Adam Silsby discovered his passion for wine and never looked back. Starting his career in the industry as a host and working his way into the bar team, a bottle of Tempier Bandol really drew him into the world of wine.
Adam has filled nearly every front of house post during his career and has learned exactly how to deliver the unexpected. He is more than happy to pour you a few different sips so you love what you’re drinking. Like this month’s Dolcetto from Eraldo Revelli which is full of rose, orange rind, and just a touch of smoke. Or Monzio Compagnoni’s Franciacorta, with its soft apple and fennel notes, it’s a perfect companion to Prairie Fire’s omelette with housemade burrata. No matter what your decision is, you're bound to discover a new favorite this month.
At Prairie Fire, Adam is seeing peoples palates have become much more agreeable to so many more styles. Tasting more and more things is interesting now, whereas people used to stick to their Chardonnay or Cabernet Sauvignon. Now it's okay if a restaurant doesn't serve your go-to varietal by the glass, they're happy trying something else.
T H E W I N E S
Franciacorta Brut Satèn Millesimato: Medium body, delicate sparkling white with notes of golden delicious apple, fennel & almond biscotti. Perfect with taleggio, seared scallops or vegetable terrine.
Mary Taylor Anjou Blanc: A light bodied, supple white with notes of pear, white cherry and dried grass. We recommend this chicken liver pate or roasted baby boy choy.
Otto Filari Dogliani: Medium body and spunky red with notes of hickory, ligonberry and orange pith. Enjoy this with roasted chicken or margherita pizza.
Helfenbein Cotes du Rhône: Full bodied, nuanced red blend with notes of green peppercorn, menthol and balsam. This wine is not your average Rhone wine. Pair this with steak au poivre or sauteed mushrooms.
