Newport Vineyards hosted a Mid-Summer Fire Dinner under the stars in Middletown on Aug. 11. During the five-course meal, prepared by Executive Chef Andy Teixeira and his team set outdoors overlooking the vines, the event was billed as a “culinary performance over an open fire.” Guests enjoyed wine selections from Newport Vineyards and beer from its brewery, Taproot Brewing Co., while dining al fresco on the patio. The multicourse menu included locally-foraged and harvested ingredients, an array of roasted fish and meat dishes and handcrafted desserts, with a finale of s’mores roasted tableside. Pairings with the meal included Newport Vineyards Sauvignon Blanc, Newport Vineyards In the Buff Un-Oaked Chardonnay, Newport Vineyards Cabernet Franc, Newport Vineyards Dry Riesling, Newport Vineyards Vidal Ice Wine and Taproot Brewing Co. Burnout Smoke Malted Lager.
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- Newport Vineyards Dry Riesling.
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- Andy Teixeira, Executive Chef, Newport Vineyards prepared the evening’s five-course meal on the vineyard’s patio.
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- Nick Rizzo, Sous Chef and Jasmine Watson, Executive Sous Chef, both Newport Vineyards.
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- Newport Vineyards Cabernet Franc on the patio at Newport Vineyards.
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- The main course, Bluefin tuna, charred carrots and onions, was paired with Newport Vineyards Dry Riesling.
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- For dessert, guests enjoyed vanilla lemon thyme cake, warm lapsang cream, fire-caramelized peaches, blackberry semifreddo, bee pollen lemon thyme windows and stave-fired tableside s’mores, paired with Newport Vineyards Vidal Ice Wine.
Photos by Eat Drink RI, provided by Newport Vineyards.
