Dining By Dominick-Personal Chef Service

My stuffing recipe. FYI “raisins” should be “craisins!” Enjoy!

Spaghetti carbonara and a nice charcuterie plate!

Braised beef short ribs, crispy polenta and fried leeks!

Sunday Night prime rib!

Lamb saddle roast that I cooked for easter dinner. Beautifully cut by the butchers at Dundore & Heister - Local, Pastured and Organic Meats

Roasted marrow bones with a bacon and onion jam! Cooked these up last night. The local, grass fed beef bones came from the butchers at Dundore & Heister.

Roast beef, leek pancake, potato and parsnip purée with a rosemary thyme jus!

Heritage Breed Pork loin in a balsamic Dijon sauce over arugula. The beautiful pork is from Dundore & Heister - Local, Pastured and Organic Meats

Pan roasted lamb loin over chèvre, leek risotto finished with black truffle butter and balsamic glaze!

This weekend at Pinnacle Ridge Winery in Kutztown!

Customer Appreciaton Weekend is coming up!

On December 3 - 4, come on out for some FREE food pairings, prepared by our good friend and culinary guru Chef Dominick. Just like last December, he'll be serving up an array of hearty fare in the Wine Loft, and pairing it with several of our new and wonderful wines!

The event is 12 - 5 pm on Saturday and Sunday. Everyone is welcome!

From last thanksgiving, my stuffing recipe that was very well received at Pinnacle Ridge Winery. Enjoy!

Seared scallops in a carrot, ginger, garlic, sesame broth and topped with a jalapeño beurre blanc!