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WORLD TOUR OF FOOD & WINE I
March 29, 2008 - April 19, 2008
Location: Barrington Cellars
Fee: $25.00 per person
For this food and wine pairing event we have chosen to highlight Paraguayan culinary delights to inspire everyone to think South of the Border. Why Paraguay you ask? Triana, granddaughter of Ken and Eileen, will be displaying authentic dances from her Daddy's home of Chase Que, Paraguay. You see, Tara Farnan, first born of Ken and Eileen, came home from the Peace Corps with a Paraguayan husband,Victor. Get the whole story when you stop along the Trail for Tallarin and Arroz con Leche (Rice Pudding).
Tickets for this event are $20.00 in advance or $25.00 at the door, payable to the Keuka Lake Wine Trail.
Menu
TALLARIN:
A chicken, vegetable, and pasta dish with cumin as the seasoning. Our version also contains our wonderful Pinot Noir wine.
ARROZ CON LECHE:
Rice with Milk: Paraguayans love sweets, and arroz con leche is a traditional spring/summer dessert to utilize the new season's milk.
Recipe
BARRINGTON CELLARS TALLARIN
(Paraguayan Chicken with Noodles)
INGREDIENTS:
2 Lbs Chicken (legs &thighs)
2 tsp Whole Cumin (or 1 tsp ground cumin)
1 tsp Salt
3 or 1/2lb small Carrots, chopped
1 large Green Pepper, chopped
8 oz can Tomato Paste
1 large Onion, chopped
1/3 cup Water
2 cloves Garlic, minced
1 cup Barrington Cellars Pinot Noir Wine
2 Tbsp Grapeseed Oil
1 lb Linguine (broken in half)
DIRECTIONS:
1.) Saute garlic, onion, pepper, and carrots in Barrington
Cellars
grape seed oil until the onions are soft and
translucent.
2.) Add chicken and saute until browned, about 10 minutes.
3.) Add cumin, salt, tomato paste, wine, and water and mix well.
4.) Cook over medium heat until chicken is fully cooked.
5.) Cook linguine al dente according to directions on box.
6.) Drain noodles and add to chicken mixture stirring well.
7.)Let sit for 5-10 minutes and serve.
ARROZ CON LECHE
INGREDIENTS:
1 c Long-grain White Rice
5 c milk
Sugar to taste
1/2 to 1 teaspoon Vanilla Extract
1/2 teaspoon whole Anise Seed, lightly ground
Pinch of Cinnamon-sprinkle at end
DIRECTIONS:
1.) Bring Milk to a boil
Add rice.
2.) Boil for 5 minutes.Add sugar, anise seed and vanilla.
Boil rice mixture until rice is tender.
3.) Pour into serving dishes.
4.) Chill well.
5.) Sprinkle with cinnamon and serve.
8 Servings.
WORLD TOUR OF FOOD & WINE II
April 19, 2008 - April 20, 2008
Location: Barrington Cellars
Fee: $25.00
For this food and wine pairing event we have chosen to highlight Paraguayan culinary delights to inspire everyone to think South of the Border. Why Paraguay you ask? Triana, granddaughter of Ken and Eileen, will be displaying authentic dances from her Daddy's home of Chase Que, Paraguay. You see, Tara Farnan, first born of Ken and Eileen, came home from the Peace Corps with a Paraguayan husband,Victor. Get the whole story when you stop along the Trail for Tallarin and Arroz Con Leche (Rice Pudding).
Tickets for this event are $20.00 in advance or $25.00 at the door, payable to the Keuka Lake Wine Trail.
Menu
TALLARIN:
A chicken, vegetable, and pasta dish with cumin as the seasoning. Our version also contains our wonderful Pinot Noir wine.
ARROZ CON LECHE:
Rice with Milk: Paraguayans love sweets, and arroz con leche is a traditional spring/summer dessert to utilize the new season's milk.
Recipe
BARRINGTON CELLARS TALLARIN
(Paraguayan Chicken with Noodles)
INGREDIENTS:
2 Lbs Chicken (legs &thighs)
2 tsp Whole Cumin (or 1 tsp ground cumin)
1 tsp Salt
3 or 1/2lb small Carrots, chopped
1 large Green Pepper, chopped
8 oz can Tomato Paste
1 large Onion, chopped
1/3 cup Water
2 cloves Garlic, minced
1 cup Barrington Cellars Pinot Noir Wine
2 Tbsp Grapeseed Oil
1 lb Linguine (broken in half)
DIRECTIONS:
1.) Saute garlic, onion, pepper, and carrots in Barrington
Cellars
grape seed oil until the onions are soft and
translucent.
2.) Add chicken and saute until browned, about 10 minutes.
3.) Add cumin, salt, tomato paste, wine, and water and mix well.
4.) Cook over medium heat until chicken is fully cooked.
5.) Cook linguine al dente according to directions on box.
6.) Drain noodles and add to chicken mixture stirring well.
7.)Let sit for 5-10 minutes and serve.
