Once a month Knapp Vineyard Restaurant hosts an evening wine dinner complete with sparkling reception and a five course dinner. Gene Pierce famously sabers the tops of Glenora Wine Cellars sparkling wine in the Knapp Barrel Room and serves it to our guests in frosted champagne glasses. Our Executive Chef, John McNabb prepares a gourmet meal sourcing most of his ingredients from local farms which includes our very own estate grown vegetables in season. The menu for each month can take us from one end of the world to another or simply be fun and scrumptious. The portions are generous and each course is served with a white and a red wine. The wines served include Knapp premium wines, Glenora Wine Cellar Wines and vinifera wines from our friends at Zugibe Vineyards on the east side of Seneca Lake. It is a Finger Lakes experience not to miss.
|Date:||Sat, Mar 15, 2014|
|Time||6:30 PM to 10:00 PM|
|Venue:||Knapp Vineyard Restaurant|
Add a little Samba to your life. We are bringing the biggest party in the world into Knapp Vineyard Restaurant by creating a carnival meal with Chef John’s twist. Meats are a tradition in carnival season. You may find meats on sticks, many kinds of grilled meats, and a variety of sausages. Mingled with yucca, or fried plantain, these courses will make you want to stand up and samba. This five course dinner will be paired beautifully with premium wines from Knapp Winery, Zugibe Vineyards and Glenora Wine Cellars. Please purchase your tickets on line to reserve your spot.
1st course- Espitinhos
Skewered chipotle rubbed chicken skewers grilled and served over orange and lime dressed frisee and salted cheese.
Knapp Winery, 2012 Dry Riesling & Zugibe Vineyards, 2010 Pinto Gris
2nd course- Brazilian Black Bean Soup with Pao de Queijo
Smooth spiced black bean soup with a hint of citrus zest, finished with cumin crème fraiche.
Served with traditional puffed cheese rolls.
Knapp Winery, 2013 Dry Rose & Zugibe Vineyards, 2010 Pinot Noir
3rd Course- Coxinha
A traditional street food chicken croquette. Creamy chicken and cheese mixture in soft dough, deep fried and
served in a pool of fire roasted poblano pepper aioli.
Glenora Wine Cellars 2012 Gewurztraminer & Chateau LaFayette Reneau, 2012 Chardonnay
Entremets- Caipirinha Fizz
Hearty Pork shoulder, chorizo sausage, corned beef and black bean stew. Served with Saffron scented white rice, fried scallion onions and orange wedges.
Knapp Winery, 2011 Lemberger & Chateau LaFayette Reneau, 2011 Pinot Noir
5th Course- Pudim De Laite
Brazilian style flan. Served in a pool of it’s caramel liquid with toasted coconut and candied citrus. Finished with honey whipped cream and a brigadeiro.
Knapp Winery, NV Brut & Zugibe Vineyards, 2011 Late Harvest Riesling