Gazpacho, a cool, refreshing summer soup, sounds ideal in hot weather for the Chef's Special this weekend, July 22-23, 2017.
Eaten in Spain and Portugal during hot summers, gazpacho is served cold as a light meal. The soup is made with ripe tomatoes, zucchini, cucumber, onion, bell pepper, and other fresh produce that's abundant at the farmers market this time of year.
Gazpacho pairs well with Fence Stile's KAIscape, a wine made in the Portuguese vinho verde style, as well as Loft Red.
Also on the menu, we'll have mini cheese quiche made with fresh vegetables from the farmers market and sweet corn aioli. Aioli is a light, rustic version of mayonnaise made with garlic, olive oil, egg and lemon juice. Try pairing these bite-sized quiche with Becca's Blend, Sejour, Vidal Blanc, or Loft Red.
The Chef's Special is available this weekend while supplies last. Drop in for a bite to eat, share a bottle of wine, and listen to the lively sounds of the Joel Gordon Jazz Trio from 2 to 4 pm.
Can't make it to the winery on Saturday? We have Wine-in Friday, July 21, at sunset. Drive to the winery for the evening, bring a meal (no outside beverages, please) or order from our Nibbles menu, and stay for the film No Reservations that begins at dusk.
Brand and events manager, chef and cellar rat Pete Dulin documents wine, food and operations at Fence Stile Vineyards and Winery through writing and photography.