NFK Dinner Series #5: Baller Wine Night

Each dinner in this series is a snapshot of the farm’s life cycle cast in a collaborative menu.


Date: May 12, 2018

Venue: The New Farm Kitchen

Guest Count: 18


Charity, Farming, Indoor, Outdoor, Sustainable Living


Cured Spring Trout Potato Rosti, Smoked Creme Fraiche

Charcuterie selection of meats and preserves from our pantry

Scallop Crudo Fermented Beets, Apple Cider Vinaigrette

Carmelized Cababge Roasted Oyster Mushroom, Sunchoke Puree, Green Garlic Salsa, Hazelnuts

Wild Leek Parppardelle Lamb Shank Stew, Grilled Wild Leeks

Prime Rib with Rosemary Roasted Carrots, Dinner Rolls, Red Wine Beef Reduction

Apple & Cheddar apple thyme puree, popcorn brittle, cheddar caramel cake, koji ice cream

The New Farm Kitchen Dinners are a series of culinary events hosted by Chef Carl Heinrich.

Richmond Station is an ingredient focused restaurant. We devote a lot of our time to sourcing great food. in 2017, we started growing our own organic vegetables. We’re learning to nurture soil, plant seeds, weed the garden and harvest our crops – then we get down to cooking.

Designated drivers were a must for this one. Master Sommelier Bruce Wallner teams up with Nicholas Pearce to bring in rare gems from around the world. Carl Heinrich provided a culinary adventure to pair with a range of wines from Cremant de Jura to Jurancon. 

Bruce kindly demonstrated how a Master Sommelier blind tastes a wine with only two minutes to determine varietal, vintage, region and sub region. 

This evening was a unique glimpse into the skills required to pair food and wine together at the highest level of hospitality.