Marking the fifth and final dinner in its coveted Dine With Grace supper series, the Inn at Grace Winery will host a Wild Game dinner on Nov. 29, from 6:30-10 p.m. This last hurrah will feature executive chef Scott Megill’s culinary expertise with a five-course menu, which can be paired with five boutique wines from the estate’s winery.
Having earned three bells from Craig LaBan while at Talula’s Table—he worked with local farmers to develop tasting menus—to his background in biodynamic gardens, Megill is well suited to craft an exquisite farm-to-table experience. Those who choose to partake in the wine pairing will benefit from his extensive abilities to emphasize the seasonal flavors in each dish.
You’ll come for the food, but want to stay for the ideal picturesque setting (if you won’t want to leave, you can rent a room at the Manor House or a quaint cottage). Diners will enjoy the stunning backdrop of the historic estate, with its 18th-century barn and rolling vineyards on 50 acres in the Brandywine Valley.
Dinner is $95 per guest; add a wine pairing for $35. Tickets go fast and seats are limited, so purchase yours while there’s still time.
If you’re unable to make it to this dinner, be sure to keep an eye out for next year’s series. Following the exciting success of this first year’s array of monthly suppers, which began in May, the Inn at Grace Winery hopes to continue hosting dinners and welcoming eager diners in the near future.
50 Sweetwater Road, Glen Mills, (610) 459-4711, www.gracewinery.com.
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