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Virginia Distillery Company And Veritas Hold Dinner At The Farmhouse

[ 0 ] July 30, 2016 |
©2016 Blue Ridge Life Magazine : Photos By Tommy Stafford : A perfect evening this past Friday 7.29.16 at The Farm House At Veritas for a collaborative dinner with Virginia Distillery Company.

©2016 Blue Ridge Life Magazine : Photos By Tommy Stafford : A perfect evening this past Friday – July 29, 2016. A soldout crowd at The Farmhouse At Veritas gathered for a collaborative dinner with Virginia Distillery Company.

Afton
Nelson County, Virginia

One of the best evenings in the past two weeks as far as the weather goes. It was the perfect backdrop for the Whisky Farmhouse Dinner with the Virginia Distillery Company, held at The Farmhouse At Veritas.

Before the dinner folks were treated to signature cocktails mixed with VDC's whisky.

Before the dinner folks were treated to signature cocktails mixed with VDC’s whisky.

Veritas Vineyard & Winery co-founder Andrew Hodson (center) talks to attendees at the Friday night Whisky Farmhouse Dinner with the Virginia Distillery.

Veritas Vineyard & Winery co-founder Andrew Hodson (center) talks to attendees at the Friday night Whisky Farmhouse Dinner with the Virginia Distillery.

Andrew Hodson co-founder and owner of Veritas Vineyard and Winery  (left) chats it up with Dima Holmes of Wintergreen Real Estate Company in Nellysford, this past Friday night - July 29, 2016 during the Whisky Farmhouse Dinner with the Virginia Distillery.

Andrew Hodson co-founder and owner of Veritas Vineyard and Winery (left) chats it up with Dima Holmes of Wintergreen Real Estate Company in Nellysford, this past Friday night – July 29, 2016 during the Whisky Farmhouse Dinner with the Virginia Distillery.

Here’s what folks were treated to:

First Course: Free Union Grass Farm Whisky Barrel Stave Smoked Liver Pate, Cornbread Crouton, Peach Butter, Verjus Fresnos, Ancho Broth and Tangerine Sprouts

Second Course: Hanover Melon Salad, Local Spinach, Whisky Mustard, Hickory Syrup, Ham Emulsion, Basil Ice

Third Course: Sherwood Filet Mignon over Grilled Nectarine-Corn Farro Salad, Baby Kale, Whisky-Bacon Jus, Annatto Oil

Fourth Course: Peach Upside Down Cake, Whisky Syrup, Sweet Corn Ice Cream, Vanilla Crunch, Mint Oil

Additionally of the dishes were perfectly paired with wines from Veritas along with Virginia Distillery Company whisky.

Check out all of the photos from Friday night’s event here in our Facebook album below.

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