Food Notes

Pair spring dishes with DelFosse wines

DelFosse Vineyards and Winery will present its Early Spring Wine and Food Pairing at 1 p.m. Sunday.

There will be a menu by Genevieve DelFosse and wines from DelFosse Winery. A 10 percent discount is available on wines purchased at the event.

The event is $40 per person, and reservations are required. A complimentary wine glass is included. Visit http://www.delfosse wine.com or call 263-6100.

Mountfair pours at Governor’s Mansion

In late January, Mountfair Vineyards was one of four wineries invited to pour at the Governor’s Mansion General Assembly reception.

After Mountfair’s debut at the Governor’s mansion, the winery picked up several medals in the Governor’s Cup Wine Competition on Feb. 26.

Mountfair’s 2006 “Wooloomooloo” Petit Verdot blend received a gold medal, and its 2006 “Belated” Merlot blend and “Inaugural” Cabernet Franc blend won silver medals.

Pollak winemaker is dinner’s guest speaker

In Vino Veritas and Clifton Inn will present a Pollak Vineyard Wine Dinner, which begins with hors d’oeuvres at 6:30 p.m. Thursday. Jake Busching, Pollak’s winemaker, will be the guest speaker.

The event is $58 per person, plus tax and gratuity. Call 971-1800 for reservations.

Vintner’s Weekend offers room package

The Boar’s Head Inn Vintners Weekend will be Friday through Sunday.

There’s a package featuring two nights’ accommodations, vintner reception and dinner the first evening wth Jefferson Vineyards winemaker Andy Reagan, wine seminar, cooking class with lunch, welcome gift, winery tour and tasting and all taxes, fees and gratuities.

Package rates are $907 to $635 per room with a two-night minimum, double occupancy. Visit http://www.boarsheadinn.com.

Guest chef dinner links Lexington, Roanoke

Chef Joshua Smith of Local Roots Cafe in Roanoke will team up with Tucker Yoder, chef of the Red Hen in Lexington, and his crew for Local Roots’ first guest chef dinner on Sunday. Only 30 seats will be available for the six-course meal, so call soon for reservations.

For reservations, send email to LRCGUESTCHEFDINNER or call (540) 597-6887.

From staff reports