2012 Virginia Wine Series: Pearmund Cellars

The sixth wine dinner in our Virginia Wine series featured selections from Pearmund Cellars, a winery right here in Fauquier County.  Our chefs crafted five dishes alongside the staff at Pearmund Cellars to highlight certain aspects of their wines when paired with food.  Check out a few photos below of the making-of and final products of their collaboration.

The 1st course of the evening was a scallop & grilled pineapple ceviche, paired with 2011 Petit Manseng

2nd course: local farm trio of honey, beets & arugula, paired with the 2010 Viognier

The 3rd course of the night was cold smoked duck with polenta & cherry sauce, paired with 2010 Cabernet Sauvignon

For the 4th course, a pepper crusted bison tenderloin served over chevre whipped potatoes & balsamic reduction, paired with 2010 Petit Verdot

The final course was grilled peach, Morbier cheese & peach reduction, paired with 2009 Celebration

Chris Pearmund shares his history with wine.

2012 Virginia Wine Series: Gray Ghost Vineyards

Here at Iron Bridge, we've just wrapped up our fifth Virginia Wine Dinner of the year, featuring Gray Ghost Vineyards.  Last night, the restaurant was full of guests enjoying five courses deliciously paired with five Gray Ghost wines.  Keep scrolling for photos of each course and other scenes from the evening.  

The first course of the evening was a watermelon gazpacho, paired with Gray Ghost's Victorian White.

The second course was an arugula salad topped with fried pancetta, crushed walnuts and lemon vinaigrette,  and was paired with the 2011 Vidal Blanc.

Al Kellert, co-owner and co-winemaker, talks about his wines and the awards they have won.

The third course was a chicken roulade served with potato puree and sauce Lyonnaise, paired with the 2010 Reserve Chardonnay.

Cheryl Kellert, co-owner and co-winemaker

The fourth course, consisting of a hangar steak and roasted potatoes tossed with olives and rosemary, was paired with the 2010 Ranger Reserve Red, Gray Ghost's Bordeaux blend.

The final course was a duo of dessert: chocolate truffles and peach Waldorf with biscotti crumble, paired with a duo of wines: the 2008 Reserve Cabernet Sauvignon and 2011 Adieu.

As you may already know, space for these dinners is limited and slots fill up quickly!  Our next wine dinner will be with Pearmund Cellars on August 26 and Fox Meadow on September 16.  Call us today for more information or to make your reservation: (540) 349-9339.

2012 Virginia Wine Series: Gadino Cellars

We are well into our 2012 Virginia Wine Series here at "the Bridge," most recently teaming up with Gadino Cellars on June 17 our fourth wine dinner of the year.  Our chefs designed a delicious five course meal paired with five Gadino wines.  The dinner was a real hit...check out some scenes from the evening below!

First course: Mixed seafood salad with clams, calamari and citrus vinaigrette, paired with 2011 Pinot Grigio

Second course: Rabbit terrine with homemade gherkins, paired with Moonrise

Third course: Pork satay and Asian slaw, paired with 2011 Luminoso

Winemaker Bill Gadino provides some musical entertainment

Fourth course: Wild boar ragout with house-made Pappardelle pasta, paired with 2010 Cabernet Franc

Fifth course: chocolate tart with chantilly cream, paired with 2009 Imagine

Look like a good time?  We have more great paired wine dinners coming up, including Gray Ghost on July 22 (currently sold out but we welcome you to put your name on the waiting list in case of cancellations) and Pearmund Cellars on August 26.  Give us a call at 540-349-9339 to make a reservation or for more information.

A Titanic Meal

On Sunday, April 15, the Iron Bridge in Warrenton held a special dinner for the 100th anniversary of the sinking of the Titanic.  A nine course, wine-paired meal featured dishes that guests on the Titanic may have enjoyed before the tragedy 100 years ago.  In case you missed the boat, here are a few snapshots of the evening...

Reception course: Hors d'Oeuvre Varies & Oysters a la Russe

First course: Cream of Barley Soup

Second course: Poached Salmon with Mousseline Sauce & Cucumber

Third course: Filet Mignon, Lili & Sautee of Chicken Lyonnaise with Vegetable Marrow Farcie

Fourth course: Punch Romaine

Fifth course: Roast Squab on Wilted Cress

Sixth course: Chilled Asparagus with Champagne Saffron Vinaigrette

Seventh course: Pate de Foie Gras

Sweet course: Waldorf pudding, Peaches in Chartreuse jelly & Chocolate Eclairs with Vanilla Cream