The Inn at Turkey Hill is fortunate to have an imaginative and talented chef at our 5-star rated Farmhouse Restaurant. He has created special wine-pairing dinners for our Bloomsburg, PA customers that we can offer with at least a ten-day notice. Bring three to seven additional couples, and plan to spend an entire evening savoring the delights of a specific world-class cuisine and wine selection.
These special dinners are available Sunday through Friday evenings, with a cost per person ranging from $85 to $150 depending on current market pricing of cuisines and wine. Once your party size and menu have been set, we can finalize a price. You may be planning a trip to one of these countries, have just returned, or have it on your bucket list for the future.
Plan for an Interactive Experience
The dinners will all be five courses, with a wine from the particular region paired with each course. The chef will come and explain each plate and give details on the paired wine, with time for questions before each. You will understand why the wine was chosen for the course and which flavor profiles it will complement. Whether you are an experienced wine taster or just beginning, this dinner will surely enhance your knowledge. Nothing is better than tasting a perfectly prepared dish matched with a wine that improves the dish’s flavor in every way. Both the wine and the food complement each other!
Which country/region intrigues you? Here are the chef’s suggestions:
Sample: SOUTH AFRICAN MENU
First Course: Coconut Ginger Shrimp
Jumbo shrimp, tomato, ginger, coconut milk, cilantro, jasmine rice
Barista Chardonnay 2017
Western Cape, South Africa
Second Course: Johannesburg African Peanut Soup
Bell pepper, onion, garlic, tomato, peanuts, and mild spice
Mulderbosch Cabernet Sauvignon-Rose 2017
Coastal Region, South Africa
Third Course: Joie de Vivre
Mixed baby greens, pecans, chevre, red onion, bell pepper, dried apricot, grape tomato, lemon-garlic vinaigrette
Intermezzo: Mango Sorbet
Main Course
Grilled Swordfish Satay
Peri-peri marinated swordfish, tomato, melon, cucumber-mint yogurt, turmeric rice, and white beans
Porcupine Ridge Sauvignon Blanc 2017
Boekenhoutskloof, South Africa
Lamb Bobotie
The national dish, lamb “meatloaf,” is mildly curried with spicy tomato chutney, scallion pap, tempura green beans
The Wolftrap Syrah Mourvedre Viognier 2017
Cape of Good Hope, South Africa
Dessert: Malvpoeding
Traditional South African pudding, balsamic, apricots
La Fleur Renaissance Sauternes 2015
Bordeaux, France
Sample: SICILIAN MENU
First Course: Palermitan Caponata
Eggplant, capers, olives, pine nuts, almonds, cocoa, golden raisins
Dragani Selva De’Canonici pecorino 2014
Terre Di Chieti, Pecorino Italy
Second Course: Macco Zuppa
Fava bean, fennel, tomato, rich chicken stock
Banfi “Principessa Gavia” Gavi
DOCG, Italy
Third Course: Insalata Siciliana
Baby spinach, black olive, fresh mozzarella, sun-dried tomato, herb vinaigrette
Intermezzo: Sobetto al Limone
Main Course
Frutti di Mare
Mussels, shrimp, squid, tomato, basil, garlic, lemon, red sauce, spaghetti
Cantina Zaccagnini Montepulciano d’Abruzzo 2017
Abruzzo, Italy
Rotolo di Carne Siciliana
Ground beef meatloaf rolled with prosciutto di parma, tomato, onion, ricotta, mozzarella, spicy tomato sauce
Castello di Gabbiano Chianti Classico 2016
Tuscany Italy
Dessert: Bacio di Pantelleria
Ricotta fritters, fried in rice oil, creme anglais
Florio Sweet Marsala non Vintage
Sicily Italy
Sample: SPANISH MENU
First Course: Avocado & Tuna Tapas
Ahi tuna, avocado half, green onion, mayonnaise, balsamic glaze
Txomin Etxaniz White Blend 2018
