of modern and rustic touches to the Blacksmith's solid "new
ranch comfort food" foundation.

The menu is a bevy of seemingly
lowbrow dishes like cheese steak, pot pie, corn dogs and meatloaf. Once
the dishes arrive it is evident that the play on words is the only
lowbrow thing about this meal. The Blacksmith Cheese Steak is a
melt-in-your-mouth combination of beef tenderloin strips on a crispy
crostini, caramelized pearl onions, wild mushrooms, leeks and a creamy
potato sauce infused with truffle essence all topped with shaved Tumalo
Farms Pond Hopper cheese - not exactly the greasy deli sandwich popular
on the other coast.