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Mex Tex meets Yankee Chef

Date: Sat, Apr 22, 2017
Time 6:30 PM to 9:00 PM
Venue: Knapp Winery Vineyard Restaurant
Contact: Winery Staff
Phone: 607-869-9271
Email: belinda@knappwine.com

According to Jeffery Plicher, professor of history at the University of Minnesota who traveled all over the world eating tacos. The origins of the taco are really unknown. “My theory is that it dates from the 18th century and the silver mines in Mexico, because in those mines the word “taco” referred to the little charges they would use to excavate the ore. These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face. When you think about it, a chicken taquito with a good hot sauce is really a lot like a stick of dynamite. “We promise we won’t blow up the kitchen making this dinner a bit different, but we guarantee a pleasant twist on the crunchy and soft styles tacos that you have come to know.  Folded, wrapped and flat with fish, chicken and meat, the taco will be the main event at each course.  This five course dinner will be paired beautifully with premium wines from Knapp Winery, Chateau LaFayette Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars. $76.15 per person includes tax and gratuity.

Shaved jicama shell filled with pulled pork butt with a cilantro, pickled red onions, sweet cucumber and tomato relish and chili lime crema

Chateau LaFayette Reneau,

2nd-

Traditional Mexican tortilla soup with shredded chicken, black beans,  tomato, cumin and chipotle. Finished with avocado sour cream and lime.

Zugibe Vineyards, NV Phoenician

3rd-

Flour tortilla, cornmeal crusted crispy duck breast, blueberry and cabernet onion chutney, crumbled chevre, and micro greens.

Knapp Winery, 2015 Cabernet Sauvignon

4th-

Fried corn tortilla filled with jerk shrimp, butter lettuce, grilled pineapple and green onion relish, with mango coulis.

Knapp Winery, 2016 Dry Vignoles

 

5th course-

Naan flatbread filled with smoked chicken, ginger lime green curry sauce, red cabbage and apple slaw, fried curry dusted chick peas.

Glenora Wine Cellars, 2015, Dry Riesling

 

Entremets- Michelada

 

6th course-

Lightly seared flour tortilla, cilantro aioli, seared ahi tuna loin, orange cilantro napa cabbage claw, avocado. Alongside citrus sticky rice with black sesame.

Chateau LaFayette Reneau, 2015 Dry Riesling

 

7th course-

Fried cinnamon dusted flour tortilla drizzled with Mexican chocolate. Filled with a coconut crusted fried banana with Tres Leches sauce and spiced whipped cream.

Knapp Winery, NV Ruby Port

 

$76.15 includes tax and gratuity.
Reserve your seats online-Knappwine.com