Winemakers Dinner at Oberod Estate-MidAtlantic Food and Wine Festival

www.farmfoodieandfitness.comA few weeks ago, I was asked if I would like to attend the Mid-Atlantic Food and Wine Festival’s, Winemakers Dinner at Oberod Estate in Centreville, Delaware. Ironically, weeks before I was desperately trying to find tickets to go to one of the 46 events the food and festival would be holding. Events included everything from farm dinners, beer tastings, pop-up dinners, black tie events, and even the Winemakers Dinner in the beautiful Oberod Estate. Little did I know that I would get an invite over Twitter to attend this amazing Winemakers dinner with over 10 traveling chefs and award winning winemakers.

This five course meal serving 27 anticipating guests included everything from Crispy Fried Sweetbreads to Butter Poached Maine Lobster to Duck Confit and Gluten-Free Flourless Chocolate cake. Chefs and Sous Chef traveled from all over to prepare and serve our incredible dishes. And there’s no way you could possibly forget the wine pairings to go along with these divine morsels! Three boutique winemakers from all over the world including the Champagne and Organic Wines from South Africa. www.farmfoodieandfitness.com

We traveled through the winding hills in the heart of Delaware’s Chateau Country, once we reached the top of the hill, there stood the breath taking Oberod Estate. I was so excited I could barely wait to get out of the car! This gorgeous home was surrounded with even more stunning views of the countryside. The gardens were covered in lush, green grass, a beautiful sunset cascading behind the hillside, along with a warm spring night, made this dinner completely unforgettable!

Upon entering the chateau we were greeted with an incredible glass of Ruinart Champagne and were sent on our way to explore the library, sitting room, and outside www.farmfoodieandfitness.comveranda. Plated hor’dorves of Duck Confit with Fig jam, Potato Pancake with Smoked Salmon, Lemon Creme Fraiche and Caviar, Citrus Dusted Seared Scallop with Carrot Ginger Puree and Avacado, and Parmesan Crisp with Oven-dried Tomato and Basil were served as we enjoyed conversations with South African Winemakers and intrigued art lovers.

We proceeded into the dinning room, where we anxiously awaited each course prepared by various chefs and paired with palette-pleasing wines.www.farmfoodieandfitness.com Our first course of Crispy Fried Sweetbreads, Roast Pork Belly and Rhubarb Butter was served with 2004 Paillard Champagne Vintage Bouzy Grand Cru and 2010 Le Cadeau Cote Est Pinot Noir. The winemaker’s family has been making wine for over 200 years, allowing this champagne to be barreled for 8 years before serving!

Our second course prepared by Chef John Suley was Artichoke Veloute, Prosciutto, Chanterelle Mushrooms, Yogurt, Sourdough Croutons, and Lemon Thyme. Honestly I think this the best soup I’ve ever had in my entire life! I wanted 4 more bowls full, unfortunately I couldn’t even lick the bowl with 9 other people sitting at the table. 😉 The Veloute was served with a 2012 Reyneke Sauvignon Blanc and 2011 Tenuta II Corno Chianti Colli Fiorentini Foss’A Spina DOCG. The Sauvignon Blanc is a South African Organic wine. South Africa has the oldest soils in the universe and the vines are obviously deeply in love with the soil! The grapes and vines of this vineyard face the ocean and rest in french barrels for 15 months.www.farmfoodieandfitness.com

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Chef Tom Hannum prepared the melt in your mouth Butter Poached Maine Lobster with a Truffle Butter Sauce. Completely knocked your socks off! I actually looked over a my brother sitting two seats away and watched his eyes light up like silver dollars and I could of sworn I saw drool streaming from his bottom lip! A 2012 Azur Rose was paired for this third dish.

 

 

Braised Pork Cheeks Stuffed with Apple on Haricot Beans Finished with Pea and Truffle Emulsion and Port Jus made it’s way to the table next. A 2010 Hand of God Fingerprint Series Sobremesa Vineyards and a 2008 Somaine Kikones Limino were served with this course. www.farmfoodieandfitness.com

 

 

 

Always, saving the best for last was the killer dessert by Chef Michele Mitchell. Gluten-Free Flourless Chocolate Cake, Rhubarb Ice Cream and Cocoa Nib Crunch. The dessert wine from Napa Valley only produces 100 bottles and we were lucky enough to be able to enjoy and savor it! This 2010 Rocca Family Vineyard Tesorina was incredible! Also paired with this dish was the 2010 Azur Propriety Red. (Picture of dessert is the first picture in this post!)

With full bellies, sleepy smiles, and ringing ears from a wonderful night of conversation and new friends, it is definitely an experience I will never forget. Undoubtedly some of the best food that has ever passed my lips, one of the most gorgeous homes I’ve ever set foot in, with the most incredible view of Delaware’s Chaetau country. Honored to be given the opportunity to attend, and be apart of this fabulous Mid-Atlantic Food and Wine Festival, filled with so much talent, inspiring, and creative chefs and wine makers. Think I may need a little trip to South Africa for some more Organic wine from Johan! 🙂 I’m leaving you with another picture of the countryside and a picture of my sweet friend Andrea and I, can you tell we were completely ecstatic to be out and enjoying an unforgettable evening of bliss?

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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