Photos from our St Patrick's Wine Dinner in March
Halloween Wine Dinner
Saturday, Oct. 25, 2025
Appetizer: Fennel and rutabaga, salmon cakes with lemon dill remoulade
Salad: Spinach topped with toasted pepitas, feta, craisins, and charred carrot served with a honey
balsamic vinaigrette
Entree: Duo of grilled chicken breast and beef chateau topped with a squash, cream sauce,
served with roasted veggies, and garlic mashed potatoes
Dessert: Oreo pumpkin cheesecake shooters with salted caramel sauce
Cost is $51.50 per person
RSVP ONLY, 72 hour cancellation policy.
Please call the winery at 920-864-7761 for reservations.
Check in is at 5:30 pm; Dinner seating is at 6:30
2023 Autumn Wine Dinner Recipes
For the trout (or salmon) spread:
½ pound raw fish (you can also buy smoked fish that works just as well and offers a great flavor)
½ pound whipped cream cheese
1 tsp. each: lemon pepper and old bay seasoning
½ oz chopped chives or green onions
1 loaf French bread- sliced about ½ inch thick
Olive oil and garlic salt sprinkled on top
½ pound brussels sprouts, cut off end and slice in 3-4 pieces so they are evenly sized
Butter and salt & pepper
DIRECTION:
Cook the raw fish in butter and salt and pepper, let cool before mixing in the rest of the ingredients. Once cooled, mix fish with cream cheese, chives, and seasonings. Spread this on the toasted French bread (bake at 350* for 8 to 12 minutes) and serve on a bed of shaved brussels sprouts (cook at 350* about 25 to 35 minutes depending on size) top with balsamic glaze or diced red peppers for color.
SALAD: mixed greens, bacon, shaved parm, golden beets, maple tarragon dressing
INGREDIENTS:
1 package lettuce blend (can use spring mix, or your favorite salad mix)
¼ cup bacon bits, or ½ package fresh bacon
¼ cup shaved parmesan cheese
1 cup golden beets
Dressing: 2 oz orange juice, fresh tarragon (dry also will work), 1 oz maple syrup, 3 oz honey mustard dressing
DIRECTION:
To make dressing- cook 1 sprig tarragon in orange juice and syrup for about 15 to 20 minutes at a low simmer to infuse the flavor of tarragon into the base. Once this starts to thicken take off the heat and put in fridge to cool. Once cooled, remove tarragon sprig, and whisk in the honey mustard dressing. Boil the golden beets whole in water until softened, about 30-40 minutes, let cool and using paper towel rub off the skin of the beets (should come off easily, otherwise you can use a paring knife to remove the skin), dice into ½ inch pieces and salt and pepper lightly and toss in olive oil. Assemble salad by putting greens on a plate, top with remaining ingredients and dressing.
ENTRÉE: smoked pork loin with sage butter and squash puree, cheddar, chive, and garlic mashed yukon potatoes, and roasted beans and carrots
INGREDIENTS:
2 # Pork loin
½ oz fresh sage
½ lb butter (some for sauce, some for potatoes)
½ fresh winter squash (acorn or butternut are great, I used Hubbard which can be hard to fine in stores)
5 oz heavy cream (some for squash, some for potatoes)
3 oz shredded cheddar
¼ oz chives (chopped)
1 T garlic powder
Salt/pepper
8 oz Yukon potatoes
4 oz green beans
2 oz carrots
DIRECTIONS:
Season pork loin with your favorite seasonings- I used a sweet/smoky blend, Lowrys, salt and pepper. Smoke using smoker with lump charcoal/apple or other light wood blend or bake in oven until 145* internal temperature.
Using ¼ pound of the butter, put in small pan and add sage and cook on medium/low heat stirring frequently to “brown” the butter- you don’t want to burn it, just cook it so it browns nicely. If you get it boiling, stir often and it takes about 5 minutes, if you cook it at a lower temperature, it takes a little longer but won’t burn if you forget to stir it consistently.
For squash puree, roast squash whole in oven- depending on type of squash, about 45 minutes at 350*, once out of oven, cut through skin to vent the squash and let cool before cutting all the way open and scooping out seeds and taking off the skin. Mash the squash with some salt and pepper, heavy cream, and add brown sugar or maple syrup to give it some sweetness.
For mashed potatoes- boil potatoes until soft, can cut in ½ to cook faster. Once cooked, drain off water, add ¼ # butter, 3 oz heavy cream, cheddar cheese, chives, garlic powder, and salt and pepper to taste. Sauté the carrots and beans in a pan with a little butter or oil and salt and pepper. Assemble plate with potatoes, squash puree on the bottom of the sliced pork loin, sage butter, and vegetables.
DESSERT: pumpkin spice cake with spiced rum whipped cream, garnished with mint, raspberry and candied carrot
INGREDIENTS:
1 box spice cake mix (or yellow cake mix adding in cinnamon, allspice, and nutmeg)
2 oz spiced rum
8 oz heavy cream, 3 oz sugar
Mint leaves for garnish
Fresh raspberry for garnish
Shredded carrot, brown sugar for garnish
DIRECTIONS:
Bake cake according to directions on box. Using an electric mixer, whisk/beat the cream, sugar, and rum together until it forms soft peaks. Keep refrigerated- can use cool whip instead and fold the rum in.
For carrot garnish, sauté in pan with a little butter and brown sugar until carrots are softened and coated with sugar. Cool cake and cut into squares, put on plate with whipped cream on the side, and garnishes on top, drizzle with caramel syrup or maple syrup for extra sweetness.
