2nd Food and Wine Pairing

Here we go folks! Please join us for a fun filled evening!

Growler & Gill

2nd Wine & Food Pairing Event
Monday, September 21, 2015 at 7pm

1st Course
Last of the Season Tomato Soup

2nd Course
Salad of Haricot Verts, Black Mission Figs,
Frisee’, Gorgonzola Dolce, Toasted Almonds, Saba

3rd Course
Wild Mushroom and Savoy Cabbage Risotto,
Roasted Garlic, Pecorino, Truffle Broth

4th Course
Duo of Duck
Roasted Breast, Braised Leg & Thigh
Cauliflower, Sweet Potato

5th Course
Trio of Chocolate
Chocolate Hazelnut Panna Cotta, Amaranth
Bull Dog Mocha Cream Filled Eclair
Chocolate Chip Mint Gelato

Menu paired with select wines from around the world

Early Bird: $55.00 per person or $105.00 per couple
EB price: Good thru Labor Day September 7th.

$65.00 per person or $125.00 per couple
Taxes included.

Reservations required. Limited seating.
Call 845 507 0899 to reserve with credit card
www.growlerandgill.com www.ChefLoPinto.com

Spring Foods

Spring Onions.
Spring Onions.

Spring. A truly exciting time of the year. This species from the Allium family are so delicious. I like to give a quick pan sear to them, add some mirepoix, garlic, fresh thyme and a bay leaf to the pan. De-glaze the pan with some wine. Then add a little bit of water to the pan. Bring to s soft boil, season with salt and pepper. Cover your pan with a tight fitting lid and gently braise them until they are tender.

They go great with Seared Scallops, Grilled Fish or Pan Roasted Duck basted with it’s own fat.

A Rose’ goes well with the Spring Onions. If you decide to serve red meat with them, a Meriatge or Syrah.