The all-locally-sourced menu featured glorious garlic delights by Chef Brud Holland. Winemaker Peter Bell paired each course with one of his outstanding wines from Hedonia to Port, Riesling to Rose! Accompanied with music by the fabulous Gap Mangione, it was the perfect evening!
We had a little "bubbly" to get the celebration started. The 2011 Blanc de Blancs paired beautifully with various Finger Lakes artisan cheeses, house-made Riesling sausage, Verjooz pickled vegetables and of course, roasted garlic bulbs! Hedonia cocktails were also available.
Garlic and onion Tartlets on Remembrance Farm arugula accompanied by Fox Run Riesling vinaigrette paired easily with the 2011 Reserve Riesling. This Riesling was sooo delicious - the quintessential Finger Lakes Riesling!
Next the trifecta - Autumn Harvest beef tenderloin, strip loin and brisket with roasted garlic spread, a delightful cherry balsamic drizzle and Church Street produce "little creamer" potatoes paired with the 2012 Lemberger. Perfect portions and cooked to perfection (not easy when you are serving 140 or so people!
Next was the delicate 2014 Rose of Pinot Noir with FLX Summer Caesar salad made with sunflower shoots, Reed Road Sweet corn, a creamy garlic dressing and garlic croutons.
Honey Cured, Smoked Rainbow Trout was the next course paired with the 2012 Reserve Chardonnay from the Kaiser Vineyard and last but not least dessert including, but not limited to, roasted garlic ice cream!
I apologize that I didn't take "food shots" but I did get the blue moon and Scott and Ruth (Fox Run owners) dancing. I'm also sorry I didn't get a shot of Peter Bell dancing - he's so elusive! Is he in the background?
Congratulations to Scott and Ruth Osborn, and Albert and Kathy Zafonte, Fox Run's owners, Chef Brud Holland, Winemaker Peter Bell and the great staff who took care of everyone so wonderfully! The evening was perfection!
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