The Flavors of Fall

For our first taste of fall, Chef Holey created a menu filled with favorite flavors of the season and Wine Master Jeremy Dicken rose to the occasion with outstanding wine selections.  Guests were greeted with a sparkling glass of Louis Bouillot Perle de Vigne Brut to accompany a lavish buffet of hors d' oeuvres.  The second course featured a peach gazpacho perfectly paired with Finca Vallejo Rueda from Spain.  Our third course was a beautiful bone-in pork chop stuffed with grilled sausage and apple and glazed with honey mustard.  Roasted vegetables and rye bread completed the course and were accompanied by a 1858 Pinot Noir Monterey.  Rounding out a wonderful evening, we enjoyed a sweet potato and buttermilk tart served with Dr. Heidemanns Bernkastel Riesling Kabinett 2021.