Fredericksburg Herb Farm to Host Valentine’s Day Four Course Dinner Featuring Fall Creek Vineyards Wines
Join The Fredericksburg Herb Farm for a special night of romance and wine. Four delightful courses prepared by the Farm Haus Bistro’s Executive Chef Taylor Fraser will each be served with a Fall Creek Vineyards wine pairing.
This special Valentine’s Day dinner will be held on Thursday February 14, 2013. The dinner bell will ring at 7pm; guests are welcome to show up early to mingle and hang out by the fireplace at The Bistro Bar. Bar service will start at 6PM.
The meal will kick start with an Amuse Bouche of seared Ahi Tuna with a spicy charred crust on Wonton Crisps with Wasabi Crème Fraiche and Micro Greens. The second course, Seared Diver Scallops will be served with Red Pepper Coulis, Cauliflower Puree, Lemongrass Beurre Blanc, Crispy Prosciutto and Beluga Caviar. Lamb Osso Bucco will be served as the third course; the Bacon Wrapped Lamb Shanks are braised to perfection with a Caramelized Veal Demi-Glace and served over Wild Mushroom Risotto, Sautéed Beet Greens, Baby Carrots and Pearl Onions. Top it all off with a light, airy and crisp Belgian Waffle topped with a Reduced Sweet Cherry Compote and served with Vanilla Bean Ice Cream.
The evening’s featured wine, Fall Creek Vineyards (FCV) is located in Tow, Texas – just over an hour northeast of Frederickbsurg. FCV was established in 1975 by Ed Auler, a Texas businessman/rancher, and his wife Susan. Representatives from FCV will be present during dinner to introduce the selection of wines that will be served. Wine pairings include FCV Cache’, Texas 2010 – loaded with citrus, white peaches and orange blossoms, semi-sweet on the palette with a crisp finish; FCV Chardonnay, Texas 2011 - an unoaked and cold fermented wine with generous amounts of tropical and citrus flavors, a creamy mouth feel and bright acidity; FCV “Salt Lick Vineyard” Tempranillo, Texas Hill Country 2010 – a taste of cherries and plums finished with chocolate, rose petals and leather, this wine is sourced from the exclusive Salt Lick Vineyards, owned by Scott Roberts (of the world-famous Salt Lick BBQ) and FCV Riesling – an off-dry style with generous amounts of peach blossoms and apricot layered with citrus and tropical fruit flavors, held together with firm acidity.
The four course dinner is $100 per person plus tax and gratuity and includes a wine pairing with each course. Dinner reservations are required; please contact the Fredericksburg Herb Farm at 830-997-8615.
If you’re looking to sweeten the deal, book a spa treatment for your significant other or even a couple’s massage. Nature’s Spa at the Fredericksburg Herb Farm is offering a special Valentine’s deal; for $90/person enjoy a sixty minute cocoa butter massage and a chocolate martini in the relaxing room after your treatment.
The Fredericksburg Herb Farm, located at 405 Whitney in Fredericksburg (just four blocks off Main St.), is home to Nature's Spa, Sunday Haus Cottages, the Farm Haus Bistro, the Poet's Haus Gift Shop and a variety of gardens. More information about the farm can be found at www.fredericksburgherbfarm.com or by calling 830-997-8615.