VINTNER'S DINNER THIS SAT. 11/11/17
This year marks our 11th annual Vintner's Dinner. We hold this intimate five-course wine pairing dinner each year to showcase our local caterers and restaurants along with our very best wines. Currently, we have spots left for our Vintner's Dinner this Saturday beginning at 6:30 pm. If you are interested in making a reservation, please visit our website. This year we will indulge in the creations from Partyman Catering. View the menu below:
Hors d'oeuvres: Mediterranean appetizer platters served with 2016 Chardonnay
Soup: Roasted red pepper soup with basil sour cream paired with 2016 Dry Riesling
Salad: Greek style salad topped with feta cheese paired with 2015 Vignoles
Entree: Chicken kebobs with seasonal vegetables over a bed of couscous finished with tzatziki sauce paired with Alpinismo
Dessert: Finger Lakes Cookie Company Max Black chocolate crinkle cookie served with vanilla ice cream topped with a Max Black wine reduction sauce paired with Dockside
At the Vintner's Dinner we will re-introduce two of our favorite wines: the 2016 Dry Riesling and our winter blend, Alpinismo. The 2016 Dry Riesling was pulled from the shelves in our tasting room two months ago because it was moving quickly and we did not want it to sell out before being able to showcase the vintage at our Vintner's Dinner. The 2016 Dry Riesling will be re-released at the dinner on Saturday evening and will be featured as the wine pairing with the soup course. Alpinismo, our semi-dry red winter blend of Noiret and Frontenac, will be also be released at the dinner and is the featured wine paired with the main course. Guests of our Vintner's Dinner will be the first to be able to purchase these two wines, which are both available in limited quantities. We look forward to the dinner this Saturday and to seeing all of those who will be joining us!
HARVEST IS CALMING DOWN
This year we are making a record amount of wine at Deer Run. My husband and winemaker, Scott along with his Father, George, have been pouring over chemical additions and spreadsheets for the past two months and things are finally beginning to settle down in the tank room. We are short on tank space, with each of our 24 wine tanks, three juice cubes and five grape lugs filled with juice and fermenting grape must at the moment. Scott is scratching his head a bit about how to proceed with his blending, but no worries, he is quite creative and I am sure will think of something!
The need to bump up production is a direct reflection of wine sales at local liquor stores and events here at Deer Run Winery. The 2017 Summer Concert Series brought us record attended concerts with over 1,000 attendees at a few of the concerts. We even had one concert which was delayed due to wicked thunderstorms with high winds that swept over the winery and we watched from the front porch as dedicated concert goers pulled into our parking lot waiting patiently in their cars with windshield wipers on high for the storm to pass! We have a great community and are proud to call Livingston County, New York home and will continue to do the best we can to bring you hand-crafted, affordable wines.
Below is a meme that Scott used as his Facebook profile picture, just to give you an idea of what its like for a winemaker at this time of year.
There are many long hours spent in a tank room for winemakers in the fall, harvesting, crushing and de-stemming the picked grapes, overseeing dozens of ferments, making sure tanks don't overflow and wine doesn't overheat, all so that in the end we can enjoy a nice bottle of wine without ever realizing the amount of hard work that went into making your glass of wine. Cheers to all of the winemakers (and brewers) who make the world a better place for the rest of us!
MARK YOUR CALENDARS
Candlelight Nights Thursdays 11/30, 12/07, 12/14, 12/21/2017 6:30 pm - 8:30 pm Five hors d'oeuvres and wine pairing stations held at Deer Run after hours surrounded by candlelight.
Holiday Sip & Shop Sat. 12/02/17 12:00 pm - 4:00 pm Multiple local artisans will join us to bring you an afternoon of shopping for one-of-a-kind gifts while sipping on your favorite Deer Run wine. Light food and wine pairings will be served.
Conesus Lake Garden Club Christmas Sale Sat. 12/09/2017 9:00 am - Support the ladies who make our public areas beautiful! Live evergreen wreaths, kissing balls, table centerpieces and more available for sale at Deer Run beginning at 9:00 am until they're gone!
The History of the Property currently known as 3772 West Lake Rd
Farmer Tom Hall resided on the property currently occupied by Deer Run Winery from 1899 – 1920. Tom purchased a 60-acre parcel of farmland from a wealthy businessman who originally obtained the land by burning all vegetation to force the Indigenous people living here to seek land elsewhere. Those who fought to preserve their homeland for the land paid with their lives.