ARROZ CON LECHE
INGREDIENTS:
1 c Long-grain White Rice
5 c milk
Sugar to taste
1/2 to 1 teaspoon Vanilla Extract
1/2 teaspoon whole Anise Seed, lightly ground
Pinch of Cinnamon-sprinkle at end
DIRECTIONS:
1.) Bring Milk to a boil
Add rice.
2.) Boil for 5 minutes.Add sugar, anise seed and vanilla.
Boil rice mixture until rice is tender.
3.) Pour into serving dishes.
4.) Chill well.
5.) Sprinkle with cinnamon and serve.
8 Servings.
KEUKA IN BLOOM
May 17, 2008 - May 18, 2008
Location: Barrington Cellars
Fee: $30/person$45/couple
Spring is here!
Collect a 4" healthy Viola and 4" Fennel plant at your stop at Barrington Cellars, and sample the culinary expertise of Eileen using fennel as the spice.
Menu
To Follow
Recipe
To Follow
BARBEQUE AT THE WINERIES I
June 7, 2008 - June 8, 2008
Location: Barrington Cellars
Fee: $25/person$40/couple
Summer Celebration!
Menu
To Follow
Recipe
To Follow
BARBEQUE AT THE WINERIES II
June 28, 2008 - June 29, 2008
Location: Barrington Cellars
Fee: $25/person$40/couple
Summer Celebration!
Menu
To Follow
Recipe
To Follow
WATKINS GLEN INTERNATIONAL WINE FESTIVAL
July 19, 2008 - July 20, 2008
Location: The Watkins Glen International Raceway
Fee:
Do not forget to join us inside the garage at booth #122-123 for all the fun at the 12th annual FINGER LAKES WINE FESTIVAL.
We will be pouring our 100% fresh NYS Grape Juice free to all the Designated Drivers and children free of charge.
SEE YOU THERE!!!!!!
HARVEST TOUR OF FOOD & WINE
September 13, 2008 - September 14, 2008
Location: Barrington Cellars
Fee: $25/person
Harvest is upon us!br>
Menu
To Follow
Recipe
To Follow
KEUKA HOLIDAYS I
November 15, 2008 - November 22, 2008
Location: Barrington Cellars
Fee: $35/person,$55/coupl
The finale of the Keuka Lake Wine Trail events we do up right. Holiday Decorations, Great Wines, Fabulous Food, and a Unique Gift.
This year each ticket holder will receive one Grapevine Wreath and a Cobalt Blue Holiday wine Glass. At each participating winery they will also receive a unique ornament to hang on the wreath.
There is a fee of $35.00 per person or $55.00 per couple to cover the cost of a ticket to visit all 8 Keuka Lake Wine Trail wineries for this event.
Menu
This year at Barrington Cellars you will have a choice of two kinds of Chili made with Barrington Cellars DeChaunac wine (one of our sweet Reds). Eileen's Standard Beef Chili (said to be hot-to-trot) or Clam Chili (on the style of a Creole) will be offered at Barrington Cellars. The Clam Chili is one of Eileen's newest creations, made with clams from Long Island. Eileen buys the clams from her friend Beth Doxsee at the Union Square Greenmarket when Eileen is at market in the fall. We will also be serving fresh Amish Oat Bread and Concord Grape Tapioca Pudding made from our own fresh Concord Grape Juice. Check It Out!
Recipe
Barrington Cellars DeChaunac Chili
INGREDIENTS:
1/2 Lb Dry Pinto Beans
3 Lbs Lean Ground Beef
5 cups Canned Tomatos
1 Lb Lean Ground Pork
1 Lb Green Peppers, chopped
2 Tbsp Chili Powder
1 1/2 Lbs Onion, chopped
1 1/2 Lbs Ground Cumin
2 cloves Garlic, chopped
1 cup Barrington Cellars DeChaunac Wine
DIRECTIONS:
1) Wash beans and soak overnight
2) Simmer beans in soaking water until tender
3) Add tomatoes and simmer 5 minutes
4) Saute peppers, garlic, and onions until tender
5) Saute meat in a little oil until browned
6) Combine sauteed vegetables, browned meat and spices in a large pot and mix well
7) Add the beans and simmer covered for 1 hour
8) Skim grease from the top and simmer uncovered for another 30 minutes
BARRINGTON CELLARS CLAM CHILI with BACO NOIR
INGREDIENTS:
2 Tbls Barrington Cellars GRAPE SEED OIL
2 lbs onions
2 lbs green & red peppers
2 Lg cans Clam Juice-46oz.
2 Lg cans Crushed & Condensed Tomatoes-6 lbs.10 oz. each
1 Lg can Water
4 1-lb cans kidney beans
12 lbs Chopped Clams
1 Tbls whole Celery Seed
2 Tbls Cayenne Pepper
2 Tbls Ground Cummin
2 1/2 Tbls Minced Garlic
2 Tbls Chili Powder
2 Tbls Ground Black Pepper
1 Cup Barrington Cellars Baco Noir
DIRECTIONS:
1) Saute onions and peppers in the Barrington Cellars Grape Seed Oil.
2) Combine clam juice, tomatoes and water--bring to a slow boil, stirring often.
3) Add all spices to clam-tomato mixture and simmer for 1 hour.
4) Then add chopped clams and onion-pepper mixture: simmer 30 minutes longer.
