Fire & Ice Dinner

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January 24, 2020 (Fri)
6:30 PM - 9:30 PM

Lake Metroparks Farmpark
8800 Euclid Chardon Road
Kirtland, OH 44094

View Map  |   440-466-4417

Cost: $80 - $150

View more details below

Dinner     Wine    

The Ohio Wine Producers Association will host a Fire & Ice Dinner featuring Ohio Ice and Vinifera Wine.

The Ohio Wine Producers Association will host a Fire & Ice Dinner on January 24th, 2020 in the Plant Science Center at Lake Metroparks Farmpark as a preview to the Farmpark’s Ice Festival scheduled for January 25th & 26th.

The dinner will showcase an Ohio Ice Wine flight, featuring 5 Ohio wineries*, and a savory aperitif, followed by a multi-course menu expertly paired with Ohio vinifera wines, and close with a decadent dessert.

Lauren Fiala, DipWSET & Wine Education Specialist at The Lodge at Geneva On the Lake, will guide dinner guests through the handpicked wines.

The evening will also include live music and an ice carving demonstration. All this will create a formal presentation in a comfortable environment that will entice wine enthusiasts and the wine newcomers alike.

Guest will be able to purchase bottles to take home of both the Ice and Vinifera wines featured in the dinner.

*Ice and Vinifera wine from Debonne Vineyards, Ferrante Winery & Ristorante, Kosicek Vineyards, Laurello Vineyards, and Vermilion Valley Vineyards

Dinner Menu

Start with a glass of Meier’s Reiem Sparkling when you arrive

First Course

The dinner will begin with blue cheese, brie, and dried fruits that pair perfectly with the richness of Ice Wines. A flight of Ice Wine will await each guest to enjoy and taste as they sit down at their table. We will briefly discuss the process of how Ice Wine is made and what makes this such a special wine for Ohio.

Flight of Ohio Ice Wines: Kosicek (Vidal Blanc), Debonne (Vidal Blanc), Ferrante (Vidal Blanc), Vermilion Valley (Chardonnay), and Laurello (Cabernet Franc).

Second Course

Roasted Beet Salad with toasted almonds and balsamic dressing

Paired with Ferrante Gruner Veltliner and Laurello Pinot Grigio

Third Course

Pancetta wrapped Stuffed Chicken with cappers and tomato

Paired with Debonne Cabernet Franc and Vermilion Valley Cabernet Franc

Fourth Course

Beef Tenderloin with Lobster Bearnaise

Paired with Kosicek Cabernet Sauvignon

Fifth Course

The dinner will conclude with Cabernet & Berry Cheesecake and coffee

 

Tickets for the event are $150.00/couple and $80.00/single.

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