March 12, 2019 |
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). Tablescape by Mary Marzec.
White chocolates from Le Rouge by Aarti, Westport, CT.
Appetizers – In the Tasting Room
Chicken Liver Mousse with Pickled Red Onions & Spicy Greens on Toasted Brioche
Gougères 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
Baby Mix Green Salad with Snap Peas, Asparagus, Hard Boiled Eggs, Crispy Prosciutto, and Toasted Hazelnuts with White Wine Vinaigrette
Smoked Lake Erie White Fish Cake with Arugula and Sweet Apple Mustard Vinaigrette
Crispy Braised Pork Belly Served with House Made Spaetzle, Sweet Pickled Pearl Onions, Braising Liquid, and Crispy Pork Rinds
Schaum Torte Filled with Bavarian Crème Served with Macerated Berries
Johnson Estate 2019 Vintage of May Wine