Farm To Fork

Inn at Bay FortuneMany people today are more and more willing to try flavours from other countries and cultures around the world.  In part, this is due to the convenience of travel, making the world a smaller place and making previously exotic ingredients more readily available.  The desire to make each other’s cuisine at home and the demand for ethnic cuisine in North American towns and cities is growing.  Here on Prince Edward Island, you don’t have to look far for food culture, and you don’t have to go far to find the ingredients as many local farmers are now growing a greater variety of ingredients to meet increasing local demand.  Our picnic basket has developed quite a refined palate over its journey around the Island – from exquisite breakfasts to delightful afternoon treats.  The basket has had a wonderful adventure to this point, but it was looking forward to its next objective – appearing at an inn known as being a fine dining culinary destination.

Our picnic basket arrived on the beautiful veranda at The Inn At Bay Fortune.  The Inn is best known throughout Canada for its “Farm to Table” philosophy and innovative use of Island products from both local farmers and fishers and also from its own garden.

In meeting innkeeper David Wilmer, the basket learned that the Inn was originally the private summer home for Broadway Playwright Elmer Harris, who purchased the property in 1908 and built what is now the Main Inn as his summer home in 1913.  The Inn also has its own connection to Anne Shirley, as it  was also the former summer home of actress Colleen Dewhurst (Marilla in the Anne of Green Gables TV Series).  In 1988 David and his family bought the property and renovated it into an inn  and restaurant, now in its 26th year of operation.

The Inn is also proud to be the home of the former TV cooking show “The Inn Chef”, which featured Inn at Bay Fortune chef emeritus and popular Food Network Canada host Chef Michael Smith.  The television series began airing in September, 1998 on the Life Channel .  the show was in production throughout the summer of 1998 at the Inn.  Another season taping began in April, 1999, and again in 2000.  A total of 65 episodes were filmed at The Inn At Bay Fortune.  The series showcased the kitchen gardens of the Inn with an interesting format demystifying the creation of haute cuisine and making it accessible to the home cook.

From The Inn At Bay Fortune and a variety of locations throughout Prince Edward Island and Nova Scotia, host and chef Michael Smith created imaginative , artistic menus catering to the connoisseur, the traveler, the comedian and just about anyone who loves food.

Gardens at the Inn at Bay FortuneThe first step in being a foodie is to be curious about food.  It’s no great secret that the picnic basket is a foodie – after all, it is what it contains best.  Ever the wanderer, the picnic basket definitely got around and into the thick of things quickly at the Inn.  First it checked out the kitchen –  hanging out at the Chef’s Table, then into the walk-in cooler to check out what was in store for dinner.  One of the things that can make or break a good meal is the quality of produce you use and it isn’t hard to find good produce on Prince Edward Island, especially when it is grown and picked fresh from the garden directly outside your kitchen door. Later that day, the picnic basket was out in the garden with Chef Dana Wood to see what might be good on the menu for the evening entrees.  The garden was bountiful, as Chef Dana and his kitchen crew stuffed the picnic basket  with more than one could eat at a single sitting.  Guests taste-buds were going to be singing!

Picnic Basket in the Inn at Bay Fortune KitchenNext the basket was given an opportunity of a life time in helping Chef Dana select the wines that would be paired with the menu for the evening.  It got a little overzealous, as it couldn’t resist the vast selections it found in the wine cellar.  The basket was caught sneaking into the wine cellar and filling its woven-self full of wines from the nova Scotia winery Benjamin Bridge.  An excellent choice!  Perhaps it was doing a bit of research before offering feedback to Chef Dana.  Hmm, we’ll go with that.  Chef was starting to think this picnic basket was a foodie, as it nearly spent all of its time perched comfortably in the kitchen – asking about seasoning food, observing knife techniques, and carefully watching how to artistically plate the food.

As exciting as it was for the basket to be a part of the kitchen service for an evening, it quickly learned from Chef Dana that you can’t learn everything there is to learn about food in one day.  You continue to learn everyday and if you keep everything balanced and absorb all things in moderation, you will be a foodie in no time.  Don’t be afraid to try new things, you never know where they will take you!

Do you consider yourself a foodie?  What is the most exotic ingredient you have consumed?  Share with us your story by commenting below.  We can’t wait to read your stories!

Start Your Day The B&B Way!

