Pull out your tropical shirts, put on your sunglasses, go sockless in your boat shoes, wear your favorite beach hat, and join us for a weekend of relaxation in the tropics . . . just remember, life is what we make it! Each ticket holder receives a gift item at their starting winery. A self-guided tour "cruising" around beautiful Seneca Lake, visiting over 30 unique wineries, each with their own tropical theme, over the 2-1/2 day weekend of "fun in the tropics".

This wine and food pairing event, now in its fifth year, was conceived to help break you out of the winter doldrums! Visit the Trail, enjoy some great wine, sample the tropically-themed dishes served at each of the participating wineries, and enjoy the many activities and themes that each winery takes special care to create. What better way to escape winter, than to cruise around the Trail sampling wines, eating unique food and having a great time with your friends and family!

Check back closer to the event for a few of the fun themes ticket holders will be enjoying this year. We'll list it right hear!

Here were some of the 2009 themes: 

It's Margaritaville at Venotsa Vineyards, offering a Pineapple salsa and chips with a Rosa Spritzer.

Glenora Wine Cellars' theme is Port of No Return II "We be jammin'" featuring our shark.  Serving “Shark Bites” also known as Pesto Crab Fritters offering the following wines: Port with special Port of No Return label, Jammin’ Red also with our We be Jammin’ Red label….and also our delicious Sangria made with our Jammin’ Red.

Miles Wine Cellars ~ We are again staying with our popular, Pirates of the Carribean theme. We will be serving our Chardonnay with our Chaaarrrrrdonnay Sea Biscuit. Also, all our DD's receive a special gift and we will be offering all ashore pirates to roast their own sea dogs in Dead Mans Hollow, booty free! In landlubber terms that means that all ticket holder can roast their own hot dogs over a fire for free;) We will again be awarding prizes to guests with correct answers to our Pirate Trivia. Sounds like so much fun that it makes me want to walk the plank. In addition, Evan will be giving out free hugs, as its his 21st birthday. What a weekend.

Chateau LaFayette Reneau will be serving Hawaiian Coconut Pineapple Squares for Cruisin' the Tropics. Our theme is "Hawaiian Getaway"

Anthony Road Wine Company's them is ~Puerto Rico~ serving Habichuelas Guisadas (beans over rice - our Puerto Rican inspired dish)! Wine is yet to be determined!

Shipwrecked At Hazlitts

Hickory Hollow Wine Cellars wiil be enjoying a day at the beach. We will be grilling hot dogs on the deck while enjoying the weather and the wine.

Penguin Bay will be “Gilligan’s Penguin Island”

Leidenfrost Vineyards will be "South of the Border" and the food snack will be Guacamole & chips with Riesling or Chardonnay as the wine pairing.

Belhurst will be a “Caribbean Carnival.” We will be serving Grilled Open Faced Chorizo Canapés (see recipe below) topped with Creole Mayonnaise served on Jack Corn Bread” We’ll also be running a number of wine and merchandise sales that weekend.

Earle Estates theme will be Paradise Island, serving Black Raspberry Chiffon paired with Cardinal Red or Black Jewel.

Torrey Ridge Winery is a Beach Blanket Party serving Pineapple Cupcakes paired with Gewurtztraminer or Diamond wine

Rock Stream Vineyards will have Tropical Chicken (see recipe below) and our theme is "Aloha from Rock Stream".

Belhurst Winery - Grilled Open Faced Chorizo Canapés topped with Creole Mayonnaise and served on Jack Corn Bread

CORNBREAD

2 (8 ½ ounce) boxes corn muffin mix

1 cup whole milk

1 egg whipped

1 (8 ¾ ounce) creamed corn

½ cop Monterey jack shredded

Preheat oven to 375 degrees F.

Mix all ingredients until just combined. Do not over mix.

Pour into a 9”x12” non stick baking pan and bake until bread springs back when you push on it, about 15 minutes.

Cool for 15 minutes, remove and slice into thin 1”x1” squares.

CREOLE MAYONNAISE

¼ cup mayonnaise

2tbls. Chopped sun dried tomatoes

1 tsp. Creole seasoning

1 tsp. Chef Casey’s hot and smokey meat rub

Fresh parsley (optional)

Fresh chives (optional)

Mix all ingredients until well blended

CHORIZO

8 ounces raw Spanish chorizo. Can substitute hot Italian if necessary

Take sausage out of casing and flatten ½ ounce portions the size of a quarter.

Grill on medium heat until cooked thoroughly.

Place chorizo on top of the cornbread and garnish with Creole mayonnaise and a sprig of parsley or fresh chive