Week 1 – Roast pork loin with applejack pan gravy and red skinned
mash potatoes – Vidal Blanc
Week 2 – Three-cheese meat lasagna – Red Rapture or Cabernet Dolce
Week 3 – Beef Burgundy and bow tie pasta – Cabaret Amore or
Chambourcin
Week 4 – Chicken medallions and pasta Florentine, roasted red
peppers, artichokes and mushrooms in a light garlic wine sauce – Rose Amore
Big Creek –
Homemade
Tomato Bisque with Crispy Pancetta and Grilled Cheese Crouton paired with
Seyval for the dry wine drinkers or its sister wine, Dulcinea, fro the sweeter
tastes.
March
11 and 12
Melon
and Prosciutto with Balsamic Glaze paired with our Joi’, an off dry Muscat
March
18 and 19
Crostini
with Beef Tenderloin and Horseradish Cream paired with our dry red wines.
March
25 and 26
Brie
in Puff Pastry with Raspberry, Pecans and Green Onions paired with our Dulcinea
or Apple Raspberry wines.
Blue Mountain –
All food prepared by Nick & Nikki Sandt with The Culinary
Experience.
3/4 and 3/5
French Onion Soup with Toasted Garlic Crostini paired with 2015
Sauvignon Blanc
3/11 and 3/12
Garlic Herb Cavatappi Alfredo paired with 2015 Riesling
3/18 and 3/19
Chipotle Pulled Pork Crostini with a Cole Slaw Shooter paired with
2016 White Merlot
3/25 and 3/26
Mini Fish Tacos paired with 2012 Chardonnay
We are also offering complimentary live entertainment each Saturday
from 1- 5 pm.
Clover Hill –
Clover Hill Vineyards & Winery is proud to partner again this
year with the K-Town Pub Taphouse & BBQ for our Vino in the Valley Food.
This year passport holders will be treated to a Wings & Wine extravaganza!
Each weekend will feature different wings and a vegetarian side dish perfectly
paired with our wine.
March 4 and 5, 11 and 12
Chimichurri wings with a side of Vegetarian Baked Beans. We will also be serving a new sangria.
Cayuga White will be paired with the Chimichurri wings – Chimichurri
is an Argentina style sauce with parsley, cilantro and garlic
DeChaunac will be paired with homemade Vegetarian Baked Beans
March 18 and 19, 25 and 26
White BBQ wings with a side of Mexican Street Corn Pasta Salad. We will also be serving a new sangria.
Riesling will be paired with White BBQ wings – White BBQ is an
Alabama style sauce made with mayonnaise, cider vinegar and sambal (and Asian
chili)
Vidal Blanc will be paired with a K’Town Pub creation of Mexican
Street Corn Pasta Salad – corn, black beans and pasta with chili, lime and
aioli
(Please note: a passport is required to take part in the wine and
food pairings or you can purchase a pairing for $6 per person.)
Franklin Hill –
Franklin Hill Vineyards is partnering with their sister business
Social Still in Bethlehem for an amazing food and wine pairing each weekend.
Week 1 - Short Rib Street Taco bowls, sweet onion, cilantro, pico de
gallo and lime paired with our Trio.
Week 2 - Kiss will be paired with Korean Style Meatballs
Week 3 - White Jade will be paired with Mini Crab cakes finished in
a celery root remoulade and peppadew sauce.
Week 4 - Venison Sloppy Joe Sliders and purple cabbage citrus slaw
paired with Evanswood.
(Vegan option are also available all four weekends.)
Galen Glen –
Harvest of Land & Sea - a salad of smoked salmon with local
vegetables and greens topped with dill, sour cream dressing and a rye toast
point
Wine – Gruner Veltliner
Cuisine Partner - Chef Mark Muszynski, owner of farm-to-table restaurant
Curious Goods at the Bake Oven Inn http://bakeoveninn.com/
Pinnacle Ridge –
Pinnacle Ridge will be teaming up with the Lehigh Valley's own Taza
Egyptian Cuisine Food Truck. Each weekend they'll feature some of their
delicious signature recipes, which have been garnering rave reviews since they
burst onto the culinary scene.
