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Event: 'Fox Run Riesling Release Dinner' Print
  Food & Wine
Date: Saturday, September 13, 2014 - 6:00 pm
Duration: 3 Hours
Contact Info:
Fox Run Vineyards 670 State Route 14 Penn Yan, NY 14527 315-536-4616
Email: marisa@foxrunvineyards.com

You are invited to attend our Riesling Dinner on Saturday, September 13th at 6 pm. Locally renowned Chef Brud Holland will be creating a 5-course dinner paired with Fox Run’s Riesling wines. We will also be featuring our 2013 Silvan Riesling, which will be released for the first time during the dinner.

Silvan Riesling is a barrel fermented dry-style Riesling never before done at Fox Run. Barrel fermentation, not a customary practice with Riesling, adds subtle flavor notes to this intriguing dry wine.

The dinner is $85 (plus tax and tip) per person. Fox Run Wine Club members will receive a discount of 10% off the dinner price. Reservations required by calling 315-536-4616 or emailing This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Seating is only available for 30 guests to enjoy this intimate evening.

Menu:
Course 1: Braised Chicken & Goat Cheese Terrine, Fox Run Garden Radicchio slow cooked, pressed chicken breast and lively run chèvre, a salad of radicchio with just a whisper of Cayuga blue cheese dressing Wine Pairing: 2013 Silvan Riesling (New Release)

Course 2: Pork on Pork, peach Riesling glaze seared and oven-roasted pork loin stuffed with salt and herb cured pork tenderloin, finished with an “edgy" peach glaze Wine Pairing: 2013 Dry Riesling

Course 3: Smoked sausage turnover, red onion bacon jam flaky butter crust filled with hickory smoked sausage and roasted garlic, served with a sweet onion & bacon jam Wine Pairing: 2011 Reserve Riesling

Course 4: Duck and Riesling two ways thyme crusted, seared duck breast paired against a rich, spreadable duck rillette Wine Pairing: 2012 Semi-Dry Riesling and 2011 Riesling 11, Hanging Delta Vineyard

Course 5: Riesling “Baba” with fresh fruit a golden brown, yeast leavened cake soaked in Riesling syrup and finished with fresh fruit and a morsel of Preliminaires Chocolate Wine Pairing: 2012 Late Harvest Riesling, Lake Dana Vineyard (Unreleased Exclusive)

** The menu has been created by Chef Brud Holland. He is the owner of Finger Lakes Made, creating foods and packaged products made from ingredients grown in the Finger Lakes Region. He also serves on the Board of Directors for Finger Lakes Culinary Bounty.

Cancellations required 24 hours in advance; cancellations within 24 hours of event will be charged a 50% deposit, and no call/ no show reservations will be charged the full amount.



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