This summer, Pippin Hill Farm & Vineyards hosted the first event/workshop in what is tentatively a new agritourism series. The “Cut Flower Workshop” was led by the vineyard’s expert horticulturalist, Diane Burns, and guest host flower grower Jenny Hopkins, owner of Big Arms Farm in North Garden. The delightful afternoon included a tour of Pippin Hill’s gardens and grounds, a flower arranging workshop and a farm-to-table, wine-paired lunch on the veranda overlooking the winery’s beautiful mountain views.
Burns commenced the event with a tour of the Pippin Hill grounds and gardens that supply both the winery’s kitchen and the table arrangements in the tasting room. She showcased one of her major imprints on the property thus far—a 215-foot-wide section of flowering plants she planted for the sole purpose of being harvested for displays and arrangements at the winery. During the tour, Burns also provided guests with helpful tips for flower cutting. (see below)
After the grounds tour, guests settled into the Reserve Room for a flower arranging workshop with Jenny Hopkins. After learning how to prepare stems for bouquets, including advice on creating homemade “flower food,” guests were able to peruse an array of pre-cut seasonal flowers to create their own displays.
Following the workshop, guests moved outdoors for a farm-to-table luncheon prepared by Executive Chef Ian Rynecki. The three-course meal included fresh garden greens in a nasturtium vinaigrette with radish and feta followed by Free Union Grass chicken with a poached and fried marble potato and swiss chard before concluding with a Mara Des Bois strawberry sorbet with a shortbread cookie and lavender. In addition, Pippin Hill’s Vineyard Manager Brooks Hoover charmed guests with a brief talk, providing insight into the wines guests were enjoying with their lunch.
The sold-out event was a great success with attendees not only learning practical flower cutting and arranging tips but also gaining hands-on experience with arranging before dining al fresco with Pippin Hill wines. Check out some flower cutting and arranging tips from the workshop below that you can try yourself!
Tips for Flower Harvesting:
Harvest in the morning when the plants are fully hydrated.
Use a “wiggle test” to determine if a flower is ready to be harvested—flowers are ready to be harvested when their stems are firm.
Cut stems 1 1/2 to 2 times as tall as the vase you wish to place them in, and cut above leaf nodes so that plants can continue to bloom after cuts.
Place freshly cut flowers into a flower food solution immediately after cutting and then in a fridge if possible for further cooling.
When harvesting, you can protect your plants from Japanese Beetles by shaking them off from stems into a cup of soapy water.
Tips for Flower Arranging:
Keep your hand relaxed. When your hand is too warm, it can cause flowers to wilt.
Cut flowers at an angle so they can get more water when sitting in the vase.
Make sure your arrangement is not near heat or a fan.
Change water in your vase every 3 days to help extend the life of your flowers.
Going away for a few days? Store your arrangement in the fridge.
At Ivy Publications, we’re inspired by the belief that by utilizing technology, working efficiently and attending to quality, we create publications that honor the reader and build a real connection with our local businesses. This belief has led to prosperous and long-standing relationships with our clients, who entrust us with their advertising and have enjoyed great success utilizing our niche publications to effectively reach their target markets since 1998.
The Virginia Festival of the Book, a celebration of literature produced by the Virginia Humanities that brings together writers and readers each year, returns March 21-25 to Downtown Charlottesville. The five-day festival features about 250 programs. The 2018 line-up of authors and talks encompasses an exciting range of topics, from biographies and memoirs to food and travel.
This year, Charlottesville Wine & Country Living is proud to co-host two events: “Eat Me: Cookbooks for All Tastes and Moods” at Barnes & Noble, on Friday, March 23, from 12-1:30pm, and “Reading Under the Influence” at Common Grounds on Friday, March 23, from 9:30-11:30pm.
“Eat Me: Cookbooks for All Tastes and Moods” features three popular authors: Jamie DeMent, author of The Farmhouse Chef; Ken Haedrich, author of The Harvest Baker; and Barbara Pleasant, author of Homegrown Pantry. (Please note, the event was also originally set to include Lindsey Smith author of Eat Your Feelings, but she is no longer able to attend.) Perfect for any lover of the farm-to-table movement, these chefs will share about their books, cooking, gardening and their love of freshly picked ingredients. The event will be moderated by Tanya Cobb, the director of the UVA Institute for Environmental Negotiations. (Below, each featured author is to the left of their book.)