Breakfast, or the act of breaking your fast, is said to be the most important meal of the day and innkeeper Eileen Byart of the Charlotte’s Rose Inn agrees!  We wrote about Eileen’s artistic passion for gardening in our previous blog and now it’s time to talk about her other passion, cooking!

Not all seasonal foods can make an appearance at every meal of the day and hold their own, but apples have that great ability!  Eileen loves creating morning masterpieces in the kitchen for her guests, and her guests equally love eating them!  This Cinnamon Apple Puff is a particular favourite -  it was the most popular breakfast among guests this year.  With the numerous requests for this recipe, Eileen wanted to send it from her recipe box to yours!


Cinnamon Apple Puff


  • 1 large Granny Smith apple (peeled, cored and sliced very thin)
  • 3 Tbsp. butter
  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tsp. sugar
  • 2 Tbsp. cinnamon sugar
  • Liquid Gold’s Meyer Lemon Fused Oil ( available in PEI or online from Liquid Gold and All Things Olive)  or lemon juice for garnish
  • icing sugar for garnish


  1. Preheat oven to 475 F.  Grease four 4 inch ceramic ramekins.  Saute the apple slices in 1 Tbsp. of butter for 5 – 10 minutes until tender.  Divide the slices evenly between the ramekins.
  2. Mix the eggs, milk, flour and sugar until well blended.  Pour over the apple slices.  Put the
  3. ramekins on a tray and bake in the oven for 10 minutes.  Remove from oven, dot with
  4. remaining butter and sprinkle with cinnamon sugar.  Return to oven for 5 minutes. Watch
  5. carefully as they will puff up.  Serve with a dash of the olive oil and dusting of icing sugar.

Make this holiday season merry, bright, and manageable with this deliciously simple breakfast or brunch dish.  It has such a wonderful apple flavor!  Make it your own by adding any of your favourite dried fruit –raisins, cranberries- or your favourite warm spices –nutmeg, ginger, clove, allspice, cardamom- to the apples for a wonderful holiday flavor.

Do you have go-to breakfast recipes that you always prepare during the holiday season or when you will be entertaining family and/ or friends?  We do, but we want to hear what you are keeping busy at in your kitchen.  Share with us your recipes by commenting below.  In the meantime, enjoy!

In The Spirit Of Sharing

No one can deny that the holiday season presents a delicious array of food.  From fruitcake and candy canes to eggnog and gingerbread houses, holiday cookies have been a long standing tradition in most households.  Snickerdoodles are a common cookie you will be offered when you visit the Cranford Inn.  Snickerdoodles are commonly found in Island homes year-round.  This delectable cookie is similar to a sugar cookie, however it has the addition of being sprinkled with both cinnamon and sugar.

Time is a precious commodity at the Inn and innkeepers Vicki Francis and Martha Jacobson wanted to share this easy cookie recipe with you so that you can get a start on your holiday baking that will leave you with ample time to spend with family and friends throughout the holiday season.  After all, the holidays are magical for more than just the quantity of food we seem to be able to pull out of our fridge or freezer!

Cranford Inn Snickerdoodles

Ingredients For Cookie Dough

  • 1 cup butter; room temperature
  • 1.5 cups sugar
  • 2.5 cups all-purpose flour
  • 2 tsp. crème of tartar
  • 1 tsp. baking powder
  • 2 eggs
  • pecans or Chopped cranberries (optional)


Ingredients For Coating

  • ½ tsp. cinnamon
  • ÂĽ cup sugar



  1. Preheat oven to 375F.
  2. For the cookie dough, cream butter and sugar together; add eggs, one at a time until well incorporated.
  3. In a separate bowl, combine dry ingredients and add to wet ingredients; mix until soft dough forms. Chill cookie dough 2 hours.
  4. Roll into 1 inch balls, roll in cinnamon and sugar coating.  Place on a parchment paper lined baking sheet.
  5. Bake for 10 – 12 minutes until Golden Brown.  Remove cookies to a cooling rack and allow to cool.  Store in a air-tight container.

The holiday season is a time for sharing with others.  Some people share gifts, some people share good spirit, and some people share food.  At the Cranford Inn, Vicki and Martha encompass their guests with all three gestures – ensuring their guests have afternoons snacks in-house or care packages of muffins and other treats for their daily excursions.  Now one of their guests favourite cookie offerings is being shared with you!

