Cellardoor Winery

Perfect Pairings

March Cellar Series Dinner

at 11 Central

March 23, 2014

Appetizer
Slow-braised bison ribs from Yankee Farmer’s Market with a mildy spicy dry rub. Served with brûléed polenta cakes topped with crispy, fried shallots

First Course
Maine lobster, onion, tomato & garlic in a flaky, golden-brown turnover. Topped with a basil & goat cheese cream sauce
Paired with Chardonnay

Second Course
A light, crisp spring vegetable soup with potato, onion, carrot, celery, fresh thyme and lemon
Paired with Chenin Blanc

Third Course
Organic greens from Everlasting Farms topped with baked chèvre from Sunset Acres Farm & Fresh strawberries. Served with blood orange vinaigrette
Paired with Pinot Gris

Fourth Course
Roasted lamb loin from North Star Farm with potato, onion, carrot, leek & rosemary. Served with mint chutney
Paired with Trilogy

Fifth Course
A selection of cheeses from State of Maine Cheese Company served with fresh fruit & a toasted baguette
Paired with Riesling

Finale
Lemon mousse dressed in a blueberry-merlot coulis
Paired with Treasure

Dinner With the Artist | William Crosby

with Chef Justin Walker & Team
of Earth at Hidden Pond

November 9, 2013

First Course
Sunchoke agnolotti with lobster, guanciale & truffle emulsion
Paired with Pinot Gris

Second Course
Wood-Fired Turnips with Kohlrabi Puree, Honey, Yogurt, Pistachio Crumble & Onion Marmalade
Paired with Monti al Mare

Third Course
Wood-Roasted Lamb Loin with Long Island Cheese Pumpkin Puree, Cauliflower Gratin & Smoked Concord Grape Preserves
Paired with Trilogy

Dessert
Chocolate Crémeux with Coconut Ash Gelato, Honey Crumble & Lime
Paired with Chenin Blanc

Chocolate & Wine Pairing

with Kate Shaffer
of Black Dinah Chocolatiers

October 13, 2013

Gingerbread Truffle
Paired with Gewurztraminer

Bittersweet Chocolate Truffle
Paired with Ned Said Red

Sea Salt Caramel
Paired with Chenin Blanc

Dinner With The Artist

with Chef Lani Stiles & Chef Ryan Pierce
of Megunticook Market

September 6, 2013

First Course
Watercress Potato-Leek Soup with Pancetta
Paired with Chardonnay

Second Course
Apple-Thyme Glazed Chicken Breast with Parsnip Puree & Roasted Brussels Sprouts
Paired with Viognier

Third Course
North African Spiced Lamb Rack with Moroccan Couscous & Fig Reduction
Paired with Trilogy

Dessert
Orange-Saffron Poached Pear with Chai Spiced Ice Cream & Ginger Shortbread Coins
Paired with Queen Anne’s Lace

Lobster Paella Cooking Class

with Chef Lani Stiles of Megunticook Market

August 8, 2013

Hors D’Oeuvres
Scallop with Salsa Verde
Paired with Pinot Gris

First Course
TAPAS SAMPLER: Chicken Skewer with Chorizo, Pepper & Goat Cheese, Chorizo Pizza, Mixed Greens
Paired with Riesling

Second Course
Lobster Paella
Paired with Rugosa Grande

Dessert
Orange Torta with Cinnamon-Maple Whipped Cream & Orange Syrup
Paired with Queen Anne’s Lace

Father’s Day Bordeaux Dinner

with Chef Kerry Altiero of Cafe Miranda

June 14, 2013

Hors D’Oeuvres
Personal Oyster Plate with Olive Oil, Thyme and Sea Salt with Focaccia
Paired with Rugosa Grande

First Course
Poached Lobster with Local Bitter Greens,
Fresh Cracked Pepper, Olive Oil and Roasted Tomato Jus
Paired with Sauvignon Blanc

Second Course
Fresh Handmade Semolina, Local Egg and Sea Salt Pasta with Porcini Mushroom, Imported Gorgonzola, Roasted Garlic, Caramelized Onion, Coarse Black Pepper, Local Basil, and Extra Virgin Olive Oil. Served with a Slice of Focaccia.
Paired with Cabernet Sauvignon

Third Course
Natural Smoked Pork Belly Braised in Homemade Barbecue Sauce with White Hominy Polenta, Salted Jalapeño, Poblano, Red Sweet Pepper and Red Onion Sweet Relish with Toasted Cumin.
Served with Homemade Caribbean-Style Mustard.
Paired with Prince Valiant

Fourth Course
Dualing Cupcakes: The Elvis Cupcake (Chocolate, Peanut Butter and Bacon) and The Two-Nut Cupcake (Two Nuts and Cream Cheese Frosting
Paired with Serendipity

