Johnson Estate 50th Anniversary Dinner Pairings

In the New Tasting Room to Benefit the Grape Discovery Center, September 30, 2011

Welcome:
Johnson Estate Freelings Creek 2010 Golden Sparkles, the Anniversary Wine

Platters of Cheese and Fruit and Bruschetta

Hors D’Oeuvres for Red Wines:
Johnson Estate Chambourcin & Marechal Foch

   Ratatouille Stacks

   Tomato Petals with Oregano Pesto

   Duck Prosciutto Chips with Caramelized Plums

Hors D’Oeuvres for White Wines:
Freelings Creek Sparkling Traminette & Semi-Sweet Riesling

   Grilled Pears with Arugula & Prosciutto Crisps with Concord Grape Viniagrette

   Season’s Foccacia with Damson Plums and Smoked Blue Cheese

   Roasted Beet Salad with Candied Walnuts & Goat Cheese

Soup Course: Johnson Estate 2009 Seyval Blanc, Butternut Squash Soup & Sage Butter

Main Courses:
Johnson Estate Freelings Creek 2007 Merlot

   Angus Hill Farms Roasted Beef Tenderloin with Wholegrain RollsJohnson Estate Freelings Creek 2010 Chardonnay

   Herb-Encrusted Pork Tenderloin with Cornmeal Muffins

Desserts

   Poached Bosc & Barlett Pear Tart paired with Johnson Estate Red Ipocras

   Mini-Carrot Cakes with Johnson Estate Red Ipocras

   Peanut Butter and Concord Grape Cake paired with Johnson Estate Concord Wine

Cheese Platters, Soup & Main Courses prepared by Robert and Karen Cross, 3C’s Catering.

Hors D’Oeuvres and Desserts by Athenauem Hotel Chefs Ross Warhol, Alex Gray, and Marisa Love.

Wines selected by Jeff Murphy, Winemaker, Johnson Estate Winery.

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