Once in a Blue Moon….the 25th Anniversary of Fox Run Vineyards!

Last night was the Glorious Garlic Festival Dinner - a celebration of the 25th Anniversary of Fox Run Vineyards. And what a celebration it was!  The weather couldn't have been more cooperative - 70's and low humidity - blue sky, blue lake and after dark, the blue moon overhead! We gathered in a big white tent at the top of the vineyard.

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!

The Burning of the Canes at Fox Run Vineyards!

We went to Fox Run Vineyards this past Saturday ( March 14 ) to attend the Burning of the Canes.  This symbolic event (accompanied by a feast) ushers Spring into the vineyard.  The canes that were pruned following the fall harvest are burned to celebrate the previous year's work and the upcoming year. With the mounds of snow from our historically below-average temperatures of February finally melting, bonfire pits to warm our outsides, and wonderful food by Chef Brud Holland to warm our insides, the event was just the right thing to chase away the winter blues. Great music by Rob and Gary accompanied the food as well as lots of Riesling -even hot mulled!

Let me take a minute to describe the food Brud Holland prepared.  There was the Wine Barrel Smoked Sausage that you could dunk in maple syrup or top with Brud's own outrageous mustards.  Check out the photo of the unique wine barrel smoker!  Accompaniments included pan-fried potatoes cooked on a special grilling table made by Sam Castner, homemade apple sauce, Potato Chowder with Lemburger Cheddar Croutons, marshmallows for roasting, hot chocolate, Mulled (Riesling) Wine, and Cayuga Creamery Salted Caramel and Marshmallow Ice Cream!

Fox Run owner Scott Osborn tells us that because there were no freezing/thawing events during February, the snow cover acted as an insulator, therefore reducing any negative impact on the vines.  Now if we can get through March and April without any temperature dips as the buds break, the vintage will be off to a good start.


I hope so because Winston is quickly becoming a wine connoisseur!