The second event, “Reading Under the Influence” on Friday, March 23, from 9:30-11:30pm will feature four unique works: Hermione Hoby, author of Neon in Daylight; Irène Mathieu, author of orogeny; Nathaniel Rich, author of King Zeno; and SJ Sindu, author of Marriage of a Thousand Lies. Featuring three debut novels and one debut poetry collection, this annual “late-night” event will include music and drinks as attendees have the opportunity to socialize. During the event, each of the up-and-coming authors will also read short pieces from their works, and Julia Kudravetz, writer, owner of the New Dominion Bookshop, and founder and co-host of the Charlottesville Reading Series, will be joined by local writer and co-host of the Charlottesville Reading Series, Rebecca Taylor as moderators. (Below, each featured author is to the left of their book.)
We are so excited for these two events tomorrow and the other amazing programming scheduled for this year’s festival. To learn more and for the full schedule of events, be sure to visit the Virginia Festival of the Book website and you can find more events specific to food and wine here.
Author and book cover photos courtesy of the Virginia Festival of the Book.
At Ivy Publications, we’re inspired by the belief that by utilizing technology, working efficiently and attending to quality, we create publications that honor the reader and build a real connection with our local businesses. This belief has led to prosperous and long-standing relationships with our clients, who entrust us with their advertising and have enjoyed great success utilizing our niche publications to effectively reach their target market.
Tis’ the season for entertaining and hosting. It is well known that a cheese board is the perfect bite to serve prior to a meal or during event activities, like tree decorating. However, knowing the proper wine to pair with your artisanal cheese spread is sure to take your hosting to the next level. We hope you enjoy these four cheese and wine pairings from Award-Winning Cheesemonger Nadjeeb Chouaf:
Challerhocker (swiss cheese): with Viognier
Tulip Tree Trillium (triple cream, mold-ripened cheese): with Extra-Dry Sparkling
Stickelton (English blue cheese): with Port Style
Caromont Farm’s Ashed Blue: with Gewurztraminer
If you are looking for local cheese to serve at your next event, consider visiting Our Lady of the Angels in nearby Crozet or Caromont Farm in Esmont. Caromont Farm also sells at the Charlottesville City Market (Open April–November 17, 2018).
Want to learn more about these wine and cheese pairings? Click here to see them featured in Charlottesville Wine & Country Living.
***THANK YOU FOR YOUR INTEREST! THIS EVENT HAS BEEN POSTPONED TO THE SPRING. PLEASE CHECK BACK AGAIN!***
Join Charlottesville Wine & Country for an elegant farm-to-table dinner celebrating the bountiful 2017 harvest in Jefferson’s Virginia. The dinner will be held at the beautiful Veritas Vineyard & Winery on Thursday, November 16. The cocktail hour begins at 6pm in the Tasting Room with hors d’oevres, live music and the exclusive Wine & Country Taste of Gold Competition whereby guests are invited to taste and vote for their favorite Petit Verdot amongst the 2017 Governor’s Cup Gold Medal winners within the Monticello AVA. The Gold Medal wines featured are from Jefferson Vineyards, King Family Vineyards, Valley Road Vineyards and Veritas Vineyard & Winery.
Following the tasting competition, guests will be treated to a spectacular autumnal feast at candlelit farm tables, with an introduction of each amazing course and wine pairing by Award-winning Winemaker Emily Pelton. Pelton will be sharing her knowledge and insights with us throughout this special evening, giving guests a truly memorable experience. Pelton will pair the Petit Verdot, Viognier, Harlequin Chardonnay and Kenmar with the feast.
Veritas’ specialty white wine, Viognier, is a pale gold color with aromas of ripe peach, apricots and orange zest for a mouthfeel with a long finish. This Virginia favorite emphasizes the “unique aromatic complexity of the grape.” The Harlequin Chardonnay, which is aged for six months in new French and American oak, is a soft, yellow-gold varietal that exudes notes of lemon curd, ripe honeydew melon and golden delicious apples for a long finish. Deep purple in color, the Petit Verdot is a deliciously aromatic wine with notes of violets and dark fruit. Flavors of blackberry, plum, mulberry and molasses complement a mouthfeel luxurious in tannic structure. The Kenmar, a wine of aromatic intensity, exudes flavors of exotic fruit, mango, honey and pineapple, countering the sweetness of a traditional dessert wine. The scents of fragrant roses and floral spice complete this wine.