Saturday, Oct. 25, 2025
Appetizer: Fennel and rutabaga, salmon cakes with lemon dill remoulade
Salad: Spinach topped with toasted pepitas, feta, craisins, and charred carrot served with a honey
balsamic vinaigrette
Entree: Duo of grilled chicken breast and beef chateau topped with a squash, cream sauce,
served with roasted veggies, and garlic mashed potatoes
Dessert: Oreo pumpkin cheesecake shooters with salted caramel sauce
Cost is $51.50 per person
RSVP ONLY, 72 hour cancellation policy.
Please call the winery at 920-864-7761 for reservations.
Check in is at 5:30 pm; Dinner seating is at 6:30
2023 Autumn Wine Dinner Recipes
For the trout (or salmon) spread:
½ pound raw fish (you can also buy smoked fish that works just as well and offers a great flavor)
½ pound whipped cream cheese
1 tsp. each: lemon pepper and old bay seasoning
½ oz chopped chives or green onions
1 loaf French bread- sliced about ½ inch thick
Olive oil and garlic salt sprinkled on top
½ pound brussels sprouts, cut off end and slice in 3-4 pieces so they are evenly sized
Butter and salt & pepper
DIRECTION:
Cook the raw fish in butter and salt and pepper, let cool before mixing in the rest of the ingredients. Once cooled, mix fish with cream cheese, chives, and seasonings. Spread this on the toasted French bread (bake at 350* for 8 to 12 minutes) and serve on a bed of shaved brussels sprouts (cook at 350* about 25 to 35 minutes depending on size) top with balsamic glaze or diced red peppers for color.
SALAD: mixed greens, bacon, shaved parm, golden beets, maple tarragon dressing
INGREDIENTS:
1 package lettuce blend (can use spring mix, or your favorite salad mix)
¼ cup bacon bits, or ½ package fresh bacon
¼ cup shaved parmesan cheese
1 cup golden beets
Dressing: 2 oz orange juice, fresh tarragon (dry also will work), 1 oz maple syrup, 3 oz honey mustard dressing
DIRECTION:
To make dressing- cook 1 sprig tarragon in orange juice and syrup for about 15 to 20 minutes at a low simmer to infuse the flavor of tarragon into the base. Once this starts to thicken take off the heat and put in fridge to cool. Once cooled, remove tarragon sprig, and whisk in the honey mustard dressing. Boil the golden beets whole in water until softened, about 30-40 minutes, let cool and using paper towel rub off the skin of the beets (should come off easily, otherwise you can use a paring knife to remove the skin), dice into ½ inch pieces and salt and pepper lightly and toss in olive oil. Assemble salad by putting greens on a plate, top with remaining ingredients and dressing.
ENTRÉE: smoked pork loin with sage butter and squash puree, cheddar, chive, and garlic mashed yukon potatoes, and roasted beans and carrots
INGREDIENTS:
2 # Pork loin
½ oz fresh sage
½ lb butter (some for sauce, some for potatoes)
½ fresh winter squash (acorn or butternut are great, I used Hubbard which can be hard to fine in stores)
5 oz heavy cream (some for squash, some for potatoes)
3 oz shredded cheddar
¼ oz chives (chopped)
1 T garlic powder
Salt/pepper
8 oz Yukon potatoes
4 oz green beans
2 oz carrots
DIRECTIONS:
Season pork loin with your favorite seasonings- I used a sweet/smoky blend, Lowrys, salt and pepper. Smoke using smoker with lump charcoal/apple or other light wood blend or bake in oven until 145* internal temperature.
Using ¼ pound of the butter, put in small pan and add sage and cook on medium/low heat stirring frequently to “brown” the butter- you don’t want to burn it, just cook it so it browns nicely. If you get it boiling, stir often and it takes about 5 minutes, if you cook it at a lower temperature, it takes a little longer but won’t burn if you forget to stir it consistently.
For squash puree, roast squash whole in oven- depending on type of squash, about 45 minutes at 350*, once out of oven, cut through skin to vent the squash and let cool before cutting all the way open and scooping out seeds and taking off the skin. Mash the squash with some salt and pepper, heavy cream, and add brown sugar or maple syrup to give it some sweetness.
For mashed potatoes- boil potatoes until soft, can cut in ½ to cook faster. Once cooked, drain off water, add ¼ # butter, 3 oz heavy cream, cheddar cheese, chives, garlic powder, and salt and pepper to taste. Sauté the carrots and beans in a pan with a little butter or oil and salt and pepper. Assemble plate with potatoes, squash puree on the bottom of the sliced pork loin, sage butter, and vegetables.
DESSERT: pumpkin spice cake with spiced rum whipped cream, garnished with mint, raspberry and candied carrot
INGREDIENTS:
1 box spice cake mix (or yellow cake mix adding in cinnamon, allspice, and nutmeg)
2 oz spiced rum
8 oz heavy cream, 3 oz sugar
Mint leaves for garnish
Fresh raspberry for garnish
Shredded carrot, brown sugar for garnish
DIRECTIONS:
Bake cake according to directions on box. Using an electric mixer, whisk/beat the cream, sugar, and rum together until it forms soft peaks. Keep refrigerated- can use cool whip instead and fold the rum in.
For carrot garnish, sauté in pan with a little butter and brown sugar until carrots are softened and coated with sugar. Cool cake and cut into squares, put on plate with whipped cream on the side, and garnishes on top, drizzle with caramel syrup or maple syrup for extra sweetness.
