AmericanPressTravelNews-June 29th, Team Bob and Barb back home at Goose Holler’ Farm after “Stopping to Smell the Roses” in Upstate New York-While there we enjoyed the wonderfully upscale “The White Carrot”, fine dining restaurant.
Chef/Owner Brian Kienld has got it “going on.” Paring various wines to each of 3 or 7-courses of true French cuisine, will make for a great evening taking your honey out for any special occasion. Barb and I had a great time here. Out back, there are tables on their covered patio deck, or eat inside with AC. The pond and water geyser fountain was beautiful. Veggies & herbs growing organically in the chefs special garden, friendly and attentive wait staff, soaring ceilings and a bar to call home about, too! Now here were the delicious food offerings: We tried a Korean BBQ Pork Belly. Sour Cream & onion potatoes, red onion Agrodolce. It was paired with Katherine Goldschmidt Cabernet, California 2014. The Garden Plate was a celebration of great veggies and the salad was paired with Fontana Candida Pinot Grigio, Italy 2015. We eventually finished off our meals with Strawberry Panna Cotta. Strawberry biscuits. The Mazza Ice Wine, a Lake Erie, wine product 2013 was extraordinary. All in all, Barb and I experienced a true, Haute cuisine extravaganza! Check out The White Carrot at www.whitecarrotrestaurant.com 716-269-6000 4717 Chautauqua-Stedman Rd. Mayville, NY 14757
Barb loved this place!The back area of the restaurant.Sous VidLoin of Lamb. Lentil Puree. Arikara Beans. Pickled Onion. Paired with Mazza Chautauqua, Cellars Shiraz, Lake Erie, 2014.Salmon Crudo. Lemon Curd. Orange. Oregano. This dish was paired with Mazza Sparkling Chardonnay, , Lake Erie, 2014. This one of the 7 courses offered at the White Carrot.Poached Foie Gras. Puffed Grains. Umami Broth paired with Rivarose Sparkling Rose, France.Mushroom Farro. Stuffed with 4-year old Gouda & Summer Truffles. San Lorenzo Chianti, an Italian wine 2015 was paired with this dish.
AmericanPressTravelNews-June 29th, Team Bob and Barb back home at Goose Holler’ Farm after “Stopping to Smell the Roses” in Upstate New York-While there we enjoyed the wonderfully upscale “The White Carrot”, fine dining restaurant. 
