Fields to Fork Wine Dinner
August 1, 2018
Join us for a relaxing night at the farm. Enjoy a scenic hayride through our fields, live music, and a multi-course dinner prepared with our homegrown produce and other locally produced foods. Each dinner course will be paired with a wine selection from the debut of our own winery, Passiflora Springs.
Guest Restauranteur and Wine Connoisseur – Debbie Curigliano, Piccolina’s
We’re excited to introduce our guest dinner host for the evening– restauranteur and wine connoisseur, Debbie Curigliano. She’s like family to us, and has been working in the restaurant industry for over 45 years. She started as a waitress while raising her two children in the 1980’s, then moved to management 1990’s. Soon after, she opened a northern Italian restaurant of her own that reflected her passion for fresh and locally grown ingredients– Piccolina’s in Upper St. Clair, (which she describes as her third and most challenging child). Food is a passion for her second only to wine. She loves the process of creating menus and wine lists. Her other vice is gardening at home, as well as at her restaurant vegetable & herb garden.
Guest Chef – Chelsey Rawson, Piccolina’s
Winemaker – Russ Bedner
$125 per person, tax and gratuity included. 21 and over. Tickets available online only at www.bednersgreenhouse.com and are nonrefundable. The menu is pre-set. Please indicate any food allergies at the time of ticket purchase. Flat footwear is recommended, as this is a true farm experience. In the case of inclement weather, this rain or shine, outdoor event will be held inside the greenhouse. Tickets will be on sale until August 8.
Corn Gazpacho – ‘glacial’ corn purée, smoked corn, green goddess yogurt
Caprese – Heirloom tomatoes (Black krim, Brandywine, & Oxheart), sweet basil, bocconconi, balsamic drizzle
KIWI PEAR SAUVIGNON BLANC
Roasted Beets – French feta, almond brittle, thyme infused honey, nasturtiums
CABERNET FRANC BLEND
Primrose Farms Chicken Sausage wax beans, tarragon butter, whipped new potatoes, romesco sauce
Beef Tenderloin Cabernet Syrup, Horseradish cream, wild mushroom and farro sauté
CABERNET ZINFANDEL BLEND
Chocolate Bread Pudding
Cherry sauce, cream of coffee
CHOCOLATE CHERRY PORT