On Saturday, January 18, 2025, we took a drive to City Winery Hudson Valley in Montgomery, New York to experience their special Italian Feast Dinner, a curated 5-course wine and food experience for Adults 21+ hosted by Executive Chef Tony Moustakas and Winemaker Travis Van Caster. The Italian Feast Dinner was the first of their City Winery Hudson Valley 5-Course Wine & Food Chef Dinners Series and it was magnifico! Mangia bene!
Winemaker Travis Van Caster & Chef Tony Moustakas
Winemaker Travis Van Caster warmly welcomed guests to City Winery Hudson Valley’s Italian Feast Chef Dinner held on Saturday, January 18, 2025, by inviting them to “Indulge your senses, enjoy the smells, enjoy the tastes, enjoy the textures, and enjoy our sparkling personalities” before introducing Executive Chef Tony Moustakas, the talent in the kitchen. As Chef Tony described the upcoming courses, our mouths were watering in anticipation, which proved to be well-deserved as each course was presented.
The Menu for the Italian Feast Dinner at City Winery Hudson Valley featuring Executive Chef Tony Moustakas and Winemaker Travis Van Caster – Saturday, January 18, 2025
Amuse
Crostini Con Le Cozze
Mussel Crostini, Sourdough, white wine, garlic, shallots
Mussel Crostini
The Amuse was a grilled slice of crispy sourdough baguette topped with warm mussels simmered in Riesling white wine with garlic and shallots and finished with fresh parsley and pea greens. The Amuse was delicious and a lovely introduction to Chef Tony Moustakas’ style.
Wine Pairing: 2023 Limited Edition Sauvignon Blanc
Windrem vineyard – Lake County, California
This aromatic wine offered citrus, white peach, and mineral notes on the nose and on the palate and was refreshing with a crisp and clean finish that paired well with the mussels.
Winemaker Travis Van Caster & Chef Tony Moustakas
First Course
Insalata Di Cavolo Nero
Kale, endive, parmigiano, hazelnut breadcrumbs, lemon dressing
Insalata Di Cavolo Nero
Chef Tony described the kale as Dinosaur Tail Kale which is dark green with thin stalks and a softer chew and mouthfeel, which he paired with Belgian endive, and slightly bitter radicchio. The salad was refreshing with an intriguing mélange of tastes, colors, and textures from the chiffonade of dark green kale to the light green Belgian endive, and red radicchio, to the crunch from the crispy croutons, hazelnuts, with a generous amount of shaved parmigiano, enlivened with a light and lovely lemon dressing that paired well with the wine.
Wine Pairing: 2022 Chardonnay Reserve “Cuvee Scopus”
Scopus vineyard – Sonoma Mountain, California
Winemaker Travis Van Caster described this wine as having citrus notes, bright, lemon custard, and butterscotch. The Scopus was excellent and was a perfect companion for the salad with its complementary lemon notes.
Interesting wine notes: Grapes were harvested on September 8, 2022, with bottling on June 8, 2023. Whole cluster grapes pressed at the vineyard and fermented at cold temperature for 60 days in a mix of concrete tanks and oak barrels, 33% concrete, 33% new French oak, and 33% neutral French oak. Partial malolactic fermentation. Aged for 7 months in barrels and concrete eggs with bimonthly bâtonnage. Racked once.
Second Course
Scarola E Fagioli
Escarole & Beans
Escarole & Beans
Escarole & Beans is Italian comfort food at its best, and Chef Tony’s preparation was simple yet very delicious. Escarole has a slightly bitter taste that works well when paired with the cannellini beans in a light wine sauce and sprinkled with crushed red pepper to give it a slight kick (at Travis’ request).
Winemaker Travis Van Caster & Chef Tony Moustaka
Wine Pairing: 2023 Riesling
Uva Blanca vineyard – Finger Lakes, New York
14% alcohol
Tasting wine notes: Tropical fruit, citrus, floral aroma, fresh, vibrant and well balanced.
Third Course
Ragu al Cinghiale
Tuscan Wild Boar Ragu, Egg Pappardelle
Ragu al Cinghiale
The feast continued with a pasta and meat course, which was al dente pappardelle (long, wide, ribbonlike pasta) topped with a delicious wild boar ragu. Chef Tony described making the ragu by first marinating the wild boar for 24 hours in red wine and spices, then slowly braising it with rosemary and sage, then adding tomato paste, red wine, and tomatoes, and simmering it on the stove for two and a half hours. The result was very tender meat in a rich and hearty sauce garnished with chopped rosemary and sage and finished with Parmigiano grated tableside.
