Besides being considered one of Long Island's hottest wineries, Peconic Bay is also pursuing a high-end culinary program with Executive Chef, Michael Meehan at the helm. Below, Chef Meehan (left) confers with our own, Chef Gulija, to create the menu for the Plaza Café Peconic Bay Dinner.

Vintner, Greg Gove hosting the Peconic Bay dinner, holds forth on his philosophies regarding good wine and good food and especially. the marriage of the two.

Frankly, the Peconic Bay Wine Dinner wasn't expected to be one of our more memorable efforts. In the first place, the season was over and the "summer people" long gone from the east end. Secondly, it was taking place on a Thursday evening and we thought that the best we could expect was to populate a few tables with the faithful fans of our wine dinners and have a pleasant, if relatively small, event. The reality turned out to be somewhat different.

Even with low expectations regarding attendance, the Peconic Bay Wine Dinner began to take on an exciting life of it's own when, several weelks earlier Doug and Mike met to plan the menu and pair the wines. Inspired by each other's enthusiasm and creativity, the two chefs began to focus on culinary matters rather than worrying about filiing seats. There was an overriding spirit of cooperation and an immediate rapport which actually seemed to carry over into the event, itself. In the end, the dinner was well attended, the food was superb and the Peconic Bay wines shone. There was an especially convivial atmosphere with lots of conversation among the guests and a generally good feeling flowing throughout the dinner, with several birthdays, one wedding anniversary and a homecoming dinner for a couple who had spent the last few decades working in Europe, all being celebrated at he Plaza Café / Peconic Bay Wine Dinner.

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