Friday Hodge Podge

Friday, October 29, 2010 - 
Halloween is right around the corner, and there is a lot going on!

First - MM and I dressed up as Salt & Pepper and are rocking our outfits at work.  Love that I am able to wear sweat pants 6 years in a row through different costumes.  Comfort is a must when working, but rarely can you be this comfortable.
Secondly - MM and I are running our first 5K tomorrow morning.  It is chilly - we both ran last night on different parts of the Monon and ran by only one or two people.  It was so odd to be running "alone" in the chilly evening air.  Alas, our first 5K is called the 'Ghosts & Goblins' and couldn't be more of a convenient course (it literally runs by my house.)  I'm excited to accomplish this with MM - wish us luck, numbers 179 and 200 (and if you feel like cheering us on, plan to be at Carmel High School at approximately 9:30a.m.!)
Lastly, Halloween is on Sunday.  Which means our annual Halloween party is tomorrow night!  As you may have read, we are hosting a Tim Burton themed event and couldn't be more excited.  Hubs and I have been putting the finishing touches on the house all week - here is the lineup:
  • Garage - Edward Scissorhands
  • Den/Office - Charlie & the Chocolate Factory
  • Stairwell to 2nd floor - Nightmare Before Christmas
  • Living Room - Corpse Bride
  • Kitchen/Dining - Alice in Wonderland
  • Stairwell to 3rd floor - Sleepy Hollow
  • Guest Bedroom - Batman
Yes, each room is decorated for a Burton film, and we are excited to have our guests arrive in their best Burton costume!  Photo recap of course will be posted, but until then, you will just have to wait and see.

What are your weekend plans?  Are you going to dress up, and if so, as what?

La Conner Brewery - A Beer Mixup

Wednesday, October 27, 2010 - 
After spending a wonderful day in Friday Harbor, hubs and I decided to just drive around to the coastal towns just north of Seattle.  As we were driving through La Conner, I spotted a brewery so we decided to drop in and do a tasting and get a snack.

La Conner Brewery was decorated in wood and had a clean, but rustic, feel about it.  Cozy in size, it was modern, warm and inviting.  We sat at the bar and saw this beautiful display of taps - all brewed on-site.
The bartender was welcoming and very friendly as we settled in and started asking about the brews.  She was happy to provide us with pours of all their products to help us determine which one we would like to savor in a pint glass.  All of the pours were basic beers, not too developed in flavor.  There were:
  • Brown, classic in all ale characteristics
  • IPA, Northwest-style at 7%
  • Wheat, the classic Germany-style Hefeweizen
  • Pale, featuring Yakima Valley hops
  • ESB, which had a rich caramel malt flavor
  • Pilsner, which featured hops from Czeck Republic

I settled on the ESB for my first pint as I was looking for a rich beverage to quench my thirst.  As we sipped our first beer, we perused their menu which was utterly fantastic.  Some great items, not to mention the beautiful open kitchen with the wood fired pizza oven in the middle.  I watched enthusiastically as the chef hollowed out dozens of sugar pumpkins, which he informed me were going to the chicken pot pie bowls for tomorrow.  
Since I couldn't get that as a snack, we settled on appetizer to split - artichoke and smoked cheddar dip.
Doesn't this just look creamy and delicious?  Trust me, it was!  The artichokes were finely chopped and mixed with jalapenos and red peppers.  The smoked cheddar was fantastic, as was the seasoning of red pepper flakes (my go-to seasoning) giving it an extra kick.  My ESB complimented it beautifully, and after saying so, I was informed that ESB was also part of the mixture.  A warm and creamy dip accompanied by crisp tortilla chips - perfect snack for mid afternoon.

I was happily snacking along and realized that my pint needed a fill, so I ordered a Hefeweizen...and a clear mix up occurred.  The glass I received didn't look anything like a Hef - where was my cloudy in appearance cold beverage?  Unfortunately, I think the taps were labeled incorrectly.  I guess, if I wanted a Hef, I should have ordered a Pilsner.  I couldn't get the nerve to inform the bartender it was labeled incorrectly, because she was so sure of it (side note - our bartenders had turned over at this point.)  I sipped the Pilsner without saying, and we wrapped our fantastic time (with a minor mishap) at La Conner Brewery.

It was the perfect place to drop in and get some local flair, local food and brews on our anniversary.  I left with a happy stomach (and I believe, a confused bartender...)

