The Dish: Annie Gunn's House Smoked Seafood Sampler

2012-04-28T20:30:00Z 2014-09-07T13:31:05Z The Dish: Annie Gunn's House Smoked Seafood SamplerContributor's pick by Angela Ortmann Feast Magazine | Inspired Local Food Culture/Midwest
April 28, 2012 8:30 pm  • 

Annie Gunn’s reputation might lie mostly in its Irish heritage and impeccable steaks and chops, but every visit I make must start with the mouthwatering House Smoked Seafood Sampler.

A well-stocked platter arrives filled with succulent Funks Grove maple-glazed jumbo shrimp, tender Viking Village sea scallops, fresh Irish salmon and local Troutdale Farm Missouri trout, all given the signature smoky touch that the famed smokehouse uses on its heartier meats. Also gracing the plate are traditional garnishes of diced red onion; capers; slices of house made Guinness rye bread; and, lastly, two ramekins for dipping – Pennsylvania Dutch barbecue and a creamy, tart horseradish-dill sauce.

Always on the hunt for the perfect wine pairing, I cannot resist a chilled glass of Adam Puchta’s Vidal Blanc. A crisp, clean body with notes of pear, citrus and herbs makes for a perfect springtime complement to this platter, allowing the beauty of the smoked seafood to shine while the white wine’s bright acidity and zesty fruit tones further enliven the meal.

Annie Gunn’s Smokehouse, 16806 Chesterfield Airport Road, Chesterfield, 636.532.7684, anniegunns.com

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