Wednesday, January 23, 2013
March Passport Program food and wine pairings announced
Here is the list of food and wine pairings that passport holders will enjoy during the four weekends of our March event.
Week 1 - Beef stroganoff w/bow tie pasta paired with Chambourcin
Week 2 - Chicken Marsala medallions served over wild rice paired with Chardonnay
Week 3 – Beef burgundy w/bow tie pasta paired with Cabaret Amore
Week 4 - Chicken medallions and pasta Florentine, roasted red peppers, artichokes and mushrooms in a light garlic wine sauce paired with Cayuga
Big Creek will be offering Old Fashioned Tomato and Rice Soup a la Millie with an additional treat on the last weekend, compliments of Lisa.
Week 1 - Meatball Stroganoff with Chambourcin
Week 2 - Spicy Peanut Capellini (peanuts optional) with Vignoles.
Week 3 - Pasta Fagioli with Merlot
Week 4 - White Bean Chicken Chili with Riesling
Chocolate fondue will also be offered for dessert all month long.
Weeks 1 and 2
Clover Hill Cabernet or Concord paired with spicy chili
Limited Release Chocolate Cabernet paired with Pat’s Famous Double Layer Cheesecake
Weeks 3 and 4
Oak Vidal Blanc or Cayuga White paired with Chicken Pot Pie with homemade noodles
Spiced Apple Wine paired with apple dumplings
Our Simply Red will be paired with Bethlehem Brew Works' Pulled Pork.
Broadway Pub's Creamy Mushroom soup will be paired with our Cabernet Sauvignon.
Widows Tavern will be making their White Bean Chicken Chili to pair with our White Jade.
Back Door Bakeshop's delicious peach bread & zucchini bread paired with your choice of our Pomegranate Peach wine or our newest release, Thin.
Galen Glen is thrilled to feature the culinary prowess of farm-to-table Chef Mark Muszynski, owner of Curious Goods at the Bake Oven Inn. Mark will prepare smoked pork belly served over a Riesling-braised red cabbage, splashed with pickled mustard seed vinaigrette and garnished with a pumpernickel crisp. The wine offering will be our dry or half-dry Riesling.
1st weekend: Apple Wood Smoked Pork with Mango BBQ Sauce paired with our 2011 Riesling.
2nd weekend: Grilled Chicken with creamy Traminette Sauce paired with our 2011 Traminette
3rd weekend: Beef Pot Roast - tender beef in rich brown gravy paired with our 2011 Chambourcin
4th weekend: Chicken Cordon Bleu - cheesy chicken and ham paired with our 2012 Naked Chardonnay
Vynecrest Winery’s wine pairings will feature two PA Farm Show Silver Medal Winners. Our food pairings are made by two fellow vendors at the Macungie Farm Market, a Buy Fresh, Buy Local market.
Weeks 1 and 2 - Pairing Vynecrest White, our house white wine, with Blackberry Bliss - A moist vanilla white wine cake featuring Vynecrest White Wine, filled with a fresh blackberry filling, and topped with a blackberry lemon frosting. Food by Sugar So Sweet Cupcakes.
Weeks 3 and 4 - Pairing Vynecrest Red, our house red wine, made with the Chambourcin grape, with Triple Mushroom Lasagna a rich and savory dish with gorgonzola cheese sauce. Food by Hereford Country Store.