Australia's Hentley Farms Joins Glenview House For Dinner

Since opening nearly two years ago, Glenview House has been proud to offer a selection of boutique and hard-to-find wines from regions all over the world. On Tuesday, April 23, Glenview House will welcome Hentley Farm from the banks of Greenock Creek at Seppeltsfield in Australia for an evening of distinctive wines and exceptional cuisine.

The all inclusive, one night only event costs $65 per person and reservations are required. Check in on April 23 will start at 6:45 p.m., and dinner will be served at 7:00 p.m.

For the wine lovers who enjoy Hentley Farm’s favorites on the Glenview House wine list, Caretaker Shiraz and Dirty Bliss Grenache/Shiraz, they are sure to love the hand-selected bottles chosen from the winery’s portfolio for the evening’s dinner.

Chef Grant Slauterbeck has worked closely with Hentley Farm’s Midwest representative, Paul Diaz, to make sure the flavors and pairings for the night are just perfect with a refined and elegant menu. Glenview House fans are in for a treat as Hentley Farm Wine Maker Andrew Quinn will be on-hand for the evening’s dinner. In an incredible and rare opportunity, diners can get up-close and personal with the ‘man behind the wines’ as Quinn educates guests about the award-winning winery and the process behind creating the exceptional wines.

Here is a sneak peek at the unique, Hentley Farm five-Course dinner menu:

• Foie Gras Stuffed Scallop with pickled walnut, fermented strawberry, Nichol’s Farmasparagus, dehydrated lemon and duck confit vinaigrette. Paired with a 2012 Grenache Rose.
• Smoked Halibut Carpaccio, citrus caviar, tangerine lace & edible floral on tarragon thyme horseradish ice ball. Paired with a 2011 ‘The Exception’ Riesling.
• Chicken fried lamb loin, smoked ham polenta fritters, “peas and carrots”, pan gravy. Paired with a 2010 ‘The Beauty’ Shiraz.
• Pan seared Maple Leaf Farms Duck breast, wild fennel risotto, spring onion, pine nuts and pomegranate. Paired with a 2010 ‘The Beast’ Shiraz.
• Chef’s selection of assorted artisan cheeses and traditional accompaniments. Paired with a 2010 Clos Otto Shiraz.

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