I have a lot to prepare in hopes that we have a good turn out for tomorrow's Cinco de Maxo event. This is my chance to do what I love most: cook, eat Mexican food and drink wine! We will celebrate Cinco de Mayo Deer Run Winery style with Max Mexicana, our version of a red wine sangria, $3 slushies (4/30/16 only) and some of my favorite Mexican appetizers. I will be making frijoles borrachos - drunken beans - made with Runway Red, a black bean, corn and avocado dip and queso blanco dip for you to sample along with pre-selected wines for free! Call a friend and stop in tomorrow at Deer Run Winery anytime from 12:00 - 4:00 pm. No registration is needed. Hasta Manana!
We had a great turn out at our 2nd annual Livingston County Bridal Show and received some very nice feedback from the brides! They liked that it was a smaller, more intimate bridal show and felt that they were given more of a chance to talk with the businesses without having to deal with high pressure sales people. The compliments are nice to hear and another compliment we received was for the Mustard-Chardonnay Sausage recipe we were sampling. As promised, here is the recipe for the tasty kielbasa bites:
You will need:
1/2 Cup Deer Run Winery Chardonnay
1/2 container of Nunda's Tangy Mustard
1/2 container of honey BBQ sauce
2 Polish Keilbasa (cut into 1/2" slices)
First mix your sauce in a crock pot and then stir in the sausages. Warm through and serve. Serves 25.
A very simple and crowd pleasing recipe that goes great with a glass of Deer Run Winery's Chardonnay!
I am the winemaker's wife. Scott and I married in 2014 and I transitioned from a hospitality manager to a grape farmer's wife, event coordinator and blog author.