NECI Dining

Reception at 6 pm
Dinner at 6:30 pm

Born in San Francisco and raised in Sonoma County, Hook & Ladder Winery principal Michael De Loach grew up in the wine business: he started working in the vineyard at age 11 and in the cellar at 15. He served as president of De Loach Vineyards from 2001 to 2004. Hook & Ladder Winery employs a very simple philosophy around wine making: craft exceptional wines, from the highest quality grapes, that people love to drink. Join both Michael and NECI's Academie Culinaire de France Gold Medal Winner, Chef Michael Gunyan for a six-course dinner that is sure to be memorable.

$75 per person, plus tax and gratuity.
Space is limited, so call 802.764.1413 and make your reservation today.

Hook & Ladder Wine Dinner Bill of Fare

Pass Appetizers
Cider Braised Rabbit Bouchée
Smoked Artic Char Crêpe, Ginger Tomato Relish
Aged Grafton Cheddar Gougère, Apple Cranberry Chutney
Hook & Ladder Chardonnay 2007

First Course
Seared Sea Scallop
Caramelized Pineapple, Almond Tuile, Foie Gras Beurre Blanc
“Tillerman White” 2005

Second Course
Roasted Vermont Quail
(Cinnamon) Butternut Squash Purée, Forest Mushroom Ragoût, Cranberry Pinot Noir Reduction
Pinot Noir 2006

Third Course
Braised Veal Cheek
Aged Cloth Bound Cheddar Risotto, Cipollini Onion Rings, Cured Tomato Jus
Sweetwater Merlot, Chalk Hill 2005

Fourth Course
Sous Vide Duck Breast
Crispy Cracklings, Wilted Arugula, Orange Peel & Clove Bordelaise
“The Tillerman” 2006

Fifth Course
Variation of Lamb
Herb Loin Chop & Green Peppercorn Tender Shoulder “Baklava”, Fava Beans, Brown Butter Carrot Purée
Sweetwater Zinfandel 2006