winemakers dinner Winemakers Chefs Beneficiaries Sponsors Event Info Tickets Press Room Event Photos winemakers dinner
 
 
    Dinner Name Dinner Date Venue  
  VIP Reception Jul 25, 2008 Nail Bay Resort  
  Government House Dinner Jul 26, 2008 Government House  
  Full Circle Dinner Jul 27, 2008 Full Circle  
  Rosewood Little Dix Bay Dinner Jul 28, 2008 Rosewood Little Dix Bay  
  Mooney Bay Estate Dinner Jul 29, 2008 Mooney Bay Estate  
  Aquamare Dinner Jul 30, 2008 Villa Aquamare  
  Biras Creek Resort Dinner Jul 31, 2008 Biras Creek Resort  
  Allamanda Estate Dinner Aug 01, 2008 Allamanda Estate  
  Baraka Point Dinner Aug 02, 2008 Baraka Point  
 
Dinner #1 VIP Reception
 
Host :  Ajit Mathew George
Sponsor : Nail Bay Resort
Chef :The VIP Reception will feature foods prepared by Chef Christopher Koetke and Chef Paul Tinaglia from the Kendall College School of Culinary Arts. The five distinct culinary tastes of the United States will be highlighted.

Northwest: Planked salmon with wild mushroom ragout; Cioppino and Sourdough croutons

Midwest: Braised shortribs on a wild rice and corn pancake with bread and butter pickles; Duck and parsnip pasties with foie gras sauce

Northeast: Mini Chesapeake crab cakes and lobster roll; New England boiled dinner timbales, root vegetable salad and horseradish foam

Southeast: Mini pulled pork sandwiches with spicy slaw; Southeastern vegetable stew with black eyed peas and braised mustard greens

Southwest: Texas Venison bowl of red with bacon cornbread; Jicama shrimp roll with Nopales salad

Featuring the Wines of :

The 2008 Virgin Islands Winemakers Dinners will be kicked off by a celebration on Friday evening, July 25, 2008 at the Sugar Mill Ruins of Nail Bay Resort in honor of all the visiting chefs and winemakers as well as the sponsors and hosts. A limited number of tickets will be available to the general public at $50 a person, the proceeds of all such ticket sales will be contributed for the benefit of the Culinary Program of H. Lavitty Stoutt Community College in the BVI.

Wines will be presented by Gerhard Grans of Weingut Grans-Fassian, Oliver Haag of Weingut Fritz Haag, Thomas Haag of Weingut Schloss Lieser, Theo Haart of Weingut Reinhold Haart, Bernhard Kirsten of Weingut Kirsten, Lothar Kettern of Weingut Kettern, and Jeffrey Chilcot of Tenute Cisa Asinari dei Marchesi di Gresy.

Note: the terrain is grassy and can be uneven. Please wear the appropriate footwear. Thank you.

Location : Sugar Mill Ruins
 
Website : www.nailbay.com
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Dinner #2 Government House Dinner
 
Host :  His Excellency Governor David Pearey
Sponsor : To be determined.
Chef :

Hors d'oeuvres: Seared scallop with Cauliflower & white truffle sauce; cheddar walnut crackers with grilled chicken salad; asiago crisp with tomato basil confit; smoked salmon tartare on potato Gaufrettes prepared by Chef Thomas Hannum. Paired with the 2006 Riesling Sekt from Weingut Kirsten.

Amuse bouche: Citrus dusted seared mahi tuna with carrot ginger puree, avacoda salsa and lotus root chip prepared by Chef Thomas Hannum. Paired with the 2007 Haart to Heart Riesling Qualitatswein from Weingut Reinhold Haart.

Cold appetizer: Crabmeat Cocktail on pea puree with mint and sorbet / sherbet of green Granny Smith Apple prepared by Chef Hubert Scheid. Paired with the 2007 Mineralschiefer Riesling Trocken from Weingut Grans-Fassian.

