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Red Newt Chef Jeremy Personius has prepared a series of wine and food pairing dinners that will span April until November featuring wines from the cellar Team at Red Newt. Join our Winemaking team as we taste through some great wines paired with four courses created by Chef Jeremy and gain insight behind wine and vintage.
Duck Liver Pate, Truffle Butter Bergenost Cheese, Pickled Garlic Scapes, House Pickles and Crostini
~ 2014 Dry Riesling… from our magnum library ~
Rhubarb Barbeque Pork Ribs, Blue Cornbread with Cardamom Cream Sauce and Swiss Chard
~ 2018 Rose Of Cabernet Franc ~
Grilled Flank Steak With Maple Soy Glaze and Kale Slaw
~ 2012 Merlot – Glacier Ridge Vineyards ~
Strawberry Rhubarb Shortcakes with Mint Simple Syrup and Maple Whipped Cream
~ 2013 Lahoma Riesling ~
Click here to purchase tickets online
…or call 607-546-4100 ext 1
Founding winemaker, David Whiting and lead winemaker Christina Zapel strike again with another fun, festive and delicious food and wine event. This time, join us for a four course brunch paired with exquisite Red Newt wines!
