The Dining Room at The Berkeley Hotel and Barboursville Vineyards will combine forces tonight for a wine reception and separate elaborate wine dinner.
The Dining Room at The Berkeley Hotel and Barboursville Vineyards will combine forces tonight for a wine reception and separate elaborate wine dinner. The reception is from 5pm to 7 pm and will have three appetizers paired with three wines for $29 per person. If that isn’t enough for you, following that, they are also offering a five-course dinner with perfectly paired Barboursville wines for $69 per person. Call 888-780-4422 to reserve your seat. The winery’s Jason Tesauro will be in attendance to explain his wine pairings.
Jerilyn Monts, intern at Barboursville, shares tonight’s dinner menu with an emphasis on bringing “farm to fork”:
Spiced seared scallops with a Byrd Mill grit cake finished with an avocado mousse
Barboursville Vintage Rose 2007
Chef Ty’s signature Chesapeake Bay crab cake served with a sweet corn sauce and Victory Farm’s greens
Barboursville Reserve Chardonnay 2008
Roasted and marinated quail served over a bed of friseé, asparagus and yellow wax beans lightly dressed with a quail jus
Barboursville Cabernet Franc Reserve 2006
Colorado rack of lamb pan roasted with Hayman sweet potato
Barboursville Octagon 2005
A fresh seasonal fruit and artisanal cheese plate accompanied by three local honeys
Barboursville Malvaxia Passitio 2005
Be on the lookout for more information about an upcoming foodie trip to Barboursville’s Charlottesville winery for a tasting and tour.
The Berkeley Hotel and Barboursville Wine Dinner
Thursday, April 22, 6pm
The Dining Room At The Berkeley Hotel
1200 E. Cary Street