Middletown’s Newport Vineyards hosted its inaugural Dine Amongst the Vines wine dinner on August 25. Executive Chef Andy Teixeira and his culinary team cooked over an open fire, creating a mix of plated and family-style courses, while guests dined al fresco overlooking the vineyards under clear skies. Locally sourced, fresh ingredients, including American Mussel Harvesters out of North Kingstown and stripers and beef ribs from New England Grass Fed, complemented the Newport Vineyards Chardonnay, which was used for both sipping and cooking. Served wines included Rochambeau, Cabernet Franc, Pinot Gris and more. Chef Andy Teixeira, Newport Vineyards Owner John Nunes and Winemaker George Chelf educated the gathered diners throughout the courses and the evening, all supported by the Newport Vineyards culinary and catering team.
Photos by David Dedekian, eatdrinkri.com.