well, that is exactly what happened here last week when urban element played host to the always popular cave spring wine dinner series. this year, we were lucky to convince Executive Chef Kevin Maniaci of the Inn on the Twenty, home restaurant to Cave Spring Cellars, to join along in the fun and help re-create the passion behind their farm-to-table dining experiences.
allow me to walk you through a few of the exquisite dishes....
chef kevin maniaci places fiddleheads, morels and creamy C'est bon chevre in the shallow bowls, ready to be filled with creamy asparagus soup... how much more "spring" can you get?
Frankie Phelan asparagus soup; fresh fiddleheads, morel mushroom and C'est Bon chevre
Paired with 2007 Sauvignon Blanc Estate
yum! fish and chips!
Cave Spring Brut-battered yellow perch, potato terrine, coleslaw and green goddess sauce
Paired with 2007 Chardonnay Estate
Ontario lamb duo: roast sirloin with sweet pea tendrils and oven cured kumato and 'shepherd’s pie' of braised shank, wild leek and parsnip with porcini gravy
Paired with 2007 Pinot Noir Dolomite
communal dining at its best...the group is captivated by winery principle, Tom Pennachetti
with an early strawberry season upon us, the answer for dessert is simple.....Whitty Farm strawberry trio: parfait, sorbet and soufflé, paired with 2007 Riesling Indian Summer - absolutely delightful
if you have not visited the Inn, you must! plan a trip this summer, see the vineyards, taste the wines, dine in style. Cave Spring wine and food is simply stated, a match made in heaven.
(stay tuned for the next installation and our take on unique culinary road trips - niagara is our next destination!)
-carley
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