Sat, 12 Apr 2008

 
On a frosty March evening Billsboro Winery hosted Chef Alvah Aldrich, who delighted guests with a Six Course Gourmet Dinner prepared in the winery’s wood-fired pizza oven.

Chef Alvah Lauren Long photo

Outside, looking in Lauren Long photo

The evening began with a choice of wood-fired pizzas, Prosciutto and Pear (a wonderful compliment to the ’06 Riesling), Tomato Basil, or Olive & Red Pepper (perfect with Pinot Noir). Guests were then served a Mixed Green Salad with Smoked Salmon and Ponzu Dressing ( enhanced by the ’06 Chardonnay). The Sweet Potato and Jalapeno Chowder that followed was wonderfully savory, with just the right bite, served with Feta Quesadillas crisped in the pizza oven. Guests then cleansed their palates with a delightfully fresh Billsboro Riesling Lemon Sorbet. Next came the entrée: Fire Roasted Prime Rib Served With Asparagus. The Rib was amazing, crispy outer layers giving way to a tender, succulent middle, perfectly completed with a glass of Billsboro’s ’06 Cabernet Franc. When the plates were cleared, Alvah removed the Poached Pears in Riesling Dessert, that had been simmering for the past two hours in the oven and the winery filled with the aroma of sweet pear and vanilla. The pears were so tender they dissolved on the palate. Alvah brought with him his last bottle of his very own 2000 Vintage Dessert Wine which was enjoyed by all with Assorted Cheeses and Nuts.

The happy guests Lauren Long photo

Salad Line Lauren Long photo

The evening was a hit. The warmth of the winery, good friends and good food, combined with the lightly falling snow outside the tasting room doors, made for an experience no one present will soon forget. We are eager to have Chef Alvah back again. We want to especially thank Alvah’s wife, photographer Lauren Long, for providing us with the photographs of this very special evening. Look for her work in the Syracuse Post Standard.

posted at: 18:13