5-course meal hits the spot for Medina Rotary

Photos by Tom Rivers

MEDINA – The Medina Rotary Club’s latest fundraiser showcased culinary talent and food and wine from the local community.

About 40 people attended a five-course dinner on Saturday evening at the Sacred Heart Club.

Peter Bartula, Medina Rotary Club president, wanted a new fundraiser that would help the Rotary Club generate funds to give back to the community, while offering an event to bring people together over a great meal.

Chef Lionel Heydel prepared the five-course meal with pairings from Leonard Oakes Estate Winery. Heydel is shown making Robuchon potatoes next to Jake Muessigerodt, who was cooking spinach.

“Lionel is an amazing chef,” Bartula said.

Heydel said the farm-to-table shows the agricultural bounty of the local community. Heydel has prepared other farm-to-table dinners for businesses and organizations.

Dan Doctor, a member of the Rotary Club, volunteered as a server for the dinner. JT Thomas, in back right, also is a member of the Rotary Club and vice president of Sacred Heart which hosted the meal.

Jonathan Oakes, the winemaker for Leonard Oakes Estate Winery, discusses how the different wines worked well with elements of the dinner.

The meal started with goat cheese and local mushroom bruschetta, then roasted butternut squash bisque and smoked gouda crunch with classic Riesling.

The dinner then included salad with seasonal greens, pickled apples, root vegetable medley, pickled onions and maple Vadouvan vinaigrette. Served with Sauvignon Blanc.

The main course included chicken fricassee, Robuchon potatoes, shaved Brussels sprouts with Steampunk brown snout cider.

The five-course dinner was capped with dessert, a boozy baked local apple served with Pommeau.

Emily Chambers of Medina, a culinary arts student at the Orleans/Niagara BOCES, helped prepare the dessert.