Food & Drink International - Fall 2017 - 68
Sip and Stay
with a full-bodied 1734 Red Blend in
the winter and in the spring, sip on a
refreshingly crisp, aromatic Pinot Gris.
Boasting two tasting rooms on the
property, guests can enjoy everything
from seasonal cocktails, fine wines,
beer and light fare every weekend either indoors in the Barn Tasting Room
or out on the Vineyard Tasting Patio.
"Nose to tail." "Seed to sprout." These
are the culinary ideals that the Inn at
Grace Winery exemplifies when it
comes to providing a unique culinary
experience for guests. With a focus on
seasonal, locally sourced concepts, all
dishes are meant to utilize every ingredient possible. Having a tremendous respect for the people growing
and raising the food that we eat, Executive Chef Scott Megill believes there
is flavor in everything. His love of food
and the industry began at 16 years old
and only grew from there as his belief
in quality, flavors and creativity influenced his career.
In accompanying seasonal vinos
comes an expertly crafted menu with
dishes that bring the food and wine
pairing experience to another level.
Marrying top-notch wines and exquisite food, the inn provides a unique
and intimate setting with the weekly
culinary event Dinners with Grace.
The five-course private dinner party
is held in the speakeasy wine cellar
and features a seasonally driven menu
with expertly paired boutique wines.
During the summer months, the historic farm and vineyard serves as the
breathtaking backdrop for the unique
The early summer Dinner with
Grace menu features five French-inspired dishes from foie gras, paired
with 2015 Rose, to Rabbit Spaetzle,
complimented with a 2013 Reserve
Chardonnay and finished with a trio
of doughnuts and Gracie White.
Yet another exceptional dining experience offered to guests monthly
is the recently launched Dine with
Grace Supper Series. From now until November, on the last Wednesday
>> The Inn at Grace Winery sits in the Brandywine Valley, which boasts spanning scenic southeastern Pennsylvania landscapes and
various locally blended wines.In 2009, the winery crafted its first vintage and now produces more than 1,500 cases of wine per year.
food & drink international * fall 2017 * www.fooddrink-magazine.com
of every month, Grace Winery will
host a dinner for 30 to 40 guests held
on various locations of the property
from the bocce court to the middle
of the vineyard among the grapes.
In collaboration with outside guest
chefs, Chef Megill curates a creative
six- to seven-course menu for the
dinner soirees. Most recently, Chef
Ryan Bloome of Terrain worked
in collaboration and crafted a sixcourse supper beginning with stuffed
squash blossoms featuring roasted
summer squash, farro, Farm at Doe
Run cheese and basil pesto followed
by herb rorchetta, diver scallops and
dry-aged rib eye with roasted chanterelles, mushroom escabeche and
sweet onion soubise served in red
Finishing off with Shellbark Chevre
and beet terrine coupled with variations of berry preparation and black
walnut tuille, the sumptuous affair was
rounded out with slices of decadent
chocolate icebox cake with red wine
juneberry gelee, cardamom mousse
and coca nib cookie. This all comes
for the price of $95 and for $35, guests
can opt to add an expertly paired wine
sampling to their culinary adventure.
When staying at the Inn, all guests
enjoy a wonderful a la carte menu
of tasty treats conjured up by Chef
Megill. Perhaps most popular are the
chardonnay-basted eggs and the omelet of the day, made from fresh ingredients picked right from the garden.
Grace Winery is truly a gem in the
heart of Brandywine, a pastoral paradise made up of the quaint townships
that lie along the banks of the Brandywine River. So pack your bags, check
into the B&B called Inn at Grace
Winery and enjoy your stay in the
backcountry of the commonwealth. A
porch, the sunset and a glass of Rosé
are waiting for you.