A Grand Opening

All photos in this post © Thomas McGovern, www.tommcgphoto.com

We had a great 4th of July Grand Opening Weekend and hope everyone who came out to help us celebrate did too!  Its not everyday that you get your friends, family, and neighbors all in one place listening to great music and munching on great food.  A very special thank you to Collins and Ramona Huff of Gryffon’s Aerie for sacrificing one of their beautiful home grown pigs in our honor and to Chef John McMillan for slicing and dicing it so perfectly.

The Pig Arrives!  Traveling in style.

We’d heard rumors that the pig was looking delicious, but when it showed up on its own trailor we knew the party was on.  Collins basted it with olive oil, garlic, and some light herbs and spices while it was cooking.  We served it up with his special Nilda’s Chimichurri sauce (see below for recipe) that we had made a few days before so the flavors could meld.

The Grill Master himself, Collins Huff of Gryffon’s Aerie


Left: A cool glass of Sugar Hollow White; Right: Johnny Mac goes to work 

Gayle, the latest addition to our Stinson Vineyards family, came up with some fresh, cooling sides that perfectly complemented The Pig.  She was inspired by the simple, effortless recipes in Francis Mallmann’s Seven Fires: Grilling the Argentine Way.  Its a great book to check out for easy, inspired grilling techniques for everything from lamb to veggies.

A full plate of delicious pork, roasted potatoes, and jalapeno coleslaw

Nilda’s Chimichurri by Collins Huff

1 Cup Extra Virgin Olive Oil

1/2 Cup Red Wine Vinegar

1/2 Cup Sherry Vinegar

1 Chopped Onion (Before adding to mixture, put in colander and pour 1 quart of boiling water over the chopped onions.  Let drain.)

4 or more tsp of Chopped Garlic

10 Tbsp flat leaf Parsley

7 tsp Oregano

1 tsp Italian Pepper Flakes

1 tsp Sea Salt

1 tsp Fresh Ground Black Pepper

Mix the ingredients together, adjust to taste, and let stand for at least 1 hour before serving.  Use to baste Roasted Lamb or as condiment with meats or fish.  Also makes a great dipping sauce for French or Italian bread.


Left: The view from the porch; Right: Inside the Tasting Room


Left: Visiting Friends from NY; Right: The bandannas make a comeback!


Left: Pictures in the Barrel Room; Right: The Lost Souls play on the patio


Left: Nathan Vrooman of Ankida Ridge Vineyards; Right: Slicing the PORK


Left: More PORK in all its glory; Right: Enjoying the patio in the heat

The Lost Souls move their setup inside

Of course what would a Stinson Vineyards event be without an apocalyptic storm?  The clouds moved in fast and the ever flexible Lost Souls moved their setup into the Tasting Room.  It was over quickly, but later that night we got hit hard!  Power was out until around 3:00 the next day forcing us to cut our Grand Opening Weekend short.


Festive decorations & outfits in the Tasting Room

Stormpocalypse Pt 2 

If you missed the party, don’t worry there’s plenty more on the way!  Stop by Saturday, July 23rd for our Taste of Bluegrass Event – with music by Grit City Grass and a pulled pork slider reprise by Gryffon’s Aerie its sure to be a good time.  Or come visit during regular Tasting Room hours Thursday – Sunday 11am – 5pm.



One Response to “A Grand Opening”

  1. tommcgphoto » Blog Archive » Stinson Vineyards Vacation Says:

    […] https://stinsonvineyards.wordpress.com/2011/07/12/a-grand-opening/ […]

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