Goshen's Sunset Meadow Vineyards will take the farm-to-table concept a step further with a hyper-interactive "Foraged Feast" on September 30. Things kick off at 3:30 p.m., when forager Lynn Murdock leads diners on a search for fungi, herbs, flowers and other wild edibles. Once the wildcrafting exercise is complete, winemaker George Motel III will preside over a wine reception and tour of the facilities. Using the foraged finds, Chef Daniel Chong-Jimenez of The Spa at Norwich Inn will then serve a four-course meal wholly focused on sustainability: He'll incorporate the foraged finds with seasonal and locally-grown ingredients. The menu:
Appetizer
: Bisque of Butternut Squash with Toasted Black Walnuts and Wood Sorrel Garnish.
Salad
: Dandelion Greens and Goldenrod Tips with Blistered Grapes and Sumac Berry Vinaigrette.
Entrée
: Breast of Chicken Braised in SMV Twisted Red Wine Accompanied by Foraged Vegetable Delicacies and Potato.
Dessert
: Vanilla Bean Crepes with Syrupy-Sweet Braised Autumn Olives and Ice Cream.
The entire event is scheduled to run almost six hours and will be limited to 36 guests. The concept, branded forest-to-table, is new to the Connecticut culinary scene, so demand should be high despite the $125 admission price. Register online with Sunset Meadow Vineyards to attend.
Related Items on The Feast:
How to Vineyard-Hop the Connecticut Wine Trail
10 Great Wines for $25 or Less
