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, Oct 18, 2014|
|Time||6:30 PM to 10:00 PM|
|Venue:||Knapp Vineyard Restaurant|
There is no better time to dine in the Finger Lakes. Someone said, we are the tree the Big Apple grows on. A plethora of fresh vegetables, meats and dairy are used during this incredibly fresh and bountiful time. Farm-to-table refers to a movement where food is produced locally and delivered to you, in some cases the same day. Our chef literally works with producers across the street from our vineyard and around the region. Together with the freshness of the season and his very creative culinary skills and the wine from this terroir this is a wine dinner not to miss. It is so good we have scheduled two dates. Sept 20 and Oct 18. 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- Bacon Bleu Salad
Local baby arugula, house smoked bacon lardons, grilled red onion, StonyBrook Pepitas, Muranda Farms Blue cheese,
omelette chiffonade, raw honey and tarragon vinaigrette.
KnappWinery Dry Riesling 2013 &
Knapp Winery, 2011 Lemberger
2nd Course- Borscht
Classic German Beet soup with braised beef shank, carrots, potatoes and cabbage. Finished with fresh dill sour cream.
Glenora Wine Cellars, 2013 Pinot Blanc & Zugibe Vineyards 4 Fred’s Red
3rd Course- Wild Rice Blini
Wild rice blinis with braised pork belly, smoked cumin seeds, wild mushrooms with local Chevre and a Merlot reduction.
Knapp Winery 2012 Merlot &
Chateau Lafayette Reneau, 2012 Pinot Noir
Entremets – Riesling Ginger & Apricot Gelée
4th Course- Pork Medallions
Grilled local pork loin medallions served over spiced kasha with a Cabernet, fig and plum sauce
Chateau LaFayette Reneau, 2010 Cabernet Franc &
Glenora Wine Cellars 2013 Gewurztraminer
5th Course- Pumpkin cake
Rich spiced pumpkin cake with vanilla bean crème anglaise, spiced apple chutney and poached figs
Chateau Lafayette Reneau 2013 Riesling (Governors Cup Winner)
& Spiced apple cider with Amaretto whipped cream