Please join the elegant Mill at the Stone Barn for an exquisite six-course gourmet dinner highlighting the absolute best local food, beer and wine Pennsylvania has to offer on Friday, October 7, 2011 from 7 to 11 pm.
The evening will feature heavy hitters of the local food and drink industry, including Chef Ray Maxwell of Foxfire Restaurant, Bill Covaleski of Victory Brewing Co. and Tammy Liberato and Julie Whener of Flickerwood Wine Cellar.
Chef Ray Maxwell, the head chef of Foxfire Restaurant located at the Mill at the Stone Barn, is notorious for his environmentally-conscious approach to cooking. A champion of the farm-to-table cuisine, Chef Ray always serves freshly-prepared dishes featuring meats and dairy products from humanely raised animals and produce grown in Chester and Lancaster Counties. He will be on hand during the upcoming Harvest Dinner to discuss each of the six courses (menu below) and the native ingredients for which he choose to highlight.
Bill Covaleski, Brewmaster of Victory Brewing Company, will be also present at the fall celebration event to pair his beers with the courses, all of which are beverages produced using environmentally-conscious practices. Tammy Liberato and Julie Whener of Flickerwood Wine Cellar will additionally discuss their paired wines during the fall feast, and detail attendees about their family-built and family-operated winery that’s found nestled right in Kennett Square.
Menu is as follows:
Cocktail Hour, with Fruit and Cheese
- Wine: Riesling – a semi- dry fruity, crisp and refreshing white wine
- Beer: Braumeister Pils
Course 1
Amuse Bouche: Smoked Salmon and Dill with White Truffle
- Wine: Riesling – a semi- dry fruity, crisp and refreshing white wine
- Beer: Harvest Pils
Course 2
Kennett Square Portabella Mushroom – Lightly grilled and stuffed with Blue Crab Mouse
- Wine: Chardonnay- Barrel aged Pennsylvania Chardonnay aged in American Oak Barrels full of bouquet and flavor
- Beer: Headwaters Pale Ale
Course 3
Ray’s award winning Wild Mushroom Soup
- Wine: KSQ – a semi- dry full bodied red wine made from Leon Millet grapes, aged in stainless steel barrels. Bright with a berry like fruitiness
- Beer: Festbier
Course 4
Intermezzo: Flickerwood Blueberry Moon and Lavender Sorbet
Course 5
Mix Game Grill of Jurgielewicz Duck, PA Grain Fed Angus and Venison Sausage, PA Duck Breast finished with Lingonberry Sauce. Served over a Sweet Potato Nest and Parisian vegetables
- Wine: Cabernet Franc – a wonderful peppery, dry red wine with just a hint of berry
- Beer: Moonglow Weizenbock
Dessert
Glen Willow Jona Gold Apple Strudel served with house made Honey Cinnamon Ice Cream
- Wine: Sweet Vidal – is a fruity white wine made from American/French hybrid grape with a hint of grapefruit and pineapple
- Beer: Golden Monkey
The evening will also feature a silent and live auction emceed by Leon Spencer, plus live music by Syde Two and Leon Spencer.
Cost of the Harvest Dinner is $125 per person. For tickets and sponsorship information visit HistoricKennettSquare.com, directly available by clicking here. Tickets are also available by contacting Mary Hutchins at 610-444-8188 or by email [email protected].
All proceeds from the dinner will benefit Historic Kennett Square, a 501c3 non-profit organization committed to making Kennett Square a great place to live, work and play.
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