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Jazz Wine Dinner

Date: Sat, Nov 10, 2018
Time 6:30 PM to 10:00 PM
Venue: Knapp Vineyard Restaurant
Contact: belinda@knappwine.com
Phone: 607.930.3495
Email: belinda@knappwine.com

This dinner is paired with wine and music.  Each course will feature a music inspired entre from songs like- I Left My Heart in San Francisco featuring sourdough bread or Cry Me a River might include a salmon dish and Georgia on My Mind will dictate a peachy entree.  Taste of Honey will conclude with a dessert surprise. Whatever the song, the inspiration will be a delicious food and sound experience.  Live music is included at this wine dinner.  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

Purchase your tickets online $76.25 includes tax and gratuity 

Menu

1st Course- I Left My Heart In San Francisco – Tony Bennett

A twist on the Hangtown Fry. A thin omelette filled with creamed oysters and house smoked bacon mixture and served over griddled sourdough. Finished with a light citrus sriracha sauce.

Knapp Winery, 2017 Pinot Gris &

Glenora Wine Cellars, 2016 Pinot Noir

 

2nd course- Potato Head Blues – Louis Armstrong

Creamy potato leek soup with caraway crème fraiche, and topped with smoked salt blue potato curl crisps.

Chateau LaFayette Reneau, 2015 Syrah & 

Knapp Winery, 2017 Finger Lakes Chardonnay

 

3rd Course- Cry Me A River – Julie London

Salmon and shrimp terrine. Wild caught Copper River salmon filet enrobed in shrimp, salmon feta and spinach mousse. Sliced and served over red onion and caper relish and lemon herb gastrique with baby arugula.

Knapp Winery, 2017 Dry Rose &  

Chateau LaFayette Reneau, 2017 Dry Riesling

 

4th Course – Georgia on My Mind – Louis Armstrong

Herb roasted airline chicken breast over honey and Chinese 5 spice cornbread stuffing, served with frizzled Brussel sprouts and a honey and peach glaze and compote.

Knapp Winery, 2017 Dry Vignoles &

Zugibe Vineyards, 2016 Chardonnay

 

Entremets- Autumn in New York- Billie Holliday

Bourbon and chai apple cider granita

 

5th Course- Sugar– Stanley Turrentine

Star anise and bourbon crème caramel with bourbon toffee and spun sugar, served with sweetened whipped cream

Knapp Winery, 2016 Vidal Blanc Iced Wine &

Glenora wine Cellars, NV Port

 

$76.25 includes tax and gratuity.

Reserve your seats online-Knappwine.com