A Foraged Feast ~ Forest-to-Table Wine Dinner

Wine Institute of New England

Chef Daniel Holding Freshly Foraged Chicken of the Woods

A Foraged Feast
forest-to-table wine dinner

Prepared by
Chef Daniel Chong-Jiménez

Hosted by
Sunset Meadow Vineyards
Goshen, CT

Friday, September 30th, 2011

Experience an event like no other you have experienced before.
Learn how to forage for wild edibles with a trained forager on the Sunset Meadow Vineyards property then enjoy a wine reception and tour of the winery while Chef Daniel Chong-Jiménez prepares a gourmet dinner from locally sourced ingredients then teaches you how to incorporate your foraged finds.
Each course will be expertly paired with one of Sunset Meadow Vineyards wines.

Foray – 3:30 p.m.
Wine Reception & Tour – 5:00 p.m.
Wine Dinner – 6:00-9:00 p.m.

Cost of event: $125 per person

This event will be limited to 36 people.
For reservations, please call 860-201-4654 (SMV)
or register online at: www.sunsetmeadowvineyards.com
For information, please call 860-591-WINE

Foraged Wood Sorrel

The Evening’s Menu
featuring seasonal, locally grown foods enhanced with foraged delicacies:

Bisque of Butternut Squash with Toasted Black Walnuts and Wood Sorrel Garnish

Dandelion Greens and Goldenrod Tips with Blistered Grapes and
Sumac Berry Vinaigrette

Breast of Chicken Braised in SMV Twisted Red Wine Accompanied by Foraged Vegetable Delicacies and Potato

Vanilla Bean Crepes with Syrupy-Sweet Braised Autumn Olives and Ice Cream

In order to bring you the freshest local ingredients possible, the menu is subject to change based on seasonal availability.

Meet This Evening’s ForagedFeasts™ Team:

Renée B. Allen, CSW ~ Renée Allen is a Certified Specialist of Wine and Founder of the Wine Institute of New England, a wine education business based in Guilford, Connecticut. Although well versed in wines from around the world, Renée specializes in sustainable, organic and biodynamic wines, as well as the wines of Connecticut. The idea for ForagedFeasts came to her one day while nibbling on a wineberry in the middle of the forest.

Chef Daniel Chong-Jiménez ~ Chef Daniel, currently serving as Executive Chef at the Spa at Norwich Inn, is the founder of ChefDanielOnline, an online culinary resource that promotes health and well-being through Powerful Nourishment. In addition to his award-winning creations at the Norwich Inn, Chef Daniel is well known for his entertaining and informative hands-on cooking classes.

George Motel III, Winemaker at Sunset Meadow Vineyards ~ George Motel crafts award-winning and highly palatable wines at the Motel family’s scenic winery overlooking the Litchfield Hills in Goshen, Connecticut. Their most recent accolade is for Best Family Winery in 2010, awarded by Yankee Magazine’s Travel Guide to New England.

Lynn Murdock, Forager ~ Lynn is an avid herbalist and forager and loves to share her knowledge with others through foraging classes. After scouring the great outdoors for wild edibles, Lynn enjoys using her foraged finds to make herbal medicines and delicious meals.

Drinking Local and the Birth of a New Word

I recently became involved in Connecticut’s Farm to Chef Program, a wonderful group whose mission is to connect local culinary professionals with producers and distributors of Connecticut grown products. My involvement began as a result of my work with a few Connecticut chefs committed to producing menus based on locally grown and produced food, and our mutual interest in promoting local wineries. The following is the story of my local journey. It was published in the May CT Farm-to-Chef Newsletter.

On Becoming A Locabibe

I first heard of the Connecticut Farm to Chef program when a mutual acquaintance email-introduced me (the new rage) to Linda Piotrowicz of the Connecticut Department of Agriculture. This acquaintance thought she might be a good connection for me as I navigated the murky waters of beginning my own wine education business in Connecticut. During my course of study for the Certified Specialist of Wine (CSW) examination, we had covered “other” regions, including the Northeast, but there was no mention of Connecticut wineries. A native New Yorker, I did not take the slight too personally, but it occupied a little space in the back of my mind. [Read more…]