The Charlottesville 29

One of the area’s top winemakers is joining forces with a rising star chef for a serious wine dinner later this month at Fossett’s Restaurant at Keswick Hall.  For nearly 25 years, Luca Paschina of Barboursville Vineyards has reigned as one of the kings of Virginia winemaking, winning accolade after accolade.  Aaron Cross is the latest in a line of talented chefs to helm the kitchen of Fossett’s, one of the most prestigious positions in town (think Craig Hartman and Dean Maupin).  Cross’s move to Fossett’s in 2012 even won notice from the national food website Eater.com.

On August 27, Cross will prepare a multi-course menu paired with Barboursville wines hand-picked by Paschina, who will be on hand to discuss the wines and pairings.  Paschina did not hesitate to accept the invitation to Fossett’s. “I always enjoy it in full,” he said.  “Great food and location.”  Dinners like this, he explained, are where he can really see all of his work come to fruition.

The menu for the evening is “inviting, refreshing and seasonal,” said Paschina.  A crawfish mousseline, with crispy okra, melted leeks, and brown butter nage will be paired with one of our favorite Virginia whites, the Vermentino Reserve.  Barboursville’s 2012 Viognier Reserve will accompany halibut, with tomato confit, black truffle butter, and petite herb salad.  And, Barboursville’s heaviest hitter, Octagon, will be paired with crown roasted duck breast from Free Union Grass Farm, with pencil cob grits, duck rillete agnolotti, and candied onions.  Finally, Barboursville’s luscious dessert wine, Phileo, will wash down a dessert of peaches with jasmine tea cremeux, hibiscus plum sorbet, peach butter, and benne rice beignets.

A dinner this special seems likely to sell out.  Before it does, you can book your spot at 434-979-3440.