Fall Creek Wine Dinner

To Benefit The Sustainable Food Center

Join us for our inaugural wine pairing dinner prepared by chefs Rob Snow and Todd Engel at Greenhouse Craft Food - Georgetown.
Sunday, February 17, 6:30 PM

Fall Creek Vineyards 2017 Headwaters Chenin Blanc Chef's Choice Appetizers

Course One: Fall Creek 2018 Grenache Rose' Pepper Seared Scallop | cantaloupe ginger puree, grapefruit arugula salad, pomegranate seed

Course Two: Fall Creek Vineyards 2017 Vintner’s Chardonnay Marinated Smoked Chicken Satay | jicama pear slaw, almond-lime sauce, cilantro

Course Three: Fall Creek Vineyards 2016 GSM Szechuan Pepper Crusted Pork Tenderloin | cherry-wine demi, Brussels sprouts, five spice sweet potatoes

Course Four: Fall Creek Vineyards 2015 Meritus Chocolate Trifle | black currant, red wine pound cake, cedar smoked plum compote, whipped cream, pistachio-black tea brittle