The delectable four-course meal of finely prepared foods by the talented Executive Chef Joel Walding will showcase our region’s diverse abundance of produce inspired by the seasonal harvest (menu below). Thoughtfully paired, each dish will be brought to its most flavorful taste by its delicious Veritas Vineyard & Winery companion.
We hope you will join us for this celebration of the harvest and we invite you to experience Wine & Country Living.
*You must be 21 or older to attend. Event will proceed rain or shine. Tickets are non-transferable and non-refundable. Refunds will be issued only if the event is canceled.
Use the discount code “wineandcountry” for $25 off when you purchase two or more tickets! This offer expires at noon on Monday, November 13, 2017.
On Saturday, May 20, we were pleased to attend Forage’s “A Garden Party at Estouteville.” Hosted at the beautiful home of Beatrix Ost and Ludwig Kuttner, the garden party began in late afternoon. As ladies and gentlemen wandered the lush grounds in hats, sundresses and summer suits, they conversed with other guests and sipped cocktails made with foraged mulberries, and rosemary and roses from the Forage garden.
The evening’s hostess was none other than Beatrix Ost, a noted artist, philosopher, author and paragon of style. Coordinated by the talented women of Forage, Megan Kiernan and Kate Lynn Nemett (pictured below, top left: Nemett, Ost and Kiernan), the evening affair was a splendid gathering. Forage Founder and Chef Megan Kiernan created a delicious seasonal menu with food foraged, as well as from local farms. Forage Designer Kate Lynn Nemett styled the garden party with charming tea cups, floral arrangements and seasonal decor.
As twilight settled over the garden, Kiernan (below, bottom right) prepared wild nettle & feta tartlets from foraged nettles, tea sandwiches and beet cured trout for appetizers. Kiernan, having worked under both James Beard Award Winning Chef Suzanne Goin and James Beard Award Winning Pastry Chef Sherry Yard in California, embodies the farm-to-table movement with her love for local and quality fresh ingredients. She showcased expertise with her menu, from her foraged appetizer to her garden-fresh dessert.
During cocktail hour, host Ludwig Kuttner (below in the striped jacket) mingled with his guests. Kuttner, a venture capitalist who continues to be a leading figure in the development of Downtown Charlottesville, was also a developer and founder of IX Art Park.
The venue, Beatrix and Ludwig’s Estouteville, showcases the couple’s love for the arts with historic charm. The home, built in 1827 by Thomas Jefferson’s master builder James Dinsmore, is listed on the National Register of Historic Places. The beautiful home is not only surrounded by but also filled with striking sculptures and art, including many works by Ost.
Over the course of the evening at Estouteville, guests were able to wonder the unique grounds and enjoy dinner in the beautiful foyer.
The table settings featured seed paper welcome cards that were handmade with wildflowers and overflowing bouquets of herbs and freshly picked flowers. An eclectic collection of vintage candle holders lit the tables as the sweet scents of the garden made their way to the guests through opened windows. The first course was a richly flavored beet and goat cheese amuse bouche with citrus tones.
The guests chatted about the season, the venue and the food as they made new acquaintances amongst their table companions. Across the table from us, Beatrix struck up conversation with Donna Tartt, Pulitzer Prize Winner for her coming-of-age novel The Goldfinch.
Just as in the tradition of the European salon, Ost (below, left) captivated guests by reading aloud an amusing selection of poetic prose about the changing seasons from her new book The Philosopher’s Style before the party adjourned to the porch for dessert.
For dinner, guests enjoyed delicious Thai crab cakes with avocado, Thai chili aioli and garden greens, and bacon-wrapped trout with asparagus soubise, roasted asparagus and sorrel stuffing. The greens, cilantro flowers and nasturtiums for the crab cakes were all sourced from the Forage garden, while the sorrel for the trout was foraged.
Known for their community involvement and arts-related gatherings, including regular salons and bringing together local artists and philosophers for discussion, Kuttner and Ost were the perfect pair to host this lovely garden party.
Conversations flowed at each table, as guests learned about the local origins of the ingredients in their dishes.
Following dinner, an array of desserts were served on endearing mismatched china on the front porch. Guests enjoyed financier, strawberry cream tartlet, lemon & wild mulberry tartlet, salted chocolate caramel truffle, chocolate hazelnut truffle and canele.
The evening concluded with conversations spilling into dusk and new friendships forming under the stars at Estouteville.
