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Johnson Estate Winery

Jennifer Johnson
 
March 12, 2019 | Jennifer Johnson

Estate Dinner: May Wine Release - A Taste of Germany

ESTATE Dinner:  May Wine Release, A Taste of Germany
 

The evening starts with appetizers in the Tasting Room, followed by a multi-course dinner and wine pairings in the warehouse prepared by Executive Chef, Edward Work of the Heirloom Restaurant (Athenaeum Hotel at Chautauqua Institution).
 
Appetizers – In the Tasting Room
Chicken Liver Mousse with Pickled Red Onions & Spicy Greens on Toasted Brioche
Gorgers Stuffed with Sliced Bratwurst, Wild Ramp Tops &  Sweet Mustard Glaze
Cheese and Charcuterie Board with House-Made Crackers and Pickles
Prosciutto and Quark-Wrapped Asparagus
Wine of Choice
 
First Course
 Baby Mix Green Salad with Snap Peas, Asparagus, Hard Boiled Eggs, Crispy Prosciutto, and Toasted Hazelnuts with White Wine Vinaigrette

Second Course
Smoked Lake Erie White Fish Cake with Arugula and Sweet Apple Mustard Vinaigrette

Main Course
Crispy Braised Pork Belly Served with House Made Spaetzle, Sweet Pickled Pearl Onions, Braising Liquid, and Crispy Pork Rinds

Dessert
Schaum Torte Filled with Bavarian Crème Served with Macerated Berries
Johnson Estate 2019 Vintage of May Wine
 

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