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.