Newport Vineyards hosted two alfresco Fire Dinners, on July 1 and July 22, at its vineyard and tasting room in Middletown. Both events featured a four-course meal prepared by Executive Chef Andy Teixeira and his team over an open flame for a sold-out crowd. Guests enjoyed wine selections from Newport Vineyards and beer from its brewery, Taproot Brewing Company, while dining alfresco on the patio overlooking the vines. The multicourse menu included locally foraged and harvested ingredients, as well as an array of roasted fish and meat dishes and handcrafted desserts. Pairings with the meal included Newport Vineyards Dry Rosé, Newport Vineyards Gewürztraminer, Newport Vineyards Sauvignon Blanc, Newport Vineyards Pinot Noir, Newport Vineyards Cabernet Sauvignon, Newport Vineyards Vidal Ice Wine, Taproot Brewing Company F-Bomb New England IPA and Taproot Brewing Company Summertime Belgian Style Wheat Ale.
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- Newport Vineyards’ Nick Pagliuca, Darcey Hughes and Cherie Waluk at Newport Vineyards’ Fire Dinner on July 22.
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- Newport Vineyards Friz Sparkling Chardonnay, Newport Vineyards Sauvignon Blanc, Newport Vineyards Gewürztraminer and Newport Vineyards Dry Rosé.
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- Newport Vineyards Pinot Noir and Newport Vineyards Cabernet Sauvignon.
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- Andy Teixeira, Executive Chef, Newport Vineyards grilling whole roasted striped bass, which was served with vineyard foraged greens and Thai corn salad.
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- Laura Stebbins, Assistant General Manager, Newport Vineyards.
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- Newport Vineyards Co-owner Paul Nunes with wife Linda Nunes and friends.
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- Taproot Brewing Company F-Bomb New England IPA and Taproot Brewing Company Summertime Belgian Style Wheat Ale.
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- Whole roasted striped bass, served with vineyard foraged greens, Thai corn salad and cured duck yolk.
Photos courtesy of Newport Vineyards.
