Friday Wine Tasting

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Saturday Gala Dinner & Live Auction

As the summer solstice arrives in beautiful Stowe, enjoy a stunning gastronomic collaboration between the wines of Owen Roe, and dinner by Trapp Family Lodge's renowned chef, Brian Thomlinson. Start the evening with a flute of champagne as you meet the vintners and chefs presenting wines at the Stowe Wine & Food Classic. Then settle in for a phenomenal five-course meal with wine pairings from Owen Roe; presented by winemaker David O'Reilly who pays meticulous attention to every aspect of the wine he bottles. As the evening progresses, you'll be enticed by our Auction to bid on amazing and one-of-a-kind items, from rare wines donated from the cellars of private collectors to large format bottles signed by the winemakers. Bid on vacation getaways, and a variety of splendid and unusual "lifestyle" items. This year's auctioneer will be Chris Francis, Proprietor of Ye Olde England Inne; part wine savant and part showman. Throughout the evening you'll also be able to dance under the summer stars to the musical stylings of Penny Arcade. Our Gala Dinner & Live Auction is an event not to be missed.

Saturday Gala Dinner
Five Course Menu & Wine Pairings

Grilled Oyster on the Half Shell, Grapefruit Kiwi Relish, Mignonette

Corvidae Sauvignon Blanc "Wise Guy" '09 Yakima Valley

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Pan Roasted Halibut, Arugula Frisee with Sherry

Roasted Yellow Pepper Vinaigrette, Pimento Relish

Owen Roe Pinot Gris "Crawford Beck Vineyard" '09 Eola Amity Hills

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Huckleberry-Pepper Braised Pork Cheek, Purple Potato Gnocchi

Owen Roe Pinot Noir "The Kilmore" '08 Yamhill Carlton District

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Intermezzo

Cherry Sorbet, Lemon Liquor

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Buffalo Wellington, Braised Fennel, Black Cherry Cabernet Sauce

Owen Roe Cabernet Franc "Rosa Mystica" '07 Yakima Valley

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Honey Apricot Bavarian, Almond Meringue, Apricot Sauce

Owen Roe Late Harvest Semillon "The Parting Glass" '07 Yakima Valley

Saturday Gala Dinner
Five Course Vegetarian Menu & Wine Pairings

Pearl Cous Cous Salad, Herb Vinaigrette, Grapefruit Kiwi Relish

Corvidae Sauvignon Blanc "Wise Guy" '09 Yakima Valley

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Grilled Polenta Medallion, Arugula Frisee with
Sherry Roasted Yellow Pepper Vinaigrette, Pimento Relish

Owen Roe Pinot Gris "Crawford Beck Vineyard" '09 Eola Amity Hills

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Purple Potato Gnocchi, Sauteed Wild Mushrooms, Black Pepper Huckleberry Jus

Owen Roe Pinot Noir "The Kilmore" '08 Yamhill Carlton District

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Intermezzo

Cherry Sorbet, Lemon Liquor

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Parsnip Wellington, Braised Fennel, Black Cherry Cabernet Sauce

Owen Roe Cabernet Franc "Rosa Mystica" '07 Yakima Valley

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Honey Apricot Bavarian, Almond Meringue, Apricot Sauce

Owen Roe Late Harvest Semillon "The Parting Glass" '07 Yakima Valley

Event: Gala Dinner & Live Auction Date: Saturday June 19, 2010 Time: 6:00 pm
Location: Trapp Family Lodge Price: $150 per person, or purchase a Sat/Sun package for just $185 per person
PURCHASE TICKETS

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Chef Brian Tomlinson brings a valuable background to the Lodge, having attended culinary school in Punxsutawney, PA, (yes, he has seen Punxsutawney Phil on Groundhog Day!) while spending winters working at Deer Valley Ski Resort in Utah and summers in Washington State at Roche Harbor Resort on San Juan Island. Chef Tomlinson then spent 4 years in Hawaii, at the Grand Wailea Resort, Longhi¹s Restaurant, Sorento¹s on the Beach, and The Dunes at Maui Lani. Back on the mainland, at Topnotch in Stowe, Brian became Chef de Cuisine of Norma¹s, helping to make it a four-diamond restaurant. Chef Tomlinson brings years of innovation, creativity and passion to Trapp Family Lodge.

PURCHASE TICKETS

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Sunday Grand Tasting & Silent Auction

Visit with winemakers and culinary experts and enjoy world-class food selections in the pastoral ambiance of Stowe, Vermont. Choose front row seats at live cooking demonstrations where you'll be able to watch Chef Annie B. Copps, Senior Editor, Food, of Yankee Magazine and Eric Warnstedt, one of Food & Wine's Top Ten Chefs of the Year, as well as other renowned chefs, present demonstrations of their culinary skills. Hosting the demonstrations will be Tony Campos of New England Cooks in our Culinary Theater, presented by Allen's Kitchen & Bath. You're also invited to meet David O'Reilly, Owen Roe's Winemaker, as he shares with you the process by which he creates great wines that are fundamentally tied to painstaking attention to detail in the vineyard. Then join us for a selection of other wine seminars designed to permit the novice or seasoned wine collector to discover more about the noble grape.

All the while, you'll be enticed by more than 100 premium wines while sampling world-class food selections from renowned regional chefs. All afternoon, you'll be encouraged to examine and bid on the splendid offerings at our silent auction of fine and rare wines, a variety of vacation getaways, and other great treasures.

"Vermont Pavilion"
New this year is the "Vermont Pavilion" tent where Vermont's own Wineries and Artisanal Cheese Makers will impress you with their products. Scheduled to appear and present are:

Wineries

• Boyden Farm Winery
• Lincoln Peak Vineyard & Winery
• Eden Ice Cider Company
• Others TBA

Artisanal Cheese Makers

• Vermont Butter & Cheese
• Grafton Cheese Company
• Cabot of Vermont
• Cobb Hill Cheese
• Cellars at Jasper Hill
• Others TBA

With exquisite food and unforgettable wine in the backdrop of the world famous Trapp Family Lodge overlooking the Village of Stowe, you'll hope the day never ends. 

Event Details Date: Sunday, June 20, 2010 Time: 12:00 - 4:00 pm
Location: Trapp Family Lodge Price: $60 per person, or purchase a Sat/Sun package for just $185 per person
PURCHASE TICKETS

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Culinary Theater, Presented by Allen Kitchen & Bath

Sunday's Schedule of Events

We've set up the following schedule of events so that
you may meet and learn from the leaders of the food and wine industry in a relaxed, enjoyable setting.

Wine Seminar #1, 12:15 pm
George Schwartz of Vias Imports

Cooking Demo #1, 1:00 pm
Chef Mark Turner Timms of Norma's Restaurant at Topnotch Resort & Spa

Wine Seminar #2, 1:45 pm
David O'Reilly, Winemaker at Owen Roe, will speak about the impressive quality of wines
being produced in Washington & Oregon

Cooking Demo #2, 2:45 pm
Annie B. Copps, Senior Editor, Food, of Yankee Magazine

Wine Seminar #3, 3:30 pm
Dan Kravitz - Languedoc/Roussillon, Next Door Neighbors, Worlds Apart
France is sliced and diced into 21 regions, and it makes for some odd pairings. While Languedoc and Roussillon have nothing in common, Hand Picked Selections has specialized in these wines for two decades. The price of the wines from these regions are modest. Improved quality means abounding values. At this seminar you'll sample 3 pairs of wines from each region, one of bone dry roses and two of reds.

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