Special Events
Harvest Table Lunch
July 31; August 7, 21* & 28; September 4, 11 & 18
October 9, & 23; November 6, 20 & 27
12 noon Kitchen Party; 12:30 pm Dinner
Can't make it for dinner? Join us for an intimate lunch experience beginning with a Kitchen Party promptly at 12 noon and continuing on with a 3-course menu. $65 per person, exclusive of taxes and gratuities. Book Now or call 1.800.582.8412 ext. 2.
*please note that Chef's attendance on August 21 is tentative
Frank’s Backyard Vineyard Dinners
Wine Club Member Exclusive July 31; August 7
August 21*
6:30 pm Reception; 7 pm Dinner
We are bringing old-world traditions of communal dining al fresco home. As the sun sets over our backyard vineyard, four casually presented dishes of farm to table cuisine will be delivered to the table by our passionate ‘Wine Guy’ Shawn Spiewak and Chef Frank Dodd. Close your eyes and imagine warm midsummer breezes carrying the sounds and smells of summer of Wine Country and you get the picture of how this elegant and earthy event will unfold. $125 per person, exclusive of taxes and gratuities. Book Now or call 1.800.582.8412 ext. 2.
*please note that Frank's attendance on August 21 is tentative, but we are still going to offer the experience as it is an awesome wine and food experience
Bin End Sale
July 31 & August 1; 12 noon to 5 pm
This weekend only we are offering library and limited availability wines for a 15% savings in 3, 6 and 12 bottle lots. Whether you are looking for a special back vintage to add to your cellar or a bargain you can brag about to your friends later, this is the ideal wine shopping event. Book Now to guarantee you get some great deals or simply drop by the sale day of.
Blues at the Winery
August 14, 2010
Gates Open at 2 pm; Performances from 4 pm to 8 pm
Hillebrand Blues at the Winery has been bringing premier Canadian Blues talent to Niagara Wine Country for years. Celebrate Hillebrand Blues at the Winery with fine wines, great local cuisine and spectacular music. There isn't a better place to spend your day than at Hillebrand Blues at the Winery. Buy Tickets Now or call 1.800.582.8412.
Longest Table Dinner
August 28; 6:30 pm Reception; 7 pm Dinner
Many of our growers celebrate the dog-days of the summer season by dining in the same vineyards and orchards they care for everyday. We are taking this communal dining tradition and ‘super-sizing’ it. Four courses of casually served Wine Country cuisine and Hillebrand wines will be served to you by Chef Frank Dodd at the longest table we have ever had at our Winery before. $140 per person, exclusive of taxes and gratuities. Book Now or call 1.800.582.8412 ext. 2.
Trius Red Barrel Cellar Dinner Series
September 4 & 25; October 16; November 13; December 4
7 pm Reception; 7:30 pm Dinner
Celebrate the 20th year of Trius with us in our candlelit Trius Red Barrel Cellar. Surrounded by barrels of aging Trius Red, let Executive Chef Frank Dodd showcase his finest locally-inspired dishes. Beginning with an intimate reception, the dinner flows into a 6-course tasting menu, which has been perfectly paired with our best Hillebrand wines. $135 per person, exclusive of taxes and gratuities. Book Now or call 1.800.582.8412 ext. 2.
Harvest Table Dining Series - Every Dish Tells A Story
September 4, 18 & 25; October 2, 9, 16 & 23; November 6, 20 & 27
7 pm Kitchen Party; 7:30 pm Dinner
Join us for a Dining Experience around our Harvest Table. Enjoy an intimate dining event with Chef Frank Dodd as he shares his local food and wine stories. The experience will begin with a Kitchen Party, leading into a 4-course menu featuring wine and food grown in the same soil. $115 per person, exclusive of taxes and gratuities. Book Now or call 1.800.582.8412 ext. 2.
Meet the Locals - Harvest Table* Special Edition Dinners
September 11 - Hosted by Tree & Twig Heirloom Vegetable Farm
7 pm Kitchen Party; 7:30 pm Dinner
Every dish tells a story. Join us for a Dining Experience around our Harvest Table, where two of Chef Frank Dodd’s committed growers will host an intimate experience where they will share their local food and wine stories. The experience will begin with a Kitchen Party, leading into 4-courses of wine and food grown in the same soil. $125 per person, exclusive of taxes and gratuities. Book Now or call 1.800.582.8412 ext. 2.
*formerly known as Kitchen Table Dinner Series
Trius Red Burger Bar
September 18 & 19; 25 & 26
11 am to 5 pm
Home of 'Canada's Best Wine Burger' we are serving up Chef Frank Dodd's Trius Mini-Burgers alongside our Trius Red 2008. From Niagara's first Winery Restaurant comes an experience that is a Discovery Pass 'must-do'. $10 per person without a Discovery Pass. $5 per Wine Club Member. To buy a Discovery Pass, call 905.688.0212.
2010 Harvest Lunches
October 16
Wine Club Member Exclusive - September 25 & October 2
12 noon Reception & Tour; 12:30 pm Lunch
Taste the fruits of 2009 while we bring in the fruits of the 2010 vintage at our relaxed and laid-back Harvest Lunches. Set in the midst of our Backyard Vineyard, Chef Frank Dodd will be in his favourite place, behind the grill and with his guests, serving up seasonal and locally sourced dishes right next to you. The afternoon will begin with a Trius Brut Reception and a tour of Hillebrand Winery during the hub of harvest, so you may get a glimpse of our brand-new Winemaker Craig McDonald in action. Book now or call 1.800.582.8412 ext. 2.
International Sommelier Guild Courses at Hillebrand Winery
Sommelier Diploma Classes Begin October 18
Hillebrand Winery is offering International Sommelier Guild Wine Fundamentals 1 and 2 in 2009. ISG Wine Fundamentals 1 is a prerequisite to ISG Wine Fundamentals 2 and the final Sommelier Diploma.
Wine Fundamentals 1 is an introductory course designed for the novice wine enthusiast. The goal is for students to gain an appreciation for all types of wines and feel more confident and informed when selecting and buying wine.
Whether building on an existing career in hospitality or enhancing your enjoyment of wines, the curriculum is an introduction to the basic aspects of sensory evaluation; wine appearance, aroma, and flavor. The course will cover the major grapes used for making wine and their characteristics as well as an introduction to fortified and sparkling wines. Once completed, students will have learned basic wine terminology, understand label information, rudimentary service techniques, as well as food and wine pairing theories.
To register at Hillebrand Winery, visit www.internationalsommelier.com and fill out the application form.