Mushroom Farm to Table Wine Dinner

Wine Institute of New England

presents

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 from Chatfield Hollow Farm. The evening will begin with a cocktail reception with amuse-gueules, followed by a 4-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

Menu

Cocktail Reception

Amuse-Gueules

Dinner

Appetizer

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

Salad

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

Entree

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

Dessert

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

$125.00/person

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

About the Chef

The Culinary Team will be led by Chef Daniel Chong-Jiménez. Chef Dan won many awards and pleased many palates as the Executive Chef of the Norwich Inn & Spa for 11 years. One of his signature dishes appeared in Connecticut Magazine’s 50 Dishes To Try Before You Die. Wine Institute of New England is delighted to have Chef Dan heading up the culinary team for our Perfectly Paired events division.

A New England Wine Dinner

Wine Institute of New England

presents

A New England Wine Dinner

with

Chef Daniel Chong-Jiménez

dcjpic

Join us for an unforgettable wine dinner focused on the wines and cuisine of New England. Chef Daniel will prepare a delectable 5-course meal based on seasonal native foods. Each course will be expertly paired with regional wines by WINE’s director, Renée Allen, and presented with food and wine pairing tips and techniques.

Saturday, April 11th

6:30 pm

The Crush Club

65 South Colony Road

Wallingford, CT

Menu subject to change based on availability.

Menu

Domestic Cheese, Nut & Fruit Display

paired with Hopkins Vineyard Gold Label Sparkling Wine

New England Cheddar Apricot Tartlet

paired with Sunset Meadow Vineyards Blustery Blend

Stonington Scallops on a Bed of Brussels Sprouts Sauerkraut topped with Red Pepper & Bacon Relish served with Mini Arugula Salad with Egg Crumble

paired with Sunset Meadow Vineyards Cayuga or St. Croix

Tenderloin of Beef with Twisted Connecticut Butter Emulsion Parmesan Roasted Cauliflower, Rosemary New Potatoes,  Connecticut Butter Cabernet Emulsion

paired with Jones Winery Cabernet Franc

~ Study in Chocolate ~

Mini Lava Cake with Pana Cotta Quenelle & Sea Salt Caramel Chocolate Bark

Westford Hills Eau de Vie Chocolate Cherries

paired with Hopkins Vineyard Night Owl

$99.00/person

About the Chef

Chef Daniel won many awards and pleased many palates as the Executive Chef of the Norwich Inn & Spa for 11 years. One of his signature dishes made Connecticut Magazine’s 50 Dishes To Try Before You Die. In addition to his award winning cuisine and innovative approach to nourishment, Chef Daniel is well known for his entertaining hands-on cooking classes.

A Foraged Feast 2012

 

Wine Institute of New England


Presents

A Foraged Feast

forest-to-table cooking demonstration with wine pairing

 

Demonstrated by
 Chef Daniel Chong-Jiménez

Hosted by 
Sunset Meadow Vineyards 
Goshen, CT

With special guest forager “Wildman” Steve Brill

 

Sunday, April 29th, 2012

 

Experience an event like no other you have experienced before. 

Learn how to forage for wild edibles with the East Coast's most famous forager, Wildman Steve Brill, followed by a wine reception and tour of Sunset Meadow Vineyards with winemaker, George Motel. Chef Daniel Chong-Jiménez will then demonstrate how to incorporate foraged finds into a gourmet dinner prepared from locally sourced ingredients. Each course will be expertly paired with one of Sunset Meadow Vineyards' award-winning wines.

 

Foray ~ 3:30 p.m.


Wine Reception & Tour ~ 5:00 p.m.


Cooking Demonstration ~ 6:00 p.m.

Dinner with Wine Pairing ~ 7:00 p.m.

 

Cost of event: $125 per person

This event will be limited to 50 people.

For reservations or information, please call 860-591-WINE

or register online here:

 

The Evening’s Menu

featuring seasonal, locally grown foods enhanced with foraged delicacies:

Appetizer

Cato Corner Cheese with Field Garlic Chutney

Salad

Salad of Burdock Root and Japanese Knotweed with Violet Vinaigrette

Entree

Grilled Tenderloin of Beef with Sweet and Sour Garlic Mustard Root

Dessert

Vanilla Bean Ice Cream with Sassafras Syrup

 

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

 

Meet the ForagedFeasts™ Team:

Renée B. Allen, CSW ~ Renée Allen is the Founder and Director of the Wine Institute of New England, a wine education and epicurean entertainment business. She is a Certified Specialist of Wine and a member of the Society of Wine Educators. As part of providing wine education, Renee has the opportunity to work closely with many local chefs and is especially excited about the events she does involving local wines and local, sustainable foods. She is an authority on Connecticut wine and specializes in organic, biodynamic and sustainably farmed wines from around the world. The idea for ForagedFeasts came to her one day while nibbling on a wineberry in the middle of the forest. www.wineinstituteofnewengland.com

 

Chef Daniel Chong-Jiménez ~ Chef Daniel continues to focus on local and delicious foods since switching from agricultural sciences to a career in the culinary arts in the late 90s. He has many years of experience working as executive chef at destination resorts for discerning clientele. Chef Daniel is currently the Culinary Director of ChefDesigned, providing nutritious and delicious food on-the-go. A long-time resident of Connecticut and a seasoned culinary educator, Chef Daniel is well known for his entertaining and informative hands-on cooking classes. www.chefdanielonline.com

 

George Motel III, Winemaker, 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. SMV won Best Family Winery in 2010, awarded by Yankee Magazine’s Travel Guide to New England, and recently won first prize in 4 of 7 categories in the CT Specialty Food Association’s Products Award Competition. www.sunsetmeadowvineyards.com

 

“Wildman” Steve Brill, Forager ~ "Wildman" Steve Brill is America's go-to guy for foraging and a self-taught naturalist, environmental educator, author and artist. He's led thousands of foraging tours since 1982, working with the public, school classes, day camps, museums, parks departments, nature centers, libraries, garden clubs, organic farms, scouts and more, and also leads birthday party tours.

He designed and maintains his website, Foraging with the "Wildman," http://www.wildmanstevebrill.com, and has written Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not-So-Wild) Places, (Harper-Collins Publisher, 1994), The Wild Vegan Cookbook (Harvard-Common Press, 2001), and Shoots and Greens of Early Spring in Northeastern North America (self-published, 2008). He created WildEdibles, a master foraging app for iOS and Android devices. He stars in the DVD, "Wild Edible Basics," and his next book, Foraging with Kids, will be available in 2012.

He's appeared countless times in major electronic and print media, but he's still best known for having been arrested and handcuffed by undercover park rangers for eating a dandelion in Central Park in 1986. The media ate it up and embarrassed officials negotiated with the naturalist, dropped the charges, and hired him to lead the same foraging tours for which they arrested him. He worked for the city for 4 years before resuming freelance work.

 

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:

Canapés

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

Dinner

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

Or

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

paired with

Nuova Capelletta Barbera del Monferrato, Italy

or

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:

FairfieldGreenFoodGuide.com, Concierge Foods, Wine Institute of New England, AOC Fine Wines, Mike’s Organic Delivery Service, The Metro North chapter of Slow Food USA