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Louisiana Boil

Date: Sat, Jul 21, 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

Seafood, Cajun and music… Nothing sounds better than a pile high pan full of shrimp, potatoes, and corn spiced up just right with nothing but your fingers to lick when all is done—at least to some of us this is our idea of heaven.  This is the tease because our Executive Chef John McNabb always likes to put a bit of a twist in his menus.  So, though you might need a fork you will experience a luscious seafood experience fashioned after the traditional Louisiana Boils with a back drop of live Zydeco music.  This is a five course meal folks paired with premium wines from Knapp Winery, Chateau LaFayette Reneau Wine Cellars, Zugibe Vineyards and Glenora Wine Cellars. Please purchase your tickets on line to reserve your spot. $78.75pp, includes tax and gratuity.

1st course-  Muffaletta Panzanella

Toasted seeded Italian, field greens, Mortadella, salami, sharp provolone, mozzarella, olive salad, herbed tomato concassé and oregano & white balsamic vinaigrette
Knapp Winery, 2017 Finger Lakes Chardonnay (Concrete Fermented)              Glenora Wine Cellars, 2017 Seyval Blanc

2nd Course- Gumbo

Chicken, Shrimp and andouille sausage gumbo with frizzled Bermuda onion and crab hush puppy
Chateau LaFayette Reneau, 2014 Pinot Noir &
Knapp Winery, 2017 Dry Riesling

3rd Course- Crawfish & Shrimp Étouff e

Cajun mirepoix and crawfish tails in a light spiced thickened seafood potage, served over fragrant saffron jasmine rice
Chateau Lafayette Reneau, NV Seyval Chardonnay &                                  Zugibe Vineyards, 2016 Sauvignon Blanc

4th Course- Traditional Cajun Shrimp Boil
Gulf Shrimp, new potatoes, fresh local corn, haricots vert, lemon, creole spices and bay leaves boiled and served family style with herbed drawn butter
Knapp Winery, 2017 Pinot Gris         &
Chateau LaFayette Reneau,2017 Dry Riesling

Entremets- Cucumber Vodka and Watermelon Shandy

5th Course- Doberge cake

Layered cake alternating with fillings of Bananas Foster Custard and rich chocolate and chickory, covered in chocolate ganache with sweetened cream and burnt caramel sauce.
Café Au Lait & Knapp Winery Brandy