Boasting one of the best winery views around, Bedell Cellars in Cutchogue provides a setting for weddings and other events desiring a certain ambience few places can match.
On Saturday it was the backdrop for something a little different: dinner.
Chef Noah Schwartz of Noah’s in Greenport partnered with the winery for a vineyard dinner.
The chef paired four courses made from local ingredients with Bedell wines: Wild arugala salad sourced from KK’s the Farm was paired with sauvignon blanc; locally caught skate fish muniére with viognier; slow-roasted leg of lamb with Musée, a red blend; and local strawberries with rhubarb from Wickham’s Fruit Farm served as a crostada and paired with sparkling rosé for dessert.
The food was prepared before the guests as they watched the sun dip beyond the vines.
A second dinner scheduled for Saturday, Aug. 18 is already sold out, but you can still get on the waitlist.