Autumn Chef's Dinner Takes Place on November 12, 2016
It's the hottest ticket in town! Executive Chef Michell Sheppard and Sous Chef Ricky Caviness have created an exclusive dining event for forty lucky foodies. Held against the backdrop of a cozy fireplace and a private dining space, this five course meal will be presented personally by the chefs along with a description of each item and an explanation of what makes the dish unique and appealing. A Chateau Morrisette wine has been hand-selected to pair with each course. Guests learn about what makes each wine perfect with each course.
"I'm excited to have an opportunity to showcase the talents of our Culinary Team," said Executive Chef Mitchell Sheppard. "We will serve items grown on the estate by our gardener, Matt Sanders along with dessert items hand-crafted by our pastry chef, Chelsea Raby."
Sous Chef Ricky Caviness, is an expert on local farms. "I was able to obtain the duck and the rabbit from a local farm here in Floyd," said Caviness. "Add that to the beets and leeks we grew here on the estate and it's a truly locavore dining experience."
The Autumn Chef's dinner will also be the launch for our new vintages of Chambourcin and Cabernet Franc. Those attending the dinner will be some of the first to taste these two new 2014 vintages. Both wines aged in barrels for over 18 months and were bottled in June of 2016. Winemaker Brian Smyth will release them for sale in time for the Chef's Dinner.
Tickets for the Autumn Chef's Dinner are $95 per person, including taxes, gratuity, wine pairings, and a champagne reception prior to dinner. Tickets may be purchased by clicking this link for AUTUMN CHEF"S DINNER TICKETS.
Here is the menu as it stands today:
Paired with 2012 Heritage
Wine Pairings subject to change
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