Some of the WoW friends had another fun outing to a barrel tasting at McGregor Winery on the east shore of Keuka Lake.
This year they showcased samples of the 2009 vintage
red wines developing in the barrel.
The tasting took place in their oak barrel building
and was held in candlelight with crystal glasses.
Later we were treated to an outstanding buffet in their tasting room where
the regular wine list was available to sample along with hors d'oeuvres.
Here’s the menu . . .
Slow Cooked Mexican Beef
Locally raised beef is braised and slow simmered with onion, garlic,
tomato, chilies and dark beer then shredded and served on cornbread
squares with a local extra sharp cheddar cheese.
Smoked Turkey Canapés
Locally raised and hickory smoked turkey thigh is sliced thin and served
on a water cracker with a drizzle of Chef Lerman’s blackstrap molasses
Yankee B.B.Q. sauce then garnished with fresh chives.
Breaded Artichoke Hearts
Steamed artichoke hearts are rolled in Lively Run Goat Dairy’s Chevré
cheese then coated in a delicious parmesan, toasted breadcrumb and
sundried tomato mixture.
Salami Cornets
Spicy, dry cured Italian salami rolled with herbed cream cheese
and secured with a roasted red pepper strip and green olive.
Baked Mussels with Melted Brie and Toasted Garlic Chips
Mussels steamed in white wine, garlic and herbs are topped with triple
crème French Brie and crisp, pan fried slices of garlic.
Served with slices of toasted baguette.
Smoked Salmon Tartar Style
Finely chopped smoke-roasted salmon is marinated in citrus and served
in cucumber cups then garnished with a lemon/dill sour cream.
Roquefort Canapés
Belgian endive leaves filled with creamed Roquefort Cheese,
fresh grape halves and pralined bacon.
Dark Chocolate Caramel Pecan Bars
For the weekend event we rented a cozy log cabin on the bluff
and had a great two days sharing meals, chatting and playing games.
This year they showcased samples of the 2009 vintage
red wines developing in the barrel.
The tasting took place in their oak barrel building
and was held in candlelight with crystal glasses.
Later we were treated to an outstanding buffet in their tasting room where
the regular wine list was available to sample along with hors d'oeuvres.
Here’s the menu . . .
Slow Cooked Mexican Beef
Locally raised beef is braised and slow simmered with onion, garlic,
tomato, chilies and dark beer then shredded and served on cornbread
squares with a local extra sharp cheddar cheese.
Smoked Turkey Canapés
Locally raised and hickory smoked turkey thigh is sliced thin and served
on a water cracker with a drizzle of Chef Lerman’s blackstrap molasses
Yankee B.B.Q. sauce then garnished with fresh chives.
Breaded Artichoke Hearts
Steamed artichoke hearts are rolled in Lively Run Goat Dairy’s Chevré
cheese then coated in a delicious parmesan, toasted breadcrumb and
sundried tomato mixture.
Salami Cornets
Spicy, dry cured Italian salami rolled with herbed cream cheese
and secured with a roasted red pepper strip and green olive.
Baked Mussels with Melted Brie and Toasted Garlic Chips
Mussels steamed in white wine, garlic and herbs are topped with triple
crème French Brie and crisp, pan fried slices of garlic.
Served with slices of toasted baguette.
Smoked Salmon Tartar Style
Finely chopped smoke-roasted salmon is marinated in citrus and served
in cucumber cups then garnished with a lemon/dill sour cream.
Roquefort Canapés
Belgian endive leaves filled with creamed Roquefort Cheese,
fresh grape halves and pralined bacon.
Dark Chocolate Caramel Pecan Bars
For the weekend event we rented a cozy log cabin on the bluff
and had a great two days sharing meals, chatting and playing games.
