2016 Vino in the Valley March Passport Event - food and wine pairings

Amore -

Week 1 – Three Cheese Meat Lasagna – Cabaret Amore

Week 2 – Italian Wedding Soup – Vidal Blanc

Week 3 – Grilled Italian Chicken in a Vodka Sauce over cavatelli pasta – Cayuga

Week 4 – Chicken medallions and pasta florentine, roasted red peppers, artichokes, and mushrooms in a lite garlic wine sauce – Chambourcin

Big Creek - will offer “Cuban Sopa de Frijoles Negros” paired with our 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 & Cranberries made by Fenstermacher Catering paired with 2012 Chardonnay

Week 3 – Red Wine Pumpkin Chili paired with 2014 Chambourcin

Week 4 – Mushroom and 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 & 2

Duo of tacos with a side of homestyle mac & cheese. We will also be serving 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 & 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 & 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) paired 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).

Vynecrest -

Week 1

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 our 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.

Week 2

Vynecrest will be working with the BOB-B-Q Food Truck who will be featuring their Pulled Pork with our 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 as well with a full array of menu items for sale for passport holders and non-passport holders alike.

Week 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 our 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.

Week 4

Vynecrest will be working with the BOB-B-Q Food Truck who will be featuring their Slow Roasted Chicken with our 2014 Traminette.  Bob's chicken will brined in our Traminette and cooked "slow" and "low".  The BOB-B-Q 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.