old forester bourbon, guava, lemon, orgeat, vanilla

The Floor is Guava

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Enjoy a carefully curated five-course meal perfectly paired with wines from Justin Vineyards and Winery. $135/ticket.

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.

Prepare the Soup Base

Add the cubed butternut squash to the pot, stirring to combine. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the squash is tender.

Cook the Squash

Using an immersion blender, blend the soup until smooth. Stir in heavy cream, salt, and black pepper. Adjust seasoning to taste.

Blend the Soup

Ladle the soup into bowls and garnish with toasted pumpkin seeds.

Serve

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.

Prepare the Salad Dressing

In a large salad bowl, combine arugula, sliced pears, chopped walnuts, and crumbled feta cheese.

Assemble the Salad

Drizzle the dressing over the salad and toss gently to combine.

Dress the Salad

Serve immediately, allowing the flavors to meld.

Preheat the Oven

In a small bowl, mix together Dijon mustard, rosemary, thyme, garlic powder, salt, and black pepper. Rub this mixture all over the pork tenderloin.

Season the Pork

In a skillet, heat olive oil over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side.

Sear the Pork

Transfer the seared pork to a baking dish and roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 145°F (63°C).

Roast the Pork

Remove from the oven and let rest for 5-10 minutes before slicing.

Rest and Slice

In a large bowl, toss halved Brussels sprouts with olive oil, maple syrup, salt, and black pepper until well coated.

Prepare the Brussels Sprouts

Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until golden and caramelized.

Roast the Brussels Sprouts

In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan.

Prepare the Crust

In a large mixing bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg. Mix until fully combined.

Mix the Filling

Pour the filling over the prepared crust and smooth out the top. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, or until the center is set.

Pour and Bake

Allow the cheesecake to cool before removing it from the springform pan. Chill in the refrigerator for at least 4 hours before serving.

Cool and Serve

Butternut squash, peeled and cubed

Onion, chopped

Garlic, minced

Vegetable broth

Olive oil

Salt

Black pepper

Heavy cream

Pumpkin seeds, toasted (for garnish)

Arugula

Pears, sliced

Walnuts, chopped

Feta cheese, crumbled

Balsamic vinegar

Pork tenderloin

Dijon mustard

Fresh rosemary, chopped

Fresh thyme, chopped

Garlic powder

Brussels sprouts, halved

Maple syrup

Graham cracker crumbs

Unsalted butter, melted

Cream cheese, softened

Pumpkin puree

Sugar

Eggs

Vanilla extract

Ground cinnamon

Ground nutmeg

Flavors of Fall Wine Dinner

Chocolate Mousse, Cherry Jam, Devils Food Cake, Pecan Brittle Garnish, Cherry Sauce, White Chocolate Drizzle

Dark Chocolate Dome

Pecorino Romano (Hard, Sharp White), Camembert (Creamy Soft White), Shropshire (Tangy Blue)

Cheese Selection

Flank Steak, Slow Roasted Wild Boar, Blue Cheese, Sun-dried Tomatoes, German Sweet & Sour Braised Red Cabbage, Apples, Roasted Tri-color Fingerling Potatoes, Romesco Sauce

Roulade

Local Miller's Farm Amish Chicken, Mushrooms, Leek, Garlic, Lemon

Creamy Chicken Soup

Roasted Acorn Squash, Red Onion, Candied Walnuts, Goat Cheese, Orange Herb Vinaigrette

Kale Salad

Mushroom Demi-Glace, Cranberry Glaze, Brie

Bison Meatball

Make Flavors Of Fall Wine Dinner Recipe in just 3h . Enjoy a carefully curated five-course meal perfectly paired with wines from Justin Vineyards and Winery. $135/ticket.

Flavors Of Fall Wine Dinner Recipe

Descriptors

Tasting Notes

Food Pairings

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