We’re throwing a dinner party with some of Neal Rosenthal’s greatest producers—and you’re invited!
We hope you’ll join us for an evening of amazing food and wine, where you’ll have the opportunity to rub shoulders with the winemakers from:
- Recaredo, the finest Cava house in Spain;
- Gravner, producer of singular, extended maceration and amphora-aged Italian wines;
- Le Clos de la Meslerie, a tiny domaine which puts out one terroir-driven wine per vintage; and last, but certainly not least,
- Chateau Le Puy, the biodynamic powerhouse of the Right Bank in Bordeaux.
It’s so rare to have this many amazing winemakers in town at once, and we are taking advantage. This spectacular evening will feature a delicious menu by Millicent Souris at Williamsburg’s convivial Brooklyn Kitchen and, of course, amazing wines from each producer (list and wines below).
As you probably know, many of these wines are limited (and expensive) and we wouldn’t have been able to organize this event without the generous support of our friends at Rosenthal Wine Merchants. RWM has been a natural and authentic wine trailblazer for decades and each of these producers exemplify that philosophy. This opportunity won’t present itself again, and we hope to see you there!
Who: Recaredo, Gravner, Le Clos de la Meslerie, and Château Le Puy
What: A 4-course dinner, each course complemented by a selection of wine from each producer.
Where: The Brooklyn Kitchen’s gorgeous Private Kitchen, located in Williamsburg, Brooklyn
When: Monday, November 6th, at 7:30pm
How Much: $199, all-inclusive
Here’s the amazing menu Millicent has planned, with accompanying wine selections:
Le Grand Aioli. Le Grand Aioli is the best produce of the season, spread out and eaten with aioli.
2010 “Terrers” Brut Nature Gran Reserva
2012 “Intens” Rosé Brut Nature Gran Reserva
2005 Gran Reserva Particular
Second Course with Clos de la Meslerie
Pan-Roasted Monkfish with beluga lentils and agrodolce squash.
Third Course with Gravner
Pork loin with coriander-cracked potatoes, fennel purée and Romesco sauce.
2008 Ribolla Gialla Venezia-Giulia
2008 “Bianco Breg” Venezia-Giulia
2004 “Rosso Breg” 2004
Fourth Course with Chateau le Puy
Wine-braised lamb neck with roasted carrots, mushrooms and green olives, finished with a paté brisée top.
2012 Emilien (in magnum!)
Given the great value and incredible opportunity, we expect tickets to go fast. Click here to buy tickets or, if you prefer, send an email to email@example.com, and let me know how many tickets you’d like and I’ll take care of it.
We are so looking forward to this event, and hope you’ll join us!