Exclusive Wine Dinner In New Hope Spotlights Frog's Leap Winery

NEW HOPE, PA — Stella of New Hope has announced plans for a special al fresco evening of wine and fine dining as part of its exclusive Wine Dinner Series, taking place on Thursday, Sept. 18.

Set on the restaurant’s outdoor patio overlooking the picturesque Delaware River, the experience features a thoughtfully prepared five-course menu by Executive Chef Keith Bernstein, with each dish expertly paired with wines from Frog’s Leap Winery, known for responsibly farmed, sustainably grown, and joyfully shared wines of the iconic Napa Valley terroir.

“Frog’s Leap Winery expressions bring a unique character to the table, with each note embodying an element of the winery’s larger story, creatively cultivating the Napa wine region with a distinctive organic ethos,” said Executive Chef Keith Bernstein. “Our goal was to highlight and enhance those qualities through thoughtfully designed pairings, celebrating taste and narrative in an unforgettable evening uniting the vineyard, cuisine, and Stella’s idyllic ambiance.”

The tasting menu includes:

• First Course: Shima Aji Crudo (compressed pear, fermented grape, celery root dashi, burnt lemon oil) paired with Frog's Leap Sauvignon Blanc (stone fruit and white flower, crisp and mineral-forward).
• Second Course: Egg Yolk Ravioli (fall greens, parmesan brodo, brown butter froth, shaved white truffle) paired with Frog's Leap Flycatcher (up-tempo fruitiness, spicy, floral).
• Third Course: Butter-Poached Lobster (sunchoke purée, sunchoke chips, vin jaune sabayon, preserved meyer lemon) paired with Frog's Leap Chardonnay (minimal oak aging, pure fruit, clean and tart finish).
• Fourth Course: Squab & Waffles (roasted squab breast, duck- fat chestnut waffle, black garlic jus, plum gastrique, mustard greens) paired with Frog's Leap Estate Grown Cabernet Sauvignon (dimensional balance of dried sage, flowers, pepper, earth, olive, mocha, graphite, tobacco, and cedar).
• Dessert: Spiced Pumpkin Mousse (coffee caramel, chocolate crumb, pecan praline, vanilla bean Chantilly) paired with Frog's Leap Zinfandel (cinnamon, clove, dried cranberries, cherry, boysenberry, oak).

"This intimate riverside event offers guests the rare opportunity to enjoy exceptional cuisine and award-winning wines in an unforgettable outdoor setting," said Chef Bernstein.

The 6 p.m. dinner and wine pairing is priced at $200 per person (excluding tax and gratuity). Reservations can be made by visiting this OpenTable link.