Throughout the years that the Hall family lived here they were plagued with tragedy. Tom and his wife Sarah were a happily married couple expecting their first child due to arrive in the Spring of 1901. Sarah had a troublesome pregnancy and was bedridden for almost the whole of her last trimester. She labored heavily for over 13 hours and birthed a beautiful baby girl, which Tom and Sarah chose to name Millie, short for Mildred. Over the next three days Sarah battled a high fever and remained delirious and confined to her bed. Three days after the birth of her beautiful baby girl, Sarah succumbed to an infection which her weakened body was unable to fight off.
Tom was overwhelmed with the loss of Sarah and with the new responsibility of raising a baby girl without a mother to care for her. Farmer Tom fed Millie cow and goat milk, which she fussed over at first, but when her ravenous hunger got the best of her, she sucked on the corner of a homemade leather satchel. As she grew, Tom noticed Millie carried her Mother’s confidence and had benefited from her Mother’s beauty as well. Millie grew tall and lanky with long wavy blonde hair and large hazel eyes and pencil thin lips that curved upwards at the corner of her mouth.
Meanwhile in Dansville, in 1914, the Jackson Sanatorium fell on hard times and the owner was forced to file bankruptcy. The building was then used as a psychiatric facility to house WWI veterans struggling to return to society after enduring the atrocities of the war. One of the soldiers staying at the facility was known for his queerness. Referred to among the staff as “Funny Francis”, Private Francis Jankowski, teetered precariously between fits of immense anger and bouts of mania. When feeling elated, Francis painted his face and performed for the patients and staff, juggling and blowing up a red balloon and allowing it to soar across the room as it deflated. Francis had a strange affinity with clowns, he had fallen in love with the colorful performers when he first experienced the P.T. Barnum & Bailey Circus which traveled through his native home of Warsaw, NY, when he was just 8 years old. His love grew into an obsession; constantly vying for the attention of friends and family. Francis’ father would strike him when Francis asked him to watch him perform. He would yell at Francis, calling him a pansy and queer. “Straighten up and be a man” he would say; which Francis was forced to do as soon as the draft went into effect. Though Francis was happy to be leaving his Father’s farm and iron fist, he had not a clue of the horrors of war that he would soon face. Young men around him moaning and crying for their mothers as they took their last breath. Francis turned to his safe haven: his imagination. Francis dreamed he was performing under the big top in front of cheering, smiling crowds and happy families. Most of the soldiers mocked him, but a few appreciated the small chance at entertainment among such despair.
Francis found that he was a good soldier, a natural high swelled within him when fear might take over most men. However, one day a bomb hit his barracks killing half of the men instantly, body parts spewed in every direction. Francis was one of the more fortunate men suffering from a broken jaw from debris which slammed Francis in the face. A large piece of shrapnel also caught Francis in his left eye, chipping his eye socket and causing him to lose his sight in the eye. He was shipped back to the U.S. after his recovery and found himself living at the Jackson Sanatorium in Dansville riddled with flashbacks and bitterness. Patients in the Sanatorium quickly learned to appease Francis and pay him their attention when he began his performances because it was easier than facing his rage. The Jackson Sanatorium was forced to close completely just three weeks after Frances was admitted and he was left homeless. Francis traveled North along Old West Lake Rd and happened to meet a smiley 16-year old blonde girl who was eager to see the red balloon which Francis carried with him as he walked. Millie cheered for Francis as he placed a red rubber ball on his nose and began to juggle three stones he picked up from off the ground. Farmer Tom noticed the man in the distance talking to his daughter and approached them both. Francis saluted the Farmer and introduced himself as Private Francis Jankowski, pulling the rubber nose from off his face. Farmer Tom shook the young man’s hand and thanked him for his service. The two quickly fell into conversation about the war and Francis’ upbringing on a farm. Soon after Farmer Tom offered Francis room and board in exchange for his help as a farmhand.
Frances assisted with the milking of the cow herd and immensely enjoyed the company of Millie throughout his days on the Hall Farm. After a few weeks of working beside young Millie, who doted on the attention of Frances, feelings of lust overcame Francis. He grabbed Millie in the barn and kissed her roughly. Frightened, Millie ran to her Father crying telling him that Francis had pushed himself on her. The Farmer confronted Francis who admitted to his love for the young girl. Farmer Tom made the decision that Francis had to pack his belongings and leave the farm immediately.