Wine Pairing: 2022 Syrah “Au Naturel”
Castellero vineyard – Lake County, California
Winemaker Travis Van Caster explained the wine term “au naturel” as a wine made without adding sulfites. It is interesting to note that the amount of sulfites in a bottle of wine, which are added to preserve the wine, is less than the sulfites in a dried apricot. What that means for natural wines is that when you open them the taste will evolve over the course of an evening. As such, unlike traditional wines made with sulfites added that will sometimes taste better on the second day after opening them, wines without the addition of sulfites will not fare as well. On that note, it is best to drink a bottle of natural wine the same day that you open it.
Fourth Course
Tiramisu Classico
Tiramisu Classico
The final course was an Italian classic, Tiramisu, which was light and airy, a delectable confection of lady fingers layered with pastry cream made from egg yolks and mascarpone, dusted with dark cocoa powder, and accompanied by fresh crème Chantilly.
Wine Pairing: 2023 Riesling Ice Wine “Vin de Glaciere”
Uva Blanca vineyard – Finger Lakes, New York
13.2% alcohol
The wine pairing was spot-on delicious, adding a hint of sweetness to strike a perfect balance and harmony with the Tiramisu.
Winemaker Travis Van Caster & Chef Tony Moustakas
Beginning with the Amuse and ending with the delicious dessert, Winemaker Travis Van Caster and Executive Chef Tony Moustakis delivered a well-executed 5-Course Curated Italian Feast, the first of the City Winery Hudson Valley Chef Dinners that continue until Friday, April 4, 2025. The Italian Feast was an evening of fun, learning, making new friends over wonderful wine and food.
Until next time, cheers and Bon Appetit!
City Winery Hudson Valley Hours: Wednesday and Thursday from 4:00 pm until 9:00 pm, Friday from 4:00 pm until 10:00 pm, Saturday from 11:00 am until 10:00 pm, and Sunday from 11:00 am until 8:00 pm. They are closed on Monday and Tuesday. Happy Hour: Wednesday through Friday from 4:00 pm until 6:00 pm. Wine Down Wednesday from 5:00 pm until 7:00 pm.
Chef Tony Moustakas, Debra C. Argen, Winemaker Travis Van Caster
Dates for City Winery Hudson Valley 5-Course Wine & Food Chef Dinners Series
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January 18, 2025
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Italian Feast Dinner
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January 24, 2025
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Island & Caribbean Escape Dinner
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February 7, 2025
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Asian Fusion Dinner
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February 28, 2025
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Wild Game Dinner
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March 7, 2025
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The Carnivore’s Dinner
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March 21, 2025
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Bourbon Barrel Feast Dinner
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April 4, 2025
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Viva Mexico Dinner
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Information about the Hudson Valley Chef Dinner Series at City Winery:
January 18, 2025: Italian Feast was a curated 5-course wine and food experience hosted by Executive Chef Tony Moustakas and Winemaker Travis Van Caster.
January 24, 2025: Island & Caribbean Escape: An evening of a curated 5-course wine and food experience featuring Caribbean cuisine. Lots of great food including conch and white wines.
February 7, 2025: Asian Fusion: An evening of a curated 5-course wine and food experience featuring Asian cuisine.
February 28, 2025: Wild Game: An evening of a curated 5-course wine and food experience featuring the rich flavors of wild game. Look for red wines and a mélange of wild boar, venison loin, and duck at this dinner.
March 7, 2025: The Carnivore’s Table: An evening of a curated 5-course wine and food experience for meat lovers. Red wines and red meat including 72-day dry aged beef.
March 21, 2025: Bourbon Barrel Feast: An evening of a curated 5-course wine and food experience for bourbon lovers. There will be bourbon pairings with the evening fare.
April 4, 2025: Viva Mexico: An evening of a curated 5-course wine and food experience featuring Mexican cuisine, and tequila pairings and margaritas to pair with the food.
For more information on City Winery Hudson Valley and or their Chef Dinner Series, please visit the website: https://citywinery.com/hudson-valley/restaurant-and-winery
You might also like to read the feature on Chef Tony Moustakas in the Chefs’ Recipe section where he graciously shares his delicious recipe for Mushroom Bruschetta to tempt your palate into visiting City Winery Hudson Valley and personally experiencing all that they have to offer as a winery, restaurant, music venue, and more.
City Winery Hudson Valley
23 Factory Street
Montgomery, New York 12549
United States
Telephone: +1-845-424-0222
Email: hudsonvalley@citywinery.com
Website: https://citywinery.com/hudson-valley/restaurant-and-winery
Instagram: https://www.instagram.com/citywineryhv/
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