Here’s a perfect package idea, what is being billed as a “Non-traditional wine-food pairing” at Philip Carter Winery, Thursday, August 6. Combining the talents of chef/owner Howard Foer of Poplar Springs Inn, the Carter winemaker, and author Joe David (Gourmet Getaways), this promises to be a fun evening.
There’ll be a little of everything: Wine education, small plates, and an autographed copy of the book. Foer has developed a creative menu to demonstrate the critical balance between foods and wines. The menu includes Virginia grown vegetables and heirloom tomatoes. Plates include an English Pea Broth, Rabbit Terrine with Sauce Remoulade Moutarde accompanied by homemade pickles, and Medallions of Duck Breast with a Port wine and bittersweet (72% cocoa) chocolate sauce.
There’ll be pours from the Winery’s top wines including its Chablis-style Chardonnay and the Cabernet Franc.
If you’ve been thinking of a mini-holiday, then take advantage of the Inn’s lodging package which lets you relax, enjoy, and not have to drive to the event! This promises to be a tasty start to the month of August with food, wine, conversation, and wine education as guests enjoy the flavors of tastes and learn about pairing possibilities.
For general information, contact Joe David, 540-428-3175.