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

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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

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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