Would have you said something, risking the chance of insulting the bartender?  I just couldn't do it - I didn't want to be "that girl" correcting their lineup.

San Juan Vineyards & a Camel

Monday, October 25, 2010 - 
"Make sure you say hi to Mona" the server said with a smile.  Hubs and I had asked about San Juan Vineyard's while dining at Downriggers' and that was her response. 

"Mona? Who's Mona?" I thought as I smiled back and said "Oh? Mona?"  She just smiled and said, "She loves to say hi to people, make sure you say hello."

Um, okay.

One of the reasons we made it out to the San Juan Islands during our trip to Washington State was because we heard there were three things that we just had to experience on the islands - great food, breathtaking views and delicious wineries.  Great food was found as we saw some amazing landscape, thus we anticipated great things from the winery.

San Juan Winery is one of two on the island (we were informed they were the "new guys" by another local) and sits on some great property.  The tasting room is an old school building, and there is also an adorable church on property where people still get married (think very small and intimate, cute for sure.) 

We didn't walk around the vines too much, but made our way to the tasting room to find Mona (and drinks some wine.)
It was a pretty simple set up - honest policy for $1 per tasting.  The woman we were working with wasn't too engaging, maybe it was an off day, but she didn't really elaborate much on the wines we sampled.  But, what we did sip on, we thought was decent.  The didn't have all of their varietals available, but here is a basic breakdown of what we did try:

  • 2007 Merlot - long lasting finish, cherry undertones.  Seemed like a basic, but not as dry, merlot.  Good oak flavors.
  • 2009 Suegerrebe - refreshing white that was citrus flavors.  Definitely for warm summer nights to sip on.
  • 2007 Cabernet Sauvignon - another one for summer sipping, had berry flavors.  Was expecting more chocolate aroma, but a good glass of wine.
  • 2008 Madeleine Angevine - clean finish, with a grape that is conducive to grow in the Puget area.  I was surprised by this one, lending subtle sweetness that I enjoyed.
  • 2009 Mona Vino Blanc - pear flavors really stood out to me, making me think it was a more than just your basic white table wine. 
The fun thing about the Mona Vino Blanc is that it is dedicated to this mysterious Mona.  You see, Mona is a camel.
Yup, a fun loving camel who adores people.  We crossed the street to say hello to our new island friend.

Hubby got up close and personal with the animal who inspired the Mona Vino Blanc label.

And look! - Mona has a friend too (who's name, I'm sorry, no one did tell us.)

It was a quick trip to a winery - good wine and the property gorgeous.  But honestly, Mona is a reason in itself to visit this winery (and of course, her friend too!)

San Juan Winery
3136 Roche Harbor Road
Friday Harbor WA 98250

And don't forget to say hello to Mona for me.

A Fall Progression

Thursday, October 21, 2010 - 
This past Wednesday evening, hubs & co. were were treated to another 'truly progressive' pairing with a fall theme at Tastings.  I love autumn (or fall, whatever you want to call it) flavors.  After all, two of my favorites (pumpkin and cinnamon) are abundant all over the place.  So I rejoice during this season and all the flavors that I get to nibble one.  The staff at Tastings delivered with some great wine and culinary creations.

Aperitif - Fall Orchard Fizz
The return of the aperitif was a good one - this orange colored drink wasn't bubbling in the glass like I thought it might, but the prosecco definitely had a great fizz to it when sipped.  The smell was intoxicating - like you stepped right into an apple orchard.  This was because of the combination of fresh (and local!) apple cider mixed with some Captain Morgan rum.  In addition to the rum, prosecco, and apple cider, there was Absolute Pears, a smidgen of ginger ale and another local ingredient, W.H. Harrison bourbon.  If the flavors of autumn could explode (or in this case, fizz) in your mouth - this was the drink that did it.

First Course - Apple & Pear Carpaccio with a 2009 Hippolyte Reverdy Sancerre
Don't think meat for this course - it was thinly sliced gala apples and d'anjou pears.  Once again, I'm not a pear lover, but these were so thinly sliced that the "dirty and grainy" textures that I don't like weren't apparent.  A simple herb salad, containing the bitterness of Italian parsley, cut the tartness of the apple and pear while the sweetness of honey in a ginger oil and orange foam complimented the fruit.  I wasn't a huge fan of the first bite, it didn't seem to have huge depth to it as I was looking for thicker slices (thus, there would go the carpaccio, touche) but after I sipped the wine, the two made a great clean and fresh pairing.