Artist Series Dinner with Harold Garde

and Chef Michael Salmon of Hartstone Inn

June 11, 2013

First Course
Slow Poached Maine Lobster with an Asparagus Custard and Dill Crème Fraîche
Paired with Viognier

Second Course
Sea Scallops wrapped in House-Smoked Salmon with a Spring Pea Cream
Paired with Pinot Gris

Third Course
Baby Spring Greens with a Rhubarb Dressing, Crisp Parmesan, Radishes and Cumin-Spiced Bacon
Paired with Rugosa Grande

Fourth Course
Seared Tenderloin of Beef with Rosemary Tiger Shrimp and Shallot Smashed Potatoes
Paired with Trilogy

Dessert
Amaretto Semifreddo with Almond Macaroons and Salted Caramel
Paired with Serendipity

Pineland Farms Cheese & Wine Pairing

September 9, 2012

Monterey Jack
Paired with Pinot Gris

Cheddar
Paired with Monti al Mare

Smoked Cheddar
Trilogy

Salsa Jack
Paired with Perfect Stranger

Fiore Olive Oil Wine Pairing

August 26, 2012

Avocado, Tomato and Goat Cheese Salad with Fiore’s Blood Orange Olive Oil & Strawberry Balsamic
Paired with Trilogy Blanc

 

Fiore Focaccia Bread (made with Fiore’s Tuscan Herb Olive Oil)
Paired with Monti al Mare

 

Strawberry Balsamic Chicken with Fiore’s Meyer Lemon Olive Oil & Strawberry Balsamic
Paired with Rugosa Grande

 

Spicy & Smokey Lime Coleslaw (made with Fiore’s Chipotle Olive Oil & Yakima Sea Salt)
Paired with Pinot Gris

 

Italian-inspired Winemaker Dinner

August 18, 2012

First Course
Pile di Verdure
Portobello, Eggplant, Tomato, Asiago
Paired with Barbera

 

Second Course
Zuppa di Pesce
Fish, Scallop, Shrimp and Lobster Soup
Paired with Pinot Gris

 

Third Course
Braciole di Pollo
Italian Sausage and Apricot-stuffed Chicken
Paired with Monti al Mare

 

Dessert
Torta di Polenta Arancione
Orange Polenta Cake
Paired with Gewurztraminer

 

Ann Marie’s Kitchen Tasting

August 5, 2012

Sautéed Scallops in Ann Marie’s Secret Sauce
Paired with 2010 Chardonnay

 

Duck Quesadilla with Smoked Gouda
Paired with 2010 Shiraz

 

Pork Tenderloin on Toastettes with Herbed Cheese
Paired with 2010 Monti al Mare

 

Blueberry Cream Cheese Pie (Get the recipe!)
Paired with 2010 Treasure

 

French-inspired Winemaker Dinner

July 5, 2012

Passed Hors d’Ouevres
Boursin Farcies aux Tomates Cerises
Boursin-stuffed Cherry Tomatoes

 

Crabe en Coquille Filo
Crab Salad in Filo Shell

 

Four-Course Menu
Frais Salade de Homard Marine
Fresh Marinated Lobster Salad
(Paired with 2010 Trilogy Blanc)

 

Poulet aux Champignons Savages
Chicken with Wild Mushroom Ragu
(Paired with 2010 Trilogy)

 

Magret de Canard Poêlé en Sauce au Poivre
Seared Duck Breast with Peppercorn Sauce
(Paired with 2009 Syrah)

 

Poire Pochée
Poached Pears
(Paired with 2010 Chenin Blanc)

 

Spruce Point Inn Menu Tasting

May 20, 2012

Appetizers
Roasted Beet Salad with Tourmaline Hills Farms Lavender-Honey Chevre with basil vinaigrette.
Paired with 2010 Rugosa Grande

Curtis Farm Beef Carpaccio with crunchy SPI Sourdough, EVOO, Parmesan, Caper, Citrus
Paired with 2010 Barbera

Arugula and Grilled Stone Fruit Salad with Prosciutto and Simple Citrus Dressing
Paired with 2010 Viognier.

