Dandelion May Festival is May 6, 7 at Breitenbach Wine Cellars Leave a comment
Spring brings blue skies, green grass and the sunny, yellow dandelion flower. Some see the dandelion as a pesky weed, but Breitenbach Wine Cellars celebrates them. Those attending the Dandelion May Festival on May 6 and 7 will have a chance to see, taste and enjoy dandelions.
Relocated in 2012 to the Toolshed at Breitenbach Vineyards located across Old Route 39 from the winery, the festival is nestled within hillside vineyards. It offers breathtaking, scenic views of the countryside. The festival celebrates all things dandelion: dandelion cuisine from area chefs performing cooking demonstrations, held in the Toolshed; vendors offering breads, gravies, sausage, and ice cream with dandelions as an ingredient; live entertainment; a children’s dandelion picking contest and jelly making; dandelion wine and sangria.
This year, the cooking demonstrations are back. Chefs Cameron Krahel from Dutch Creek Foods, chef Nate Kelly from Donnie’s Tavern and chef Matthew Ridgeway from Hennis Nursing will be preparing dishes to sample.
Each of the food vendors will have a dandelion specialty offering. WJER general manager and Dandelion Festival fan Amy Smith will judge the dishes and choose the “Best Dandelion Food” of the festival to be awarded at 4 p.m. May 6.
The Dandelion 5K and 10K May Run/Walk will be held at 9 a.m. May 7. Registration begins at 7 a.m. in the purple barn beside the winery. Proceeds from the run will go to the Zachary Davis Memorial Fund. Anita Davis, event organizer, set up the fund in her son’s name. She goes to schools and organizations and talks about drug awareness. Food and drinks have all been donated. There will be massages. Community Mental Health will do wellness checks.
This year, rather than killing your dandelions, Davis offers a different approach.
“Don’t forget,” she said, “our motto is: The best way to control dandelions is to eat them.”