By first look, I thought we were being served a chardonnay.  By first smell, it was intense but fresh at the same time.  And after a quick taste, I was brought into the world of crisp and clean Sancerre.  This was a food friendly wine if I have ever had one.  After a sip, the smooth, clean flavors really shined, especially when alternated with the apples and pears.  Will I drink this again?  I sure hope so...

Second Course - Cornish Hen and Squash Polenta with 2006 Wente 'Reliz Creek' Pinot Noir
You had me at polenta - I love the stuff.  And when it is made with roasted acorn squash and blended to an almost porridge consistency with the creaminess of heavy cream and mascarpone? Delicious.  Served on top was a tempting confit of Cornish hen.  Confit is a slow cooking style which locks in so much moisture and the perfect level of salt - my hen was absolutely fantastic.  I scooped up the polenta with the meat and scrapped my plate until it was gone.  But what I really loved about this dish was the garnish, if it can even be put in that category.  Spiced pumpkin seeds gave the perfect crunch to the butter finish of the polenta.  The pepitas (pumpkin seeds without the hull) were pan fried to get that earthy, nutty flavor and then sauteed in butter before being seasoned with chipotle, paprika and other spices.  It tasted almost like brittle in the beginning stages with a slight heat rather than sweetness.  I would be snacking on this right now if I had some.

What I believe was the best pairing of the evening, we were matched with a pinot noir.  The flavors matched well, bringing a taste of almost cherry to the plate.  No Syrah in the mix (I do love Syrah's though) Wente Vineyard provided a strong and balanced pinot noir that stood up to the "heaviness" of a Cornish hen.  But really, I could drink this all night.  It matched the food so well with a back hint of spice, it really was a perfect compliment.

Third Course - Figgy Piggy with 2008 Maycas Del Limari Syrah
If the name 'figgy piggy' doesn't get you excited, I don't know what will.  A pork tenderloin was sous vide (another cooking style where food is placed into plastic bags and submerged in water to be cooked at low temperatures) making it difficult to be dry as it is intended to maximize the integrity of the flavors.  Because of this, I was slightly surprised my pork was a little dry, but the port-poached fig and the sauce reduction cured that as the pork soaked up the thick sauce providng great flavor.  The smell of the port was intoxication and the crispy bites of fig were a great accompaniment.  A carrot confit (and no, I normally don't like cooked carrots, but this was the first thing I ate and it was divine) and crispy speck were layered on top to complete the dish.  After all, what's pork without more pork?

Matched was a slightly chilled syrah from Maycas del Limari.  Lending a strong and smokey flavor, this bold red was perfectly paired.  There was the spice that I love from syrah's, as well as some real fruit elements that played well with the pork tenderloin we were served.  With each sip, my tongue was covered with hints of berries.  There was an elegance about this wine that I just couldn't put my finger on as I happily sipped.

Dessert Course - Upside-Down Pumpkin Pie with 2008 Yalumba Botrytis Viognier
I feel as thought I don't have to say anything.  If you follow me on twitter, you know that I adore pumpkin.  So when I saw this on the menu for the evening, to be honest, I was anticipating it with every course.  I was not disappointed as I enjoyed not one bowl, but more nibbles as friends passed down a little bit more for me to indulge in.  A pumpkin panna cotta was the creamy base (standing as the pie filling) perfectly spiced with tastes of nutmeg, cinnamon and ginger.  A scoop of buttermilk-honey sorbet served as the 'whip cream' and probably the best compliment of the panna cotta.  I absolutely adored the combo of the creamy panna cotta with the cold sorbet - it was so refreshing and delicious, I seriously couldn't get enough. To add to this delicious dish, there was a sweet spice caramel drizzled everywhere it needed to be.  The caramel was perfect in texture and had hints of bourbon - never once did I think it was overly sweet in the dish.  A sugared puff pastry was baked between two silicone sheets to get it thin and crispy as the "crust" of the pie.   Did I mention I loved this dish?

