Soup-er Wine & Food

There are more than quite a few cultures that base their food on thick Soups & Stews – ‘Chocked full’ of all types of meat, vegetables & Seafood & with average life spans 80s, 90s & into the early 100s these cultures have no reason to question the design or nutritional value of their diet !

We’ll never forget the telephone call we received some years ago in January asking about the wine tasting and when realized that the pairing was for wine with soup, made the statement, “Oh, we’ll wait until you have real food”! Campbells is their benchmark.

The total cost for this event is $45.00 / Person
(Server Gratuity is Not Included)

Soup has been a mainstay for many cultures for thousands of years. In Western Civilization it implies a certain amount of 'liquidity' in the dish but in many languishes the closest translation is 'soup' whereas the actual dish is almost 'solid' in that particular culture with a very small amount of liquid to aid in digestion !

Soup is it's own culinary study where at the top of the list is developing the skill to extract "flavor" which seems to elude many folks.

One of the first types of soups can be dated to about 9,000 years ago. Boiling was not a common cooking technique until the invention of waterproof containers which probably came in the form of pouches made of clay or animal skin.

In America, the first colonial cookbook was published by William Parks in Williamsburg, Virginia in 1742 and it included several recipes for soups and bisques. The difference between Stews & Soups was that 'Stews' had a little less liquid than Soups!

The Soups will be available for sale at the Tasting in limited quantities.

.. Menu ..

First Course:

Chicken Pot Pie – Chicken & Fresh Vegetables in a Rich Cream Gravy

with a ‘Flaky’ Top Crust

Chilensis Sauvignon Blanc - 2011

Second Course:

Bacon, Lettuce & Tomato Soup – Everything that comprises a

B L T Sandwich with Sourdough Bread Croutons

Oxford Landing Chardonnay – 2010

Third Course:

Reuben Chowder Soup – Corned Beef, Sauerkraut, Swiss Cheese,

Russian Dressing with Rye Bread Croutons

Chilensis Pinot Noir - 2010

Fourth Course:

Mushroom Soup – Fresh Mushroom Stock: Contains – No Cream or Dairy,

No Meat or Meat Bi-Products, No Preservatives of any kind …

Portabella, Shiitake, Cremini Mushrooms only !

Chilensis Carmenere - 2009

Fifth Course:

Cheddar Mac Soup – Elbow Macaroni, Sharp Cheddar & Reggio Romano Cheeses with Fresh Bread Crumbs & Buttermilk Biscuits

Oxford Landing Merlot - 2009

"Surprise Dessert"

Soups are similar to stews and in many cases there may not be a clear distinction between the two !

Please Note: RoaringRockRest.com “has a secure ordering page”

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Soups are similar to stews and in many cases there may not be a clear distinction between the two !

Please Note: RoaringRockRest.com “has a secure ordering page”

Please be sure that there is a small padlock in the lower right hand corner of your browser window.... That symbol indicates that the Secure Layer is implemented.

Please be sure that there is a small padlock in the lower right hand corner of your browser window....
That symbol indicates that the Secure Layer is implemented.