Angry with the Farmer’s hasty words, Francis went into the home upstairs to his 2nd floor room which was directly across the hall from young Millie’s. Her door was ajar and he could see her sitting on her bed surrounded by her favorite dolls. She was talking to them and having the dollies act out parts in a play that spun from Millie’s imagination. His anger overwhelmed him, he walked back downstairs to the kitchen and in his blind rage, grabbed a knife from off the wooden slab. He marched up the stairs, breathing heavily, and entered Millie’s room. As soon as he entered, he closed the door behind him and Millie began to scream. But as soon as her screams rang out for help, they were immediately silenced by the knife plunging into her chest and across her arms, as she defended herself in vain. Farmer Tom’s heart dropped at the cry from his daughter unlike any he had ever heard before and he grabbed a corn husk which hung on a wall in the barn. He ran from the field to the house up the stairs and into his daughter’s room where Francis was hunched over his daughter’s bed, shiny, scarlet red droplets glistened in the setting sunlight streaming through Millie’s windows and Tom noticed blood streaming down the face of one of Millie’s favorite dolls.
A fight response took over in Farmer Tom and he lunged forward at Frances with his weapon and made contact with his right shoulder. Francis spun around and attacked the Farmer with a strength that was a close match to his own, but many years of farming made Tom a hard man and his adrenaline propelled him with an inhuman power. In the struggle Farmer Tom’s face was sliced deep with the knife, but the blow to Francis’ back with the long, curved metal farm tool proved to be fatal. Francis fell to the floor gasping for breath, taking heavy deep breaths before giving way to slower softer breathing and he died on the floor of Millie’s room next to the beautiful blonde girl that both men cherished so much.
Farmer Tom dragged Francis’ lifeless body down the stairs and placed him to the right of the front steps. He then carefully tended to his daughter’s body. He held her in his arms and wept loudly over her body, holding her in his arms and rocking back and forth, he cursed God for taking his wife and now his only child from him. In the meantime, the milk man making his rounds, stopped at the home and upon seeing the grizzly scene quickly left to get the town sheriff. Shortly, neighbors and town people were making their way to the home of Farmer Tom. The Sheriff went into the quiet home only to be greeted by the trail of blood leading to the upstairs bedroom of Mildred Hall. Once they opened the doors the found Farmer Tom lying in bed with what seems to be a small blonde female, but so badly mangled, her face could not be made out.
Farmer Tom Hall was arrested and once he gave his account of the story and the records of Francis Jankowski were checked and verified, Farmer Tom was found not guilty and released. The man returned to his home which had been cleaned by a few of the local neighboring women who took pity on Tom and the misfortune that had befallen his family. Tom noted how very alone he was in the world as he looked in the crackled mirror above the fireplace and focused on his hideous scars, scars that reminded him of the night he lost his beloved daughter. He replayed the events over and over in his head, questioning his actions and how he could have handled the situation differently. He hated himself for allowing Jankowski to go back in to the home to collect his belongings. His misery and guilt overwhelmed him. He fashioned himself a mask made from a potato sack to prevent him from having to face his scars. Farmer Tom became somewhat of a town hermit and it was clear he did not want visitors as he chased off neighbors who brought him dinner and tried to offer condolences. He growled at children who came to his house to verify the rumors of the Farmer gone mad in their town, terrifying them with the sight of the masked man who hid away in his home, desolate and overgrown with weeds. Some neighbors murmured of seeing the young Millie in the 2nd story bedroom window which caused greater intrigue among the youth. Local children threw rocks at the home in an attempt to lure the mad hermit from his sanctuary. At times it worked and a masked Farmer Tom would chase the children with the very corn husk that he used to land a fatal blow to Jankowski’s back.
On the third anniversary of Millie’s Death in 1920, a desperate, broken Farmer Tom, walked into his field and looked over his land. The land that once held so much promise and hope for him, now held nothing but inevitable haunting memories. He climbed a tree on the south end of his property and tied a rope, securing it well to the thick branch and fastening a noose at the opposite end. Farmer Tom slipped the noose from his neck and sat on the tree branch in silence as the sun set over his farm. He took in the beauty of the land, its unharvested wheat and thought how the grain gleamed so golden in the sun, just like the hair of his former wife and daughter who were both taken away. He pushed himself from the branch.