Do you have a favourite recipe that has been handed down through the generations in your family?  In the spirit of sharing – share with us your recipe!  You never know, one day while you are staying with one of our member inns you may find that it has been adopted as a favourite recipe!

Cream of the Crop

I don’t know about you, but strawberries taste different to me depending on the region they are grown in.  In our travels, we’ve tasted strawberries from various regions throughout Canada and the ones on PEI are our favourite – especially the early variety that is so loved on PEI for making strawberry jam.  They are small, but so sweet and tender.

Since the strawberry season is nearing its conclusion and the summer party season is just ramping up, we thought we’d share this delectable, sweet treat with you from the Shipwright Inn.  Innkeepers Trevor and Judy Pye serve chocolate covered strawberries daily to the guests visiting them throughout the season!


Chocolate Covered Strawberries



  • 4 oz. semisweet chocolate; coarsely chopped
  • 1 lb. (about 20) fresh strawberries; washed and patted dry



  1. Line a baking sheet with wax paper.  In a microwave-safe glass bowl, microwave the chocolate, stopping and stirring every 30 seconds, until melted and smooth.
  2. Holding a strawberry by the stem end, dip it in the melted chocolate , letting the excess drip off, then transfer to the prepared baking sheet.  As you set the strawberry down, set it ½ inch to the side to prevent the formation of a chocolate “foot”.
  3. Refrigerate the strawberries on the baking sheet until the chocolate is firm, at least 30 minutes.

There are so many ways to prepare and eat strawberries; what is your favourite way to eat this sweet juicy fruit?  We hope you will have the opportunity to try this recipe this summer and let us know when you do.  Enjoy!

Lobster Rollin’

The PEI lobster fishing season is well under way despite the extremely cold winter and setting day delay. Though the waters are still cold, the days are now warming and the lobster do seem to be moving and making their way to local restaurants and lobster pounds at a steady rate.

In the last few years, there seems to be a rise in the popularity of the unassuming lobster roll on Prince Edward Island.  While the lobster roll has been a part of Island cuisine for generations, it is only recently that some restaurants have taken on the task of elevating the humble lobster roll.  Perhaps tourists and locals alike are beginning to lose the appeal for cracking the armour and are leaning more towards the idea of having all the “hard” work already done for them.

What is an authentic PEI lobster roll?  Most would agree that a bona fide lobster roll has four essential ingredients: butter, bread roll, mayo and lobster.  Beyond these essential ingredients, you may also find lettuce, celery, onion, herbs and spices.  These additional garnishes can add lovely complimentary flavor, but they should never overwhelm the roll.  The meat, typically cold and lightly dressed with mayonnaise, should be nice large pieces of fresh Island lobster.  The bun, served warm, grilled in butter until golden or toasted and buttered.   Most importantly, the lobster to bun ratio is critical – the roll should be stuffed to overflowing with chunky meat.

We all have individual palates in terms of what tastes good to us.  What one person may like, another may not and vice versa.  With that in mind and now knowing what a PEI lobster roll should consist of, below are three of the many places in PEI where you might begin your lobster roll experience and discover which style of roll is your favourite:

1. Dave’s Lobster

Located in Founder’s Hall, the building that houses the PEI Visitor’s Centre, at 6 Prince Street in Charlottetown, this establishment is walking distance from Peake’s Quay and the cruise ship port.  Dave’s Lobster features lobster rolls and lobster tacos, but has other menu items to satisfy those non-seafood lovers.

2. Richard’s Seafood Eatery

Located on the wharf at Covehead Harbour inside PEI’s National Park, this is an eat-in or take-out establishment with nothing but the freshest seafood available.  This is a very popular eatery for locals and tourists alike so, anticipate a line-up.  It’s worth the wait!  Richard’s, as it is known to locals, also has a fresh Fishmart on site if you are looking to create your own PEI seafood experience.

3. Island Favorites

Located in the heart of Cavendish, they bill themselves as the first restaurant on PEI to specialize in lobster rolls.  They have a barrier free, pet friendly, kid friendly establishment.

After you have discovered your favourite lobster roll, we’d love for you to return and comment on this post to let us know where your favourite lobster roll is located.

Good eats!