Soup/Pasta:Troffiette di Mare al Cartoccio: Homemade Squid ink Pasta with Lobster and Crabmeat in Fata Paper prepared by Chef Davide Pugliese. Paired with the 2007 Brauneberger Juffer Kabinett from Weingut Schloss Lieser.

Seafood: Pot of scallops & french langoustines with tomato basil and olive oil emulsion prepared by Chef Alain Ivaldi. Paired with the 2007 Piesporter Goldtropfchen Riesling Spatlese Trocken from Weingut Lothar Kettern.

Meat: Roasted basil crusted loin of lamb over braised artichoke roman style, celery rooth puree and anice sauce prepared by Chef Roberto Donna. Paired with the 2001 Gaiun Barbaresco DOCG from Tenute Cisa Asinari dei Marchesi di Gresy.

Cheese: Truffle brie with oat cakes, grapes, branch celery, fig compote prepared by Chef Mark Salter. Paired with the 2003 Virtus Langhe Rosso DOC from Tenute Cisa Asinari dei Marchesi di Gresy.

Dessert: Vanilla bean flan with tropical fruit salad and coconut tuiles prepared by Chef Michele Mitchell. Paired with the 2007 Brauneberger Juffer Sonnenuhr Riesling Auslese from Weingut Fritz Haag.

Featuring the Wines of :

Wines will be presented by Gerhard Grans of Weingut Grans-Fassian, Oliver Haag of Weingut Fritz Haag, Thomas Haag of Weingut Schloss Lieser, Theo Haart of Weingut Reinhold Haart, Bernhard Kirsten of Weingut Kirsten, Lothar Kettern of Weingut Kettern, and Jeffrey Chilcot of Tenute Cisa Asinari dei Marchesi di Gresy.

Note: This dinner will be held indoors.

Location : Road Town, Tortola
 
Website : 
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Dinner #3 Full Circle Dinner
 
Host :  Dr. Maj-Britt and Michael Rosenbaum
Sponsor : To be determined.
Chef :

Hors d'oeuvres: Braised pork biscuits with cracklins; Deviled crab on cheddra cheese crackers; Liver cheese and pepper jelly prepared by Chef Stephen Stryjewski. Paired with the 2007 Piesporter Gunterslay Riesling Trocken from Weingut Kettern.

Amuse bouche:Seared Tuna, roasted corn chaat, chili avacado dressing prepared by Chef Vikram Garg. Paired with the 2007 Piesporter Riesling Kabinett from Weingut Reinhold Haart.

Cold appetizer: prepared by Chef Christopher Koetke and Chef Paul Tinaglia. Paired with the 1997 Piesporter Goldtropfchen Riesling Spatlese from Weingut Grans-Fassian.

Soup/Pasta: Peas risotto with sea urchin and pancetta wrapped roasted lobster topped with a salad of mint, basil, parsley and fennel prepared by Chef Roberto Donna. Paired with the 2007 Herzstuck Riesling Spatlese from Weingut Kirsten.

Seafood: Heard & Truffle roasted lobster with truffle butter sauce, sweet corn flan prepared by Chef Thomas Hannum. Paired with the 2002 Piesporter Domherr Riesling Spatlese from Weingut Reinhold Haart.

Meat: Herbed rub lamb over a chickpea falaffel with cucumber yogurt salsa, hummus & cabernet reduction prepared by Chef Bruce Moffett. Paired with the 2000 Camp Gros Barbaresco DOCG from Tenute Cisa Asinari dei Marchesi di Gresy.

Cheese: May tag Bleu, pineapple chutney, spiced cashew nut prepared by Chef Vikram Garg. Paired with the 2006 Lieser Niederberg Helden Beerenauslese from Weingut Schloss Lieser.

Dessert: Summer fig & blueberries, chilled prosecco sabayon, toasted almonds prepared by Chef Clif Holt. Paired with the 2007 Brauneberger Juffer Kabinett from Weingut Schloss Lieser.

