A favorite tradition among members of The Grove, our annual Farm to Fork Dinner continued this March. The Grove culinary team crafted a menu featuring harvests from their favorite local farms with optional wine pairings. In true Farm to Fork fashion, each course was designed and delivered with eclectic flavor profiles and a visual display that stimulated every sense of the mind and palate.
I always judge a wine dinner by the most difficult course to pair— the salad course, said Club Manager Kris Garner. “I feel we hit a home run. The tropical and red berry flavors in the wine really enhanced the flavors of the watermelon and the peach whiskey dressing. In addition, there was just enough acidity in the wine and the dressing that neither was lost in translation which can be easy to do. I am super excited to have the opportunity to work on more dinners from The Grove’s Culinary Team.”
Food & Beverage Manager, Jonny Houlihan, helped ensure that the chefs and their team executed the dinner flawlessly.
“To see a team plan a vision and then execute it with perfection is what I love about hosting Farm to Fork dinners. I’ve planned many dinner events and participated in just as many, The Farm to Fork dinners at The Grove Manor House are at the top of my list when it comes to a perfect evening of dining and culinary expertise,” said Houlihan.
The 5-course menu by the Manor House Culinary Team:
AMUSE BOUCHE
Cucumber, Smoked Salmon
{Perrier Jouet Champagne}
SOUP
Sun Choke, Crisp Leeks, Cilantro Oil
{Boundary Breaks Riesling}
SALAD
Spring Greens, Watermelon Radish, Grilled Watermelon,
Pistachio, Quinoa, Feta, Peach Whiskey Dressing
{Flowers Rosé}
INTERMEZZO
Grilled Piña Colada Granita
SURF & TURF
Filet, Scallop, Shrimp w/ Sweet Potato, White Asparagus, Heritage Carrots,
Green Peas, Sea Beans, Pea Tendrils, & Coffee Foam
{Saldo Zinfandel & Brewer Clifton Chardonnay}
SWEET
Blueberry Cheesecake, Mint Whip