| The evening will start around 5:30 PM at the bar with a classic Diamondback cocktail made with Cadre’s new Single Barrel Rye Selection from Koval, The Cider Farm’s 2-yr Single Barrel Apple Brandy, and Yellow Chartreuse, paired with an amuse of sliced goat brie, chamomile-honey, and crispy, toasted miche from Madison Sourdough.
Dinner will begin at 6:00 PM with a trout salad niçoise built on a bed of frisée with hazelnut aillade, ruby red grapefruit, and tarragon. The pairing of Cider Farm’s Belgian Saison, made with bitter orange peel, bergamot, and star anise, will lift the dish with its Sauvignon Blanc-like notes of grapefruit and lemongrass.
Our main course will be a classic Alsatian choucroute garnie featuring Enos Farms pork sausage and smoked pork belly, cider-braised purple cabbage, fingerling potatoes, mustard, caraway, put-by quince, and black oxford apples sourced from The Cider Farm. Cyser, an apple wine chaptalized with honey sourced from The Cider Farm’s own hives, starts with a floral and subtly smoky nose, followed by malic green apple-like acidity and smooth, full body, leading to a persistent ripe red apple finish that’s not unlike a fine Kabinett Riesling.
And for dessert, a classic tarte tatin made with Calville Blanc d’Hiver, an heirloom French pastry apple, topped with sassafras-mascarpone whip and fresh pomegranate seeds inspired by The Cider Farms Oak-Aged Cider’s notes of root beer, red apple, butterscotch, and toasted vanilla. |
