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BTS (Behind the Scenes) of the Wine Dinner

This Wednesday, May 11th prepare to be Wined and Dined. That is, if you are coming to our Taste of Spring Wine Dinner. It’s the fourth installment in our Wine Dinner series, where we’ve paired 5 unique tastings courses with 5 great wines.
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If you’re a wine lover, than this event is a no-brainer. Even if you’re not huge on wine, the meal itself is worth coming for.  From encrusted Chilean seabass, creamy orzo risotto, baked oysters blue, jerk chicken, jicama watermelon salad, dark chocolate red wine cake, and more, it’s a foodie’s dream.
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Sometimes even more fun than the dinner itself, are the preparations. Today we’re here to take you behind the scenes of one of our wine dinners, to learn what really goes into the making of a 5 course wine and food pairing.

1. Brainstorm the menu.

It’s like the age old question: what came first- the chicken or the egg? Same goes here. What comes first – the food or the wines?

Really, it can be either. Letting the dishes dictate the wine is the conventional order, and the way we went about it this time. On the docket is the reversal. Choosing wines first and the food second. That way, you know you are starting with exceptional stand-alone wines, and you can enhance them even more with the right menu.

2. Choose a Theme – Or Not.

Before finalizing the menu, we needed to decide on a theme, or lack thereof. We toyed with the idea of a regionally-focused menu, like an all-Italian meal, or an “Around the World” tasting. The other factor in play is the wines. All reds? All whites? All NYS Wines? In the end, we chose a “Spring” theme: featuring fresh, Spring ingredients & flavors.
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Even the dessert went green for Spring

3. Pair Everything.

This is easily, our favorite part. We too, eat our way through 5 courses, and drink our way numerous wines. It’s easy for a robust, dry red to taste like water with the wrong dish. That’s why it’s important to have a wide variety of wines to sample with each course, so that we know we are choosing the best possible pairing. But, a sip here and a sip there add up, so we make sure to drink responsibly (this is part of the work day, afterall).

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So much wine, so little time 

 

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Wine Print Outs - it's a very technical process 

4. Wow the Guests.

This one is obvious. You probably know that when you sign on for a 5 course meal, it won’t just be your typical dinner. But we really want to make sure of it. New flavors, unique dishes, complex wines, outstanding service, great company, and relaxing ambiance. Not to mention that since each dinner has its own menu, this truly is a one-of-a-kind experience.
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Are you sold yet? We hope so. Seating for Wednesday night’s Taste of Spring Wine Dinner is very limited , so call 585.343.0642 to reserve a spot! 

Wine, Wine & More Wine!

Now that the restaurant is in full swing for the season, the exciting, special events we have to offer are endless!

Coming up tomorrow is our 2nd-ever Wine Dinner, appropriately named "Taste of Spring", as it falls in the first week of May. Our first Wine Dinner was held last November, so we went with a "Harvest" theme. Tables decked with gourds and squash, rustic Fall colors, and a hearty menu accented by Fall flavors made for a great evening of wine and food.

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We were pleased to partner with some local New York State food producers to add in an element of "eat local" as well. We featured food products from Yancey's Fancy, Deb's Bakery, & Harrington's Produce- all of which are Genesee County natives, plus Wine Ice Cream from Northern New York-based Mercer's. This wine dinner was such a hit, that we wanted to keep a similar format going forward for our second time around.

Our Taste of Spring Wine Dinner will highlight 5 courses, all of which are expertly-paired with their own wine. In keeping with the "Spring" theme, we chose a lighter, more delicate menu than what was served in the fall, and of course 5 new wines. We made sure not to repeat any wines for those dual-offender diners. We also, again, wanted to feature some local favorites, so we'll start off the evening with a cheese course provided by Yancey's Fancy, and finish with a delectable dessert from Buttercrumb's Bakery in Corfu.
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We are suckers for a theme, so in going forward, we'd love to plan each of our wine dinners around a particular theme. And luckily, this world has a lot of different wines, so the theme possibilities are endless:  NYS Wines, Italian Wines, All Reds, All Whites... and let's not stop there. We're also toying with the ideas of a Bourbon Tasting, a Craft Beer Tasting, and so on. Feel free to let us know what theme you'd like to see for our future spirits dinners!

If you don't have reservations for tomorrow night's wine dinner, there is still time and room.. albeit both are limited. Give us a call as soon as possible to make a reservation, or simply keep it in mind for this autumn when we host our next one! 

 

 

 

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