Countdown to HARVEST

Artwork by Dan Rizzie: Original artwork by local artists will be on magnums of Merliance for auction.

The second annual HARVEST, a Wine Auction + Celebration of Long Island’s East End will be starting up on September 3 with Wine Salons. But for foodies, the action starts on Friday, September 16 with the 10-mile dinners: six dinners at six different beautiful homes on the East End each hosted by a winery and the kitchen overseen by a local chef.

So far, one of the dinners has sold out. It’s to be hosted by Roman Roth of Wölffer Estate at the home of Katherine and Marco Birch on Shelter Island. The chef is Wolfgang Ban of Seäsonal Restaurant and Weinbar.

But enough about what you can’t have. There are still tickets to dinners hosted by McCall Vineyards, Clovis Point, Shinn Estate Vineyards, Martha Clara Vineyards and Jamesport Vineyards. The chefs are, respectively, Christian Mir of the Stone Creek Inn; Lia Fallon, chef and owner of Amarelle; Noah Schwartz of Noah’s; Larry Kolar, chef and owner of On the Forks Catering and the executive chef of Solé East; and Keith Luce, chef and owner of Luce + Hawkins and The Jedediah Hawkins Inn.

The menu for the Martha Clara dinner is below. Tickets for the 10-Mile Dinners are $350. All dinners start at sunset.


Welcome Reception

 Brut Sparkling Wine


  Fresh local oysters and an assortment of local cheeses.

First Course

 Flight of three Rieslings
2008, 2009, and 2010
Note: The 2010 Martha Clara Vineyards Estate Reserve Riesling won Best in Show
at the 7th Annual Atlantic Seaboard Wine Association Wine Competition
and earned the Jefferson Loving Cup, to be awarded at the
Congressional Wine Caucus in Washington, DC, in October.


Tomato tart with Long Island Sound lobster ceviche and lavender

 Second Course

 2009 Chardonnay Two Ways – Stainless Steel vs. Oak Fermented


Fresh fettuccini with garlic, beans, arugula and lemon

Third Course

Estate Reserve Merlot
2007 and 2010 Barrel Sample


Pastrami cured grilled Crescent Farms duck breast, corn arepas and sautéed rapini

Fourth Course

Ciel – dessert wine


 Martha Clara Vineyards brandy, honey, and pinot noir verjus poached pear