Hand-picked Maine “Peke-Toe” Crab Cake with Chipotle Remoulade and Sprouted Greens.
Paired with 2010 Viognier

Cocoa-Chili Sea Scallops with Sweet Corn Puree, Truffle Aoili, Chives and Pea Shoots
Paired with 2010 Chardonnay

Entrée
Pan-Roasted All-Natural Chicken Breast with Prosciutto-Sage Stuffing, Forest Mushroom Sauce, Ararat Farms Braising Greens and Garlic-Parsley Fingerlings
Paired with 2010 Chardonnay

Prosciutto-Wrapped Sea Scallops with Pink Pepper Dust, Lime Emuslion, and a Guinness-Balsamic Reduction
Paired with 2010 Perfect Stranger

Grass-Fed Curtis Farms Beef Sirloin with Bleu Cheese Butter, Crispy Onion Mound, Garlic-Parsley Fingerlings.
Paired with 2010 Petite Sirah

Intermezzo
Lemon Sorbet and Garden Basil, Wine Float

Dessert
“Turban” with Crispy Phyllo, Dark Chocolate Ganache, Vanilla Cream, Caramelized Banana and Vanilla Cloud
Paired with 2010 Treasure

Spring Tweet Up at The Beachmere Inn

First Course
Mixed Greens with Dried Dranberries, Toasted Almonds, and Crumbled Gorgonzola Cheese tossed in a Cellardoor Winery Rugosa Grade Poppy Seed Vinaigrette.
Paired with a 2009 Riesling.

Second Course
Chenin Blanc-Braised Pork Loin with an Apple, Pear and Apricot Compote, Sauteed Squash Medley and Mashed Little Red Potatoes with Sour Cream and Chives. Paired with 2010 Barbera.

Third Course
Fresh Macerated Berries Parfait with Lemon Zest Yogurt. Paired with 2010 Treasure.

Kate Shaffer of Black Dinah Chocolatiers hosted at Natalie’s at Camden Harbour Inn

November 27, 2011

Gingerbread Truffle with 2010 Barbera

Lavender Truffle with 2009 Prince Valiant

Lemon Truffle with 2009 Riesling

0-20 Degrees Latitude Truffle with 2009 Serendipity

 

Food and Wine Dinner

David’s Restaurant
Thursday, May 19, 2011

Truffle Fest Amusé
Tenderloin Carpaccio, Black Truffle, White Truffle Oil, Capers and Cracked Pepper and Fonduta with Truffles and Grissini.
Paired with Viognier.

First White
Hudson Valley Foie Gras and Moularde Duck Breast, Honey Grilled Black Mission Fig, “Duck Honey” Crostini, and Riesling-Ginger-Soy Glaze.
Paired with Riesling

Second White
Pink Peppered Diver Scallops, Butternut Squash Risotto, and Pinot Gris-Butter Poached Lobster.
Paired with Pinot Gris

Intermezzo
Grilled Golden Pineapple with Frozen Basil and Vanilla Bean Vodka

First Red
Salmon with Lobster Redux, Crispy EVO and Rosemary “Steak Frites”
Paired with Monti Al Mare

Second Red
Heirloom Garlic and Rosemary Roasted Lamb Saddle, Tian of White Bean and Roasted Garlic, Roasted Tomato, Braised Spinach, and Intense Lamb Jus
Paired with Syrah

Dessert
Roasted pear tart, Pumpkin Ice Cream, Peppered Maple Bacon Brulée
Paired with Serendipity

Confiture
Amaretto Chocolate and Salt Caramel Cashew Truffle, Anise-Almond Cookie

Harvest on the Harbor

Top of the Crop

October 21, 2011

First Course~ Created by chef Derek Federico of 555 (http://fivefifty-five.com/)

Creamy local smoked pumpkin soup with Webb Family Farm confit of goat and goat milk-black pepper ricotta finished with toasted pumpkin seed oil and fried kale

Paired with Cellardoor Winery Chardonnay

Second Course~ Created by chef Joshua Mather of Joshua’s (http://joshuas.biz/index.html)

Cider braised country style pork rib, mashed potatoes, balsamic roasted beets, and maple roasted carrots and squash, cranberry chutney and candied pumpkin seed

Paired with Cellardoor Winery Monti al Mare

Third Course~ Created by chef Masa Miyake of Miyake (http://www.miyakerestaurants.com/home/)

Pumpkin confit with Miyake Farm guinea hen galantine and local eel porcine with a tama miso soup.

Paired with Cellardoor Winery Chenin Blanc

Fourth Course~ Created by chef Eric Flynn of Harraseeket Inn

(http://www.harraseeketinn.com/maine-inn/dining)

Forty-eight hour slow braised pork belly with apple cider glaze, pumpkin gnocchi, butter-braised Brussels sprouts and cinnamon allspice foam.

Paired with Cellardoor Winery Barbera

The 2nd Annual Wicked Maine Wine Dinner with Beer

Friday December 16, 2011
Presented by Bintliff’s Restaurant of Ogunquit
and
Cellardoor Winery and Allagash Brewing

Welcome Reception

Assorted Pineland Farm cheeses, smoked salmon on crackers, Maine lobster cakes, wild mushroom & broccoli strudel

with Trilogy Blanc and Cellardoor Barbera

Appetizer Course

Oysters Rockefeller

with Cellardoor Chardonnay

Salad Course

Grilled romaine hearts with crumbled feta cheese, roasted beets, drizzled with a reduction of vinegash and extra virgin olive oil.

with Cellardoor Pinot Gris

Entree Course

Roast tenderloin of beef with duo of sauces, a red wine demi-glace and a warm beer bbq sauce.

