Chef Thom England and Ivy Tech culinary students present a Farm to Table dinner at Chateau Thomas Winery on July 31st to benefit travel expenses to Torino, Italy, for Slow Food Indy's delegates to Terra Madre.
To make reservations for the dinner, call 317-837-WINE (9463).
Seafood Sausage and Molasses Cured Bacon
La Ina Sherry (Fino) by Domecq
Pinot Noir and Cherry Soup with Indiana Goat Cheese Stuffed Squash Blossoms
2003 Pinot Noir, Pamona, Chateau Thomas Winery, Carneros, CA
Tomato Salad with Local Cheeses
2006 Zinfandel, Chateau Thomas Winery, Lodi, CA
Seared Duck Breast and Apricot Duck Sausage with Sautéed Red Cabbage and Apples, Quinoa Corn Fritters
2007 Dry Riesling, Chateau Thomas Winery, Yakima, WA
Peach Tartlettes and house-made Ice cream
2007 Vidal Ice Wine