It’s always a welcome sight to see the bicycle racing sign.  This one directed to the July Alpenrose Velodrome Challenge.  Madison’s Grill was the exclusive vendor.

Our menu featured Matt’s barbecued chicken and ribs along with marionberry cobbler.  The three day event brought out about 1,000 spectators and racers.

Matt scrubs the grill first thing in the morning.  Once the mesquite charcoal has burned down to the right temperature, the ribs start their journey to succulence.

The dry rub is a secret mix of perfect spices.  The pork ribs are cooked first at high heat to caramelize the outside and seal in juices.

The chicken gets the same dry rub and sits on the grill after the ribs have been cooking for a while.

Madison’s provided catered platters to the VIP section overlooking the velodrome.

The riders showed fantastic skill riding the steep corners of Alpenrose.

Once the outside of the meat is caramelized, the grill is lifted away from the heat of the mesquite.  The smoke colors the meat pink towards the center.

Jeremiah rings up a meal.  The mesquite smoke pleased many.

Van Duzer Vineyards will host the first in a series of three wine dinners this summer in Madison’s Loft where fellow wine enthusiasts and connoisseurs will enjoy a delectable four course dinner with featured wine parings.

Details after the jump…

HERE’S THE BEEF

When:     Wednesday, July 29, 2009
Time:       6 to 8 p.m.
Price:      $59 per person + 18% gratuity

MENU

1st Course: WINE RECEPTION
Enjoy an Array of Hors D’ Oeuvre Platters, Including Seasonal Roasted Vegetables with Dipping Sauce, Savory Puff Pastry, Fresh Fruit and Gourmet Cheeses.
Van Duzer Rosé

2nd Course: SALAD
Gathered Green and Bleu Gingerbread Pear Salad with Mandarin Oranges, Toasted Hazelnuts, and Dried Cranberries.
Van Duzer Pinot Gris

3rd Course: ENTRÉE
Mesquite Roasted Certified Angus Beef Tri Tip Medallions with Herbed Potato Mash, Smoked Onion Demi Glace, and Rosemary Summer Vegetables.
Van Duzer Vintner Cuvée Pinot Noir

4th Course: DESSERT
Decadent House Baked Chocolate Brownie with Raspberry Purée, Served Ala Mode.
Van Duzer Zephyr Dessert Wine

Dinner without wine is like a day without sunshine ☺

We can’t always promise the sunshine, but we’ll wine and dine you, treat you like family, and create an experience you’re sure to yearn for again and again.  Luckily, we won’t disappoint.  Visit the events page for periodic updates as Madison’s Loft Summer Wine Series continues this August.

Call to secure your July 29th reservation: 503-230-2471

Summer’s coming!

And what better way to celebrate than with the sunniest drink we can think of - the almighty refreshing mimosa.

Because we know that one mimosa is just no fun, we’re going bottomless.  What does that mean to you?  Walk into Madison’s on Saturday or Sunday from 9am-3pm, lay down a five and two ones, and commence with the good times.

As many mimosas as you can drink.  No limit.  Really.

Nitty Gritty Details

When: Saturday and Sunday, 9am-3pm
Price: $7
Who: You and your entire crew (groups of four get a free upgrade to iced champagne bottle and carafe of OJ)
How Many: As many as you want, but you’ve got to have at least two to make it worth your while
What: Locally produced, fresh-squeezed orange juice, a spot of Grand Marnier, fresh orange wedge and… champagne.
The Catch: None. Really. You’d be wise to scarf down one of our delicious breakfast entrees while you’re basking in the champagne glow, but we don’t require a food purchase for this promotion.

Fine Print

• No Sharing
• We reserve the right to limit consumption (drink like a big kid, ok?)

By the Numbers

5 –  Number of cases of champagne we’ve been emptying every weekend. (We had to buy bigger glasses to keep up with the demand)
10 — Record number of mimosas consumed (that’s $.70 per mimosa!) Not that we’re trying to encourage you…
1 — Person almost taken out by rogue cork rocket (we promise it will never happen again)

Grab a few partners-in-crime and join us this weekend.  Sun rays or raindrops, the party’s always on at Madison’s. We’ll keep the champagne cold for you…