Mushroom Farm to Table Wine Dinner

Wine Institute of New England


A Perfectly Paired Event ~

Mushroom Farm to Table Wine Dinner

Join us for an unforgettable farm to table wine dinner inspired by the mushrooms and other fresh edibles of Chatfield Hollow Farm. The evening will begin with a cocktail reception with amuse-gueules, followed by a four-course dinner. Each course will be expertly paired with wine by director Renée Allen and presented with food and wine pairing tips.

Saturday, September 23rd, 2017

5:30 pm

Chatfield Hollow Farm

10 Firetower Road

Killingworth, CT


Cocktail Reception


featuring cheese from Cato Corner Farm, Colchester, apples and pears from Chatfield Hollow Farm, Killingworth, and pumpkin flowers from Upper Pond Farm, Old Lyme

paired with

Wine Institute of New England’s Shroom ‘n Bloom Cocktail


Wines from Sunset Meadow Vineyards, Goshen



Applewood Roasted Royal Trumpet Mushrooms over Homemade Egg Pappardelle with Bacon Crème

featuring mushrooms from Chatfield Hollow Farm, Killingworth

paired with

Jones Winery Pinot Gris 2014, Shelton


Study of Mushrooms: Fall Mushroom Medley with Kale, Goji Berries, Roasted Walnuts, and Ginseng Vinaigrette

featuring mushrooms, kale, goji berries & ginseng from Chatfield Hollow Farm, Killingworth and micro greens from Upper Pond Farm, Old Lyme

paired with

Réserve de L’Abbé Côtes du Rhône Rosé 2016, France


Shiitake Mushrooms with Orange & Star Anise Braised Short Ribs and Lotus Leaf Purse of Emperor’s Rice and Mushroom Mélange

featuring beef from Four Mile River Farm, Old Lyme and mushrooms & lotus leaves from Chatfield Hollow Farm

paired with

Los Haroldos Mendoza Estate Blend 2014, Argentina


Chanterelle-Apricot Cheesecake with Vanilla-Genmai Crème Anglaise, White Chocolate Shavings & Raspberry Droplets

featuring cheese from Calabro Cheese Corp., East Haven, CT

paired with

Quady Winery Orange Muscat Essensia 2015, Madera, Central Valley, California


Please note ~ menu items are subject to change due to the fresh, local & seasonal nature of our ingredients.

Greenwich Audubon Farm-to-Table Wine Dinner Menu

The Historic Ketay-Asnes Barn

The Greenwich Audubon Farm-to-Table Wine Dinner is quickly approaching and it promises to be an extraordinary evening with exquisite food from organic and biodynamic farms prepared by Chef Marc Alvarez. The highly acclaimed wines chosen by Renee Allen, Director of the Wine Institute of New England (WINE), to pair with the Chef’s delectable menu are all made by winemakers who practice either sustainable, organic or biodynamic farming. The evening will include wine education from WINE and an auction of small items to help benefit Audubon’s conservation and education initiatives. $120 per person. Advance tickets are required and very limited. To reserve a table for you and your guests, contact Jeff Cordulack at 203-869-5272 x239.

The evening’s menu with wine pairings:


Crostini of Nettle Meadow Farm Kunik Cheese & Stanley Plum Compote
Seared Snow Hill Farm Beef Carpaccio, Horseradish & Crisp Russet Potato

Fall Vegetable Crudités, Rosa Bianca Eggplant Baba Ganoush

Warm Chickpea Fritters & AMBA Farms Tomato Chutney

paired with

Albet I Noya Cava NV, Spain


Ryder Farm Roast Pumpkin Soup
Wilted Sage, Black Trumpet Mushrooms & Mini Pumpkins

paired with

Bonterra Viognier, California


Snow Hill Farm Duo Of Lamb
Wild Hive Polenta & Spigarello (Wild Broccoli)

paired with

Bodegas Carrau Ysern Tannat, Uruguay


Cayuga Pure Organics Farro Risotto
Cooperstown Creamery “Toma Celena” & Fall Vegetable Medley

paired with

Nuova Capelletta Barbera del Monferrato, Italy


Zind Humbrecht Pinot Gris, Alsace


Warm Cortland Apple Tart & Blue Pig Vanilla Gelato

paired with

Domaine de Mihoudy, Bonnezeaux, Anjou-Saumur

This event was made possible through the generous support of:, Concierge Foods, Wine Institute of New England, AOC Fine Wines, Mike’s Organic Delivery Service, The Metro North chapter of Slow Food USA

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:
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.