And because I loved this dish so much, I have to apologize because I really didn't get into the wine pairing.  It definitely wasn't as sweet as a dessert wine could be despite the sweet smell.  It was great to sip on between bites of the dessert (okay, I wasn't taking bites, I was kind of inhaling, I admit it) as a break from the creamy deliciousness.  Interesting point about this - fungus.  Brian mentioned fungus being used on the grapes somehow (once again, I was distracted, forgive me.)  Want to learn more?  Check out all of Yalumba's tasty wine treats.

A great evening where I was served pumpkin not just once, but twice (we are not counting my double dessert love.)  A BIG thank you to my dear friend LE and J who joined us for this great evening of delicious fall treats!  And of course, this pairing wouldn't have happened with out Brian and Steven - great job again!

Have you made your reservations for next week? 

Tastings: A Wine Experience
50 West Washington (located in the Conrad)

Final Note: Happy Anniversary to a lovely couple - the N's - also known as RN & JN.  I adore you both - cheers to many more years as you continue to grow and love together.

Downriggers on the San Juan Islands

Wednesday, October 20, 2010 - 
I get excited over food, so when hubs and I made our way to Friday Harbor on the San Juan Islands during our Washington state trip, I really wanted to try Coho as it is known for local and fresh ingredients.
Unfortunately, Coho was closed during our day trip, so we found another local stop - Downriggers.  They too serve local and fresh ingredients, and being right off the harbor, they are hard to miss (ignore the fact that hubby and I walked all the way around the town only to end up steps away from our original location...sigh...)
We were seated right at the window overlooking the harbor.  This is where I decided that if (or as hubs says, "when") we have a boat, I'll be naming her "Curiouser & Curiouser."  Love my Disney.

There were so many great seafood starters to choose from, but I settled on a cup of the chowder that hubby and I could share.  New England style, it was creamy and rich.  Fresh clams from across the island filled the bowl to it's brim, and the buttery soup warmed my belly.  It wasn't as thick as I like my chowder, but pretty close.

For lunch, hubs ordered the halibut fish and chips - he couldn't resist the fresh halibut versus the cod option (though I'm sure the cod was also fresh.)  A generous portion of tempura battered fish was piled high on fries which were crisp and seasoned well, but the fish was the star of this plate.  Though the batter was golden fried to perfection, he striped most of it all just to get to the halibut.  This halibut was fantastic - cooked well for sure.  Hubs even said he wished he hadn't gotten it fried, and that he could have eaten more of it (and I concur!)

I ordered these beautiful boys....

Don't they make you drool?

Not only were these fresh blue mussels perfectly steamed, but the broth and their juices combined may have been the best broth I've ever had.  So simple, but the combination of a good white wine, butter, garlic and onions can create an amazing broth that you just have to order bread to soak it up.  And I did, I ordered myself some bread to soak up this amazing juice.  I was dipping my fries in it - anything I could get my hands on.

It was a great lunch - perfect way to welcome us to the island before heading out to a winery for the afternoon.

What is your favorite type of seafood to enjoy and what one word would you use to describe it?

Granville Island Brewery - A Tasting Room

Monday, October 18, 2010 - 
While in Vancouver, hubs and I made our way to Granville Island. We heard it was a great spot not only for tourists, but many locals made their way to the public market and concert venues.  Hubs and I had two reasons for our visit - the public market and Granville Island Brewery.  We decided to peruse a few shops, have some beer and then make our way to the market.  We arrived just a tad bit too late to take a tour, and the following one was sold out.  So, we settled in at a table and got ready to try some local Canadian brews.
I was immediately ready to order either a sampler or their pumpkin ale.  Despite having pumpkins everywhere, I learned quickly from our server that they didn't have any available (this is the first of two times it will happen to me on this vacation,) so I ordered myself a sampler.  It included the Cypress Honey Lager, Robson Street Hefeweizen and the Kitsilano Maple Cream Ale. 
Here is a basic breakdown:
  • Honey Lager - subtle in sweet honey flavor, it was mild in taste (pictured above, beer on right side.)  It was a standard lager, and I would order a Leinie's HoneyWeis
  • Hefeweizen - the unfiltered wheat ale was mild in clove thus not as flavorful as I would have enjoyed.  But a good basic hefeweizen that is for sure.  No orange slice, which is good, but nothing compared to my Sun King love - the Big H (pictured to right.)
  • Cream Ale - this was my favorite that I tried.  Smooth and subtly sweet, it was my first maple cream and I thoroughly enjoyed it on the brisk day (pictured above, beer on left.)  I was ready to order another glass when...
We were told we reached our limit.  Boo.

