Wine Lovers Dinner March 15, 2014

Warm Pecan Crusted Goat Cheese and Roasted Heirloom Beet Salad 
with Micro Greens and Citrus Gastrique
-Villa Antinori Toscana Bianco 2012 
Black Birch Cabernet Franc 2012

Lobster Risotto. 
Braised Leeks, Saffron, Fine Herbs, Lobster Broth, Micro Arugula

-Antinori Guado al Tasso Vermentino 2012 
Domain Pierre de la Grange Muscadet 2012

“Bacon” and Brussels Sprouts.
Smoked Heritage Breed Pork Belly , Seared Sea Scallop, Brussels Sprouts Slaw, Black Cherry Gastrique
-Antinori Peppoli Chianti Classico DOCG 2010

Champagne and Celery. 
Champagne Jelly with Celery Sorbet and Fresh Mint

Braised Veal Cheek, Creamy Grits
Braised Veal Cheek, Creamy Cheddar Grits, Mosaic of Root Vegetables
-Antinori Guado Al Tasso IL Bruciato 2011

Artisanal Local Sampling of Cheeses
served with Crostini, Marcona Almonds and Fig Jam

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Villa Antinori Chianti Classico Riserva DOCG 2010

Apple Cheese Cake.
Spiced Cheesecake with Stewed Apples, Candied Hazelnut 
and Salted Butterscotch
-Antinori Santa Cristina Vin Santo 2008
Terra D'oro Zinfandel Port 




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The WGBY Wine Lovers Weekend
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Order tickets here or by phone:
413-781-2801 ext. 451

All proceeds benefit the programs and services WGBY provides to the communities of western Massachusetts.






































About the Chef

Brent Menke, Executive Chef at The Farm Table at Kringle Candle in Bernardston, has years of experience wowing the most discerning of foodies, both stateside and abroad, on land and sea.

A veteran and fan of using only the freshest ingredients, Menke’s audience at the March 15 event can expect an experience unlike any previous wine dinner. Of western New England, he says, “There is incredible food being raised and produced in virtually every direction. Within 100 miles of our restaurant, I can source some of the best seafood I’ve ever seen, the finest local produce and seasonal fruits, fabulous meats, cheeses, eggs and, of course, the world’s most magnificent asparagus. There aren’t a lot of places on this planet offering such variety and quality. For a chef, it’s almost an embarrassment of riches.”

Beyond work on private yachts as a personal chef, Menke completed extensive study at the renowned Culinary Institute of America in both the Hudson River Valley and Napa Valley, along with schooling in Asia.