Upon arrival, we each received a wine glass and proceeded into a big white tent where 8 PA wineries were pouring samples of their finest wines.
Here is a view of the Shade Mountain Winery testing table. You can see many people came out to enjoy the afternoon.
The glass we received and the Shade Mountain tasting guide - each winery gave out sheets with their wine names on so you could make notes of what you like and don't like. Just so you know how many to buy of each bottle :)
The wineries were very busy giving out samples but they had plent for everyone to try. Below are the wines of Spyglass Ridge Winery of Sunbury, PA. We especially loved their Spycat, a sweet Catawba, and Tim's Blueberry.
Here is Adam and I with the vineyard in the back and beyond that, the rolling hills of the Mahantongo Valley.
A close up of those grapes!
The vines were filled with them.
Some other favorites of the day:
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Alexander Red, a dry, oaky red from Brookmere Winery
Rebel Red, tastes like grape juice from Adams County Winery
The dry Reisling and Merlot from Red Shale Ridge Winery
German Helmet Riesling & Fuzzy Groove Peach from Long Trout Winery
Pinot Grigio from Shade Mountain Winery
And most importantly - Chambourcin & Patriot Red from the host, Benigna Creek Vineyard
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We are heading back to Benigna on November 27 for their annual lighting of the vineyard!
Once we bought our tickets, we entered into this area with the beautiful fountain. Next we walked through the gate, got our glasses and began an afternoon of wine, beer and food sampling.
We were so busy tasting wines, eating pretzel sandwiches from TJ Rockwell's and petting a baby goat, we forgot to take photos of the vendors so you could see what the atmosphere was really like. Slightly buzzed, we finally remembered to get the camera out once we were sitting and listening to jazz music. Here, Greg just can't get enough from one glass so he stole mine.
Season the outside with salt and pepper and then dredge in the sesame seeds and flour.
Preheat a large skillet over medium to medium-high heat with 2 tablespoons of EVOO. Shake the excess flour from chicken and then add to the hot skillet and sauté on all sides for about 5 minutes, or until golden brown all over. Transfer to a rimmed cookie sheet and place in the oven to finish cooking through, another 5-7 minutes, until the juices run clear.
Place the skillet back over medium-high heat, add the remaining 2 tablespoons of EVOO, and add the garlic, onions, thyme, red pepper flakes, and some salt. 
Cook for about 3 minutes, then sprinkle the mixture with 1 tablespoon flour (I used about 2 T) and continue to cook for about 1 minute. Whisk in the chicken stock and thicken the sauce, 3-4 minutes. Finish the sauce with the lemon juice, the parsley, and the diced roasted peppers.
