‘A Night in Munich’. German food is perfect for winter weather. There’s a hardiness to Sauerbraten Short Ribs with German potatoes and Fresh Halibut Fricassees. For those not familiar with beef short ribs, it is a cut of beef that consists of a short portion of rib bone with a generous portion of succulent beef. Both entrees pair well with quality Rieslings and the evening’s venue will pair well with a cold winter’s night.
One of the wines we will be featuring is a Gunderloch of the Riesling variety. This winery was founded in 1890 by banker Carl Gunderloch. The winery is situated on a 250 million year old site of red slate soil and a unique microclimate. This Riesling has enough integrity to hold its own with beef and pairs well with seafood.
With the days being a bit longer, there is chance that you will catch a glimpse of a spectacular sunset!
We have been farming since 1976 and growing our own food has been the focus of all our farming ventures. We have seen many evolutions since the early years, from raising a nationally recognized flock of sheep, running a small dairy, growing vegetables in high-tunnel greenhouses, expanding the vegetable production to several acres, building a commercial fresh pasta business to our present day venture at 122 Corson. The constant within the evolution is growing and producing what we eat.