“Evening of Harvest Wine and Craft Beer” at the Grape Discovery Center in Westfield, NY was a showcase of local splendor. October 3rd was a night filled with excitement. The still relatively young Grape Discovery Center was buzzing with energy. Participants thoughtfully exchanged insights as they quaffed glasses of Ellicottville Brewing Company’s Two Brothers Session IPA and swirled glasses of Liberty Vineyard’s Pinot Grigio, which were served with Lake Erie whitefish smoked at Westfield Fisheries.
At the Center, revelers were surrounded by history because the back of the facility is a museum featuring prominent artifacts of the local grape region. Much of the area’s story focuses on the arrival of the Concord grape in 1859, which took so well to the Chautauqua-Erie grape escarpment that local growers have remained the premier producers of the grape. That fact has altered local history.
But the focus of the gathering was on wine and the burgeoning industry whose roots in the region predate the creation of the Concord grape. Six local wineries participated in the event. But the Concord grape would not be denied its acknowledgement as it was present in the form of slushies and old fashioned grape juice. Additionally, the award-winning Portage Pie Bakery served sumptuous Portage Grape Pie which was thoughtfully paired with Raspberry Wine from 21 Brix Winery.
There were carboys in the museum begging conversations about fermentation and brewing beer was heartily discussed as was the wine.
Organic Local Produce: On the Prep Side
We had been carefully preparing the appetizers since 3:15 and we were sprinting through the last few provisions as the clock crept close to six. We showered the brie with fresh picked raspberries from Abers Acres (Falconer, NY) and edible flowers from Fickle Fields Farm (Kennedy, NY). The brie accompanied a fine selection of cheeses, most of which were produced in New York State. The flavorful cheeses were elevated with a pairing of Johnson Estate’s Sparkling Traminette, which was the most popular wine at the event judging from the heap of empty bottles.
The organic Green Heron Growers chicken breast was set with 20oz Pippin apples from Medina, NY topped with melted Emmental Swiss cheese (from Reverie Creamery) and served crostini style. They were still bubbling as they went out to the guests. I seared the breasts, which were seasoned with nothing more than rock salt. Naturally, I had to taste it before offering it to the discerning crowd. The crisp skin was perfectly browned and the meat had a depth of flavor that one does not get from the bloated breasts that Tyson pumps through grocery chains. Later, tasting the final product, I was sure I would feature it for my next family event because of the delicious simplicity.
Several speakers highlighted the evening, including Andy Dufresne, one of the founding board members of the Grape Discovery Center. Mr. Dufresne has been a key figure in the local grape scene for many years. He spoke about the finer points of grapes, with special emphasis on the harvest, as they relate to local agriculture.
The music was a mix of mellow jazz played by the duet of Frank Singer on guitar and Bruce Johnstone on Baritone Sax. I cut through the room delivering sautéed mushroom tacos with a fresh salsa that showcased organic Obsession corn from Abers Acres. The fall atmosphere was enhanced by displays with multi-colored leaves, gourds of various dimensions, and the accoutrements of the harvest season.
Chautauqua Local Food Action Station
Jason Tosczydlowski, who catered the event for Chautauqua Local Food, gave a talk about locally foraged mushrooms that he procures from Chef Garrett Taylor, master mushroom hunter. After his talk, Jason got behind the portable range (or cassette-fue) and began sautéing wild Bolitus Edulis and Parasol mushrooms, along with baby portabellas. The alluring smell of earthy mushrooms wafted up, filling the room with goodness. He flipped the mushrooms back into his pan with flair, while talking to a couple from Sharon, PA. The couple asked him if he was a trained chef, Jason smiled and was quick to tell them that he was not formally trained, but it was clearly a passion. The tacos were doled out as people washed them down with Lucia Stout from Mazza’s Five & 20 Brewery, while others sipped Love from 21 Brix Winery. Both were carefully selected pairings.
More Excitement at The Grape Discovery Center
There was a positive energy at the event that gave momentum to a brighter future as the local tradition of producing wine continues to grow. Not to be overshadowed, the somewhat newer tradition of craft beer continues to gain steam.
The event was produced with the support of a grant from Empire State Development and Taste NY in an effort to promote New York State’s craft beverages. This is the first in a series of seasonal events to highlight the craft beverages of the Chautauqua-Lake Erie Region with the next event happening on December 5th. The December 5th event will be unique thanks to a surprise twist that is without precedent in the region. Stay tuned to our blog for information on the upcoming event…
Loren Mayshark is the award-winning author of Death: An Exploration and Academic Betrayal. For more, you can visit his website lorenmayshark.com and you can keep up with him on Twitter at @LorenMayshark. Sign up for his newsletter and receive regular updates and a free gift.
