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Chef & Sommelier Wine Pairing Dinner

Overview

Our signature in-person experience brings together exceptional cuisine and expertly curated wine pairings in an intimate, fully hosted setting.

Ages

21+

Duration

3 Hours

Location

Your home or chosen accommodation

Required

Minimum of 8 people

Private, Multi-Course Fine Dining

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Our top offering for in-person experiences is our Chef and Sommelier multi-course wine dinners. For these events, top regional chefs and Laura team up for an elegant presentation of Finger Lakes food and wine over a globally inspired, multi-course meal of fine cuisine.

High-end food and wine, plated and served, this is an evening that mixes delicious wine with engaging presentations upon delivering each course, and lots of opportunity for lively conversation with each other in between. Each selection has a welcome amuse-bouche with sparkling or other digestif as one of the courses.

This format is for 8+ guests at your home, accommodation, or event space. Perfect when you want nothing but the best, be it a dinner party, celebration, corporate retreat, or fundraising. Regions and cities serviced include: Finger Lakes, Rochester, Syracuse, Albany, Buffalo Metro NYC, DC and Philadelphia. For extended travel and regions outside the Finger Lakes/Rochester area, travel fees apply.

Brown Butter Gougere, toasted sesame, broccoli pesto
Dr Konstantin Frank Wine Cellars Blanc de Blancs 2016

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Rabbit Rillettes frisee, quail egg, prosciutto
Sheldrake Point Winery Cabernet Franc 2018

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Turnip & Fluke Crudo, iced melon, seabeans, fleur de ciboulette
Domaine des Marrans Beaujolais-Villages 2018 (Burgundy,France)

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Burrata Tortellini, asparagus emulsion, green almonds, osetra caviar
Heron Hill Winery Grüner Veltiner Reserve 2017

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Beef Brisket, smoked potato, carrot, black garlic, coffee
Flatt Rock Wine Cellars Cabernet Sauvignon 2016

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Strawberries and Cream, mascarpone, verbena, angel food
Paired with Lakewood Vignoles 2020

Laura and Alan Falk have lived and experienced the Finger Lakes for over 40 years. After 20 years working “straight-jobs” – Alan as a software engineer, and Laura, first as a manager in a software company, and then as a nutrition researcher at Cornell University – they began to yearn for the “next big adventure.”

Here is how they explain their story:
Our epiphany came in 2006 on a 3-week RV trip in Grand Teton, Yellowstone, and Glacier National Parks. We used a wonderful touring company to help plan our trip, and one morning while studying our custom itinerary, we looked at each other and said, “We can do this! We live in a wonderful tourist destination, and while there is so much to do, there is nobody in the area that helps pull it all together for our visitors!”

Six months later, Experience! The Finger Lakes, LLC was founded. We consider ourselves concierge to the region – providing our guests with premium experiences of the best that the region has to offer.

Scott Riesenberger

Chef With over 18 years of experience in some of the world’s top kitchens, Scott Riesenberger has been able to develop his own defined style of cooking, honing his knowledge of and..
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Why Choose This Experience

  • Enjoy a multi-course dinner prepared by a chef and sommelier team.
  • Experience expertly crafted Finger Lakes food and wine pairings.
  • Taste seasonal dishes matched with curated local wines.
  • Learn pairing insights during each course in a guided setting.
  • Dine in an elegant, private, and interactive experience.

Exceptional!

The entire evening was a delight. Food was incredible and wine pairing was inventive and spot on. We could not have asked for a better experience. We will do this again.
Davie
Satisfied Client

Chef-Somm Dinner Blew Us Away!

We had an amazing experience with Sommelier Laura and Chef Scott for a custom food and wine pairing dinner at our rented home in the Finger Lakes. They created a six-course meal with six wines, exquisitely prepared and served in our own kitchen and dining room. This event was the highlight of a fantastic weekend. The professionalism, care, knowledge, and creativity blew us away. We highly recommend Experience! The Finger Lakes.

Maureen
Satisfied Client

Terrific Chef-Sommelier Pop-Up Meal

We had a terrific chef-sommelier pop-up meal at Hound & Mare in Ithaca. The food was spectacular and made even more so with the perfect wine pairings. We discovered wines that we will now seek out and Scott Riesenberger is a chef to follow.
Stacey H.
Satisfied Client

So Easy to Work With

I worked with Laura to plan a private wine dinner for a client’s bachelorette weekend. She was very communicative throughout the process. One guest was a plain eater, and Laura and Scott went above and beyond to accommodate her. The group had a great time, and the bride was thrilled. From a travel advisor perspective, Laura was easy to work with, transparent, and reliable. I will definitely work with her again for future Finger Lakes travelers.
Sarah

Luxury Travel Advisor

Chef-Somm Dinner Inquiry Form

Four Course

8-9 people

$175
Four-Course Pairing

10-30 people

$159
Six Course

10-30 people

$175
Contact Us

Included in Your Experience

Transparent pricing

No hidden fees or unexpected costs

Dedicated support

Assistance available before and during your experience

Personalized service

Every detail is considered for your comfort

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5.0

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  • 21+ (Up to 10 People)
  • 2.5 Hours
Learn all there is to know about wine from our Certified Sommelier Laura Winter Falk, including what you are tasting in a wine, the different types of wine that are out there, and pairing food with wine.
From $295
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5.0

Wine Pairing Presentation

  • Ages 21+
  • Up to 2 Hours
  • Your home or chosen accommodation
Laura hosts a sit-down wine and food presentation featuring a flight of Finger Lakes wines paired with cheese, chocolate, charcuterie, artisan bites, or chef-created mediterranean appetizers.
From $350
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Scott Riesenberger

Chef

With over 18 years of experience in some of the world’s top kitchens, Scott Riesenberger has been able to develop his own defined style of cooking, honing his knowledge of and experience with a range of classical and modern cooking techniques. His style of cooking can be described as seasonal-contemporary American with European influences. He likes to create dishes using inspiration from the quality of local ingredients, incorporating simple cooking techniques to enhance presentation and texture.

In 1998 he started his career working in France for legendary Michelin starred chef Marc Meneau at L’Esperance in the Burgundy region. He then went on to work for some of New York City’s leading chefs including Rocco Dispirito at Union Pacific (as Chef de Partie/Garde Manger), David Bouley at Bouley (as Executive Sous Chef), Alain Ducasse at The Essex House (as Chef de Partie/Tournant), and most recently, Paul Liebrandt at Corton (as Chef de Cuisine). Scott has also worked for Michelin starred chef Marc Veyrat at L’Auberge in the French Alps (as Commis de Cuisine/Tournant), was the Executive Sous Chef for the opening of Gilt (from 2005-2006), and was also the Executive Chef for Cru Restaurant from 2007-2009. Scott has been part of opening seven restaurants in and outside of hotels, involving local Unions, staffing, training, selecting, sourcing, and costing china/ glass/ silver, food products, equipment, wine & liquor, etc.

Scott suffers from Celiac disease and was diagnosed in 2009, this has given an in-depth understanding of the different dietary and nutritional restrictions/preferences of the varied population. On Scott’s time off, he enjoys spending time with his daughters, playing tennis, expanding his wine knowledge, and fine art.