Have A Holly Jolly Christmas Party at Fairholm Inn

Fairholm Inn has been a Charlottetown Landmark for 175 years.  It was built as the private home of Thomas Heath Haviland in 1838.  Haviland held many prominent positions in the Prince Edward Island government, and is also  a former mayor of the City of Charlottetown.  Haviland sold the house in 1855, shortly before being elected mayor of Charlottetown, to Charles Young, then the attorney general of PEI, who resided in the home until his death in 1892.  The home sat vacant for roughly two years and was acquired by Benjamin Rogers, a local hardware merchant.  The Rogers family maintained ownership of the home until 1999, when it was lovingly restored and updated to become The Fairholm Inn.  The Inn was recognized as a national historic site in 1992, while still a private residence.

Today, the Fairholm Inn stands as a living monument to times past, and just as was the case when it was a private residence, it welcomes visitors throughout the year, both for overnight stays and for daytime and evening social gatherings.

Fairholm Features Chef Ilona Daniel

The rich history and elegance of the Fairholm Inn and grounds make it an ideal backdrop for a Christmas party.  Fairholm’s main floor can accommodate up to 125 people, which makes it an ideal destination for small and medium-sized companies who are looking for a different, yet unique, venue for their staff and guests.    This year, the Fairholm Inn is very excited to be partnering with Chef Ilona Daniel to offer their guests either a delicious full meal or appetizer menu to select from.  Chef Ilona is well known to island residents and visitors alike as both founding chef of the Daniel Brenan Brickhouse, and also as executive chef to PEI Lieutenant Governor Frank Lewis.

When you book your party with Fairholm, you are also booking all seven of the luxurious guest rooms so that your party guests can have and enjoy overnight accommodations.

Celebrate, give thanks and share in the successes of the year with your staff at Fairholm National Historic Inn.  Let Fairholm help you plan the Christmas party that everyone will want to attend!

How About Them Apples?

April showers bring May flowers, and those May flowers bring us apples through September – October!

Whether you are upholding a long-standing family tradition of apple picking or starting a new one, a visit to Wintermoor Orchard in York, PE, is a terrific way to spend a beautiful autumn afternoon.  This orchard is situated in one of three apple growing areas on Prince Edward Island, located just a short drive from Charlottetown .  Grower Mark Ashley offers apple lovers fourteen varieties of apples at his u-pick, and also has an outdoor booth at the Charlottetown Farmers’ Market.

When you are done picking and can’t lift another little one up into the tree to get that prized apple, head on over to the play area, or bring along a picnic and enjoy this little piece of heaven from another perspective.  And… do not leave the premises without having a sip of Mark’s mouth-watering apple cider pressed right on the farm.  Be sure to grab a jug!  Wintermoor’s apple cider is available year-round at the Charlottetown Farmers’ Market or by contacting the Wintermoor Orchard directly


Are you looking for an apple orchard near your area on Prince Edward Island?  If so, check out Island Apples website .  This site has a lot of great information on storing apples, recipes and an informative apple chart.

What about you?  Have you gone apple picking yet?  We’d love to hear about your family fun and what you do with all your apples when you get them home.

As convenient as it is to purchase home-bought goods, there is nothing like your own treats and desserts with the fruit you’ve just picked.  If you are feeling somewhat overwhelmed with the glorious fruit you just brought home, here is a recipe from The Cranford Inn to help you on your way to using up those delicious apples.


The Cranford Inn Apple-Stuffed Strata

Makes 8 servings


2 tsp. butter

4 cups Golden Delicious apple; peeled, cored and sliced

6 Tbsp. sugar; divided (can cut back on sugar to taste)

12 SLICES OF Cinnamon Swirl Bread; cut into strips of three per slice

Âľ CUP chopped pecans; DIVIDED

1 ½ CUP milk

½ tsp. cinnamon

5 large eggs

1 Tbsp. brown sugar; for top

Cooking spray

1. In a pan,  melt butter; add apples and 1 Tbsp. of sugar.  Sauté for 8 minutes until apples are tender and lightly browned.  Remove from heat, and allow to cool for 5 minutes.

2. Spray 11” x 7” GLASS OR CERAMIC BAKING DISH.   Arrange half of the bread on bottom of the baking dish.  Top with sauted apples and pecans (1/2 cup).

