2016 Vino in the Valley Food & Wine Pairings for passport holders
Week 1 – Three Cheese Meat Lasagna with Cabaret Amore
Week 2 – Italian Wedding Soup with Vidal Blanc
Week 3 – Grilled Italian Chicken in a Vodka Sauce over cavetilli pasta with Cayuga
Week 4 – Chicken medallions and pasta florentine, roasted red peppers, artichokes, and mushrooms in a light garlic wine sauce with Chambourcin
Big Creek – will offer “Cuban Sopa de Frijoles Negros” paired with Dry White Seyval.
Blue Mountain –
Week 1: Italian Pulled Pork made by Giovanni’s Gourmet Italian Catering paired with 2013 Sauvignon Blanc
Week 2: Penne Pasta in White Wine Sauce w/Goat Cheese and Cranberries made by Fenstermacher Catering paired with 2012 Chardonnay
Week 3 – Red Wine Pumpkin Chili paired with 2014 Chambourcin
Week 4 – Mushroom & Blue Cheese Napoleons paired with 2010 Merlot
Clover Hill – Featuring food from the newly renovated K-Town Pub Taphouse & BBQ who specializes in authentic Southern style BBQ.
Weeks 1 and 2:
Duo of tacos with a side of homestyle mac & cheese. We will also serve signature sangria.
Pinot Grigio paired with Brisket Taco ~ Texas-Style smoked beef brisket served on a flour tortilla with shredded lettuce, Pico de Gallo and Cotija cheese.
Chardonnay paired with Pulled Pork Taco ~ Smoked and pulled port shoulder served on a flour tortilla with a mustard-vinegar BBQ sauce and apple slaw.
Weeks 3 and 4:
Duo of sliders with a side of homestyle mac & cheese. We will also be serving signature sangria.
Turtle Rock Red paired with a Turkey Slider ~ Smoked Turkey, sage aioli, cornbread stuffing, cranberry BBQ sauce on a brioche slide.
Oak Vidal Blanc paired with a smoked meatball, red wine BBQ sauce, onion marmalade, asiago, on a brioche slider.
Franklin Hill –
Week 1 – Gourmet Crab Mac and Cheese paired with Seyval Blanc
Week 2 – Mini Short Rib Cheese Steaks paired with Evanswood
Week 3 – Seafood Chowder with Oyster Crackers paired with White Jade
Week 4 – Cashew Chicken Salad Croissant Sliders paired with Catawba
Galen Glen -will be sharing its enthusiasm for wine, food and conversation with guests.
Inspiration ~ The Dolomites, fusion of German & Italian cultures, where the land has changed hands countless times over the centuries
Suppe/Zuppa ~ Cream of Horseradish & Potato, hearty fare fit for a winter day
Wine ~ Gewurztraminer, born in this region of Northeast Italy circa 1000AD
Pinnacle Ridge – American Classics theme
Week 1 – Louisiana Classic – Jambalaya (vegetables, rice with sausage and other meats) with our 2015 Dry Vidal or 2014 Vidal Blanc.
Week 2 – pulled pork slider with our 2013 Chambourcin and 2014 Quaff.
Week 3 – Senate Bean Soup – a soup that has been offered in the Senate dining room daily since the early 1900s paired with 2014 Chardonnay or 2015 Cayuga.
Week 4 – Mac and Cheese paired with 2014 Merlot or 2014 Quaff
Tolino – will have a taste of some of the best Lehigh Valley Food Trucks.
March 5 and 6 – pairing Papa’s Red with hummus, baba ghanoush or gibna beyda, (marinated eggplant) served with homemade pita chips made by the Taza Truck
March 12 and 13 – pairing Pinot Grigio with mini pierogies with bacon and cheese made by the Aioli Food Truck
March 19 and 20 – pairing white blend, Lilly, paired with Taza’s falafel bites with tahini sauce
March 26 – lemon bars from Trixies Treats Food Truck paired with Sunnyside, a sweet red
Free live music will be available on Saturdays: Robin and Jim on 3/5; Chris Cummings Jazz Trio on 3/12; Chuck Schubert on 3/19; and George Baier on 3/26. Also on Saturday, 3/26 the winery will welcome the Easter Bunny in a helicopter from noon until 2 p.m. for pictures (weather permitting).
Weeks 1 and 3
Vynecrest will be working with the local food truck Stuffed to the Grills who will be featuring their Brie Bites with our 2014 semi-sweet Riesling. The Brie Bites are puff pastry wrapped brie, deep fried and drizzled with a raspberry sauce and powdered sugar which pairs exceptionally with the acid and slight sweetness of Riesling. The Stuffed to the Grills food truck will be on site all weekend as well with a full array of menu items for sale for passport holders and non-passport holders alike.
Vynecrest will be working with the BOB-B-Q Food Truck which will feature their Pulled Pork with 2014 Lemberger. Bob’s pulled pork is smoked 14 hours and rubbed in his world famous seasonings and even promises to have some Vynecrest Lemberger in the recipe. The BOB-B-Q food truck will be on site all weekend with a full array of menu items for sale for passport holders and non-passport holders alike.
Vynecrest will be working with the BOB-B-Q Food Truck which will be featuring their Slow Roasted Chicken with 2014 Traminette. Bob’s chicken will brined in Traminette and cooked slow and low. The BOB-B-Q food truck will be on site all weekend with a full array of menu items for sale for passport holders and non-passport holders alike.