Featuring the Wines of :

Wines will be presented by Gerhard Grans of Weingut Grans-Fassian, Oliver Haag of Weingut Fritz Haag, Thomas Haag of Weingut Schloss Lieser, Theo Haart of Weingut Reinhold Haart, Bernhard Kirsten of Weingut Kirsten, Lothar Kettern of Weingut Kettern, and Jeffrey Chilcot of Tenute Cisa Asinari dei Marchesi di Gresy.

Note: This dinner is held in an open-air terraced pavilion. Please dress appropriately. Thank you.

Location : Nail Bay, Virgin Gorda
 
Website : www.nailbay.com/full_circle_villa.php
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Dinner #4 Rosewood Little Dix Bay Dinner
 
Host :  Martein van Wagenberg
Sponsor : To be determined.
Chef :

Hors d'oeuvres: prepared by Chef Marcel Driessen. Paired with the 2006 Riesling Sekt from Weingut Kirsten.

Amuse bouche: Roasted prawn in mango ginger gaspacho with sparkling passoa 'caviar' prepared by Chef Alain Ivaldi. Paired with the 2007 Haart to Heart Riesling Qualitatswein from Weingut Reinhold Haart.

Cold Appetizer:Hogshead cheese with southern peas and arugula prepared by Chef Stephen Stryjewski. Paired with the 2007 Fritz Haag RIesling from Weingut Fritz Haag.

Soup/Pasta: cream of onion soup with lobster & cognac chantilly prepared by Chef Mark Salter. Paired with the 2007 Catherina Riesling from Weingut Grans-Fassian.

Seafood: Roasted snapper filet over cannellini beans ragu, herbed grilled squid screwer, capper and candy lemon, fois gras vinegrette prepared by Chef Roberto Donna. Paired with the 2007 Lieser Niederberg Helden Spatlese from Weingut Schloss Lieser.

Meat: 7 spiced crusted Beef tenderloin braised young vegetables, port glazed madras onions prepared by Chef Vikram Garg. Paired with the 1999 Gaiun Barbaresco DOCG from Tenute CIsa Asinari dei Marchesi di Gresy.

Cheese: Ravioli stuffed with Faume d’Ambert on pear crème prepared by Chef Hubert Scheid. Paired with the 2007 Brauneberger Juffer Sonnenuhr Riesling Auslese Goldkapsel from Weingut Fritz Haag.

Dessert: Dark chocolate dome with blackberry coulis prepared by Chef Michele Mitchell. Paired with 2007 Terroir Exclusive Goldtropfchen Riesling Spatlese Magnum from Weingut Lothar Kettern.

Featuring the Wines of :

Wines will be presented by Gerhard Grans of Weingut Grans-Fassian, Oliver Haag of Weingut Fritz Haag, Thomas Haag of Weingut Schloss Lieser, Theo Haart of Weingut Reinhold Haart, Bernhard Kirsten of Weingut Kirsten, Lothar Kettern of Weingut Kettern, and Jeffrey Chilcot of Tenute Cisa Asinari dei Marchesi di Gresy.

Note: This dinner is covered open-air. Please dress appropriately. Thank you.

Location : Virgin Gorda
 
Website : www.LittleDixBay.com
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Dinner #5 Mooney Bay Estate Dinner
 
Host :  Michael and Norma Riegels
Sponsor : To be determined.
Chef :Hors d'oeuvres: prepared by Chef Evan Lee. Paired with the 2007 Piesporter Gunterslay Riesling Trocken from Weingut Lothar Kettern.

Amuse bouche: Pickles snapper with pea salad and benne crackers prepared by Chef Stephen Stryjewski. Paired with the 2007 Piesporter Goldtropfchen Riesling Kabinett Trocken from Weingut Lothar Kettern.

Cold Appetizer: Sweet watermelon, blue berry balsamic gastrique, proscuitto, basil sprouts prepared by Chef Clif Holt. Paired with the 2006 Dhron Hofberger Riesling - Erste Lage from Weingut Grans-Fassian.

