Fields to Fork Wine Dinner

Bedner's Farm and Greenhouse

Join us to celebrate Farming, Fresh Produce, Culinary Arts, Summer Nights with Friends, and Good Music.

Bedner's Farm and Greenhouse, Inc.

Join us for a relaxing night at the farm to celebrate Farming, Fresh Produce, Culinary Arts, Summer Nights with Friends, and Good Music. Enjoy a scenic hayride through our fields, live music, and a multi-course dinner prepared with our homegrown produce and other locally produced foods. Each dinner course will be paired with a wine selection from our own winery, Passiflora Springs.Guest Chef - Greg Alauzen, LeoGretaWinemaker - Russ Bedner$100 per person, plus $25 tax and gratuity.21 and over. Tickets available online only and are nonrefundable. The menu is pre-set and subject to change. Please indicate the gluten free option at time of purchase. Flat footwear is recommended, as this is a true farm experience. In the case of inclement weather, this rain or shine, outdoor event will be held inside the greenhouse. MENU Welcome ReceptionTomato Bruschetta and Cabbage Chive SlawPURE PASSION SAUVIGNON BLANC1st CourseRoasted Eggplant &amp; Tomato SaladPINOT NOIR2nd CourseSweet Corn Cavatelli and Goat Rodeo ChevreRED PASSION3rd CourseOak Hill Angus Beef Cannelloni with roasted beetsRED ZINFANDELDessertApple Crisp Cheesecake - vanilla cheesecake, baked crisp topping, fried apples, and caramel sauceCHERRY SUNDAE PORTAbout the Chef: Chef Greg Alauzen grew up in Pittsburgh and graduated from Chartiers Valley High School. Working at a local Italian restaurant, Fatigati's, he found his love of cooking and his first culinary mentor, Ivo Fatigati. Chef Greg studied at the Culinary Institute of America in New York and then went to work at New York's Maxims de Paris. Back in Pittsburgh, Chef Greg met and married his wife, Deb. Returning to New York, Chef Greg helped open Aureole with Charlie Palmer. He and Deb then moved to New Jersey where they started own family and Chef Greg opened his first restaurant, Culinary Renaissance, with his close friend and CIA classmate, Frankie Falcinelli.When his father Leon fell ill in the mid-90s, Chef Greg and his family decided to move back home. He worked as the Executive Chef at various restaurants including The Steelhead Grill, Eleven, &amp; Cioppino.With the opening of LeoGreta, Chef Greg is excited to explore the possibilities.

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Fields to Fork Wine Dinner

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Fields to Fork Wine Dinner

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