Alpine
NEW GLOUCESTER, MAINE | DECEMBER 2023
We simply could not be happier with how our 2023 Supper season ended. Firstly, we had the most magical backdrop at Cunningham Farms, made even better by fresh snowfall that turned the already beautiful property into a winter wonderland. Then, Chef Josh Berry outdid himself with a seasonal menu full of fiery, melty, warming delights fit for the festive season. After marveling at a spectacle of outdoor cooking while sipping mulled cider around the fire, we cheers-ed new friends with Davis Bynum wines over the holly-lined table and feasted on a meal filled with locally-sourced details, down to artisan spices and salt from Skordo. Even the Libellula olive oil, while hailing from afar, carried a spectacular story of community and small farming.
From the smiling guests in Santa hats to alpine snacks to Chef Josh serving the table and the endless conversations and laughter throughout the night, we were simply delighted to be a part of such a wonderful evening to finish off our year of gathering. It was a joy to bring it home here, in our new home state of Maine!
WELCOME
We set up a board of alpine snacks and welcome cocktail bar in one of the smaller barns at Cunningham Farm, so that guests could stay warm inside or wander out to sit by the fire while enjoying a Calaveras Cup cocktail, made with herbal gin liquor, amaro, fresh lemon juice, and house made beet-ginger syrup, or Brandy-Spiked Mulled Cider. Every delicious sip set the stage for an amazing meal to come!
A MENU BY JOSH BERRY
Chef Josh Berry is known for executing beautiful, seasonal meals throughout the state of Maine, where he works with restaurants, event companies, and farms to offer creative, locally-sourced seasonal selections. He took it to the next level for our Supper, offering everything you could want from winter in Maine: broiled oysters, lobster, slow braised venison, and roasted duck fat potatoes — all that not to mention a Raclette station to start and the cookie plate for dessert!
MENU
WELCOME
Alpine Board raclette, charcuterie, accoutrements, crisps
Delicata Squash urfa pepper aioli
Caviar Cones onion dip
Cocktails
Calaveras Cup herbal gin liquor, amaro, fresh lemon juice, house made beet-ginger syrup, ice, sparkling water
Brandy-Spiked Mulled Cider apple brandy, cinnamon, orange zest, star anise, cardamom, black peppercorns, allspice, cloves, dehydrated apple & blood orange
ON THE TABLE
Local Bread cinnamon pickles, shallot blend butter, blueberry ginger jam, pork rillettes, Libellula olive oil
FIRST
Charcoal Beet Salad local blue cheese, honey, pickled beets, escarole
Broiled Oysters homemade pancetta, tarragon, horseradish
Wine: 2021 Davis Bynum Rose of Pinot Noir, Russian River Valley
SECOND
Lobster Tails garlic butter
Spaetzle truffle fonduta gratin
Wine: 2022 Davis Bynum River West Chardonnay, Russian River Valley
MAIN
Braised Venison ras el hanout
Wood Grilled Cauliflower saffron, honey & burnt cinnamon
Duck Fat Potatoes thyme & Parmesan
Pomegranate Gremolata
Wine: 2019 Davis Bynum Clone 114 Pinot Noir, Russian River Valley
DESSERT
Crimson Sugared Plums orange diplomat
Pink “Pepper” Mint Cookies
Gingerbread Madeleines
Hot Cocoa Truffles
Cocktail: Holiday Horchata
coffee liquor, rice milk, sweetened milk, cinnamon, mole bitters
WINE PAIRINGS
We paired the meal with Russian River Valley wines from Davis Bynum. The winery was the first to produce single-vineyard Pinot Noir from the Russian River Valley, so we showcased the grape in two different expressions for different courses; as a 2021 Rosé and the 2019 Davis Bynum Clone 114 Pinot Noir.
NIGHTCAP
Of course, we couldn’t help but finish a December Supper with milk and cookies, just like Santa would want! Holiday Horchata spiked with coffee liquor helped fuel lingering conversations held over candlelight flickering against the barn’s wooden walls.
SECRET LOCATION: CUNNINGHAM FARMS
The 95 acres of Cunningham Farms is home to not one but three historic barns. The Dairy Barn, where we set the Supper table, predates the farm itself. It was built in 1820 as part of nearby Intervale Farm, before John and Lucy Cunningham purchased part of that property in 1877 to start their own farmstead.
In the present, Cunningham Farms includes not just the historic barns (thoughtfully updated with modern amenities) but a picturesque tree farm and acres of winding streams and woodlands. With a fresh blanket of snow, there could be no more stunning place for a winter Supper.
