Posts Tagged ‘Vinfest’

Vinfest dinner dance

September 24, 2009

Kick up your heels on Friday, Oct. 2, after savoring a fabulous meal at the Cellardoor Winery, in Lincolnville.  The Harvest Dinner-Dance, which will be held outdoors at the winery, features athree-course menu prepared by local chefs with wine pairings. Afterwards, Maine Pro Musica will play dance music.

Here’s the plan:

Cocktails in the vinyard: served with hors d’oeuvres prepared by Lincolnville’s Trillium Caterering. This should be quite entertaining, too, as clothing designer Meredith Alex (Madgirl World) has created one-of-a-kind costume designs for the Trillium Catering staff.

A sit-down dinner under a tent in the vineyard.

• 1st Course:  Warm duck leg confit with Cellardoor’s Amorosa-poached pear and walnut oil prepared by Chef Michael Salmon of Camden’s Hartstone Inn. Paired with Cellardoor’s Perfect Stranger (made with Cayuga white grapes, it has flavors of juicy pears and a spicy and sweet finish).

• 2nd Course:  Almond-crusted crab and lobster cake served on local apple slaw prepared by Melody Wolfertz of Rockland’s In Good Company restaurant. Paired with one of Cellardoor’s newest releases: Viognier (100% Viognier grapes aged in only 10% new oak).

• 3rd Course:  Cote de Boeuf roasted over Cellardoor vine clippings and garnished with potato tian, shallot-artichoke confit and Bordelaise sauce prepared by Lawrence Klang of Natalie’s Camden Harbour Inn. Paired with Cellardoor’s Prince Valiant (a new five grape blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Petite Sirah, and Viognier).

Dancing: After dinner the Maine Pro Musica orchestra, led by conductor Janna Hymes of Rockport with guest soprano Devin Dukes, will perform a specially selected program of big band and dance music.

Dessert: To cap off the night Trillium Caterers will offer a selection of decadent desserts paired with Cellardoor’s new Serendipity dessert wine. At the evening’s conclusion, guests will receive a Vinfest Cellardoor glass and chocolate truffles prepared by Chef Bryan Dame of The Edge Restaurant in Lincolnville.


$100 per person all-inclusive, which will also grant guests admission to the Saturday Vinfest activities at the vineyard.