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Thursday, February 28, 2013

Basha Kill Wine Makers Dinner | Friday, March 22nd




What: Basha Kill Wine Makers Dinner

When: Friday March 22nd, 2013

Where: Aroma Thyme Bistro, 165 Canal St Ellenville NY

Details: Five course dinner paired Basha Kill Wines.  Paul, Owner and wine maker, we be hosting the dinner.  The cost is $49 per person.  RSVP (845) 647-3000




Hummingbird Catabwa
Grilled Fennel & Grapefruit

Gew├╝rztraminer
Organic Edamame & Potato Cake
Baby Spinach, Honey-Lavender Vinaigrette

Lemberger 
Brie Crostini, Warm Lentils, Smoked Black Pepper

Cabernet Franc
Braised Lamb, White Bean Stew and Spring Vegetables

Osprey Vignoles
Orange Ginger Cheesecake


About Basha Kill Vineyards http://www.bashakillvineyards.com
BashaKill Vineyards is Sullivan County’s first Farm Winery license. Set in a picturesque region of the Catskills, Bashakill Vineyards got its start in the spring of 2005. Two varieties of vines, Noiret and Cayuga White, both of which are American hybrids developed at Cornell University, were planted in the Spring of 2006. Cayuga White is one of the most highly disease-resistant vines and allows for chemical-free growing. Noiret, a red wine grape which was just recently named by Cornell, has a very distinct black pepper character. It also serves as a good disease-resistant grape. Choosing disease-resistant varieties will help us grow organically.
In the spring of 2007 we planted a newly released variety named Marquette. This grape combines high levels of cold hardiness and disease resistance with excellent wine quality. One of its parent grapes is the world renowned Pinot Noir. In 09 we harvested a small test crop on these three year old vines and were very happy with the quality of the wine. In 2010 we will get our first full crop of Marquette and blend it with our Noiret for our first Estate red wine named Bald Eagle! In 2011 we started to clear another acre and a half of hard woods to prep it for more vines.
Our vineyard is on a slight slope which flows down to the Bashakill wetlands. The proximity to the Bashakill wetlands provides ideal conditions for growing. The moist, warmer air off of the wetlands pushes the colder air off the vineyard and provides a blanket, protecting the vines from the early frosts so commonly found in this region.
All trellis posts have been cut out from native untreated Black Locust wood. These posts were selected specifically so that the vineyard can remain chemical-free. Because of its hardness, Black Locust wood does not have to be treated, and will still outlast treated lumber.
In 2011 we cleared another acre and a half of woods to start preparing for another vineyard. We plan to plant more Noiret and a German red variety called Regent, which also has good disease resistant properties. In June 2011 we are getting sheep to help with our weed control; this is another method of biodynamic farming for our vineyard. We are using a breed that only grows to 24" in height so they cannot reach our vines and will also give us a natural fertilizer while they weed for us!


About Aroma Thyme
Aroma Thyme is known for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association. Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed a handful of medical conditions including 28 years of asthma. For more information visit www.chefonamission.com.www.aromathymebistro.com.




  

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We would never expect you to eat this shrimp, nor do we serve farmed Asian shrimp

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