Charlottesville Wine & Country visited The Farmhouse at Veritas for a lovely Mother’s Day breakfast! As we admired the beautiful Chardonnay vineyard just outside the porch window, we were served Veritas’ beautiful Scintilla sparkling wine made from the grapes from that very same vineyard block we were admiring. Made in the methode champenoise, Scintilla is made using the same method as in France to produce the world famous sparkling wines of Champagne. The French use Pinot Noir and Chardonnay to make this lovely cuvee base wine, whereas winemakers Emily Pelton and Elliott Watkins use Chardonnay and either Merlot or Cabernet Franc.
As Pelton, the Virginia Wine Person of the Year according to the Virginia Wineries Association, notes, “Scintilla is pale lemon in color with a persistent mousse. The wine is kept on the lees for two years before disgorging. Chardonnay usually dominates the blend, giving the nose a citrus character; and because of the long time on the lees, the wine has a brioche note with hints of almonds. Characteristically, the wine is made in a Brut style (less than 12g/L). Fresh bubbles of Meyer lemon fill the palate with a delicate mousse that fades into a lasting finish.”
As we enjoyed our fresh orange juice and sparkling wine, we were offered delicious fresh croissants and fruit to start.
Our breakfast was prepared in the open family-style kitchen of The Farmhouse using beautiful fresh ingredients. We had one savory and one sweet option. The sweet dish was wonderful buttermilk pancakes with vanilla bean whipped cream and fresh strawberries. The savory dish was a frittata made of local sausage, egg and asparagus with radish top pesto, and topped beautifully with fresh pea shoots.
Afterwards, we explored the lovely kitchen garden just outside our window where the Chefs at The Farmhouse tend to and harvest some of the ingredients we enjoyed.
The Farmhouse at Veritas is a six room bed and breakfast on the Veritas Vineyards and Winery property in Afton. The Farmhouse, built in July of 1839, was a private family home for the Hodsons until being transformed into an elegant B&B in 2012. From tea cups to the trellis’, the lovely decor and charm of The Farmhouse exudes the English flare of the Hodson family. The family built Veritas Vineyard and Winery from the roots up in the spirit of their own British heritage, and this is no better showcased than through the beautiful Farmhouse. See the newest Charlottesville Wine & Country Living to learn more about Veritas Vineyard and Winery and the Hodson family.
Charlottesville offers a plethora of stunning locations for the perfect Mother’s Day celebration. On Sunday, May 14th, Veritas Vineyard & Winery is hosting a Mother’s Day Winemaker’s Brunch at Saddleback Hall at 12:30pm. Click here to see more Mother’s Day events that will be taking place around Charlottesville next weekend!
The Taste of White Hall dinner prepared by Kitchen Catering and Events started with seated appetizers. The White Hall Vineyards 2014 Gewurztraminer, made in an Alsatian style, was paired with a beggar’s purse of double cream cheese with rosehip jam. Then, a delicious lemon and garlic seared scallop over shaved carrot salad with parsley was served with crisp 2016 Rose from both Stinson Vineyards and Grace Estate Winery.
The talented winemakers helped carefully plan the menu and delighted guests throughout the beautiful evening with details about the wines and interesting anecdotes as they served wines table-side. Pictured below (from left to right) are Winemaker Megan McGuire of White Hall Vineyards, General Manager Lisa Champ of White Hall Vineyards, Winemaker Brad McCarthy of White Hall Vineyards, Winemaker Frantz Ventre of Grace Estate Winery and Winemaker Rachel Stinson Vrooman of Stinson Vineyards.
In western Albemarle County, the village of White Hall rests just at the edge of Sugar Hollow and the George Washington National Forest that lead up into the mountains. The charming century-old White Hall Community Building is the site for regular Ruritan meetings, country dances, the fall Apple Butter Festival and generally serves as a gathering spot for the little community. It was the perfect place for this group of gifted winemakers to celebrate their wines together.
The main courses tipped off with a delicate braised rabbit with Mediterranean white beans, herbs, red onions and arugula. The rabbit was well suited to White Hall Vineyards 2015 Chardonnay. The Chardonnay has subtle well-integrated oak flavors and a beautiful extraction of fruits and a lively acidity.
Paired well with richer dishes, the Grace Estate Winery Petite Manseng, and White Hall Vineyards 2014 Cabernet Sauvignon were served with Mojo ropa vieja with mufungo (beef braised in a garlic citrus sauce), fried plantain and pork cracklings. Cognac barrel aging is used for the Petite Manseng to form a truly unique white wine that can appeal to red wine drinkers. The Cabernet Sauvignon underwent extended maceration giving it a dark cherry color, flavors of plum and fig, and a lengthy blackberry finish with wisps of smoke.