Seafood: Filet of Red Snapper on caramelised fennel in passion fruit beurre blanc prepared by Chef Hubert Scheid. Paired with the 2007 Brauneberger Juffer Riesling Kabinett from Weingut Fritz Haag.

Meat: Pan roasted squab with Squab confit, glazed cippolini onions, sweet potato puree and squab jam prepared by Chef Thomas Hannum. Paired with the 1998 Camp Gros Barbaresco DOCG from Tenute Cisa Asinari dei Marchesi di Gresy.

Dessert: Caribbean lime tart with raspberry & pomegranate prepared by Chef Michele Mitchell. Paired with the 1998 Brauneberger Juffer Sonnenuhr Riesling Auslese from Weingut Fritz Haag.

Featuring the Wines of :

Wines will be presented by Gerhard Grans of Weingut Grans-Fassian, Oliver Haag of Weingut Fritz Haag, Thomas Haag of Weingut Schloss Lieser, Theo Haart of Weingut Reinhold Haart, Bernhard Kirsten of Weingut Kirsten, Lothar Kettern of Weingut Kettern, and Jeffrey Chilcot of Tenute Cisa Asinari dei Marchesi di Gresy.

Presented by Robert and Susan Cawthorn.

Note: This dinner will be tented on grassy terrain. Please dress appropriately. Thank you.

Location : North Sound, Virgin Gorda
 
Website : 
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Dinner #6 Aquamare Dinner
 
Host :  Guillermo Paz and Juan Guillermo Herrans
Sponsor : To be determined.
Chef :

Hors d'oeuvres: Tuna tartare, crispy papadom; Crab with mango mint salsa prepared by Chef Vikram Garg. Paired with the 2006 Riesling Sekt from Weingut Kirsten.

Amuse bouche: Chilled poached shrimp over green papaya slaw with mango peach salsa prepared by Chef Bruce Moffett. Paired with the 2007 Piesporter Domherr Riesling Spatlese from Weingut Reinhold Haart.

Cold Appetizer: shrimp mousse and crab meat cake with cherry tomato, champagne mustard sauce, fennel salad prepared by Chef Thomas Hannum. Paired with 2007 Alte Reben Riesling Spatlese from Weingut Kirsten.

Soup/Pasta: Monkfish bouillabaisse with "rouille" prepared by Chef Alain Ivaldi. Paired with the 2007 Riesling Blauschiefer Piesporter Goldtropfchen Kabinett Feinherb from Weingut Lothar Kettern.

Seafood: Shrimp and blue corn grits, sauteed mushrooms, bacon sherry vinaigrette, fresh thyme prepared by Chef Clif Holt. Paired with the 2001 Piesporter Goldtropfchen - Erste Lage Riesling Kabinett from Weingut Reinhold Haart.

Meat: Medallion of lamb with grilled zucchini, goat cheese relish & roasted garlic polenta prepared by Chef Mark Salter. Paired with the 2000 Camp Gros Barbaresco DOCG from Tenute Cisa Asinari dei Marchesi di Gresy.

Cheese: Aged gouda with carrot and orange salad and toasted carroway prepared by Chef Stephen Stryjewski. Paired with the 1999 Piesporter Goldtropfchen - Erste Lage Riesling Auslese Goldkapsel from Weingut Reinhold Haart.

Dessert: Lemon chiboust with red fruits in strawberry water prepared by Chef Michele Mitchell. Paired with the 2007 Brauneberger Juffer Sonnenuhr Riesling Auslese Goldkapsel from Weingut Fritz Haag.

Featuring the Wines of :

Wines will be presented by Gerhard Grans of Weingut Grans-Fassian, Oliver Haag of Weingut Fritz Haag, Thomas Haag of Weingut Schloss Lieser, Theo Haart of Weingut Reinhold Haart, Bernhard Kirsten of Weingut Kirsten, Lothar Kettern of Weingut Kettern, and Jeffrey Chilcot of Tenute Cisa Asinari dei Marchesi di Gresy.

