Farmed and Foraged Dinner

Website: https://barnstormerwinery.com/organizer/barnstormer-winery/

Barnstormer Winery

Join us for our second annual Farmed and Foraged dinner series. This is an educational and delightful wine and food pairing experience on select Monday's in January, February, and March 2019. Set in our comfortable and rustic barn, these dinners will include dedicated staff to guide you through the evening and provide fun and detailed information on the food, wine, and Fingerlakes region.  Each month will feature a local chef expertly pairing small plates with a flight of 4 preselected wines. Space is limited so reserve your spot today! $39 per person, not including tax and gratuity.
January 7th and January 21st from 6:00-8:30pm featuring Chef Brud Holland.
Barnstormer Winery welcomes Chef Brud Holland back to kick off the Farmed and Forged Dinners. For over 25 years, Chef Brud Holland has embarked on a collective of Finger Lakes culinary and artistic endeavors—restaurant and bakery owner, author, small-scale food processor, nonprofit fundraiser, culinary arts instructor painter and chef. Respected for his dedication to all things grown and made in the Finger Lakes region of New York, Brud's passion for the arts, culinary and fine, perpetuates his belief that our regional food, drink and culture can be a quintessential FLX- inspired experience. Culminating all of this is Finger Lakes Made (FLXMade), the company Brud established in 2013 to extend his many years of collaborative efforts with some of the regions finest "makers"-farmers, winemakers, brewers, distillers, wood & metal artists, and glassblowers. Brud is creative, artistic, dynamic, and passionate. He is always pushing the FLX experience to new and different heights. 
January Menu:
Dry Riesling ‘17: Pacific Ono, Apricot Sticky Rice Library Cabernet Franc ’13: Venison Cutlet & Sausage Duo, Cherry Glaze Library Cabernet Franc ’14: Lamb Loin, Rye Whiskey Maitake Sauce Late Harvest Riesling ‘17 : Preliminaries Chocolate, FLX Cheese & Tropical Fruit Trio
February 4th and February 18th from 6:00-8:30pm- Featuring Chef Isaiah Parker and Finger Lakes Cider House.
Finger Lakes Cider House is bringing our whole team to Barnstormer for 2 February evenings of farm food+wine+cider collaboration! Finger Lakes Cider House is on Cayuga Lake in Interlaken, and is a small cafe (serving lunch and brunch featuring Chef Isaiah), a tasting room for our own Kite & String Cider plus special guests and the home of Good Life Farm. We make Kite & String Cider in our cellar, focusing on traditional method sparkling ciders and exploring the range FLX orchard cider using our own organic Good Life Farm apples and a mix of apples from nearby Finger Lakes orchards. By integrating our farm, cidery, tasting room and cafe, we highlight the bounty of the Finger Lakes region through hearty food paired with cider in a cozy, welcoming space. We welcome visitors to drop in for lunch, have a flight, do a tasting and take a walk to visit our orchards, draft horses, greenhouses and ever changing farmscape. More info about us: fingerlakesciderhouse.com
Personal bio for Chef Isaiah:
Born in upstate NY, I began my food service career as the main cook for McConnellsville Golf Course during the summer after my 15th birthday.  Upon graduating high school, I moved to Ithaca to attend Cornell University's Landscape Architecture program.  The bountiful food, farms, and restaurants of the Finger Lakes area drew me to my first chef job as a line chef at the Heights Restaurant and H Bar.  I worked and learned for the next three years, before leaving to work at sister restaurants, Olivia Restaurant and Stellas Bar and Grill.  Over the next three years, my skillset and confidence in cooking grew, under executive chef and co-owner, Gregory Silverman.  I filled the roles of line chef, head chef, kitchen manager, catering chef, and pastry chef.  Upon the closing of Olivia, I moved into a more community oriented role, as the kitchen manager and chef of Loaves and Fishes of Tompkins County.  I worked to oversee more than 30 volunteers and community service workers, serving, on average, 130 free meals a day to all those who filled the parish hall of St. John's Episcopal Church.  During this time, I also began working as the chef at Word of Mouth Catering in Trumansburg.  I worked for over 7 years as kitchen manager at Loaves and Fishes, before leaving to become a fraternity chef at Alpha Sigma Phi for approximately 31/2 years.  I then found myself drawn to the Finger Lakes Cider House, working as a tasting room employee before accepting the role of chef.  I continue to work at both Word of Mouth Catering and the Cider House, while spending most of my free time running and operating a small B&B, The Guest Suite at Walnut Grove Farmhouse.  When I do get a moment to myself, I enjoy gardening, pen and ink drawing, hiking, camping, masonry, cooking at home (of course), reading, cleaning, and playing with my dog.  My passion for food and creating is fueled each day by all that our local farms and farmers produce.  I hope to continue on this path, in this area, for the rest of my life.
February Menu:
Kite & String Cazenovia: Spiced polenta, cheese and pepita cake made with Englebert Farm's Gouda, carmelized onion, shrub marinated feta, carrot ribbons, and garlic scape oil. 
Barnstormer Winery Syrah '17: Sweet potato and turmeric puree, crunchy rutabaga cup, The Piggery's chorizo (omnivore option) or black bean (vegetarian option) meatball, beet and cider reduction, Northland Sheep Dairy's Tomme cheese crisp, pepita and garlic scape pesto. 
Barnstormer Winery Semi-Dry Riesling '14: Winter greens, cider & peach vinaigrette, roasted rainbow carrots, Chioggia beet rounds, Lively Run Cayuga Blue wedge.
Lateral Pairing of Kite & String Royal Cider and Barnstormer Winery Nosedive Port: Sweet potato and cornmeal cake, maple syrup, Kite & String's Royal Cider whipped with Crosswind Creamery Morning Glory, rose hip, cacao, and star anise crumble. 
March 4th and March 18th from 6:00-8:30pm- Featuring Chef Jeremy Personius. 
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Chef Jeremy Personius is a Finger Lakes native, joining the Red Newt team in the Spring of 2016.  His Professional travels have taken him through the kitchens of Culinary Institute of America, New York City, and back to the Finger Lakes.  His passions include localvore cuisine and agriculture.
March Menu 
Sangiovese Rosé '17 Arugula Salad with Raspberry Rhubarb Fruit Leather, Shaved Parmesan, Toasted Pepitas with Apple Cider Vinaigrette
Cabernet Franc Reserve- Leidenfrost Vineyard ‘17 Carpaccio. Thinly sliced Beef Tenderloin with Lively Run Chevre, shaved Brussel Sprouts and Smoked Seneca Salt Vegetarian option- Marinated Beet with Lively Run Chevre, Shaved Brussel Sprouts and Smoked Seneca Salt
Blaufränkisch '17 Moroccan Lamb Meatball Stew with Olives and Roasted Root Vegetables over Cous Cous Vegetarian option- Roasted Root Vegetable and Chickpea Stew over Cous Cous
Riesling N6679P '17 Riesling Poached Pear Tart topped with Cardamom Cream Cheese

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Farmed and Foraged Dinner

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