Within a few days, local boys found the mad Farmer and alerted their parents, the land fell in to the possession of the town bank and was parceled off and sold into smaller 20 acre lots. Our lot contains the remains of the Hall family and 2017 marks the 100-year anniversary of the death of Mildred Hall and Frances Jankowski. Those who attend the WinEerie Nights will have the chance to visit the Hall family cemetery located in the back of our property and pay your respects to the family whose time here on this property was cut far too short.
We took a bit off a hiatus for the summer as we were busy with concerts and weddings, but as our outdoor season comes to a close, we are happy to welcome back Alysha of Abandoned Palette Studios!
Friday November 03, 6:00 pm - 8:30 pm
Bring out your creative side with an evening of a guided painting at Deer Run Winery. Your reservation includes all of the materials needed to create your painting and a glass of your choice of Deer Run Wine. Make your reservations through Abandoned Palette Studios!
We are proud and humbled to announce that Deer Run Winery was named Livingston County's Small Business of the Year! The annual event, put on by Livingston County's Chamber of Commerce, is a way to recognize outstanding businesses within the county. The Chamber polls local residents for nominees in different categories and we were honored to be nominated, for the second year in a row, for Small Business of the Year. Wednesday evening, we were accompanied by other nominees and locals at the block party held on Millennium Drive in Geneseo.
Awards were given for the following categories:
Large Business of the Year, 2017 winner Genesee Valley Motors
Small Business of the Year, 2017 winner Deer Run Winery
Most Promising New Enterprise, 2017 winner Dublin Corners Farm Brewery
Downtown Business of the Year - 2017 winner Tony's Pizzeria
Congratulations to all businesses who were nominated and thank you to those of you who took your time to nominate us and select Deer Run Winery as Livingston County's 2017 Small Business of the Year. We are thrilled to be a part of this outstanding community and will continue to work hard to be a premier destination for visitors and locals alike!
Our third annual Cinco de Maxo is accompanied by The Friends of Long Point showcasing stories of yesteryear! Today we are joined by local historians, Vince & Lore DiSalvo, who graciously set up an expansive historical display in our event room. Vince just so happens to be celebrating his 70th birthday and Lore surprised him with a stunning cake recreation of the McPherson Steamer, later named The Starrucca, which ran excursions around Conesus Lake from 1883 to 1902. Our Mexican themed food and wine pairing event today features the following recipes, for those of you who are interested in recreating these at home:
Max Mexicana Sangria
2 bottles of Max Black
2 cups of cherry juice
Add one of Each:
Ciclismo Mango Lime Sangria
2 bottles of Ciclismo
2 cups of Mango juice
2 sliced limes
1 sliced lemon
1 can sliced pineapple with the juice
Mix ingredients together and refrigerate for 4 hours or overnight before serving.
Salsa Verde Queso Dip
8 oz of Cream Cheese
4 oz deluxe white American cheese
4 oz sharp white cheddar
8 oz pepper jack cheese
1/2 cup whole milk
1/4 cup of Deer Run Winery Vignoles
1/2 cup of Salsa Verde
Add to crock pot and set to low for 1 1/2 hours and stir until creamy before serving along with tortilla chips. Pair with a glass of Deer Run Winery Vignoles!
Fiesta Guacamole Dip
6 avocados peeled & diced
1 can of black beans, drained and rinsed
1 can of diced tomatoes with green chilies
8 scallions sliced
the juice of two limes
1 cup of shredded sharp cheddar cheese
salt & pepper to taste
Mix ingredients in a large bowl and refrigerate for at least 2 hours before serving with tortilla chips! Pairs well with Deer Run Winery Ciclismo Lime Mango Sangria!
Taco Pizza Rolls
(2) Refrigerated pizza dough
1 lb. ground beef, drained of excess fat
1 package of taco seasoning mix
2 cups of shredded Mexican cheese mix
1 can of sliced black olives
1 package of sour cream
Brown the ground beef and add taco seasoning according to the package instructions. Set aside and allow taco meat to cool.
Preheat Oven to 350 degrees.
Press out the pizza dough onto a floured surface to 1/4" thickness. Top the dough with ground beef and shredded cheese mixture. Roll up the dough. Place onto a baking sheet. Bake for 35 minutes. Allow the roll to cool before slicing. Top with sour cream & sliced black olives. Pair with Deer Run Winery Chardonnay!
Its been a few years since David Valvo of Wineforecaster.com sampled on of our wines, so we were happy to welcome him when he stopped in last week. David sampled our 2015 Riesling and chatted a bit with Scott about the wine. I asked Scott not to get too technical, but he can't help himself: "sequential inoculation"! Take a look at the video!