Unfortunately, this was only a tasting room where guests can be served up to approximately 12.5 ounces.  Hubs had ordered a glass of the Maple Cream Ale and was disappointed he could only try one brew, as I was disappointed to only get one tasting sampler.  
Upside - the tasting room was a great venue, industrial in style and function.  Wall to wall glass ceilings allowed you to see all of the equipment. The brewer who we saw seemed quite passionate about his product during the tours.  Bartender wasn't quite friendly, and our server warmed up a bit (or maybe that was only cause he felt bad that we wanted more beer...) throughout our time.  They had some simple bar food options to snack on, but it wasn't an establishment where you could stay for a few hours.

I did end up having more of the Hefeweizen when we went out later that night for football too, so it was something I returned to when given the option.  It seemed to be a popular local brew from the bartenders and restaurants we frequented, and we were happy to have been able to visit and sip some local brews. 

When you travel, do you get out and see the local breweries in the area?  Have you been to a tasting room where you were limited on your intake?

Beer at a Wine Bar - Tastings & Sun King Brewing

Friday, October 15, 2010 - 
This past Wednesday, Tastings did something a little different.  Rather than have a wine experience, we were treated to a local experience of beer.  I've blogged about Sun King Brewing before - a few times really.  Hubs and I had our first Sun King experience at Scotty's, Hoosier Beer Geek had their anniversary there, and not to mention our many adventures to the tasting room on Friday's to fill our growlers.  They are the reason the hubby wanted a kegerator for his birthday - now we always have Sun King on tap.  So when this passion of ours teamed up with Tastings for our Wednesday night out, we were really excited.
Dave, one of the co-owners of the establishment, joined Steven (Tastings chef) to bring us great beer to be matched with great food.  To all of you who were unable to attend, you missed out on an experience.  Beer was flowing with generous pours and delectable food was noshed on - it was an indeed great evening had by all.


First Course - Homemade Pickles & Sunlight Cream Ale
I heart pickles, but I had no idea what I was about to enjoy.  There were five pickled items done five different ways.  A carrot with curry and honey was subtly sweet with a crunchy bite, cauliflower with dill and garlic was earthy in flavor with a touch of spice from chili pepper, cucumber with mint and sweet chili had the perfect acidic balance, turnip with caraway and cardamom was thinly slice and subtle in flavor, and an English breakfast radish with sesame and cilantro was a pleasant surprise as I never had this type of radish before.  All were so different in flavoring, but the main element of pickling was dominant making it a great treat.  And of course, goat cheese spread took this dish up one notch.  I slathered the spread (which was intensely creamy because of added mascarpone) not only on the pickled items but on the slice of rye bread we were given - and I don't normally like rye, but I ate this up.  It could have been the goat cheese - I do love the stuff.  Talk about a great food to drink beer with...speaking of...

Sunlight Cream Ale is not your standard cream ale.  Rather than having a "corny" meal taste to it, it is extremely smooth and very drinkable.  This is the kind of beer where you make those non beer drinkers sip, because you never know, they may change their minds.  This 'accidental' beer was made to be a seasonal, but because of the demand (from people like me) they just couldn't take it off the tap and kept producing it.  This is in our keg at home right now and continues to make me happy.

Second Course - Mushroom Gnocchi with Fall Flavors & Wee Mac Scottish Ale
I love fall, so any mention of fall flavors puts me into instant happiness.  The earthy and thick flavors of Steven's gnocchi delivered happiness because of a few things.  These weren't your standard gnocchi's as they were overflowing with flavors of ricotta, porcini mushrooms and hazelnut pesto in their free formed shapes.  I loved the crunch from the hazelnuts because I normally see gnocchi as something I get "bored" of rather quickly - but not with these texture elements.  Basil and parmesan were apparent, but not in the normal pesto way, keeping the dish to an earthy edge.  Roasted butternut squash cream sauce gave a sweeter and buttery finish to the dish.  I immediately wanted to remember that taste, because that cream sauce would be amazing on any pasta dish.  Hubs was chatting it up with Dave, and I was tempted to steal some of his, but alas, RN told me no. 

