Join Carnegie Cellars for a four course pairing dinner featuring wines from Forge Cellars exploring the terroir of the Finger Lakes. Rick Rainey, managing partner at Forge, will take guests on a journey through the winery's vineyard showcasing how the land affects each of their wines.

The dinner will feature two rieslings from different plots, a chardonnay and cabernet franc. Chef Brian Arliss will be pairing a menu that highlights each wine's terroir.

Each ticket is $120 and includes five wines, four food courses, tax and hospitality. A welcome drink will be served at 5:45 p.m; dinner will start promptly at 6 p.m.Tickets are available on Tock.

MENU

Course 1
bintochan-grilled local mushrooms, polenta cake, summer herbs

Course 2
seared pork belly, honey, cucumber & apple relish

Course 3
sous vide rack of lamb, cherry yogurt

Course 4
carrot cake with warm spices

*subject to change