Late-Summer Farm to Table Dinner with Wheelhouse Catering

Description

Experience the best of local flavors at Black Birch Vineyard with a five-course farm-to-table dinner catered by Wheelhouse. Enjoy fresh, locally sourced ingredients prepared in innovative dishes that bring out the natural flavors of each ingredient. Each course is complemented by our award-winning wines from the vineyard, creating an unforgettable dining experience.

~This year, we are also offering a guided vineyard tour led by Ian before the dinner. The tour will begin at 5:00 and finish around 5:45 PM, just in time to enjoy your first glass of wine with appetizers.

Upon arrival, we will greet you with a glass of wine and cheeseboards featuring Spanish-style cheeses, jamón, smoked paprika salami, seasonal fruit, escabeche salad, fig jam, crackers, crudités of seasonal vegetables, and white bean hummus along with handmade tortilla chips with black bean dip and fresh tomato salsa

Menu: (wine pairings to be determined)

First Course

Omnivore: Halibut crudo with rhubarb, Fresno chiles, cilantro oil, and lime zest

Vegetarian: Melon crudo with rhubarb, Fresno chiles, cilantro oil, and lime zest

Second Course

Omnivore: Gazpacho two ways: Roasted heirloom tomatoes, carrots, and sherry vinegar; cantaloupe, cucumber, coconut milk, and cilantro; with a grilled shrimp, scallions, ginger, and lime zest salad

Vegetarian: Gazpacho two ways: Roasted heirloom tomatoes, carrots, and sherry vinegar; cantaloupe, cucumber, coconut milk, and cilantro; with a roasted mushroom and corn salad 

Third Course

Omnivore: Blue corn masa quesadilla with chorizo, potatoes, sultanas, and Monterey Jack cheese; with ancho chile, pasilla chile, and almond sauce

Vegetarian: Blue corn masa quesadilla with charred shishito peppers, potatoes, sultanas, and Monterey Jack cheese; with ancho chile, pasilla chile, and almond sauce

Fourth Course

Omnivore: Rosemary garlic roasted leg of lamb with carrots, fennel, prunes, and grilled polenta with parmesan

Vegetarian: Red wine braised wild mushrooms with carrots, fennel, prunes, and grilled polenta with parmesan

Palate Cleanser

A tiny cup of strawberry vanilla sorbet with Black Birch rosé to spoon      

Fifth Course (Dessert)

Pavlova with sumac corn pudding, mixed berry compote, and brown sugar whipped cream

Favor Scottish shortbread, tamarind and chili candy, and beijinho

Coffee and tea will be available for self-service.

*When purchasing tickets and checking out, you will be asked to specify an omnivore or vegetarian menu for each attendee. Vegetarian and omnivore menus can not be chosen for different courses.  You will also be able to specify any individual dietary concerns or allergies at that time.

$120 per person - price includes all courses, wine, and gratuity.

Reservations must be made by the end of the day Sunday, August 23rd to ensure the caterer has enough time to prepare for your dinner.

Date & Time

Sun, Aug 30, 2026 5:30 PM - 9:00 PM

Venue Details

Black Birch Vineyard

Black Birch Vineyard