|Manatee Technical Institute culinary arts students prepare|
first course at Rosa Fiorelli's vineyard-to-table dinner,
|Europen-hybrid Venifera bunch|
grapes at Rosa Fiorelli's Vineyard,
|Spicy Italian sausage and artichoke flatbread, Rosa Fiorelli's|
Vineyard-to-table dinner, Bradenton, Fla.
The vineyard tour took just over half an hour and included a walk through the winery. Inside the winery building, our guide told us they used food-grade plastic barrels with bags of oak chips, instead of oak barrels, to age their wine.
|Chef Dana Johnson talks about the wines to be served|
during Rosa Fiorelli's vineyard-to-table dinner,
|Goat's milk cheesecake with papaya salsa at Rosa |
Fiorelli's vineyard-to-table-dinner, Bradenton, Fla.
|Arugula, mustard greens, and watermelon radish salad on|
flax seed cracker at Rosa Fiorelli's vineyard-to-table
dinner, Bradenton, Fla.
|Pork Tenderloin with rainbow beets, |
Rosa Fiorelli vineyard-to-table
dinner, Bradenton, Fla
The main course gave diners a choice of two dishes, either thyme grilled pork loins or coffee and stout rubbed short ribs. Both were served with the Red-Noble semi-dry muscadine wine. The pork loins were tender and came with a side of sweet yellow and purple beets.
|Coffee and stout rubbed short ribs with rainbow|
swiss chard at Rosa Fiorelli's vineyard-to-
table dinner, Bradenton, Fla.
Dessert played with the traditional idea of chocolate mousse. It was made with Dakin Dairy Farms cream (Myakka City, Fla.) and curry. Then it was covered with a milk chocolate shell, set on a sweet cracker, drizzled with Bourbon vanilla cream, dotted with raspberry coulis, dusted with gold, and topped with a crispy caramel wafer. All the flavors went together beautifully. It was served with a very strong flavored Red Muscadine dessert wine.
|Chocolate and curry mousse with raspberry coulis, |
Bourbon vanilla cream, caramel wafer, and gold dust.
Rosa Fiorelli vineyard-to-table dinner, Bradenton, Fla.
The Culinary arts students from the Manatee Technical Institute of Bradenton cooked each course with the help of Chef Dana Johnson and Chef Valencia Mitchell (both of Savory Scenes, a catering and cooking class company).