Newport Wine-Early Summer Wine & Cheese Dinner at Long Acre House

Saturday May 17

Tour 5:30, Dinner 6:00-8:30pm; $75.00 + tax/guest by advanced reservation only

Call ahead for tickets at 508-636-3423 ext 2 or buy them online at our webstore

Hosted by Rob Russell owner/vineyard manager

Rob will guide us on an in-depth tour of the vineyard and winery and show us the centuries old method for producing ‘Traditional Method’ sparkling wines. We will then return to Long Acre House where special guest Barbara Hanley of Shy Brothers Farm, producers of Hannahbells Artisinal Cheeses, will teach us how this very French style cheese is made here in Westport, MA.

Chef Beth Welker of Love at First Bite Creative Catering, Mansfield, MA and Paul Warrender, Director of Dining Services at Providence College have created a menu featuring Hannahbells Cheeses and locally grown and produced ingredients. The appetizer course will be a cooking demonstration to show the ease with which cheese can be incorporated into a dish. Paul will also demonstrate the classic Crêpes Suzette using all of the flair gained through his years of experience as an executive chef in Boston, Greensborough, NC, New York City, and Orlando. And of course, it will all be paired with our food friendly wines.

Early Summer Wine & Cheese Dinner

Appetizer

Phyllo tartlets with fresh mushrooms, thyme, and warm Hannahbells Shallot Cheese

Paired with Westport Rivers 2004 Chardonnay

Salad

Mixed baby salad greens with pears, cranberries, and walnuts, drizzled with a Westport Rivers Honey-Hot Mustard vinaigrette

Riesling Glazed Veal Loin

Veal loin stuffed with prosciutto, pancetta, arugala, and Hannahbells Rosemary Cheese, finished with a Westport Rivers Riesling glaze and served with roasted Russian fingerling potatoes, sautéed fiddleheads, and whole baby carrots

Paired with Westport Rivers 2006 Rkatsiteli

Dessert

Strawberries Crêpes Suzette with fresh whipped cream

Paired with Westport Rivers 2002 Brut Cuvée ‘RJR’