3. Combine the remaining 5 tablespoons OF SUGAR, milk,cinnamon, and EGGS;whisk to incorporate.

4. Pour egg mixture over bread, pressing down to submerge.  Cover and chill overnight.

5. In the morning, preheat the oven to 350F; ssprinkle remaining pecans (1/4 cup) and the 1 Tbsp. of brown sugar on top.

6. Bake for 48 minutes or until a knife comes out clean ( we find it bakes quicker than this).

At the Cranford Inn, we serve this to our guests with breakfast sausages, fresh fruit, whipped cream and a big smile.  Please enjoy!

Enjoy Summer to its Fullest

Islanders will tell you once Old Home Week and the Gold Cup and Saucer Race are over, the next day summer turns to fall. However, on PEI both the calendar and the weather often say differently.  September is often one of the most beautiful months  to visit PEI. The waters of the Northumberland Straight and and the Gulf of St. Lawrence ensure that our days stay warm, the nights are perfect for sleeping, and the long awaited harvest is bountiful.

September is the time that we celebrate all the wonderful culinary delights that Prince Edward Island is so famous for. Island farmers, fishermen and artisans alike work diligently to bring us their harvest of the land and sea. Here are some suggestions and tasty ways you can spend the last few remaining weeks of summer:

1.  PEI Fall Flavours Festival, Sept. 6 – 29, 2013

Have you ever wanted to have a lobster boil on the beach? Learn about harvesting oysters? Meet a celebrity chef from Food Network Canada? This province-wide festival will allow you to experience all this and more! If you aren’t the adventurous type, participate in one of the Culinary Boot Camps, or at one of the participating local Fall Flavours restaurants – taste why so many chefs love Prince Edward Island!

2.  PEI Beer Festival, Sept. 6 – 7, 2013

Come celebrate the ancient craft of brewing at this festival, offering seventy-five tasty brews from around the world. This festival is a fitting part of Fall Flavours – after all, it was beer that brought forth the agricultural evolution, leading to inventions such as the plow, wheel, and irrigation systems.

3.  PEI International Shellfish Festival, Sept. 12 – 15, 2013

Now a signature event as part of the PEI Fall Flavours Festival, this festival is not to be missed! You will experience everything from culinary demos, celebrity chefs, potato and seafood chowder and oyster shucking competitions. Start your day off with a salty kiss, try a few mussels, taste award-winning seafood chowder – all while enjoying live entertainment provided by a variety of local musicians. If you’ve never been to a kitchen party before, here is your chance!

The Labour Day weekend is bittersweet: It’s the last long weekend of summer and to many it means back to the everyday. Here you can ignore the bitter and enjoy the sweet.  Come enjoy what summer has left to offer on beautiful Prince Edward Island. You won’t be disappointed that you decided to spend the last few dog days of summer with us!

PEI All Blueberry Pie

August is just around the corner, and with August comes blueberries!  When blueberries are in season, what better to do with them (other then eating them right from the basket) than making blueberry pie?  A friend of the Inns of Distinction developed this recipe and kindly agreed to share it with all of you.  The goal with the following recipe was to incorporate the blueberry flavour in as many ways as possible using locally sourced ingredients.  I think you will be more than pleased with the results!

Pastry for one 9-inch double-crust pie:
2½ cups all purpose flour
1 tsp. salt
2 Tbsp. white sugar
12 Tbsp. frozen Cows Creamery unsalted butter (or any unsalted butter)
2 Tbsp. Lady Baker’s Tea Trolley Blooming Blueberry loose leaf tea; ground
½ cup cold vegetable shortening
ÂĽ cup ice-cold water
¼ cup cold Prince Edward Distillery Wild Blueberry Vodka (or any vodka)

Place 1 ½ cups of the flour in a food processor with the salt and sugar, and pulse to combine.  Cut frozen butter into small cubes.  Add butter and shortening to dry ingredients and mix in food processor until it becomes homogenous and starts to look a bit like cottage cheese.  Add the remaining 1 cup of flour and the ground tea (use a spice grinder for grinding the tea) and pulse 5-6 times until the dough loosens up and comes together.  Pour into a mixing bowl and add cold water and vodka (the vodka moistens the dough without forming gluten, and the alcohol will evaporate during baking).  Mix with a spoon or spatula just until a dough forms, then form into two disks, wrap each with plastic wrap, and refrigerate at least 45 minutes or up to 2 days before rolling.  When rolling, you can use up to an additional 1/4 cup flour on your board for each crust, as this is a very moist but forgiving dough.  Roll out each half of the dough to a 1/8-inch-thick circle, about 13-inches in diameter.  Fit one half over a 9-inch pie plate and trim edges and reserve the other half to top the pie. Put both unbaked pie shells back in the fridge for 40 minutes to chill and set up.

