Credit: Curtis Bonwell / Special to WCNC.com
Our first course kicked off the night with a Sunburst Trout Schnitzel with spatzle, pickled red cabbage and a mustard caper cream. The Sunburst Trout is a local company in Canton, NC and you could taste the freshness. The fish was both light and flaky, but mild in flavor. The fish was also breaded and fried, which added a wonderful crunch factor. The spatzle was cooked perfectly and had a touch of citrus that really helped brighten the dish. Topped with a creamy mustard sauce and brightly acidic pickled cabbage, this dish was a hit and a great way to start off the night. The Schnitzel was paired with a 2009 Austrian GrunerVeltliner that was wonderfully light and acidic, which made for a perfect first course wine.