Forget Sand: Visit Long Island for this Stellar Series of 10-Mile Wine Dinners, Held in Private Homes

Long Island’s second annual HARVEST — a local wine auction and celebration of the East End foodshed — started up last week with several wine salons. But for foodies, the action starts on Friday, September 16 with a series of 10-mile dinners: Six meals at six different beautiful homes on the East End, each hosted by a winery and the kitchen overseen by a local chef, many of whom have been covered by our sister publication Edible East End. (There’s also a not-to-be-missed Festival Tasting on September 17, a walkaround experience under a tent in a farm field featuring 20 restaurants and as many wineries.)

So far, a few of the dinners have sold out. It’s to be hosted by Roman Roth of Wölffer Estate at the home of Katherine and Marco Birch on Shelter Island. The chef is Wolfgang Ban of Seäsonal Restaurant and Weinbar.

But enough about what you can’t have. There are still tickets to dinners hosted by McCall Vineyards, Shinn Estate Vineyards, Martha Clara Vineyards and Jamesport Vineyards. The chefs are, respectively, Christian Mir of the Stone Creek Inn; Noah Schwartz of Noah’s; Larry Kolar, chef and owner of On the Forks Catering and the executive chef of Solé East; and Keith Luce, chef and owner of Luce + Hawkins and The Jedediah Hawkins Inn. (Check out  this profile of the chef and the restaurant in Edible East End.)

The menu for the Martha Clara dinner is below. Tickets for the 10-Mile Dinners are $350. All dinners start at sunset.

 

Welcome Reception

 Brut Sparkling Wine

….

  Fresh local oysters and an assortment of local cheeses.

First Course

 Flight of three Rieslings
2008, 2009, and 2010
Note: The 2010 Martha Clara Vineyards Estate Reserve Riesling won Best in Show
at the 7^th Annual Atlantic Seaboard Wine Association Wine Competition
and earned the Jefferson Loving Cup, to be awarded at the
Congressional Wine Caucus in Washington, DC, in October.

….

Tomato tart with Long Island Sound lobster ceviche and lavender

 Second Course

 2009 Chardonnay Two Ways – Stainless Steel vs. Oak Fermented

….

Fresh fettuccini with garlic, beans, arugula and lemon

Third Course

Estate Reserve Merlot
2007 and 2010 Barrel Sample

….

Pastrami cured grilled Crescent Farms duck breast, corn arepas and sautéed rapini

Fourth Course

Ciel – dessert wine

….

 Martha Clara Vineyards brandy, honey, and pinot noir verjus poached pear