WineFestNJ VIP Tent Map

Festival map and VIP layout will be posted here when information becomes available.

Cake Off 2018 Recipes

Thanks to everyone who came out to sip & share the 4th year of our Cake Off Tradition. Below are the recipes we utilized to produce the tasty confections we offered over the weekend.

Bake in good health!

 

Jersey Devil Chocolate Cake (Swift Method)

Using your favorite Chocolate or Devil’s Food Cake mix, the required 1 1/3

cups of water with 1 1/3 cups of Valenzano Jersey Devil

Port & 2 teaspoons of whole milk. Add this gradually, stirring in after

your 3 eggs and 1/3 cup of oil. Mix thoroughly and bake at 350 degrees for

appropriate period for your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

Take ready-made chocolate icing and remove from container into a bowl. Add

¼  cup of Jersey Devil Port to this icing and stir vigorously until

incorporated and the icing has a thinner consistency ideal for pouring

over the cake.

 

Vidal Blanc Lemon Cake w/ Cream Cheese (The Swift Method)

Using your favorite Lemon cake mix, substitute the required 1-1 1/3 cups

of water with 1 1/3 cups of Valenzano Vidal Blanc & 2 teaspoons of

whole milk. Add this gradually, stirring in after your 3 eggs and 1/3 cup

of oil. Mix thoroughly and bake at 350 degrees for appropriate period for

your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

We preferred cream cheese icing with this cake, and suggest using a bit of orange or lemon zest to top off the icing.

 

White Sangria Coconut Cake w/ Cream Cheese (The Swift Method)

Using your favorite Vanilla or White cake mix, substitute the required 1-1 1/3 cups

of water with 1 1/3 cups of Valenzano White Sangria & 2 teaspoons of

whole milk. Add this gradually, stirring in after your 3 eggs and 1/3 cup

of oil and 1 tsp of coconut essence. Mix thoroughly and bake at 350 degrees for appropriate period for your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

We preferred cream cheese icing with this cake, and suggest using a bit of orange zest or coconut topped over the icing.

 

 

Chambourcin German Chocolate w/ Rum Cream Cheese (The Swift Method)

Using your favorite German Chocolate or Fudge cake mix, substitute the

required 1-1 1/3 cups of water with 1-1 1/3 cups of Chambourcin & 2

teaspoons of whole milk. Add this gradually, stirring in after your 3 eggs

and 1/3 cup of oil. Mix thoroughly and bake at 350 degrees for appropriate

period for your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

We purchased cream cheese and a Rum Essence (though actual Rum or Extract would work as well), we combined these two to taste, and coated the cake accordingly.

 

Buttered Pecan Cake w/ Maple Cream Cheese (The Swift Method)

Using your Buttered Pecan cake mix, substitute the required 1-1

1/3 cups of water with 1-1 1/3 cups of Hard Pressed Cider & 2 teaspoons of

whole milk. Add this gradually, stirring in after your 3 eggs and 1/3 cup

of oil. Mix thoroughly and bake at 350 degrees for appropriate period for

your pan size.

Remove cake from oven and allow to cool for 15-20 mins.

We purchased cream cheese and used an organic maple syrup, we combined these two to taste, and coated the cake accordingly.

 

Honey Cornbread w/ Applewood Bacon & Port Wine Cheddar Icing (Quick Mix version)

Using the Krusteaz Honey Cornbread mix, follow the directions applied to the box mix. During mixing, add 1/3 cup of Jersey Devil Mead, and stir thoroughly into the mix, allowing for a slightly less tacky consistency to occur.

*Prior to Mixing, bake your bacon to a nice crispiness. Let this cool on a paper towel and/or towel and press some of the grease from the strips. Once these have cooled, dice these into smaller pieces and have ready to sprinkle over mixture.

Place in a lightly greased pan and bake as directed. Once the cornbread has been pulled and cooled – dress with Port Wine Cheddar cheese as an icing and top with additional bacon if desired.

 

Vegan Vanilla Cake w/ Strawberries

1 and 3/4 cups (220g) All-Purpose Flour

1 cup Sugar

1 tsp Baking Soda

1/2 tsp Salt

1 cup  Soy Milk (or other non-dairy milk)

2 tsp Vanilla Extract

1/3 cup Olive Oil (or other vegetable oil)

1 Tbsp White Vinegar (or Apple Cider Vinegar)

 

For The Vanilla Frosting

3 and 3/4 cups Powdered Sugar

3 Tbsp Vegan Butter

4 Tbsp Soy Milk (or other non-dairy milk)

2 tsp Vanilla Extract

Instructions

Preheat the oven to 350 degrees

Sift the flour into a mixing bowl.

Add the sugar, baking soda and salt and mix together.

Add the soy milk, vanilla, olive oil and vinegar and whisk it in.

Grease two 7 inch round cake tins with coconut oil and divide the mixture evenly between them.

Bake for 30 minutes.

Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.

Move to a cooling rack to cool completely.

Prepare your frosting.

Add the powdered sugar, vegan butter, vanilla and soy milk.

Beginning on low speed, mix with an electric mixer, slowly increasing speed until it is smooth and creamy.

If your frosting is a little thin, add more powdered sugar, if it’s a little thick, add more soy milk. The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.

When your cake is completely cool, add frosting to the top of one of the layers.

Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake. We soaked strawberries in Shamong Blush and a squeeze of lemon juice for a few hours prior to making the cake and then mixed these berries directly into our icing before drizzling it over the cake. This did provide a softer texture to the cake, but it also provided a delicious sweetness and almost cookie bar texture to the final product.

 

Valenzano Winery hits DOUBLE GOLD at 2018 San Francisco Chronicle Wine Competition

Valenzano Winery takes home 5 medals with a double gold at this years San Francisco Chronicle Wine Competition.

How do I register as a craft vendor or food truck?

Are you a crafter or food vendor that is interested in particpating at Valenzano Winery’s festivals and events?  If so you can register for our events right on our website.  Each event we host is listed at www.valenzanowine.com/events . Information for crafters and food trucks is posted on each of these event pages.

FAQ:

Q:  How can I get notified about being a crafter or food vendor at Valenzano Winery’s events?
A:  You may ‘like’ our official Facebook page at www.facebook.com/valenzanowinery or sign up for our newsletter at www.valenzanowine.com .  We will send out an email and make one post on facebook when we are accepting vendors for an event.

Q: Is Valenzano Winery accepting crafter or food vendor applications?
A: Our event pages at www.valenzanowine.com/events will clearly state if we we are accepting vendor applications.  We may be accepting applications for certain events, but not others.  You must read each individual event post to know what events are still accepting vendors

Q:  I posted a message on Facebook letting you know I’m interested in being a vendor.  When will I get a reply?
A:  You will not get a reply to crafter/vendor request posted through Facebook.

Q: How many crafters/food vendors do you allow to participate in your events?
A:  That is dependent upon the projected crowds and the ability of our vendors to accommodate customers.  For example, if we allowed 10 food trucks at last year’s event and the lines were 15 minutes long, we will most certainly be increasing the number of food vendors to the following year’s event.  The point being – if you want less competition you need to figure out ways to better and more quickly accommodate customers.   Customer satisfactions is considered before vendor satisfaction.

Q:  I participated at last year’s event.  Will I automatically be notified about this years’ registration?
A:  No.  The only way you will be notified is if you ‘liked’ our official Facebook page at www.facebook.com/valenzanowinery or signed up for our newsletter at www.valenzanowine.com 

Q:  Should I inquire on your Facebook page if you are accepting crafters?
A:  No, you should not.

Q:  I have a food truck business and am about to apply to your event.  I’m concerned that what I produce/sell may conflict with someone else who is already registered; I don’t want  pay to be a vendor if my menu is going to be limited.  How should I handle this?
A:   When we receive your application we will review your menu and determine if it conflicts with any other vendors.  If there is a problem or your menu is limited in some way we will notify you and give you the opportunity to pull out of the event and receive a full refund.   We ask that our food vendors have a unique concept that they feel will compete (regardless of competition).  These are the food trucks that will get a guaranteed spot.

Q:  Do you give preferential treatment to food truck owners who are customers of Valenzano Winery, who visit the winery and introduce themselves, and/or who participate in your smaller (less profitable events)?
A:  Yes.  This is part of our business philosophy.  We prefer to do business with those who choose to do business with us, whether that be by visiting our tasting room, enjoying Thursday Night Dinner, or by purchasing tickets to our events and festivals.  We also appreciate it and will look to return the favor when food trucks are willing to participate in our smaller, less-proven, new festivals and events.

Q:  I’m on your event page and it does not state if you are accepting vendors.  How should I interpret this?
A:  If an event page does not state that we are accepting crafters or food trucks this is due to one of two reasons:  Reason #1:  Vendor applications are not available at this time because we are still in the planning stages of the event.  Reason #2:  Vendor spots are completely full and we are no longer accepting vendors.   If you are inquiring into an event that is less than 6 weeks away and you do not see any vendor information  – you may assume this is due to Reason #2.

Q:  I posted a message to your Facebook page that I want to be a crafter.  Why didn’t I get a response?
A:

How do I reserve a Private Tent for WineFestNJ 2018

That is the question, isn’t it?  The reason most people don’t know the answer is because there are less tents available than people who want to rent one. For this reason we make the process to acquire one a little obscure.  This tends to weed out the people who only ‘kinda want a tent’ vs. the people  ‘who really, really need a private party tent to host their WineFest party’.  With that said, the process is as follows:

Sometime in January (maybe February or March) we will send out an email newsletter providing the date that WineFest Private Party Tents go on sale.  On this date, Private Party Tents will go on sale on our website and will be sold on a first come / first served basis.   This may be done at a weird time.  Last year it was at midnight on a Sunday evening.  Again, we do this to make your chances of acquiring a tent much higher.  Most likely tents will sell out the same day that they are released.

The only way to receive this email is to sign up to receive our newsletter or to ‘like’ our official facebook page.  You can do this by entering your name in the signup box on our homepage at www.valenzanowine.com.  We will also make one Facebook post about the Private Party Tent sale day at www.facebook.com/valenzanowinery .  This provides 2 methods for you to stay informed about the sale.

As usual, we retain the right to change our policies at any time regarding WineFest and other public events.  We may even go so far as to change the text in a post that you thought you read to something completely different, which you will have no definitive way to tell has been changed – screenshots withstanding.  Of course we will try not to do any such thing; but, we just want you to know, it is a possibility.  Our only goal at WineFest is to provide the best possible experience for the most amount of people possible.