Its back! Our second annual Farmed & Foraged pairings where we feature a different local chef each month preparing fresh, local ingredients to create small plates, perfectly paired with our wines.
Our third Farmed & Foraged pairing is on Monday, February 4th from 6PM – 830PM.
We are capping these events to 30 guests to preserve the intimacy.
Tickets are $39 plus tax. Gratuity not included.
February Menu with Finger Lakes Cider House:
Course 1:
Spiced polenta, cheese, and pepita cake made with Engelbert Farm’s Gouda, caramelized onion, shrub marinated feta, carrot ribbons, garlic scape oil.
Paired with Kite & String Cazenovia
Course 2:
Sweet potato and turmeric puree, crunchy rutabaga cup, The Piggery’s chorizo (omnivore) or black bean (vegetarian) meatball, beet and cider reduction, Northland Sheep Dairy’s Tomme cheese crisp, pepita and garlic scape pesto.
Paired with Barnstormer 2017 Syrah
Course 3:
Winter greens, cider & peach vinaigrette, roasted rainbow carrots, Chioggia beet rounds, Lively Run Cayuga Blue wedge.
Paired with Barnstormer 2014 Semi-dry Riesling
Course 4:
Sweet potato and cornmeal cake, maple syrup, Kite & String’s Royal cider whipped with Crosswinds Creamery Morning Glory, rose hip, cacao, and star anise crumble.
Paired with a lateral tasting of Kite & String Royal Cider and Barnstormer Port.
https://www.eventbrite.com/e/farmed-and-forged-dinner-tickets-50782429614