Presented by Juan Herrans, Guillermo Paz, Sergio Gomes, Pedro Collazo.

Note: This dinner will be held on an open-air patio. Please dress appropriately. Thank you.

Location : Virgin Gorda
 
Website : www.villaaquamare.com
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Dinner #7 Biras Creek Resort Dinner
 
Host :  David V Johnson and Rik Blyth
Sponsor : To be determined.
Chef :

Hors d'oeuvres: prepared by Chef Jermaine George. Paired with the 2006 Riesling Sekt from Weingut Kirsten.

Amuse bouche: Curried tuna tartar with cucumber and tomato prepared by Chef Mark Salter. Paired with the 2007 Laurentiuslay from Weingut Kirsten.

Cold Appetizer: Tuna carpaccio with nicoise potato salad and green olive aioli prepared by Chef Bruce Moffett. Paired with 2007 Estate Riesling from Weingut Grans-Fassian.

Soup/Pasta: Shrimp and Deviled egg gumboo prepared by Chef Stephen Stryjewski. Paired from the 2002 Piesporter Domherr Riesling Spatlese from Weingut Reinhold Haart.

Seafood: Potato crusted Red snapper fillet with spices and Lomo in ratatouille juice emulsion prepared by Chef Alain Ivaldi. Paired with the 2006 Monte Aribaldo Dolcette d'Alba DOC from Tenute Cisa Asinari dei Marchesi di Gresy.

Meat: Stuffed quail with foie gras and sweet bread on a ragout of fresh mushrooms prepared by Chef Hubert Scheid. Paired with the 2004 Monte Colombo Barbera d'Asti DOC from Tenute Cisa Asinari dei Marchesi di Gresy.

Cheese: Goat cheese, fig preserve, basil sprouts prepared by Chef Clif Holt. Paired with the 2007 Brauneberger Juffer Sonnenuhr Riesling Spatlese from Weingut Fritz Haag.

Dessert: Chocolate mousse Savarin, curry caramel, caramel ice cream prepared by Chef Vikram Garg. Paired with the 1996 Herzstuck Riesling Spatlese from Weingut Kirsten.

Featuring the Wines of :

Wines will be presented by Gerhard Grans of Weingut Grans-Fassian, Oliver Haag of Weingut Fritz Haag, Thomas Haag of Weingut Schloss Lieser, Theo Haart of Weingut Reinhold Haart, Bernhard Kirsten of Weingut Kirsten, Lothar Kettern of Weingut Kettern, and Jeffrey Chilcot of Tenute Cisa Asinari dei Marchesi di Gresy.

Note: This dinner is covered open-air. Please dress appropriately. Thank you.

Location : North Sound, Virgin Gorda
 
Website : www.biras.com
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Dinner #8 Allamanda Estate Dinner
 
Host :  Delma and Audley Maduro
Sponsor : To be determined.
Chef :

Hors d'oeuvres: Tuna tartare,crispy papadom; Crab with mango mint salsa; prepared by Chef Vikram Garg. Paired with the 2007 Fritz Haag Riesling from Weingut Fritz Haag.

Amuse bouche: Butter poached lobster, fenugreek beurre blanc prepared by Chef Vikram Garg. Paired with the 2007 Brauneberger Juffer Riesling Kabinett from Weingut Fritz Haag.

Cold Appetizer: Phyllo tart with smoked chicken and lime cumin dressing prepared by Chef Mark Salter. Paired with the 2007 Piesporter Goldtropfchen Riesling Spatlese Philipp Magnum from Weingut Lothar Kettern.

Soup/Pasta: Warm sweet corn soup with lobster shaved radish and truffle oil prepared by Chef Bruce Moffett. Paired with the 2006 Dhron Hofberger Riesling - Erste Lage from Weingut Grans-Fassian.

Seafood: Roasted wahoo with pecan wild rice casserole and pickled beets prepared by Chef Stephen Stryjewski. Paired with the 2007 Brauneberger Juffer Riesling Spatlese Trocken from Weingut Fritz Haag.

