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Grape Stomp and Harvest Festival

Date/Time
Date(s) - 08/16/2014
11:00 am - 5:00 pm

Location
Fall Creek Vineyards & Ranch


Fall Creek Vineyards 25th Annual Grape Stomp & Harvest Festival

Saturdays, August 16 & 23, 2014

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Fall Creek Vineyards is proud to announce the 25th Annual Grape Stomp and Harvest Festival, to take place on two Saturdays, August 16th and 23rd, 2014, 11:00 a.m. – 5:00 p.m. at Fall Creek Vineyards in the beautiful Texas Hill Country.

For over two decades, the FCV Grapestomp and Harvest Festival has attracted guests from throughout Central Texas and beyond. Hosted on two consecutive Saturdays, the Festival has activities for the entire family. Adults can enjoy wine tasting, a celebrity chef lunch and demo, paired with award-winning FCV wines, casual food on the patio, live music, bocce ball, ping pong, tours and more. For children, there will be plenty of fun activities!

An extraordinary two-course lunch and short-demos will be offered by star chefs. Lunches will be paired with two glasses of award-winning Fall Creek Vineyards wines. There are two seatings each Saturday, Noon and 1:30pm for $23.00 per person, all inclusive. Casual patio lunches will also be offered (see below).

Of course the main attraction is the ‘stomp’ where guests can kick off their shoes and experience the thrill of “bare” feet grape stomping, a la “I Love Lucy”-style. The classic episode will be playing so guests can  ‘stomp along’ in the wine barrels.

Guests won’t need to worry about the Texas heat, as all activities are either inside the winery, under shade tents or on the covered patio with cool misters.

TO RESERVE $9 – PATIO LUNCHES – **CLICK HERE**

Grape Stomp Patio Lunches include your choice:

Gourmet Angus Patty Melt served with grilled onions, chips and a famous Amos Chocolate Chip Cookie or

Kosher 1/4 lb. Hotdog with grilled onions, chips and a famous Amos Chocolate Chip Cookie

CELEBRITY CHEF LUNCHEON & SHORT DEMO – MENU – TO BE PAIRED WITH FCV WINES

TO PURCHASE RESERVATIONS AT NOON or 1:30 PM ***CLICK HERE***

Chef Justin Rupp, Olive & June

Heirloom Tomato Panzanella Salad, Mozzarella, Crostini, Basil, Mint, Caper Vinaigrette

Chef Paul Petersen, Chef Instructor, August Escoffier Culinary School

Braised Short Ribs with Potato Gratin and Green Beans Almondine

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