Monday, November 17, 2014

+Fenn Valley winery Nouveau Fest Dec. 6th just 2 miles from J. Paule's Fenn Inn

Nouveau Fest

December 6th, 2014


Nouveau Fest is a celebration of the first wine of the new vintage. 2014 will mark the 23rd annual event to commemorate this special occasion.
The Fenn Valley Nouveau is a dry red wine from the current vintage. Expect a fruity wine, full of berry flavors with a smooth finish. It is a perfect addition to any holiday party table or as a wine to sip in front of the fireplace during those cold winter months.
The wine also ages very well and we set a few bottles aside so we can gather with family and friends to open several past vintages and do a vertical tasting.
Twenty years ago we decided to start celebrating the release of the first one of our vintage in the same tradition as the French with their Beaujolais Nouveau. We have had a lot of fun sharing Nouveau with you every year and we hope you will  join us again this year.
Several varieties of homemade pizza will be offered at the event, allowing you to experiment with pairing your favorite wines with different pizza samples. This is also an opportunity for you to taste wines from the 2014 vintage on one of our cellar tours which will run all afternoon. This is a great way to kick-off your holiday celebrations!

2013 Door Prize Winners – 2400 lights on the tree

  • Jennifer Stell – Mattawan, MI
  • Chrisy Vehe – Orland Park, IL

Pictures from 2013 Nouveau Fest

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Monday, October 20, 2014

+Fenn Valley Harvest Celebration Nov. 8th just 2 miles from J. Paule's Fenn Inn

November 8th Harvest Celebration

Chef Jim LaPerriere – Distinctive Dining
6pm Eastern Time
Sparkling Wine Reception Begins at 6pm. Note: there is no cellar tour before this dinner.

First Course – Smoked Michigan Lake Trout

Citrus-fennel cured and hot-smoked shaved fennel, apple and pickled radish salad, sorrel creme fraiche
Dry Riesling 2013

Second Course – Beet Risotto with Gorgonzola and Pears

Pancetta, onions, butter, Parmesan, fines herbes
True Chardonnay 2013

Third Course – Warm Spinach, Roasted Mushroom and Parsnip Salad

Radicchio, roasted shallot balsamic vinaigrette, Evergreen Lane Creamery Crotin
Riesling 2013

Fourth Course – Pinot Gris Braised Pork “Times Two”

Boneless pork loin and shoulder braised with garlic, onions, Parmesan, wine and cream. Served alongside roasted butternut squash-sage polenta, garlicky broccoli rabe, pomegranate seeds and crisp sweet potato “hay”
Capriccio

Dessert – Italian Apple, Marsala & Amaretti di Saranno Crisp

Cranes apples, organic cane sugar, lemon zest, vanilla, crunchy Amaretti di Saranno and cinnamon streusel, vanilla ice cream
Late Harvest Vignoles 2012

Tuesday, October 14, 2014

+Fenn Valley winemakers Dinner Nov. 1st. at Fenn Valley Winery just 2 miles from J. Paule's Fenn Inn

Winemaker’s Dinners


Join us for an elaborate affair you won’t soon forget. These dinners start with a sparkling wine and cheese reception followed by a coursed dinner paired with wine.
Each course contains a Fenn Valley wine specifically paired by the chef and winemaker. The winemaker and other Fenn Valley staff are also available to talk about the wine and theory behind the pairings.

Upcoming Dinners

  • November 1st and 8th: Harvest Celebration ($75/person)
“That was one of the most amazing dinners I have ever had!! Every single dish was impeccable on taste, service, and presentation! The wine pairings were perfect. I especially love the fact the family is all part of not only the winery, but the event. My family owned several smaller restaurants and know having your own business is not easy and requires a lot of work.”

- Rick & Michelle Kethcart, Crystal Lake, IL


 Current Dinner Menus

November 1st Harvest Celebration

Chef Christine Ferris – Farmhouse Deli and Pantry
6pm Eastern Time
Sparkling Wine Reception Begins at 6pm. Note: there is no cellar tour before this dinner.

First Course – Oven Roasted Cauliflower Parmesan Fritters

With lemon aioli and fig-olive tapenade
Pinot Grigio 2013

Second Course – Grilled Flatbread

Topped with duck confit, fresh figs, “Reserva 61″* and mixed greens
*”Reserva 61″ is a very special triple creme blue cheese from Italy soaked in Passito and topped with cranberries
Pinot Noir 2012

Third Course – Smoked Salmon Chowder

With corn, potatoes, onions and fresh herbs
Edelzwicker 2013

Fourth Course – Spinach and Smoked Mozzarella Rolled Flank Steak

Topped with a red wine compound butter and served with roasted fingerling potatoes and wild mushrooms
Merlot Estate Reserve 2012

Dessert – Chocolate Butternut Cake

With brown butter frosting and candied pumpkin seeds
Bacca Secca*
*This is the debut of Bacca Secca for Fenn Valley. It is a naturally sweet red wine made by allowing the grapes to dehydrate prior to crushing and fermenting. The resulting wine is bursting with rich fruit flavor, and is a perfect compliment to a sweet dessert.

Wednesday, October 8, 2014

+Earl's Farm Market... new hours ...Red and Gold Raspberries are Ripe... just 10 miles from J. Paule's Fenn Inn





Earl's Farm Market
1630 Blue Star Hwy   Fennville/Glenn, MI     269-227-2074



Earl's is Open Everyday 8am-7pm!

