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Chef & Winemaker Dinner Series: From Masa To Mole

Cost: $135

An intimate four-course Mexican cuisine inspired dinner with perfect wine pairings and guided tasting.

City Winery Hudson Valley presents Chef & Winemaker Dinner Series: From Masa To Mole on Friday, November 20th, at 6:00 PM!

Immerse yourself in an unforgettable evening at the beautiful, historic Hudson Valley City Winery as part of our Chef & Winemaker Dinner Series: From Masa to Mole.

Join Executive Chef Matthew Stolz for a thoughtfully crafted tasting menu inspired by the vibrant flavors and traditions of Mexican cuisine. From fire-roasted esquites and shrimp aguachile to duck confit al pastor and classic mole poblano, each course celebrates the depth and versatility of masa, chiles, and spices. Paired with select wines from Winemaker Travis Van Caster, this dinner offers a flavorful journey from the first bite to the final mango chamoy cheesecake tart.

- Amuse -

Esquites

Fire-Roasted Corn, Poblano Crema, Cotija Cheese, Chile-Lime Butter, Tajín, Cilantro

paired with our

2025 “Rochambeau” Sauvignon Blanc

Windrem Vineyard - Lake County, California

- 1st Course -

Shrimp Aguachile cerviche

Cucumber-Tomatillo Aguachile, Avocado, Radish, Cilantro, Lime

paired with our

2025 “In Bloom” Grüner-Veltliner

Uva Blanca Vineyard - Seneca Lake, Finger Lakes, New York

- 2nd Course -

Duck Confit Al Pastor

Hand-Pressed Corn Masa, Charred Pineapple, Pickled Red Onion, Queso Fresco, Cilantro

paired with our

2023 Reserve Grenache “Cuvée Alder Springs”

Alder Springs Vineyard - Mendocino, California

- 3rd Course -

Mole Poblano

Roasted Chicken Breast, Traditional Mole, Arroz Verde, Calabacitas

Queso Fresco

paired with our

2021 Cabernet Franc Reserve “Cuvée Alder Springs”

Alder Springs Vineyard - Mendocino, California

- 4th Course -

Mango Chamoy Cheesecake Tart

Tajín-Spice, Toasted Coconut, Candied Lime

paired with our

2024 “Vin d’Glaciere” Riesling Ice Wine

Uva Blanca Vineyard - Seneca Lake, Finger Lakes, New York

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