Lamb kabobs on rosemary skewers with saffron, apricot and currant couscous with charred scallion and cucumber cream were then paired with Stinson Vineyards 2014 Meritage, a velvety complex blend of their finest grapes. The Grace Estate Winery 2014 Tannat offered a sultry array of red fruits with early tones of coffee and a significant lingering finish of tannin.
As the meal progressed and the delicious food and wine flowed, new friends were made and each table was chatting and enjoying themselves immensely as is the tradition on our wonderful Monticello Wine Trail. The evening concluded with a sweet treat—pineapple layer cake with mango cream frosting paired with Stinson Vineyards 2014 Petit Manseng, a smooth late harvest wine with an intriguing natural sweetness.
The Taste of White Hall Dinner was truly a delightful community endeavor and a wonderful showcase of the talented winemakers’ work.
Saturday, CrossKeys Vineyards hosted a Vertical Wine Dinner to showcase the vineyards’ estate grown Merlot. Event and Catering Manager Hannah Cooper designed the affair, preparing the long romantic banquet table and setting each place for the many courses and parings to come. Executive Chef Dexter Burgess and Assistant Winemaker Steve Monson created a five-course plated dinner perfectly paired with Merlots from 2010-2015. The result was an exquisite winter CrossKeys Vineyards dinner.
For the first course, guests enjoyed smoked duck breast with Chinese pancakes and hoisin jicama slaw while savoring the 2010 Merlot.
The second course, paired with 2011 Merlot, incorporated another red meat—flank steak roulade. This delicious steak was served with oven roasted tomatoes and spinach with a mustard chipotle vinaigrette.
Guests were treated to a sweeter third course as blue cheese cheesecake was served with rosemary scented demi. This delicious treat was paired with the 2013 Merlot.
Following an intermezzo of sorbet, with which guests were able to cleanse their palates, beef short rib, roasted root vegetables and pickled asparagus was paired with the 2012 Merlot for the fourth course.
The five-course dinner concluded with a Merlot-poached pear scented with vanilla and cardamon. Served with vanilla bean ice cream and paired with the 2015 Merlot, this final course was the perfect ending to a lovely showcase of CrossKeys Vineyards’ wines.
If you would like to experience CrossKeys Vineyards’ wine pairings yourself, they are hosting a five-course Valentine’s Day Dinner on Saturday, February 11.
As a new year begins, there are countless ways to take advantage of all the Charlottesville area has to offer. We have 17 Must-Dos that are sure to make the new year an unforgettable one.
1. Attend a Winemaker’s Dinner. This year, treat you and your partner to a winemaker’s dinner, where you will enjoy the best of local cuisine paired with the area’s wines. Consider a dinner at Early Mountain Vineyards, like the Winemaker’s Field Supper featured in the most recent book of Charlottesville Wine & Country Living. Or perhaps an upcoming event like the Valentine’s Day Winemaker Dinner at Veritas Vineyard & Winery. (Left photo by Paula Bartosiewicz)
2. Experience Barboursville Vineyards’ Octagon Wine. This age-worthy, award-winning wine, highly distinct in character, is a can’t miss for wine lovers. Join the list of those who have been served Octagon, including Queen Elizabeth II and President Obama.
5. Throw an Outdoor Party. Take advantage of the beautiful mountain views Charlottesville has to offer and throw an outdoor party fitting to the season. Match your décor, refreshments and activities to a theme just as this hostess did with her hunting party in the latest book of Charlottesville Wine & Country Living. (Photos by Rachel May Photography)
6. Indulge in Executive Chef Gary Glaser’s Crab Cakes. You’ll leave raving about these scrumptious crab cakes at The Downtown Grille. Try them at the restaurant or make them yourself! Customers who dine at The Downtown Grille will receive a complementary copy of the latest Charlottesville Wine & Country Living featuring Chef Glaser’s crab cake recipe.
7. Try Gearhart’s Beer or Wine Infused Chocolates. Try a unique delicious twist on your palate with some of Gearhart’s infused chocolates. (Photos on the right by Jen Fariello Photography)
8. Travel Locally with the Inn at Willow Grove. This boutique hotel combines history, charm and luxury for the perfect intimate getaway.
