The Inn at Varick Winery

Wine & Food Pairing Weekend- March 3-5, 2017

Join us March 3-5, 2017 for a full weekend of food and wine and a two night stay at our inn. 

This exclusive event is limited to 4 couples.  The perfect event and venue for friends and family to experience a relaxing weekend and multicourse dining in an intimate, casual, shared table setting. 

Friday,  March 3, 6pm- 8pm:  enjoy Varick wines paired with hors d’oeuvres, featuring local cheeses; artisan breads and crackers; fresh and dried fruits; whole grain mustard and Varick Country Store dipping sauces; petite crab cakes with a chipotle aioli; chorizo and feta stuffed mushroom caps with a balsamic reduction; and a flaky pastry with Varick Country Store assorted cheesecake dips.  

Saturday, March 4, 8am-10am:  continental breakfast featuring mimosas, fresh fruit with yogurt, assorted breads and muffins, granola with assorted toppings, waffles lathered in fruit and whip cream, sausage and egg casserole, juice, and fresh brewed coffee and tea.

Saturday March 4, 7:00pm to 9:00pm:  five course dinner* prepared by guest Chef John McNabb of Knapp Winery and Vineyard Restaurant.  Each course will be paired with Varick wines in a relaxing and fun atmosphere. Guests will view Chef McNabb create each course and enjoy fine dining at a shared table. 

Sunday, March 5, 8 am-10am:  continental breakfast featuring mimosas, fresh fruit with yogurt, assorted breads and muffins, granola with assorted toppings, waffles lathered in fruit and whip cream, oatmeal/blueberry casserole,  apple casserole, juice, and  fresh brewed coffee and tea.

*Varick Inn and Chef McNabb will make every effort to accommodate special dietary requirements and ask that you mention those requirements at the time of booking.

Chef John McNabb is a Graduate of PCI Le Cordon Bleu. His resume includes Shane's Gourmet in Dublin, Ohio, the PGA Memorial Golf Tournament, The Breakers Resort in Palm Beach, Florida,  and Devaney's Riverside Grill in Weedsport, NY.  Since 2007, he has been Executive Chef  Knapp Winery & Vineyard Restaurant.

The weekend event package includes:

~ A two night (Friday & Saturday night) stay at Varick Inn

~ Friday evening welcome reception with wine and hors d’oeuvres

~ S aturday and Sunday morning breakfast

~ Relaxation at Varick Inn Saturday afternoon with board games or a hike around the property( or, venture out to visit the Finger Lakes region)

~ S aturday evening wine pairing dinner with Chef McNabb

~ Free wine tastings at Varick Winery

~ An additional 5% discount on Varick Winery products

~ A complimentary gift box from Varick Winery country store

~ Afternoon cookies, coffee and tea

~ Pampering by Varick Inn staff

Rate for this three day, two night event:

Couple - $650 plus taxes

Make your reservations by calling 315-549-1004.     


SAVE THE DATE

Boutique Wine Dinner Menu

Saturday, March 4 7:00pm – 9:00pm

Prepared by Chef John McNabb of Knapp Winery and Vineyard


RECEPTION
Passed Hors d’oeuves

2015 Varick Dry Riesling


DINNER

Course One 

     Beef Carpaccio        Beef carpaccio, pink peppercorn dust, braised broccoli rabe, Dijon vinaigrette

    2015 Varick Merlot 2014 Knapp Pinot Noir  


COURSE TWO

Chorizo

Spicy Chorizo, escarole and white bean soup, warm baguette, roasted pepper rouille

2015 Varick Chardonnay

 2013 Knapp Sangiovese


COURSE THREE

Braised Brisket

Garlic braised brisket, poblano hoisin sauce, grilled parmesan polenta cake

2015 Varick Cabernet Franc

2015 Knapp Lemberger


COURSE FOUR

Braciole

Flank steak braciole, sharp provolone cheese, prosciutto, garlic scape pesto, pappardelle pasta, Sangiovese marinara

2014 Varick Syrah

2014 Knapp Merritage


COURSE FIVE

Tavuk göğsü/ Blanc Manger (Traditional Turkish dessert custard)

Chicken, cinnamon, toasted almonds, vanilla brandy cream, brandy soaked raisins

2015 Varick Vignoles Reserve (Late Harvest)

2014 Knapp Vidal Blanc Iced Wine  











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Varick Winery, 5102 Route 89, Romulus, New York 14541| p: 315.549.8797 | f: 315.549.8378

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