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Wine Lovers Weekend
at The Irish Cottage Boutique Hotel
March 21-23, 2014


THE TRANSFORMATION OF FOOD, WINE & DISTILLANTS

Explore the transformative powers of the four classic elements—Air, Earth, Fire, and Water. Discover how these four elements of ancient Greece can alter natural, raw plants and animals to create delicious food and drink.

2014 Wine Lovers Highlights
This weekend-long program will take you on a journey to experience more then just the flavor of food, but will also introduce you to each element and it's ability to impact the compositional quality of a final dish.

This one-of-a-kind Wine Lovers Weekend package is only available on March 21-23, 2014. It is a collaboration between The Irish Cottage Boutique Hotel and Galena’s finest family of restaurants - Frank O’Dowd’s Irish Pub & Grill, One Eleven Main and Vinny Vanucchi’s 'Little Italy'.

Available one weekend earlier than the community Wine Lovers Weekend celebration, this package includes gourmet meals, fine wines and beers, local spirits, a tour of Blaum Bros. Distilling Co., two nights accommodations, a shuttle between The Irish Cottage and the dinners/tour, plus the following:

FRIDAY, MARCH 21, 2014
 

"Extreme Grapes" Welcome Reception
The Irish Cottage Boutique Hotel
at The Auld Dubliner Lounge - 5:00 to 7:00 p.m.

The "Extreme Grapes" Welcome Reception features wines produced with grapes that have endured some of the world's most extreme growing conditions. From cold, icy nights to warm, sultry days—extreme weather conditions have left an indelible mark on these hand-selected wines.

Wines served:

Fontanafredda Moscato Bricco
El Portillo Sauvignon Blanc
Killka Malbec
Pere Ventura Brut Tresor Rose
JL Colombo Cote d Rhone Abeille BL
Mandrarossa Syrah


AIR: "Up, Up & Away" Dinner
Vinny Vanucchi's 'Little Italy' - 8:00 to 10:30 p.m.
Shuttle service provided


A special meal showcasing the wonderous impact air has on a final dish. Discover a variety of air cooking techniques and explore air's ability to transform ingredients into a variety of textures and mouthfeels including crisp/crunchy, soft/pliable, and light/airy.

Special guest William Fuhrman, Illinois Genesis State Manager for Palm Bay International, will present an effervescent sparkling wine with each dish. Learn how the bubbles get into the bottle and the difference between sparkling wines.    Complete menu information

Sparkling Wines served:

Lunetta Prosecco
Ferrari Rose
Ferrari Perle
Gosset Brut Excellence
Cinzano Sparkling Asti


Live Entertainment – Jon Conover
Frank O’Dowd’s Irish Pub & Grill - 7:30 p.m.


SATURDAY, MARCH 22, 2014
 

Hot Boutique Breakfast
Frank O’Dowd’s Irish Pub & Grill - 7:00 a.m. to 10:30 a.m.


Blaum Bros. Distilling Co. Tour & Spirit Tasting
Blaum Bros. Distilling Co., Galena, Illinois - 11:00 a.m. to 12:30 p.m.

Blaum Bros. Distilling Co. is a local distillery founded by two brothers looking to create a truly unique product and experience. Visit the distillery and learn the painstaking process these two went through to create the distinct flavor profile of Blaum Bros Gin. 

Tour includes a spirit tasting as well as an opportunity to experience botanicals in their raw, natural state and as single botanical distillants.

Learn about the labor-intensive method the brothers insist on using to ensure Blaum Bros. spirits stand-out in a world overrun by mass production.


EARTH: Fermentation Program & Tasting
The Irish Cottage Boutique Hotel
at Frank O’Dowd’s Irish Pub & Grill - 1:00 to 2:30 p.m.


Before refrigeration, curing and pickling were used as a means to prevent food from spoiling. These preservation techniques rely on fermentation, an intriguing process in which microscopic organisms of the earth transform food from one state to another by altering its chemistry. This invisible, yet highly beneficial work is performed by organisms—many of them denizens of soil.

During this mysterious process food develops complex flavors and pleasing textures and the end result is a more nutritious food that is preserved and protected from spoiling.

Special guest Michael Staver, a microbiologist turned chef and instructor, will explain the principles of fermentation during this tasting of fermented foods and sampling of fermented beverages. Complete menu information.

Wine & Beer served:

Mead
Guinness
Blue Moon Belgium-style Wheat Ale
O'Dowd's IPA
Belgian Lambic


FIRE and WATER: "Sea of Flames" Dinner
One Eleven Main - 7:00 to 9:30 p.m.
Shuttle service provided


Chef Boughton will use the most basic, yet contrasting, elements—Fire and Water—to exhibit the distinct diversity of their power to transform food. Cooking is the craft of controlling heat and moisture and this meal will explore how different applications of fire and methods of cooking with water (e.g. live fire, smoking, poaching, Sous-vide, etc.) can produce amazing results. Complete menu information

Wines served:

Stag's Leap Hands of Time Red Blend
Chateau Ste. Michelle Horse Heaven Hills Sauvignon Blanc
Erath Dundee Hills Pinot Noir
Eroica Gold Riesling


Live Entertainment – Jon Conover
Frank O’Dowd’s Irish Pub & Grill - 7:30 p.m.


SUNDAY, MARCH 23, 2014
 

Hot Boutique Breakfast
Frank O’Dowd’s Irish Pub & Grill - 7:00 a.m. to 10:30 a.m.


Package rates start at $359.00/person + tax based on double occupancy.

Due to the high demand for this package, a $250.00 NON-REFUNDABLE DEPOSIT is required. The $250.00 deposit is applied to the total purchase price of the package. A confirmation letter including a receipt for the $250.00 deposit will be sent within days of the reservation.