Wine Dinner MenuAmuse bouche - Brie, Crab, and Red Pepper Coulis on a Crostini with Ground Hazelnut. Served with Winterport Winery's Cracking Cranberry.
Soup - Roast Garlic Bisque with a Raft of Wild Mushrooms. Served with Winterport Winery's Apple Wine.
Salad - Mixed Greens with Sun Dried Cranberries, Montrachet, and Walnuts with a Raspberry Vanilla Bean Vinaigrette. Served with Winterport Winery's Spring Fever.
Entrée - Pork Braciole with Winter Squash and Red Potatoes. Served with Winterport Winery's Blueberry Dry.
Dessert - Chocolate Hazelnut Torte with Chocolate, Hazelnut, and White Chocolate Ganache served with Raspberry Cream. Served with Winterport Winery's Flying Dutchman
We were SOLD OUT. The evening was a blast. It is such a delight as a chef to work in this open kitchen and be able to witness our diners delight as they experience our culinary creations.
My Work Kitchen
This photo was taken at a family reunion cooking class held last fall. 20 students in the class. 40 family members for the meal. So much fun!