Tasting Blocks Dinner: 9/23, 10/28, and 11/4/22. Begins at 6:30pm. $125 per person + tax & gratuity. Reservations are required.
Join us as Winemaker Craig Hosbach & Chef Brud Holland guide us through the building blocks of food and wine pairings. This four course dinner focuses on the principles chefs and winemakers use when collaborating on food and wine pairings. Each portion or “block” is served with a wine that enhances and showcases the intricate flavors of the meal. While you indulge, our chef and winemaker will interpret the science behind food and wine pairing. The Tasting Blocks Dinners take place in our historic barrel room.
FLX Country Pâté & chef grown, organic NY abundance potatoes /Wine Pairing: 2021 Dry Rosé
NYS Steelhead Trout- Gravlax style with garlic toast & a Napa cabbage salad/ Wine Pairing: 2020 Semi-Dry Riesling
NYS Steelhead Trout- Herb crusted and pan seared with preserved lemons, oranges, and fresh herbs with braised cabbage/ Wine Pairing: 2020 Dry Riesling
Mud Creek Bison Ranch- free range, grass fed Bison Burger with a brioche bun, Lively Run FLX Gold cheese, roasted mushrooms, Verjooz ketchup / Wine Pairing: 2020 Cab Franc Lemberger
Mud Creek Bison Ranch- Bison tenderloin “Carpaccio”, Cosimano Meyer lemon olive oil & fig balsamic, capers/ Wine Pairing: 2021 Unoaked Lemberger
Mud Creek Bison Ranch- Bison Tournedo, skewered shrimp, Kriemhild Dairy roasted garlic butter with smashed Silver Queen Kennebec potatoes/ Wine Pairing: 2020 Kaiser Chardonnay & 2020 Doyle Chardonnay
Course 4 (Dessert):
Raspberry chocolate soufflé, ginger crisp, Muranda Blue Cheese, chocolate square/ Wine Pairing: Tawny Port
(due to the nature of this event, we are not able accommodate ANY menu substitutions or dietary restrictions)
*Wine Club Members- in order to receive 10% off your event ticket in Tock, you must enter the same email address as the one that is associated with your wine club account at Fox Run.