Pie Filling:
4 cups PEI fresh wild blueberries
½ cup white sugar
ÂĽ cup all purpose flour
½ tsp. cinnamon
2 Tbsp. Cow’s Creamery unsalted butter (or any unsalted butter), room temperature
1 Tbsp. freshly squeezed lemon juice (or bottled)

In a large bowl, combine sugar, flour, cinnamon and cut in butter to form a crumb.  Add fresh local blueberries and toss gently to coat.

Fill chilled unbaked pie shell with the blueberry filling, and drizzle 1 Tbsp. of lemon juice over top.  Place the other rolled shell over the pie filling, crimp edges with your thumb; trim off excess dough with a sharp knife, and prick 3-4 holes in the top to allow steam to escape.

Preheat oven to 450°F.  Place pie on middle rack of oven, with a parchment paper or a silpat lined baking sheet positioned on the lower rack to catch any filling that may bubble over, and bake for 10 minutes.  Reduce heat to 350°F and bake 30 minutes more.  Transfer to a wire rack to cool.  Allow to cool completely before serving.

Take this P.E.I. All Blueberry Pie to another level by garnishing with a dollop of Lady Baker’s Tea Trolley Lemon Curd!

Blueberries in the filling, and blueberries twice more in the crust.  Welcome to the blueberry fields of the Maritimes!  If you make this delicious pie, let us know…and be sure to send pictures!

Is PEI Canada’s Next Wine Region?

Wine isn’t the first thing that comes to mind when you think of Prince Edward Island, but did you know that PEI has three wineries? The oldest and youngest of them happen to be located along the Points East Coastal Drive. Rossignol Estates Winery is located in Little Sands and was the first winery to open on PEI. They feature a broad selection of red and white table wines made primarily from local grapes which are suited to our shorter growing season, and fruit and dessert wines from local apples, berries, maple, and rhubarb ranging from medium-dry to very sweet. Newman Estate Winery is located in Gladstone and is the newest of the wineries on PEI. It is a next generation winery featuring wines made on PEI from a blend of Island and Niagara grapes.  You will find Matos Vineyard and Winery along the Red Sands Shore Drive. They feature red, white and blended table wines, as well as spirits such as Anisette and Bagaco.

Much like experiencing the Island way of life, tasting wine is slowing down to analyze the wine and pay attention to its beauty and subtle nuances. Here are a few things to pay attention to when tasting wine:

  1. Colour – Look at the wine. Observe the clarity and the hue (colour) of the wine. Tilt your glass. Take note of the colour along the rim of the wine compared to the centre as you tilt. A good way to make out the wine’s true colour and clarity is to hold the glass in front of a white background such as a napkin, tablecloth, or sheet of paper. This is also a great time to take a preliminary sniff of the wine.
  2. Swirl the Wine – This broadens the wine’s surface area around the glass, allowing some oxygen into the wine which will help its aromas open.
  3. Aroma (nose) – Take another sniff, inhaling through your nose, while your mouth is slightly pursed open, like you are going to whistle. What do you smell?
  4. Taste (flavor) – Gently slurp the wine, allowing air to be incorporated while you intake the first taste. Here you begin to break down the characteristics of the wine as sweet, sour, bitter, salty, or umami (meaty or savoury flavours). The palate can also detect other attributes of the wine such as weight, tannin, and alcohol.
  5. Aftertaste – Notice the flavours and sensations left in your mouth, and how long the finish is (lingering or persistence) is of the wine. Do you like the taste?

Never hesitate to ask for a pen and paper to make tasting notes about the wines you are tasting. This will help you remember what you preferred and what you didn’t at the end of your tasting, and when you get it home. Remember, tasting wine is a subjective experience; good wine is wine you like the taste of. When you find that perfect wine, be sure to let us know about what you loved about it by commenting on this blog. Don’t miss out on touring, sampling and meeting our local wine makers!