Vacations are cherished by so many of us who work tirelessly day in and day out for that one to two week stretch of time when all work is forgotten (somewhat) and stress is momentarily lifted off of our shoulders. For our family, February is the perfect time to take a vacation. The wine is settled in the tanks for cold stabilization, the kids are out of school for Winter recess and it is quiet enough at the winery to take some much needed time off. Each year we visit Jekyll Island, a beautiful barrier island on Georgia's coast. The climate there is temperate enough in February for us to enjoy bike rides, walks along the beach and explore old southern plantations. We returned Saturday from a ten day hiatus (yes, we took the kids out of school for a few extra days) and have many great memories to share and know that these trips will never be forgotten by the girls as they grow older. Below are some shots of our trip!
The very last Candlelight Night event we held in December, we featured Pepperoni Puffs and this recipe was a hit among the crowd. My kids loved them so much that Eve, my twelve year old daughter, made a batch of these tasty appetizers for the family on Christmas. This is a great recipe for any gathering and it pairs incredibly well with Deer Run Winery's Runway Red!
I found this recipe on Pinterest: http://nitenitemommy.blogspot.com/2012/03/kid-friendly-bite-size-appetizer.html
Pepperoni Pizza Puffs pair with Deer Run Winery's Runway Red
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
Dori's Chicken French pair with Deer Run Winery's Vignoles
This recipe was given to me by one of our best customers, Dori. During one of her visits to the winery, Dori was telling me how she loved to make her chicken french using our Vignoles and so I decided to try this recipe and it was a home run! This is the same recipe I shared on our winter newsletter last year, but it's a good one so I am sharing it again!
(1) package of skinless chicken breasts
1 egg scrambled with salt & pepper added
flour with salt and pepper added
1 lemon - cut into quarters
1/2 stick of butter - cubed
1/2 cup of chicken broth
1/2 cup Deer Run Winery 2014 Vignoles
1 package of sliced mushrooms
Tenderize the chicken breasts. In a large skillet heat 1-2 tablespoons of olive oil and 1/2 tablespoon of minced garlic. Dredge the chicken in the seasoned egg and then with the seasoned flour. Add the chicken to the skillet. Sear each side uncovered for 5 minutes on high until browned. Add chicken broth, wine, mushrooms, butter and squeeze the juice from the lemons before adding them to the skillet (be sure to catch the seeds). Cover and reduce heat to medium low. Simmer for 20 minutes. Add flour to sauce to thicken if needed. Serve with a glass of chilled Vignoles & your favorite pasta! Enjoy!
This next recipe is one that Scott, my husband and the winemaker, created and he enjoys making this for our family. The portions can be cut smaller and served as an appetizer or serve this as the main dish. If you know someone who loves salmon (like I do!) this recipe will be sure to please their palate.
Scott’s Salmon Wellington with a Creamy Dill Sauce pair with Deer Run Winery's Traminette
You will need:
Preheat oven to 425. Mix the softened cream cheese with the juice from half of a lemon and a good amount of dill to make an herbed cream cheese mixture. Rollout the dough and cut into squares large enough to wrap the salmon piece you will be adding. Cut the salmon into 4” squares and top with your herbed cream cheese mixture (about a tablespoon per square). Add more fresh dill to the top of the mixture and wrap it tightly and pinch the ends together. Bake for 10-12 minutes until golden brown.
To make the dill sauce:
Brown 2 tablespoons of butter and add 1 tablespoon of flour to thicken. Pour in milk until you reach a desired consistency. Add dill, fresh lemon juice and ½ teaspoon of mint leaves to the sauce. Serve the sauce over the salmon wellington and pair with Deer Run Traminette.
Wegman'sEndive with Creamy Gorgonzola paired with Deer Run Winery's Vignoles
This appetizer was sampled at the Wegman's Holiday MENU Magazine kick-off sampling last month at Deer Run Winery. It was well-recieved by the customers and one of our staff members, Michele, ended up making this for her family over the holidays. This is an easy and elegant appetizer to serve up for your next gathering or dinner party. View the recipe on Wegmans.com.
Spicy White Chicken Chili paired with Deer Run Winery's Riesling
You will need:
I hope you are able to find at least one recipe to enjoy with good friends or family! Cheers!
I am the newest addition to the Deer Run Winery family. Scott and I married in 2014 and I transitioned from a hospitality manager to a grape farmer's wife.