The Menu (everything is served with homemade pita chips):
March 4-5:
Garlicky Hummus
Baba Ghanoush - Smoky baked eggplant, pureed with homemade tahini
and spices
Dry Option: 2016 Gruner Veltliner
Sweet Option: 2016 Vidal Blanc
March 11-12:
Gibna Beyda - Bulgarian feta mixed with spices, tomatoes, scallions,
and olive oil topped with paprika
Marinated Eggplant - Lightly fried eggplant marinated with vinegar,
fresh lemon and fresh pressed garlic
Dry Option: 2016 Dry Rose'
Sweet Option: 2015 Riesling
March 18-19:
Garlicky Hummus
Baba Ghanoush - Smoky baked eggplant, pureed with homemade tahini
and spices
Dry Option: 2016 Gruner Veltliner
Sweet Option: 2016 Vidal Blanc
March 25-26:
Gibna Beyda - Bulgarian feta mixed with spices, tomatoes, scallions,
and olive oil topped with paprika
Marinated Eggplant - Lightly fried eggplant marinated with vinegar,
fresh lemon and fresh pressed garlic
Dry Option: 2016 Dry Rose'
Sweet Option: 2015 Riesling
Tolino Vineyards –
The Easton Public Market is a great place to drink Tolino wine and
sample many different types of food. For Vino in the Valley, Tolino is brining
the tastes of the market to the winery in Bangor. Each weekend we will feature
a different vendor from the market, with live music every Saturday.
· March 3 and 4 –Chocodiem and live music Saturday by Gordon Ward. We
will pair our Cabernet Franc with Chocodiem’s dark chocolate ganache tarts filled
with an array of toppings including Himalayan sea salt, coconut flakes, nuts, cocoa
nibs and more.
· March 11 and 12- Taza Stop and live music by George Baier. We will
pair our Vidal Blanc with Taza’s Egyptian chili loaded with fava beans, ground beef and lots of spices.
· March 18 and 19 - Barred
and Broody Bake Shop and live music by Curious Dog. We will pair Papa’s Red
with chocolate explosion cake, which is chocolate cake with buttercream icing,
chocolate ganache and chocolate sprinkles.
· March 25 and 26- More than
Q and live music by Craig Sailer. Pulled pork from More than Q paired with
Chardonnay.
Vynecrest –
March 4 and 5 - Stuffed to the Grills Food Truck
Pairing Stuffed to the Grills Smoked Gouda Bites with Vynecrest’s
DiVyne Red wine. Using PA Preferred September Farms Smoked Gouda wrapped in
puff pastry and deep fried with a DiVyne Red drizzle.
March 11 and 12 - Cibo Italian Food Truck
Domenico will be sharing two of his favorite pizzas all weekend,
made fresh on-site from his food truck Cibo. He will offer a vegetarian pizza
with peppers and mushrooms as well as a cheese pizza topped with bacon. Both
pizzas will be paired with Vynecrest Red, and old favorite and perfect pizza
wine.
March 18 and 19 - Stuffed to the Grills Food Truck
Pairing Stuffed to the Grills Roasted Vegetable Orzo Salad with
Vynecrest’s semi-sweet Riesling wine. Roasted eggplant, red onion, peppers, and
garlic tossed with orzo, basil, green onions, and feta cheese in a lemon olive
oil dressing.
March 25 and 26 - la bottega & dei PANINI
Domenico will be unveiling his new food truck for the first time
here at Vynecrest all weekend and will be featuring a wide array of sandwiches,
paninis and heroes. Specifically, for
the food pairing, he will be featuring his classic Italian hero, with ham,
salami, provolone, lettuce, tomato, and oil and vinegar. We will pair our
Vynecrest White with this masterpiece all weekend.