Meat: Hicory smoked duck breast, spicy chorizo blue corn grits souffle, port & bourbon bing cherries prepared by Chef Clif Holt. Paired with the 1999 Gaiun Barbaresco from Tenute Cisa Asinari dei Marchesi di Gresy.

Cheese: Medley of goat cheese from Provence prepared by Chef Alain Ivaldi. Paired with the 2004 Monte Colombo Barbera d'Asti from Tenute Cisa Asinari dei Marchesi di Gresy.

Dessert: Poppy seed Crepes stuffed with lemon mascarpone and grand marnier citrus glaze prepared by Chef Bruce Moffett. Paired with the 2007 Brauneberger Juffer Sonnenuhr Riesling Auslese from Weingut Fritz Haag.

Featuring the Wines of :

Wines will be presented by Gerhard Grans of Weingut Grans-Fassian, Oliver Haag of Weingut Fritz Haag, Thomas Haag of Weingut Schloss Lieser, Theo Haart of Weingut Reinhold Haart, Bernhard Kirsten of Weingut Kirsten, Lothar Kettern of Weingut Kettern, and Jeffrey Chilcot of Tenute Cisa Asinari dei Marchesi di Gresy.

Note: This dinner will be held on a covered patio.

Location : Beef Island, Tortola
 
Website : www.allamandaestate.com
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Dinner #9 Baraka Point Dinner
 
Host :  Jennifer Bogdany and Timothy Johnston
Sponsor : To be determined.
Chef :

Hors d'oeuvres: Pickled okra relleno, pimento cheese; Devilled eggs with Georgia sturgeon caviar; prepared by Chef Clif Holt. Paired with the 2007 Estate Riesling from Weingut Schloss Lieser.

Amuse bouche: Ambrosia nouveau prepared by Chef Clif Holt. Paired with the 2003 Lieser Niederberg Helden Spatlese from Weingut Schloss Lieser.

Cold Appetizer: Millefeuille of marinated tuna and tartare with cumin and tajine of spicy chicken uith dry fruit boulgour prepared by Chef Alain Ivaldi. Paired with the 2007 Wolkentanz Riesling Flaschengarung from Weingut Kirsten.

Soup/Pasta: English peas soup with Maine crab salad and truffle oil prepared by Chef Bruce Moffett. Paired with the 2007 Trittenheimer Riesling Kabinett from Weingut Grans-Fassian.

Seafood: Smoked Loup de mer on caramelised chicoree in walnut crème prepared by Chef Hubert Scheid. Paired with the 2007 Brauneberger Juffer Spatlese from Weingut Fritz Haag.

Meat: Braised pork cheeks with grits and onion prepared by Chef Stephen Stryjewski. Paired with the 1998 Camp Gros Barbaresco from Tenute Cisa Asinari dei Marchesi di Gresy.

Cheese: smoked blue cheese with red grape chutney, Caramelized shallots, grilled toast points prepared by Chef Bruce Moffett. Paired with the 2004 Lieser Niederberg Helden Spatlese from Weingut Schloss Lieser.

Dessert: Strawberries in Riesling sabyone with rosemary ice cream prepared by Chef Hubert Scheid. Paired with the 2005 Trittenheimer Apotheke Riesling Auslese Long Goldcap from Weingut Grans-Fassian.

Featuring the Wines of :

Wines will be presented by Gerhard Grans of Weingut Grans-Fassian, Oliver Haag of Weingut Fritz Haag, Thomas Haag of Weingut Schloss Lieser, Theo Haart of Weingut Reinhold Haart, Bernhard Kirsten of Weingut Kirsten, Lothar Kettern of Weingut Kettern, and Jeffrey Chilcot of Tenute Cisa Asinari dei Marchesi di Gresy.

Note: This dinner will be held on an open-air patio. Please dress appropriately. Thank you.

Location : Nail Bay, Virgin Gorda
 
Website : www.barakapoint.com
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