Nine Wines Blind
Friday, November 9, 2012 at 7:00 PM (EST)
"Nine Wines Blind" will excite your palate and challenge your mind in a fun and dynamic wine and food pairing dinner: five courses of Brud Holland's innovative Finger Lakes cuisine, nine great New York State wines to be served with dinner blind. Enjoy wine, food, conversation and conjecture as guest winemakers join in the conversation before the wines are unveiled at the end of each course.
Friday, November 9th, 2012, 7:00pm
pumpkin bread bread bowl, sage roasted pumpkin seeds, pumpkin seed oil
GREENS OF THE SEASON
roasted root vegetables, preserved hector peaches, red newt cherry vinegar dressing
SMOKED TROUT NAPOLEON
housemade puff pastry, delaware delicacies smoked trout, garden herb cream sauce
FINGER LAKES FARMS WATER BUFFALO RIBEYE
glazed sweet potatoes, red wine braised cabbage & kale
toasted marshmallow cream, coffee shortbread
*Tax & gratuity are automatically reflected in the ticket price
When & Where
Red Newt Cellars Winery & Bistro
Red Newt Cellars Winery & Bistro is located just outside the bucolic hamlet of Hector on the east side of Seneca Lake in the Finger Lakes wine region of New York.
As a recipient of Wine & Spirits Magazine's 2011 Winery of the Year, the message at Red Newt Cellars is simple: eat local, drink regional. With a collaborative team of winemakers and chefs, it is this combined effort between wine and cuisine that sets Red Newt apart.
The winemakers craft award-winning, regionally expressive Finger Lakes wines with an emphasis on aromatic whites such as Riesling, Pinot Gris, Gewürztraminer. ed Newt also produces world-class reds perfectly suited for the cool-climate region of the Finger Lakes: Cabernet Franc, Pinot Noir, Merlot, and Cabernet Sauvignon.
The chefs create a locally sourced menu that is ever changing, eclectic, and exciting - tailored to reflect the seasonal bounty of the Finger Lakes with a wine list representing 200+ selections from top producers in the region.
The focus is not only to craft world-class wines and innovative, locally sourced cuisine, but also to create a synergy between them.