{"id":3970,"date":"2016-06-22T19:44:04","date_gmt":"2016-06-22T19:44:04","guid":{"rendered":"http:\/\/www.maxrestaurantgroup.com\/blog\/?p=3970"},"modified":"2016-06-22T19:44:04","modified_gmt":"2016-06-22T19:44:04","slug":"3970-2","status":"publish","type":"post","link":"https:\/\/www.maxrestaurantgroup.com\/blog\/3970-2\/","title":{"rendered":""},"content":{"rendered":"\n\n\n
\n

\"WinesInTheVinesHeader\" \"WinesInTheVinesBody\"Photos provided by Nick Caito Photo<\/a> and Rosedale Farms<\/a><\/p>\n

A Celebration of Wine in New England<\/p>\n

Featuring a menu inspired by the traditions of cooking with wine<\/p>\n

with Chefs Hunter Morton & Steve Michalewicz<\/p>\n

The Vineyards at Rosedale began in 1999 when Marshall & Lynn Epstein,
\nowners of Rosedale,\u00a0approached their long-time neighbor about crafting wines.
\nTheir first plantings were of old world viniferous grape varietals,\u00a0but after a few unpredictable\u00a0New England winters,\u00a0they changed to the more cold-hardy “French-Hybrid”\u00a0varietals.\u00a0Rosedale vines have been planted and maintained\u00a0with constant effort
\nput into ensuring a better harvest each and every year.<\/p>\n

MENU<\/p>\n

RECEPTION<\/u><\/strong><\/p>\n

Vineyard Station #1<\/strong>
\nFried Green Tomatoes<\/strong>
\nramp ranch<\/em>
\nRosedale Vineyards Simsbury Celebration<\/em><\/p>\n

Broad Brook Beef Slider<\/strong>
\ntomato | butter lettuce<\/em>
\nRosedale Vineyards Farmington River Red<\/em><\/p>\n

Vineyard Station #2<\/strong>
\nVegetable Lettuce Cup<\/strong>
\nnuoc cham<\/em>
\nRosedale Vineyards Serendipity<\/p>\n

Beet Deviled Egg<\/strong>
\nRosedale Vineyards Winter Red<\/em><\/p>\n

Vineyard Station #3<\/strong>
\nStrawberry Fluke Crudo<\/strong>
\nRosedale Vineyards Summer Bouquet
\n<\/em>
\nGrilled Tomato-Basil-Mozzarella Flatbread<\/strong>
\nRosedale Vineyards Summer Red<\/em><\/p>\n

DINNER<\/p>\n

Course One<\/u><\/strong>
\nFarmer’s Wife Chilled Zucchini Soup<\/strong>
\nsquash bloosms | mint | radish<\/em>
\nRosedale Vineyards Elkie’s White<\/em><\/p>\n

Course Two<\/u><\/strong>
\nMarshall’s Watermelon Tomato Salad<\/strong>
\npickled onion | butter lettuce | cucumber | sugar snap peas<\/em>
\nRosedale Vineyards Three Sisters<\/em><\/p>\n

Course Three<\/u><\/strong>
\nThree Sisters Vegetable Fettucine<\/strong>
\nroasted summer squash | asparagus | cherry tomatoes | braising greens |
\npea tendrils | parmesan | fresh fettucine | farm egg | ramp pesto<\/em>
\nRosedale Vineyards Farmington River Red<\/em><\/p>\n

Entr\u00e9e<\/u><\/strong>
\nGrandma Edith’s Red Wine Braised Beef Brisket<\/strong>
\ntarragon-potato salad | green beans | braising jus<\/em>
\nRosedale Vineyards Lou’s Red<\/em><\/p>\n

Dessert<\/u><\/strong>
\nWinemaker’s Wife Strawberry Rhubarb Pie<\/strong>
\nred wine sabayon<\/em>
\nRosedale Vineyards Sundance<\/em><\/p>\n

$125 per person
\n(not including $22.50 house fee & $9.37 CT sales tax)<\/p>\n

MAKE A RESERVATION<\/a><\/u><\/strong><\/p>\n

For more information, call 860.566.8360<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Photos provided by Nick Caito Photo and Rosedale Farms A Celebration of Wine in New England Featuring a menu inspired by the traditions of cooking with wine with Chefs Hunter Morton & Steve Michalewicz The Vineyards at Rosedale began in 1999 when Marshall & Lynn Epstein, owners of Rosedale,\u00a0approached their long-time neighbor about crafting wines. … <\/p>\n

Continue reading “”<\/span><\/a><\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/3970"}],"collection":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/comments?post=3970"}],"version-history":[{"count":3,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/3970\/revisions"}],"predecessor-version":[{"id":3975,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/posts\/3970\/revisions\/3975"}],"wp:attachment":[{"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/media?parent=3970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/categories?post=3970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.maxrestaurantgroup.com\/blog\/wp-json\/wp\/v2\/tags?post=3970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}