PENN YAN, New York, August 12, 2013 - August is a month of many happenings at leading cool-climate Finger Lakes wine estate, Fox Run Vineyards. Following this past weekend's spectacular Glorious Garlic Festival, the premier culinary festival in the Finger Lakes wine region, come two important winery events. New this month, Fox Run Vineyards unveils the Food & Wine Experience – a detailed tour and tasting of the vineyards and winery, ending with a light, rustic lunch in the historic barrel room. Additionally, in further celebration of the region's cool-climate hardneck garlic crop, a garlic-infused tapas menu will be offered daily throughout the month of August in the Fox Run Vineyards Café & Market, created by Rochester super chef, Tony Gullace.
The Food & Wine Experience takes visitors through a 45-minute walking tour, followed by a light lunch featuring New York State seasonal and artisanal foods in the barrel room, paired with a flight of seven signature estate wines. The tour details the history of Fox Run, and the winemaking philosophy of the estate, along with an overview of the cool-climate Finger Lakes wine region. The experience is offered only on Fridays at 11:30 a.m. for an all-inclusive cost of $30 per person. Large groups of 20 or more are encouraged to contact the winery for other date availability. The Food & Wine Experience will be offered July-October. Reservations for all groups are required at least one week in advance. Complete details are available on the winery website: foxrunvineyards.com.
The August tapas menu has been created by chef/restaurateur Tony Gullace, owner of three critically-acclaimed eateries in Rochester. Chef Gullace's popular restaurants in downtown Rochester include: Max of Eastman Place, Max Chophouse and Max at the Gallery. More information on each restaurant can be found at: maxrochester.net.
With local hardneck garlic as the star ingredient, Chef Gullace created a short but varied tapas menu for the Fox Run Vineyards Café & Market. All of the menu selections utilize locally grown ingredients, and include a chilled tomato-garlic soup, Middle Eastern sampler of hummus, tabbouleh and babaganoush with toasted pita chips, Lively Run goat cheese (one of Chef Gullace's Finger Lakes' favorites) with roasted garlic, roasted red peppers, olives and crostini, and lastly, mushrooms in a garlic-parsley sauce. All of these small dishes have been meticulously paired with Fox Run estate wines selected by owner, Scott Osborn. Chef Gullace has written up the recipes for the home chef and added a litany of tips for preparing and working with cool-climate garlic.
Fox Run Vineyards overlooks Seneca Lake in the heart of New York's Finger Lakes, America's premier cool-climate wine region. With fifty acres of vineyards, the winery is one of the region's first artisanal wine producers, creating a remarkable range of limited-production, site-expressive estate wines. Regularly recognized in national wine publications, Fox Run Vineyards was named one of the top 100 wineries in the world by Wine & Spirits Magazine in 2008, and has been a multiple gold medal winner at the Riesling du Monde competition in Strasbourg, France. Visit us online at foxrunvineyards.com.
