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Fall Farm-to-Table Chef’s Tasting
The Cellar at Allenberry | Thursday, October 8th | 6:30 PM
Join Executive Chef Zach Ottens for an intimate six-course tasting inspired by the flavors and ingredients of fall.
The menu will showcase locally sourced ingredients, with meat and produce coming from Lancaster Farm Fresh Co-op and trout sourced from a local hatchery. Each course is thoughtfully crafted to highlight the quality and character of these seasonal ingredients.
Every course is paired with a 3-ounce pour of wine or cider selected to complement the dish. Charlie Burt, Head Cider Maker at ANXO, will guide guests through the pairings, sharing the story, craft and character behind each selection.
ANXO Cider, a Washington, DC-based craft cidery, brings a strong connection to our region. Its cider production takes place in Chambersburg, with ingredients primarily sourced from Central Pennsylvania. Inspired by centuries of American and European cider-making traditions, ANXO follows an “Apples Only” approach, using only apples and yeast to create ciders that are pure expressions of the fruit. Fermented in stainless steel or wood, the resulting ciders offer the complexity of wine with the refreshing, approachable character of beer.
Experience Chef Zach’s creative approach to farm-to-table dining, bringing together ingredients from nearby farms and producers with thoughtfully selected wine and cider pairings for an evening designed to celebrate the flavors of fall.
Six courses. Six pairings. An evening designed to savor.
First Course
Chicken Liver Mousse Tart paired with Albatwitch Cider
Chicken Liver Mousse, Puff Pastry, Apple Mostardo, Maldon Salt Vidal Blanc | Goldrush Single Varietal Cider
Second Course
Savory Honeynut Squash Custard paired with Vidal Blanc Wine
Saged Whipped Cream, Brown Butter Toasted Pepitas | Honeysuckle, Lychee, Pear, White Grape
Third Course
Seared Trout paired with Hewes Crab Cider
Celery Root Puree, Balsamic Braised Radicchio, Trout Roe, Smoked Trout Veloute, Toasted Rye Breadcrumbs | Single Varietal Crab Apple Cider
Fourth Course
Smoked Cornish Hen paired with Great Valley Cuvee Cider
Herbed Bread Pudding, Creamed Leeks, Crispy Brussel Leaves, Charred Sage-Cider Glaze | Blend of 12 Bittersharp Bittersweep European Apples Grown in PA
Fifth Course
Lamb Lollipop paired with Chambourcin Wine
Warm German Potato Salad, Braised Red Cabbage, Black Garlic-Rosemary Demi, Pickled Mustard Seeds | Blueberry, Plum, Dark Cherry
Sixth Course
Dark Chocolate Whoopie Pie paired with Tree Shaker Wine
Maple-Pumpkin Mascarpone w/ Luxardo Cherries | Macerated Tart Cherry, Hibiscus