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Chateau Morrisette

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The Culinary Team at Chateau Morrisette
 
October 26, 2016 | Events, News from the Chef | The Culinary Team at Chateau Morrisette

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:

Champagne and Hors D’Oeuvres 
served between 5:30 and 6:00 

Jeweled Beet tartare, Cured Farm Egg Yolk,
Estate Flowers, Burrata Cheese
Paired with 2014 Chambourcin

Braised Rabbit, Creamed Leeks, Herb Dumplings, 
Benne Seeded Carrots
paired with 2015 Viognier

House Made Duck Frankfurter, Mustards, Hard Cider 
Braised Mountain Cabbage, Duck Fat Fries
Paired with 2015 Petit Manseng

Forever Cooked Beef Short Ribs, Foie Gras Gravy, Glazed 
Kuri Squash, Farro Verde with Roasted Muscadines
Paired with 2014 Cabernet Franc

Chocolate Truffle, Brown Butter & Cracked Black Pepper 
Ice Cream, Tobacco Caramel, Oak Crème Chantilly, 
Gingersnap Hazelnut Crunch

Paired with 2012 Heritage

Wine Pairings subject to change

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