Our Summertime Market in Douglas
will be closing for the season on Monday October 13!


Red and Gold Raspberries are Ripe!
U-Pick  $3.00 a pint. We-Pick $4.00 a pint

Red Raspberry U-Pick is still plentiful 
but only about 10 days - 2 weeks to go!
 
Fresh Pressed Local Apple Cider!
Hand Dipped Caramel Apples!
Fresh Apple Crisp & Pumpkin Donuts!


Frozen Blueberries Available!
24oz bag - 5.5# bucket - 10# box - 30# box
Frozen Pitted Tart Michigan Cherries
Frozen Red Raspberries - Blackberries - Strawberries

Open 7 Days a Week  
8am - 7pm


Fall Decorations are Here!
Pumpkins - Gourds - Straw Bales 




Raspberry Nut Dessert

1/2 cup Margarine (melted)
1/4 cup Brown Sugar
1 cup Flour
1/2 cup Walnuts (chopped)
Mix and Spread in a 9x13 pan.  Bake at 350 degrees for 10-15 minutes.

1 cup Milk
1 lb. Marshmallows
Heat milk and marshmallows until softened.
Cool.

1 pt. Whipped Cream
1 1/2 cup FRESH RASPBERRIES
Mix in marshmallow mixture then spread over cooled crust.
Chill at least 2 hours.






Locally Grown Apples!
Honey Crisp
Empire - Golden Supreme - Jonagold - Jonathan
 Red & Golden Delicious
 Ida Red's Coming Soon.

Large Selection of Winter Squash
 Tomatoes - Cauliflower - Brussel Sprouts - Cabbage




Stop in for a Hand Dipped Sherman's Dairy 
Ice Cream Cone, Sundae or Shake!
Don't forget the Piled High Banana, Chocolate or Coconut Cream Pie!!
Or Raspberry Cream Pie!


Fresh Bakery Goodies!!

Apple Crisp - Sugar Free too!
We now have Pumpkin Nut Raisin Bread!

Pumpkin and Apple Crisp Donuts are Here!

But we have fresh Blueberry Donuts Everyday!


We will be open Wednesday Thanksgiving Eve
Nov. 26 10am-4pm
  Pre Ordered Baked Pies - Cream Pies - Cookies - Donuts
Place your order anytime or pick is always available at What Not Inn.

Hours Starting Nov.3 Closed Monday - Thursday
Open Friday-Sunday 10am-6pm
November 7 - December 21

Starting Day after Thanksgiving Nov. 28
Fresh Cut Christmas Trees
Wreaths - Garland

 



+ Zing comedy night at Zing Sunday Oct 12th

Sunday, October 5, 2014

+Crane's Pie Pantry Newsletter For October just 4 miles from J. Paule's Fenn Inn



Crane's Pie Pantry August Newsletter
truck_new
AND FALL HAS ARRIVED...

OCTOBER 2014 NEWS


Happy Fall Everyone!

We are well into the season now and the weekends at the farm have been fantastic! So many happy faces, children running around dropping their apples, donuts fresh off the conveyer and flying out the door, cars full of pumpkins, and we are having so much fun. Thanks to everyone that have made the trip out.

Our tasting bar is in and ready to start serving some delicious hard cider and wine. The bar is made from old Crane’s apple boxes, whiskey barrels, and local pine, cherry, and walnut, it really is a beautiful bar! We are totally in love with it. Meme and Papa Crane aren’t quite sold on it yet but they are coming around! They are from the old school and we love them for it, and of course we are for all things old school. Only one problem remains, licensing isn’t quite complete. We are on our last step and it should be any day now.  Keep checking Facebook to see when the hard cider is flowing.

There are still lots of apples to pick in the orchards so call to see what is available. Crane’s U-pick’s number is 269-561-5126 and Crane Orchards is 269-561-8651. Pumpkins, vegetables, hay rides, corn maze, all will be available through October. Make sure you stop and see us at the restaurant after you pick! We have been featuring many local products on our menu, all grown in the area; smoked ham, kale, numerous cheeses, jams, bread, peppers, tomatoes, and so on. We have so many amazing farms and businesses around us it would be a shame not to incorporate them here. Stop in and check our “Local Love” board to see what we are featuring on the weekends. Today we have a barbecue pulled pork on local made Seedy Salt bread with pepperjack cheese as well as a Kale salad with cajun bell peppers, Giardiniera chicken, house-made pico de gallo, cheese, sour cream, and our house vinaigrette. 

We have many falls weddings this month and still more are being scheduled all the time. Call us for a free pie tasting for your next event. We would love to be a part of it. Also, we have a new partner in Grandville selling our products; Peter’s Gourmet Market. Be sure to check out this incredible store next time you are in the Grand Rapids area. Fine chocolates, cheeses, wine, coffee, and so much more. If you are interested in carrying Crane’s goodies at your store please email Rob at rob@cranespiepantry.com.

Find us on Facebook and Pinterest or follow us @cranespie on Twitter to keep yourself fully updated with the happenings around here. Can’t wait to see what the rest of the month brings!

The Crane Family



OCTOBER 2014 COUPON SPECIALS

CLICK THE COUPON IMAGE BELOW TO DOWNLOAD PRINTABLE VERSION
(One of each coupon per person, per visit)

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CLICK THE COUPON IMAGE ABOVE TO DOWNLOAD PRINTABLE VERSION
-One of each coupon per person, per visit.