Wine Institute of New England
presents
A Perfectly Paired Event
Mushroom Farm to Table Wine Dinner
Saturday, October 6th, 2018
Chatfield Hollow Farm, Killingworth, CT
Cocktail reception begins at 5:30 pm
$145/person
To purchase tickets, click here
To view the event menu, click here: Mushrooms!
Wine Institute of New England
presents
~ A Perfectly Paired Event ~
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
Amuse-Gueules
featuring cheese from Cato Corner Farm, Colchester, apples and pears from Chatfield Hollow Farm, Killingworth, and pumpkin flowers from Upper Pond Farm, Old Lyme
Wine Institute of New England’s Shroom ‘n Bloom Cocktail
&
Wines from Sunset Meadow Vineyards, Goshen
Dinner
Appetizer
Applewood Roasted Royal Trumpet Mushrooms over Homemade Egg Pappardelle with Bacon Crème
featuring mushrooms from Chatfield Hollow Farm, Killingworth
Jones Winery Pinot Gris 2014, Shelton
Salad
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
Réserve de L’Abbé Côtes du Rhône Rosé 2016, France
Entree
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
Los Haroldos Mendoza Estate Blend 2014, Argentina
Dessert
Chanterelle-Apricot Cheesecake with Vanilla-Genmai Crème Anglaise, White Chocolate Shavings & Raspberry Droplets
featuring cheese from Calabro Cheese Corp., East Haven, CT
Quady Winery Orange Muscat Essensia 2015, Madera, Central Valley, California
$125.00/person
Please note ~ menu items are subject to change due to the fresh, local & seasonal nature of our ingredients.
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
Wine Institute of New England
Presents
Chef Daniel Holding Freshly Foraged Chicken of the Woods
A Foraged Feast
forest-to-table wine dinner
Prepared by
Chef Daniel Chong-Jiménez
chefdanielonline.com
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:
Appetizer
Bisque of Butternut Squash with Toasted Black Walnuts and Wood Sorrel Garnish
Salad
Dandelion Greens and Goldenrod Tips with Blistered Grapes and
Sumac Berry Vinaigrette
Entrée
Breast of Chicken Braised in SMV Twisted Red Wine Accompanied by Foraged Vegetable Delicacies and Potato
Dessert
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.
www.wineinstituteofnewengland.com
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.
www.chefdanielonline.com
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.
www.sunsetmeadowvineyards.com
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.
