
Chef & Winemaker Dinner Series: From Masa To Mole
(opens in a new tab)(opens in a new tab)City Winery Hudson Valley presents Chef & Winemaker Dinner Series: From Masa To Mole on (opens in a new tab)Friday, November 20th, at 6:00 PM! View all Hudson Valley Chef & Winemaker Dinners here!(opens in a new tab)
Immerse yourself in an unforgettable evening at the beautiful, historic Hudson Valley City Winery as part of our Chef & Winemaker Dinner Series: From Masa to Mole.
Join Executive Chef Matthew Stolz for a thoughtfully crafted tasting menu inspired by the vibrant flavors and traditions of Mexican cuisine. From fire-roasted esquites and shrimp aguachile to duck confit al pastor and classic mole poblano, each course celebrates the depth and versatility of masa, chiles, and spices. Paired with select wines from Winemaker Travis Van Caster, this dinner offers a flavorful journey from the first bite to the final mango chamoy cheesecake tart.
- Amuse -
Esquites
Fire-Roasted Corn, Poblano Crema, Cotija Cheese, Chile-Lime Butter, Tajín, Cilantro
paired with our
2025 “Rochambeau” Sauvignon Blanc
Windrem Vineyard - Lake County, California
- 1st Course -
Shrimp Aguachile cerviche
Cucumber-Tomatillo Aguachile, Avocado, Radish, Cilantro, Lime
paired with our
2025 “In Bloom” Grüner-Veltliner
Uva Blanca Vineyard - Seneca Lake, Finger Lakes, New York
- 2nd Course -
Duck Confit Al Pastor
Hand-Pressed Corn Masa, Charred Pineapple, Pickled Red Onion, Queso Fresco, Cilantro
paired with our
2023 Reserve Grenache “Cuvée Alder Springs”
Alder Springs Vineyard - Mendocino, California
- 3rd Course -
Mole Poblano
Roasted Chicken Breast, Traditional Mole, Arroz Verde, Calabacitas
Queso Fresco
paired with our
2021 Cabernet Franc Reserve “Cuvée Alder Springs”
Alder Springs Vineyard - Mendocino, California
- 4th Course -
Mango Chamoy Cheesecake Tart
Tajín-Spice, Toasted Coconut, Candied Lime
paired with our
2024 “Vin d’Glaciere” Riesling Ice Wine
Uva Blanca Vineyard - Seneca Lake, Finger Lakes, New York
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