5) Add Barrington Cellars Baco Noir and kidney beans--and heat until all is hot.
6) Serve piping hot with Barrington Cellars Baco Noir.
Serves 8
Prep-Time: 2 hr.
Concord Grape Tapioca Pudding
INGREDIENTS:
1/4 Cup Granulated Tapioca
1/4 Cup Sugar(no need if using Barrington Cellars/Buzzard Crest Vineyards Fresh Frozen full-strength juice is use)
2 1/2 Cups Barrington Cellars/Buzzard Crest Vineyards Grape Juice
Whipped Cream to top if desired
DIRECTIONS:
1) Combine all of above and mix well.
2) Cook over medium heat-STIRRING CONSTANTLY, until mixture comes to a boil.
3) Remove from heat and let cool 20 minutes, stirring once in the 20 minutes.
4) Spoon into desired dishes(parfait, etc) and chill in refrigerator till set-up.
5) Top with whipped cream if desired.
KEUKA HOLIDAYS II
November 17, 2008 - November 18, 2008
Location: Barrington Cellars
Fee: 35.00
The finale of the Keuka Lake Wine Trail events we do up right. Holiday Decorations, Great Wines, Fabulous Food, and a Unique Gift.
This year each ticket holder will receive one Grapevine Wreath and a Cobalt Blue Holiday wine Glass. At each participating winery they will also receive a unique ornament to hang on the wreath.
There is a fee of $35.00 per person or $55.00 per couple to cover the cost of a ticket to visit all 8 Keuka Lake Wine Trail wineries for this event.
Menu
This year at Barrington Cellars you will have a choice of two kinds of Chili made with Barrington Cellars DeChaunac wine (one of our sweet Reds). Eileen's Standard Beef Chili (said to be hot-to-trot) or Clam Chili (on the style of a Creole) will be offered at Barrington Cellars. The Clam Chili is one of Eileen's newest creations, made with clams from Long Island. Eileen buys the clams from her friend Beth Doxsee at the Union Square Greenmarket when Eileen is at market in the fall. We will also be serving fresh Amish Oat Bread and Concord Grape Tapioca Pudding made from our own fresh Concord Grape Juice. Check It Out!
Recipe
Barrington Cellars DeChaunac Chili
INGREDIENTS:
1/2 Lb Dry Pinto Beans
3 Lbs Lean Ground Beef
5 cups Canned Tomatos
1 Lb Lean Ground Pork
1 Lb Green Peppers, chopped
2 Tbsp Chili Powder
1 1/2 Lbs Onion, chopped
1 1/2 Lbs Ground Cumin
2 cloves Garlic, chopped
1 cup Barrington Cellars DeChaunac Wine
DIRECTIONS:
1) Wash beans and soak overnight
2) Simmer beans in soaking water until tender
3) Add tomatoes and simmer 5 minutes
4) Saute peppers, garlic, and onions until tender
5) Saute meat in a little oil until browned
6) Combine sauteed vegetables, browned meat and spices in a large pot and mix well
7) Add the beans and simmer covered for 1 hour
8) Skim grease from the top and simmer uncovered for another 30 minutes
BARRINGTON CELLARS CLAM CHILI with BACO NOIR
INGREDIENTS:
2 Tbls Barrington Cellars GRAPE SEED OIL
2 lbs onions
2 lbs green & red peppers
2 Lg cans Clam Juice-46oz.
2 Lg cans Crushed & Condensed Tomatoes-6 lbs.10 oz. each
1 Lg can Water
4 1-lb cans kidney beans
12 lbs Chopped Clams
1 Tbls whole Celery Seed
2 Tbls Cayenne Pepper
2 Tbls Ground Cummin
2 1/2 Tbls Minced Garlic
2 Tbls Chili Powder
2 Tbls Ground Black Pepper
1 Cup Barrington Cellars Baco Noir
DIRECTIONS:
1) Saute onions and peppers in the Barrington Cellars Grape Seed Oil.
2) Combine clam juice, tomatoes and water--bring to a slow boil, stirring often.
3) Add all spices to clam-tomato mixture and simmer for 1 hour.
4) Then add chopped clams and onion-pepper mixture: simmer 30 minutes longer.
5) Add Barrington Cellars Baco Noir and kidney beans--and heat until all is hot.
6) Serve piping hot with Barrington Cellars Baco Noir.
Serves 8
Prep-Time: 2 hr.
Concord Grape Tapioca Pudding
INGREDIENTS:
1/4 Cup Granulated Tapioca
1/4 Cup Sugar(no need if using Barrington Cellars/Buzzard Crest Vineyards Fresh Frozen full-strength juice is use)
2 1/2 Cups Barrington Cellars/Buzzard Crest Vineyards Grape Juice
Whipped Cream to top if desired
DIRECTIONS:
1) Combine all of above and mix well.
2) Cook over medium heat-STIRRING CONSTANTLY, until mixture comes to a boil.
3) Remove from heat and let cool 20 minutes, stirring once in the 20 minutes.
4) Spoon into desired dishes(parfait, etc) and chill in refrigerator till set-up.
5) Top with whipped cream if desired.
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