Calendar of Events
Teachers Appreciation Weekend
- Start: January 15 @ 11:00 am
- End: January 17 @ 4:00 pm
No tickets required. Reservations for full service dining can be made at valenzanowine.com/bari-wine-pub
Valenzano Winery wants to thank you for being a great teacher. Teachers visiting during this appreciation weekend will receive special discounts and offerings including:
- 15% discount on all wine purchases
- $5 special wine tastings
- $3 glasses of select wines
Select wines include Shamong Red, Red, White & Blueberry Sangria, Cabernet/Merlot, Cabernet Franc & Vidal Blanc
Pour & Pair Wine Dinner
THIS EVENT IS SOLD OUT - NEW POUR & PAIR DATES BEING RELEASED SOON.
Valenzano Winery is excited to restart our series of Pour & Pair events. Meet our head winemaker Joe Burke and head chef Matt Pedano along with owner Anthony Valenzano and our amazing staff as we serve specially prepared tastes from our new winter menu. Each of our 6 courses come with selected wines for the perfect pairing. Joe Burke will explain each wine while chef Pedano presents the cuisine. Take time to sip, relax, ask questions and return to your favorite New Jersey wine destination!
6-course menu and wine options will be posted here as sometime in January.
Our amazing hosts for the evening include:
Head Winemaker Joe Burke - After escaping from the Boulder asylum for the criminally insane, Joseph T. Burke travelled the world seeking a shortcut to enlightenment. He studied Ayahuasca rituals with the Terahumara shamans, climbed the sacred mountain of Ngranek to steal enchanted onyx from the Aleut gods and learned transendental yoga from Tibetan monks. Unfortunately he got drunk and lost everything and started over at a humble winery in New Jersey. Now he devotes his life to Bacchus, the god of wine and drunkenness.
Head Chef Matt Pedano - Chef Pedano graduated in 2016, the same year he began working at Valenzano’s. He also has experience with catering, pop-up restaurants and working for Philadelphia restaurateurs, including the acclaimed chef Marc Vetri. Pedano’s menu for the Shamong eatery is described as new American, with traditional and nontraditional items in a casual setting for lunch and dinner. He and his sous chef produce new, seasonal dishes every six months, in spring and summer and again in fall and winter.