Whipped Maine potatoes

Braised cabbage and pea shoots

with Cellardoor Syrah

Dessert Course

Baked apples with a warm bourbon and blueberry compote and fresh whipped cream.

with Treasure

6:30 Reception

7:00 Dinner

$64.00 per person

http://www.bintliffsogunquit.com/

 

Food & Wine Pairings Hosted at Cellardoor

2011 Villa Pairings

June 17, 2011

Dolce Vivian

Lemon Olive Oil Cookie- Gewurztraminer

Almond Macaroon- Queen Anne’s Lace

Black Forest Cookie- Treasure

Dark Chocolate Brownie- Monti al Mare

July 18, 2011

State of Maine Cheese

Carephilly- Chardonnay

Black Olive-Rugosa Grande

Cheddar-Petite Sirah

Gouda-Perfect stranger

July 29, 2011

Duck with spiced cherry spread- Monti al Mare

Beemster goat cheese with raspberry & rhubarb spread- Perfect Stranger

August 5, 2011

Aged parmesan crisp w/ Beemster goat cheese topped with Gracious Gourmet Fig Spread- Barbera

Italian herb crisp with Prosciutto- Monti al Mare

Rosemary crisp with Rothchild Spinach Artichoke dip- Pinot Gris

Marnee’s Cookies Euphoria- Queen Anne’s Lace

2011 Winery Pairings

May 8, 2011- Sweet Marguerites

Dark Fleur de Sel Caramel- Syrah

Force Noir- Monti al Mare

Green Tea & Ginger- Gewurztraminer

Café au Lait- Serendipity

May 15, 2011- “Host Your Own Dinner Party”

Hors d’oeuvre

Bella Cucina Pistachio Mint Pesto- Pinot Gris

Bella Cucina Lemon Artichoke Pesto- Perfect Stranger

Entrée

Megunticook Market- Focaccia w/ Chevre, herb garlic chicken topped with Gracious Gourmet Portabella Mushroom Tapenade- Viognier

Dessert

Petit Biscotti topped w/ Pernigotti Nerogianduia Spread- Serendipity

May 22, 2011- “Let’s Go On A Picnic”

Dry Salami & Fromage de Bellelay (cheese wheel)- Trilogy

Rothchild Sweet & Spicy Roasted Red Pepper Hummus- Riesling

Rothchild Raspberry Honey Mustard- Perfect Stranger

May 29, 2011

Fiore & Lily Bistro

Olive Oil Gnocchi

Made with Nocella Del Belice Olive Oil, native Maine fiddle heads, shaved pickled radish- Pinot Gris

Petit Maine crab cakes

Olive oil aioli made with Manzanillo Evo, roasted red pepper and cucumber salad with 25 year aged sherry reserve, Salish alder smoked salt- Viognier

Tuna Tartare

Sesame oil, honey ginger balsamic, red onion, chive, hearts of palm- Gewurztraminer

Olive Oil Cake with Rhubarb

Blood orange olive oil with rhubarb vanilla balsamic-Queen Anne’s Lace

June 5, 2011- “Small Bites”

Artichoke lemon cheese torta- Pinot Gris

Chianti red wine salami and Beemster Classic-Monti al Mare

SchoolHouse Sweet Smooth Hot mustard with pretzel dippers- Gewurztraminer

Poco Dolce Bittersweet with Sea Salt-Treasure.

June 26, 2011- with Chef Stephanie Shershow

Caviar with Crème Fraiche and Brioche toasts-Pinot Gris

Chilled Mussels with Vinaigrette-Gewurztraminer

Fava Bean Dip- Riesling

Caramelized Nectarines with Chevre- Serendipity

July 24, 2011- “hors d’oeuvres”

Brie with cranberry chutney over crostini-Prince Valiant

Grilled Halloumi with citrus topped with capers-Chardonnay

Biscotti with Pernigotti Chocolate Spread-Treasure

July 29, 2011

Duck Rillettes with School House Rhubarb Spread- Perfect Stranger

Beemster Chevre with The Gracious Gourmet Spiced Sour Cherry Spread- Monti al Mare

October 23, 2011- Lake Champlain Truffles

Amaretto Praline-Barbera

Champagne Dark- Prince Valiant

Raspberry Dark-Treasure

Spiced Pumpkin-Chardonnay