9. Attend the Virginia Wine Expo. This March event is perfect for the wine lover. You’ll spend a weekend exploring an event filled with food, wine and great company. (Photos courtesy of the Virginia Wine Expo)
12. Attend the Montpelier Hunt Races. Gather a group of great friends for a beautiful fall day of tailgating and horse races. Dress in style and participate in the hat contest, or put your focus on your tablescape for the tailgate competition. (Photos by Susan M. Carter Photography)
14. Visit the Blue Ridge Trails. Complete with 500 miles of hiking trails, 101 miles of the Appalachian Trail and 80,000 acres of designated, back-country wilderness, the Shenandoah National Park is a natural treasure. (Photo by Kelly J. Mihalcoe, LLC, courtesy of the Virginia Tourism Corporation)
15. Visit the Design House. This spring, see the amazing work of the area’s top interior designers and professionals while experiencing the year’s décor trends in the Design House 2017. You’ll also be supporting a great cause—the Shelter for Help in Emergency. Below is the 2016 Design House‘s stunning library designed by Foxchase Design. (Photos by Robert Radifera Photography)
16. Travel Abroad. Take your adventures to France this year and explore Burgundy’s wine region. Indulge in the rich history of the area and learn about the connections that Jefferson had in the town of Beaune, France, also featured in the latest issue of Charlottesville Wine & Country Living.
Established in 1988, Horton Vineyards is one the regions most established wineries, producing thousands of cases of wines per year and dozens of award-winning varietals from Viognier to native grape Norton. Last week Charlottesville Wine & Country Living was there to join in the first of their new Cooking with Wine series of classes.
Held around the Holidays, guests were cheerfully greeted by Shannon Horton, daughter of founder and winemaker, Dennis Horton. Welcoming everyone into the festive tasting room where the dinner table was beautifully set in front of the magnificent stone fireplace, Shannon introduced Chef Terre Sisson, owner of Charlottesville Wine & Culinary.
Chef Sisson’s menu
Spinach Apple Salad with Cinnamon Eden Vinaigrette Nebbiolo Wine Bolognese Sauce with Fresh Local Pasta Pear Cranberry Wine Pie
Chef Sisson began the class with preparing the crust for the Pear Cranberry Wine Pie, giving guests useful tips and inspiring cooking stories along the way. Guests were invited to Sous Chef and participate. Her easy-going, friendly style of teaching put everyone at ease right away, and soon laughter was a key component of the recipes.
The Pear Cranberry Pie filling was made from beautiful fresh ingredients with the addition of Horton’s Cranberry Wine. One of eight fruit wines created by Dennis Horton, the Cranberry Wine is a lovely blend of the highest quality of Cranberry with Cabernet Franc. The Horton fruit wines are a result of, “my hobby gone wild and the long lost dream of Chateau Le Cabin,” writes Winemaker Dennis Horton. “In the early 1980s the great Horton experiment began in my log cabin in Aroda, Virginia. The cabin’s cellar was full of home wine-making gear and very small barrels full of the first tastes of Horton wine. That little cabin was the start of this endeavor, and these fruit wines celebrate that home wine-making spirit.”
As the pie baked, Chef Sisson started the ingredients for the Spinach Apple Salad with Cinnamon Eden Vinaigrette. The salad was paired with the award-winning 2015 Albarino Private Reserve. This lovely white wine paired beautifully with the sweet and tangy salad.
The main course was a hearty Nebbiolo Wine Bolognese pasta sauce that included blanched tomatoes from Chef Sisson’s own vegetable garden with ingredients prepared by the guests on top of fresh locally made pasta from Mona Lisa Pasta. The dish was paired beautifully with Horton’s 2013 Nebbiolo, which has rich wild herb and cherry aromas with sweet plum and smokey flavors and really enhanced the dish’s terrific flavor.
As guests dined together with Chef Sisson, friendships were made around the bond of sharing good food and wine. The dinner ended on a sweet note with the wonderful Pear Cranberry Wine Pie that was served with one of three dessert wines that guests could choose from: the Chateau Le Cabin Cranberry Wine, the fortified Pear Wine, or the Eden Apple Dessert Wine. It was the perfect ending note to an enjoyable evening.
Seen above with Shannon Horton (at left), Chef Terre Sisson was trained at L’Academie de Cuisine in Bethesda, Maryland, and specializes in achieving gourmet results in a home kitchen. She believes that anyone can become a fine home chef, serving spectacular meals to family and friends and teaches several cooking classes at various locales throughout the area. Horton Vineyards is looking forward to hosting more classes in their new Cooking with Wine series.