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Barnstormer Winery's Farmed and Foraged Series #4

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Join us at Barnstormer for 2 Fine Feasts!

Mondays, February 4th and 18th, 6 - 8:30 pm




Join us for our second annual Farmed and Foraged dinner series. This is an educational and delightful wine and food pairing experience on select Monday's in January, February, and March 2019. Set in our comfortable and rustic barn, these dinners will include dedicated staff to guide you through the evening and provide fun and detailed information on the food, wine, and Fingerlakes region. Each month will feature a local chef expertly pairing small plates with a flight of 4 preselected wines. Space is limited so reserve your spot today! $39 per person, not including tax and gratuity.


Finger Lakes Cider House is bringing our whole team to Barnstormer for 2 February evenings of farm food+wine+cider collaboration! Finger Lakes Cider House is on Cayuga Lake in Interlaken, and is a small cafe (serving lunch and brunch featuring Chef Isaiah), a tasting room for our own Kite & String Cider plus special guests and the home of Good Life Farm. We make Kite & String Cider in our cellar, focusing on traditional method sparkling ciders and exploring the range FLX orchard cider using our own organic Good Life Farm apples and a mix of apples from nearby Finger Lakes orchards. By integrating our farm, cidery, tasting room and cafe, we highlight the bounty of the Finger Lakes region through hearty food paired with cider in a cozy, welcoming space. We welcome visitors to drop in for lunch, have a flight, do a tasting and take a walk to visit our orchards, draft horses, greenhouses and ever changing farmscape.
More info about us:


Born in upstate NY, I began my food service career as the main cook for McConnellsville Golf Course during the summer after my 15th birthday. Upon graduating high school, I moved to Ithaca to attend Cornell University's Landscape Architecture program. The bountiful food, farms, and restaurants of the Finger Lakes area drew me to my first chef job as a line chef at the Heights Restaurant and H Bar. I worked and learned for the next three years, before leaving to work at sister restaurants, Olivia Restaurant and Stellas Bar and Grill. Over the next three years, my skillset and confidence in cooking grew, under executive chef and co-owner, Gregory Silverman. I filled the roles of line chef, head chef, kitchen manager, catering chef, and pastry chef. Upon the closing of Olivia, I moved into a more community oriented role, as the kitchen manager and chef of Loaves and Fishes of Tompkins County. I worked to oversee more than 30 volunteers and community service workers, serving, on average, 130 free meals a day to all those who filled the parish hall of St. John's Episcopal Church. During this time, I also began working as the chef at Word of Mouth Catering in Trumansburg. I worked for over 7 years as kitchen manager at Loaves and Fishes, before leaving to become a fraternity chef at Alpha Sigma Phi for approximately 31/2 years. I then found myself drawn to the Finger Lakes Cider House, working as a tasting room employee before accepting the role of chef. I continue to work at both Word of Mouth Catering and the Cider House, while spending most of my free time running and operating a small B&B, The Guest Suite at Walnut Grove Farmhouse. When I do get a moment to myself, I enjoy gardening, pen and ink drawing, hiking, camping, masonry, cooking at home (of course), reading, cleaning, and playing with my dog. My passion for food and creating is fueled each day by all that our local farms and farmers produce. I hope to continue on this path, in this area, for the rest of my life.

Chef Isaiah’s Menu: Barnstormer Farmed and Forage Dinners

Course 1

Spiced polenta, cheese, and pepita cake, caramelized onion, shrub marinated feta, carrot ribbons, garlic scape oil.  Featuring Snow Farm Creamery Dream Street Gouda.

Paired with Kite & String Cazenovia

Course 2

Sweet potato and turmeric puree, crunchy rutabaga cup, The Piggery’s chorizo and Good Life Farm beef meatball (omnivore) or black bean (vegetarian), beet and cider reduction, Northland Sheep Dairy’s Tomme cheese crisp, pepita and garlic scape pesto.

Paired with Barnstormer 2017 Syrah

Course 3

Winter vegetable salad, cider, beet, & peach vinaigrette, Lively Run Cayuga Blue wedge, asian pear, shaved red cabbage.

Paired with Barnstormer 2014 Semi-dry Riesling

Course 4

Sweet potato and cornmeal cake, maple syrup, Kite & String’s Royal cider whipped with Crosswinds Creamery Morning Glory, rose hip, cacao, and star anise crumble.

Paired with a lateral tasting of Kite & String Royal Cider and Barnstormer Port.

Earlier Event: February 16
Weekend Brunch
Later Event: February 23
Weekend Brunch