On Thursday, August 13, Chestnut and Addison Farms Vineyard will present a five-course “local wine dining experience” in anticipation of the Asheville Wine and Food Festival.
The dinner features a menu by Chestnut owner and chef Joe Scully and chef Joe Mitchell plus five wines from Addison Farms.
Here is the full release, including a proposed menu, from Addison Farms:
Chestnut and Addison Farms Vineyard present a local wine and dining experience on Thursday, August 13th. This five course wine dinner will give guests a preview of the upcoming Asheville Wine and Food Festival. Chefs Joe Scully and Joe Mitchell have created a locally-focused menu that builds upon the subtle notes of local winemaker and fourth generation farmer, Jeff Frisbee. “It is our privilege to pair our wines with the creative and distinctive flavors that Chef Joe has created. We look forward to enjoying this meal and sharing the experience with others,” shared Jeff.
Joe Scully and Jeff Frisbee, along with their wives, will be dining with guests and sharing thoughts and anecdotes about food, farming and wine.
“It is exciting and a little surprising,” said Joe Scully, Chef Owner of Chestnut, “to have a great little vineyard and winery so close at hand. We are just not used to getting wine of this caliber from local sources. We look forward to cooking to accompany Addison Farms!” The wine dinner will feature five of Addison Farms Vineyard’s seven wines. Addison Farms Vineyard is growing seven historically French and Italian grape varieties locally, and they produce and bottle their own wine.
A sampling of the evening will begin with Smoked Sunburst Farms Trout Caviar on City Bakery Rye and Bitterballen with Shredded HNG Pork and Lusty Monk Mustard paired with Gwinn, a crisp Pinot Gris; continue with Molasses Glazed SC Quail paired with Crown & Plough, a refreshing Sangiovese Rosé; HNG Pork Belly Glazed with Mocha Stout BBQ Sauce paired with Five Twenty-Nine, a robust Barbera; Carolina Bison Flank Steak paired with Coming Home, a Cabernet Blend with notes of black currant; and complete the evening with a Peach Tart with Local Blueberry Compote and Vanilla Sorbet paired with Gratitude, Addison Farms’ rich dessert wine.
“This is a great pairing of local terroir,” stated Bob Bowles, Director of The Asheville Wine and Food Festival. “This is why Asheville is such an exciting place to host this festival!”
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