October 4, 2011
November 5th - featuring Chef Christine Ferris
Terrine of forced pork and duck, flavored with Calvados and roasted apples, paired with Fenn's Dry Reisling 2010.
Smoked quail glazed with a ginger plum sauce on a bed of wild rice, paired with the Edelzwicker 2010
Hazelnut Flourless Torte, paired with the Late Harvest Vignoles 2010
November 12th - featuring Chef Jim LaPerriere
Smoke salmon and crispy chive-polenta, paired with Pinot Noir 2009
Upside-down wild mushroom tart, mixed local baby greens, goat cheese, truffle oil vinaigrette paired with Fenn Valley's Proprieter's Reserve Riesling 2010
Pancetta wrapped roast pork loin, roasted shallot and dried fruit stuffing, roasted autumn vegetables, butternut squash gnocchi with brown butter, parmesan and sage with the Dry Reisling 2010 or Merlot 2010.
Gather some friends for a fantastic weekend of wining, dining and fun. The dinner experiece is $70 per peson, all inclusive, and reservations should be made soon - contact Fenn Valley Winery. For overnight lodging, the Victoria Resort has several guest cottages that can accommodate a group of four or six people for the weekend with rates from $125 to $175 per night.