Chef Tom Madden featured at Keint-he Winery Aug. 18

Keint-he Winery will feature Chef Tom Madden Saturday, Aug. 18 for a special dinner featuring Keint-he wines.

The five-course menu features a refreshing Vichysoisse made with sauteed leek, potato and banana combined with curry spices, and deglazed with Keint-he Chardonnay. Along with enjoying the wines with great food, guests will have the opportunity to learn about how the grapes are grown and the wine produced.

Madden apprenticed at the General Wolfe Hotel and the Waring House. Over the course of his 30-year culinary career, he worked as chef at Ottawa’sí Green Door vegetarian restaurant, The Country Club in Aylmer, and Currahís Cafe, among others. He is now chef at Stepping Stone Inn, Westport, and cooks for the catering department at East and Main.

Keint-he Winery
49 Hubbs Creek Rd., Wellington
613-399-5308
August 18th at 6pm
Cost: $90 – only a few seats left!

The Menu:

Banana Vichyssoise
Sauteed leek, potato, apple and banana combined with curry spices, and deglazed with Keint-he Chardonnay and rich chicken stock. Finished with light cream and lemon/coriander pesto.
Chardonnay ñ 2009

Chicken Liver Mousseline
Chicken liver, lean pork, apples, onions, fresh herbs and spices, sautÈed and deglazed with Keint-he Little Creek Closson Pinot Noir and brandy. Served with Mayapple compote, crudite, and homemade cornichons.
Little Creek Closson Pinot Noir ñ 2009

Spinach-Citrus Salad
Crisp young spinach, topped with fillet of pink grapefruit and naval orange, with honey-yogurt-lime-cardoman dressing.
Foxtail Pinot Noir – 2009

Pickerel Fillet with Pancetta and Basil Butter Sauce
Local Pickerel draped with thinly sliced Pancetta, baked and napped with basil butter sauce.
Served with quinoa pilaf and in-season vegetables.
Foxtail Pinot Meunier – 2009

Peach Chiffon Mousse Cake
Graham cracker crust, whipped cream, pressed yogurt and Niagara peach filling.
Pineaux Savage ñ 2008