It has been a while since I went to a Hill & Holler dinner. There haven’t been too many happening lately, so I jumped on buying a pair of tickets when I saw this one was at Blenheim Vineyards and that it was going to highlight the talents of Oakhart Social chef Tristan Wraight and Matt Greene of JM Stock Provisions.
We could not have asked for more perfect weather! It was warm (but not hot) and the sun was shining proudly!
Our cocktail-hour wines were served from this cute mobile “wine bar.”
Look how cool the reflection of the tree on the glass is:
And as we sipped they passed canapés around – a crunchy chip with pepitas, cucumber relish and feta, and a fancy sardine cracker!
The long dining tables were beautifully decorated!
We were surprised with this little bite of ceviche to start. I believe it was shrimp served over the most delicious lemony butter!
The meal was served family style, with a wine paired with each course.
Our first course was a whole-grilled bluefish salad served with spinach, curry-toasted almonds, charred lemon, pickled ramp & tarragon dressing. The whole fish was quite a presentation, and we had to pull the bones out tableside!
I loved the curry almonds on top!
Our first course was served with Blenheim’s Painted White 2014, and they poured the 2015 Rose for the second. I love the Blenheim Rose!
Wedge grilled escarole with citrus, chopped olives and fried capers. Yum!
Before the main course we were served this amazing grilled flatbread!! Doughy and delicious!
Plus some pickled vegetables and condiments to go with the entrée.
Our final savory course, served with the 2012 Cabernet Sauvignon, was lamb two ways: grilled leg and confit shoulder. The lamb was served with herb salad, shaved celery, asparagus ribbons and arugula over a farro salad with pickled raisins, citrus, and radish.
The confit shoulder was unquestionably the best lamb I’ve ever had! It was so very tender. And I loved all the herbs on top!
And finally – dessert! It was petite (and appropriately so after all that food)! Strawberries, honey, pistachio, whipped ricotta, maldon, and thyme.
I sat across from the ladies of Charlottesville Wine and Country Living, and this is what they thought of the dessert!
Can’t wait for the next Hill & Holler event!