Txakolina, Spain
Second Course: Gazpacho
Chilled tomato, cucumber, vodka, onion, garlic
Marques de Caceres Verdejo 2018
Rueda Spain
Third Course: Insalata Mixta
Baby spinach, black olives, asparagus, tomato, cucumber, balsamic vinaigrette
Intermezzo: Lemon Sorbet
Main Course
Paella
Blue mussels, shrimp, scallops, saffron, leeks, tomato, garlic, jasmine rice
Camp Viegjo Tempranillo 2017
Rioja Spain
Cerdo Espana
Pork tenderloin, green olives, capers, lemon, mustard, garlic, white beans
Marques de Irun Blanco 2015
Rueda Spain
Dessert: Chocolate Flan
Dark chocolate, custard, creme Anglaise
Harvey’s Dry Sack Sherry
Bristol England
Sample: AUSTRALIAN MENU
First Course: Tuna & Chickpea Fritters
Ahi tuna, garbanzo beans, garlic, carrot, cucumber-mint dipping sauce
Yalumba “y” Series Riesling 2014
Southeastern Australia
Second Course: Split Pea & Bacon Soup
Split peas, cider smoked bacon, leeks, thyme
Vasse Felix Chardonnay 2017
Margaret River, Australia
Third Course: Lentil-Arugula Salad
Green lentil, roasted red beet, feta cheese, arugula, balsamic vinaigrette
Intermezzo: Blood Orange Sorbet
Main Course
Mussel & Prawn Stew
Roasted blue mussels, prawns, sun-dried tomato, saffron, shrimp stock, leeks
Torbreck Woodcutter’s Semillion 2015
Barossa Valley Australia
Australian Meat Pie
Ground beef, lamb, cider smoked bacon, tomato, puff pastry, tomato chutney
Wirra Wirra “Church Block” Red Blend 2013
McLaren Vale Australia
Dessert: Chocolate Lamingtons
Dark chocolate, shredded coconut
Penfold’s ‘Club” Tawny Port
Southeastern Australia
Sample: GREEK MENU
First Course: Garides Saganaki
Jumbo pink shrimp baked in a rich tomato sauce infused with ouzo, caper, black olives, and garlic topped with feta cheese
Melini Borghi D’Elsa Chianti 2017
Italy
Second Course: Fasolada
Traditional Greek bean soup consisting of cannellini beans, organic chicken, tomato, paprika, and chicken bone broth
Achaia Cellars Retsina
Greece
Third Course: Horiatiki
Seeded cucumber, Roma tomato, green bell pepper, red onion, Kalamata olives, and oregano tossed with olive oil, red wine vinegar, cracked black pepper, and pink salt topped with Feta
Intermezzo: Lemon-Basil Sorbet
Main Course
Tapenade Crusted Black Cod
Fillet of black cod topped with Kalamata olive tapenade, baked, finished with frizzled capers, red onion, fennel, and roasted red peppers, and a white wine-lemon pan sauce accompanied by spanakopita
Principessa Gavia Gavi 2016
DOCG, Italy
Moshari Kikkinisto
Tender, slow, braised beef stew with carrots, celery, onion, garlic, and oregano in a thick, rich red wine-tomato broth served over orzo.
Villa Poxxi Nero D’Avola 2016
DOC Sicily
Dessert: Portokalopita
Sweet orange cake made with greek yogurt and phyllo dough topped with lemon sorbet drizzled with orange blossom honey, garnished with whipped cream and candied orange slice
Chateau Ste Michelle “Harvest Select” Riesling 2016
Columbia Valley, Washington
Plan Your Special Evening Now
Please remember that all of these are suggested menus, and your final menu will be based on the season and availability. Don’t these all sound like fascinating (and delicious) evenings? After savoring our special wine-pairing dinners, you may not want to drive home. Might we suggest booking a room at the Inn at Turkey Hill? There will be plenty to do in the morning, no matter the season.
Wouldn’t it be glorious to spend the day with your friends or colleagues, exploring covered bridges and other local sites? Reminisce about the fantastic meal you shared, plan a trip to that country, or come back for another wine-pairing dinner at the Farmhouse?