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Quite
a pair
By Jay Brown
Special tu the
Rappahannock News
The Bl ue Rock Inn and Rappahannock Cellars presented a six-course dinner with paired wines on April 25. With the sun setting behind the pond, guests enjoyed a pre-dinner champagne toast on the patio with John Hagerty his winemaker Jason Burrus. friends and guests.
Dinner by Chef Jim McCullough was served by his brother John and began with a nod to the season: morel mushroom tartlets with diced pepper garnish that were paired with Rappahannock Cellars* crisp and pungent 2006 seyval blanc.
Despite what he described as an aversion to public speaking, the presentation by the soft-spoken Burrus about each wine as it was
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