What a beautiful day! Beliveau Estate Winery has one of the most picturesque settings our region has to offer.

HazelBea Executive Chef, Rachel Doyle, was invited to cook with Beliveau Winery Chef, Del Peters, for a special event called “Dine in the Vines.” This included a four course meal, paired with Beliveau wines served on one long farm table set inside the beautiful vineyards (literally, in between the vines) as the sun was setting. Not bad, eh?

The menu for the evening:

To start: Peach Bellini & Shrimp Spoon with Tarragon Creme

–Salade de Trois Voies–
a trio of salads; Beet Tar-Tar, Caprese Salad, and a Micro Green Salad

Second Course: BLT Soup
–Chilled Romaine Soup with Heirloom Tomatoes & Smoked Bacon–

Third Course
–Cornish Game Hen with Demi Glace, Mushroom Risotto, and a Vegetable Terrine–

and for Dessert
–Blueberry Creme with a Lavender Brulee–

The entire evening was lovely, but one of the standout’s was the BLT Soup. Guests were first given a bowl filled with heirloom tomatoes and heritage bacon bits, and then prompted to pour the lettuce soup overtop. Interactive BLT fun!! Check out this video to see for yourself.