Orlando Rodriguez, chef of the largest restaurant in the group, Veraisons at the Inn at Glenora Wine Cellar, gave us a vegetarian terrine of grilled asparagus, zucchini, yellow squash and red peppers in a balsamic reduction, topped with Lively Run Cayuga Blue Cheese. He also served locally grown barbecued pulled pork braised and smoked on artisan sourdough bread. There was a run on this one; one serving was hardly enough to satisfy the ‘cue’ fans among us. 2006 Glenora Wine Cellars Cabernet Sauivignon and 2007 Lucas Vineyards Dry Riesling.
Editor’s PickMort Hochstein | November 17, 2008
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