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Chef & Sommelier Wine Pairing Dinner
- Four Course 8-9 People
- Four Course 10-30 People
- Six Course 10-30 People
Chef-Somm Wine Pairing Dinner
Our top offering for in-person experiences is our Chef and Sommelier multi-course wine dinners. For these events, Chef Scott Riesenberger and Laura team up for an elegant presentation of Finger Lakes food and wine over a globally inspired, multi-course meal of fine cuisine.
High-end food and wine, plated and served, this is an evening that mixes delicious wine with engaging presentations upon delivering each course, and lots of opportunity for lively conversation with each other in between. Each selection has a welcome amuse-bouche with sparkling or other digestif as one of the courses.
This format is for 8+ guests at your home, accommodation, or event space. Regions and cities serviced include: Finger Lakes, Rochester, Syracuse, Albany, Buffalo Metro NYC, DC and Philadelphia. For regions outside the Finger Lakes/Rochester area, travel fees apply.
Brown Butter Gougere, toasted sesame, broccoli pesto
Dr Konstantin Frank Wine Cellars Blanc de Blancs 2016
Rabbit Rillettes frisee, quail egg, prosciutto
Sheldrake Point Winery Cabernet Franc 2018
Turnip & Fluke Crudo, iced melon, seabeans, fleur de ciboulette
Domaine des Marrans Beaujolais-Villages 2018 (Burgundy,France)
Burrata Tortellini, asparagus emulsion, green almonds, osetra caviar
Heron Hill Winery Grüner Veltiner Reserve 2017
Beef Brisket, smoked potato, carrot, black garlic, coffee
Flatt Rock Wine Cellars Cabernet Sauvignon 2016
Strawberries and Cream, mascarpone, verbena, angel food
Paired with Lakewood Vignoles 2020
With over 18 years of experience in some of the world’s top kitchens, Scott Riesenberger has been able to develop his own defined style of cooking, honing his knowledge of and experience with a range of classical and modern cooking techniques. His style of cooking can be described as seasonal-contemporary American with European influences. He likes to create dishes using inspiration from the quality of local ingredients, incorporating simple cooking techniques to enhance presentation and texture.
In 1998 he started his career working in France for legendary Michelin starred chef Marc Meneau at L’Esperance in the Burgundy region. He then went on to work for some of New York City’s leading chefs including Rocco Dispirito at Union Pacific (as Chef de Partie/Garde Manger), David Bouley at Bouley (as Executive Sous Chef), Alain Ducasse at The Essex House (as Chef de Partie/Tournant), and most recently, Paul Liebrandt at Corton (as Chef de Cuisine). Scott has also worked for Michelin starred chef Marc Veyrat at L’Auberge in the French Alps (as Commis de Cuisine/Tournant), was the Executive Sous Chef for the opening of Gilt (from 2005-2006), and was also the Executive Chef for Cru Restaurant from 2007-2009. Scott has been part of opening seven restaurants in and outside of hotels, involving local Unions, staffing, training, selecting, sourcing, and costing china/ glass/ silver, food products, equipment, wine & liquor, etc.
Scott suffers from Celiac disease and was diagnosed in 2009, this has given an in-depth understanding of the different dietary and nutritional restrictions/preferences of the varied population. On Scott’s time off, he enjoys spending time with his daughters, playing tennis, expanding his wine knowledge, and fine art.