To match this earthy dish, we were poured glasses of Wee Mac Scottish Ale.  This variation of a brown ale is subtly hoppy in taste with undertones of a brown ale, like hazelnut, which is why it was so perfect with the gnocchi. It was great in cleansing the buttery and sweet gnocchi, making you want to keep switching back and forth with the taste combination.  I always have appreciated Wee Mac, but after the pairing, I see myself drinking a bit more.  Always on tap, this ale is perfect for any fall meal.

Third Course - Portuguese Poached Seafood & Bitter Druid ESB
The smell of this dish encompasses all of the flavors within in - a spiced broth.  The broth came from steaming littleneck clams in the ESB with some citrus and paprika.  I could taste the paprika, but Steven had to clue me in because I had a hard time concentrating on a single element of this dish.  It was fantastic to dip the sourdough croutons in as they soaked in the liquid.  The seafood consisted of the clams and some shrimp and though both were overcooked for me, they had great flavor and a subtle spiciness that was taken from the broth.  Crispy chorizo was a great element of surprise because of the addition of texture.  Spicy in flavor, there was also a sweetness, which helped balance the bitterness of the beer.

The smooth Bitter Druid ESB was our pairing, and Dave informed us that that smooth flavor is because there isn't the normal caramel, but a combination of two other hops (I believe he said toasted biscuit and glacier, but I can't be certain.)  I'm not a huge bitter beer drinker, and I have no reason why.  But this variation of hops is an education into the world of hops and I look forward to drinking more of this.

Fourth Course - Blood Orange Sticky Beef & Osiris Pale Ale
For those who do not like cold noodles, this dish is a reason why you should.  Noodles that are spicy and topped with a blood orange and sweet chili braised steak?  Even better reason.  The steak tasted of sweet citrus but spicy at the same time, contradicting the cold noodle  temperature.  Toasted sesame oil can be used sparingly to create a great impact, which is exactly what it did when combined with the citrus and cilantro combination of the noodles.  Quick Kim chi was on top making this dish complete (want to know more about kim chi, you should read Fun & Fearless, she is amazing with Korean food!)

Matched was the Osiris Pale Ale - my dad's favorite.  Hoppy with a hint of rye, this is a West Coast version that Dave said was "made for me, by me."  Three different hops are used to give this pale ale that hoppy edge that it has, and it stood up to the great dish Steven prepared.  Go try this one out at the tasting room for sure - if you like hops, you won't be disappointed.

Dessert Course - Indiana Bananas Foster & "Big H" Hefeweizen
Bananas and chocolate.  Delicious.  But when you throw in a "Big H' battered banana fritter, you get a deliciously fried piece of dough.  Crispy, bursting with flavors of spiced bananas.  Coated with a sugar flavored with orange zest, the fritter was then topped with a caramel-triple sec whipped cream and abuelita chocolate sauce.  Subtle in heat, cayenne added a layer of flavor to the chocolate sauce that was seasoned with cloves.  Banana and cloves flavors - this dish screamed to be paired with the beer of choice...

The "Big H."  One of the best hef's I've ever tasted.  My favorite beer type for sure, Hef's are my default brew when I'm just not sure what kind of beer I want.  And I would hands down make Sun King's Hefeweizen one of my default hef's.  This Bavarian style wheat was strong in clove and banana flavors and had the distinct look of an orange cloud in a glass.  Fantastic brew. As our stomachs were full and our cheeks were pinked, we were then given a surprise.  Tastings is adding a tap of one of Sun King's fantastic brews! As a group, we were able to vote on which one we wanted.  My vote?  The Big H.  Yes, this seasonal brew will only be out for a few more weeks, so I'm assuming that would mean we get all the seasonal treats from Sun King, correct?  Either way, I'd be happy to get a pint of any of these beers.

Sun King Brewing has many great events planned at their brewery in the upcoming weeks.  Their Tasting Room is always a good time, where you are able to get samples of brews, fill up your growler (purchase one if you don't have one, then fill it for a nominal fee, enjoy and then repeat) and meet some great people who are passionate about their product.  And remember - local is good.

Tastings has a great line up as well - make your reservations before they sell out!
  • 10/27 - Quoth Ravenswood: "Nevermore" 
  • 11/3 - Regional Series: The Wines of Oregon
  • 11/10 - Winemaker Series: An Evening with Morgan Winery
  • 11/17 - Blind Tasting
  • 11/24 - Progressive Series: Turkey Day  *If you are planning on staying in town for the Turkey holiday weekend - hubs & I would love to have friends join us for this evening!*