Chaddsford Winery

Over the past few years I've had the opportunity to work a good number of events at Chaddsford Winery both for private clients and for the winery itself. One of the challenges we normally encounter working at the winery is trying to come up with innovative, trendy menus to complement their vast selection of wines. This particular event was particularly challenging because our guests for the evening were members of The National Association of Catering Executives. Catering to your peers, particularly one's with such discerning tastes really keeps you on your game. After consulting with winery's amazing special events staff Rachel and Corey and owner and Wine maker Eric Miller we came up with a menu that complemented the Chaddsford wines perfectly:

Passed Hors D' Oeuvre:
Jambalaya Lollipops
Baja Fish Tacos

Risotto Station..Roasted Vegetable Risotto served from our oversize Paella Pan, guests topped with their choice of Wild Mushrooms, Asparagus, Peas, Shrimp Scampi, Parmigiana Regiano

Short Plates:
Thyme Scented Duck Confit over Creamy Polenta
Chaddsford Merlot Braised Brisket over Parsnip Puree
Tuscan Chicken and White Beans
Roasted Pork Tenderloin over Wilted Rainbow Chard, Fennel and Aged Balsamic Reduction

Dessert:
Espresso Panna Cotta with Cocoa Cream
Chocolate Croissant Bread Pudding served on Asian Spoons with Grand Marnier Creme Anglaise
Fresh Berry Tartlets with Vanilla Whipped Cream

** Special thanks to Dave Campli from Campli Photography for taking some great shots of the event