Cypress Room Celebrates New Wine Blend with Special Winemaker Dinner
Not many chefs can say they had a hand in helping create the wine they are serving at their restaurant’s wine dinners, but The Genuine Hospitality Group’s Michael Schwartz isn’t your average chef.
The Design District’s most celebrated restaurateur is celebrating the arrival of Lua Rossa no. 3, the third release of his red blend with longtime friend and winemaker Jim Clendenen of Au Bon Climat vineyard, by hosting their first ever wine dinner together at the Cypress Room on September 22.
“Au Bon Climat is a great California wine maker, well known for their Pinot Noir and Chardonnay, but what Michael may be drawn to most is the passion for Italian and French old world varietals,” says The Genuine Hospitality’s Wine Director, Eric Larkee. “You never know what you’re going to get with Jim, yet you always know it will be interesting and good.”
The five-course dinner with wine pairings intends to highlight the lesser-known varietals from the vineyard, that are a rare find in South Florida. It will also be an opportunity for guests to have a first taste of the Rossa no. 3 that Schwartz helped blend on a trip this past March.
Dinner will begin with Clendenen Family 2014 Mondeuse Rosé and assorted passed hors d’oeuvres. Guests will then take a seat for their five-course meal that begins with a Garam Masala-Cured Fish topped with coriander emulsion and puffed rice paired with a 2013 Clendenen Family Gewürztraminer Au Bon Climat. The second course of herb-crusted, slow baked fish with baby vegetables, shellfish broth, shrimp tortellini paired with a 2012 Clendenen Family Viognier “Second Coming” Au Bon Climat.
Moving on to heartier dishes, the third course is a duck breast served with leek pudding, foie gras, cranberry gastrique paired with 2009 Clendenen Family Nebbiolo “Bricco Buon Natale” and then finally for the fourth and final savory course is a Braised Beef Cheek served with celery root, wild mushroom, black truffles paired with the star of the night, the Lua Rossa 3 blend. Dinner will naturally end on a sweet note with a Salted Caramel and Chocolate Tart topped with compressed pears, creme fraiche and paired with a 1995 Il Podere Dell’Olivos “Sittin’ Pretty” California Aleatico.
Dinner is $175 per person, plus tax and gratuity and includes a a special bottle from the first shipment of Lua Rossa no. 3, signed by both Schwartz and Clendenen. To purchase your tickets visit http://www.brownpapertickets.com/event/2220305.
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