Donkey & Goat Winemaker Dinner
Wednesday, November 14, 2012 from 7:00 PM to 10:00 PM (EST)
New York, NY
Wednesday, November 14, Jared Brandt from Donkey and Goat Winery joins us at L'Apicio to walk us through seven of his wines, all paired with five courses of Chef Gabe Thompson's modern Italian cuisine. Tickets are $75, all inclusive.
Fluke Ceviche apple, jalapeño, chives
Watercress roasted carrots, cumin yogurt, pistachios
Arancini sausage, fontina, sage
Grenache Blanc 2011
Tajarin porcini mushrooms, garlic, thyme
Garganelli Verde lamb bolognese, pecorino
Agnolotti sweetbreads, mascarpone, condimento
"Coup d'Or" El Dorado 2011
Grenache Noir 2011
Roasted Chicken fennel, lemon, olives, potatoes
Flank Steak tuscan fries, parsley, roasted garlic aioli
Roasted Mushroom Polenta alla Spinatora chilies, ricotta salata
Brussels Sprouts speck, mustard
Roasted Autumn Squash hazelnuts, sage, maple
Syrah "Fenaughty" 2009
"Sluice Box" El Dorado 2011
Roussane "Stone Crusher" El Dorado 2011
Surprise Wine from Producer
About Donkey and Goat Winery:
Donkey & Goat is a family owned and operated winery located in Berkeley California. Tracey & Jared Brandt craft their natural wines from Rhône varietals, Chardonnay and Pinot Noir grown in the Anderson Valley, Mendocino Ridge and the undiscovered El Dorado appellation in the Sierra Foothills. Named one of five "Winemakers to Watch for 2011" by Jon Bonée at the San Francisco Chronicle, Tracey & Jared trained in France, and their maverick winemaking has helped pave the way for the natural wine movement.
We make our wines for the table not the cocktail glass. We make Rhône varietals in both colors plus an atypical Chardonnay and a Pinot Noir true to the varietals nature. We strive to make wine as naturally as possible. We've done so since day one. Of late, natural is fashionable, which we appreciate, but we've always made wines this way because we feel it makes a superior wine while aligning with our philosophies.
When & Where
L'Apicio is located at 13 E. 1st St. and opened in the fall of 2012. The Italian-inspired restaurant gets its name from the 18th century Italian cookbook, and brings Executive Chef Gabe Thompson's cravable modern Italian food to the East Village. L'Apicio offers a deep cocktail and wine program created by Beverage Director Joe Campanale, while Executive Pastry Chef Katherine Thompson oversees the pastry program. L'Apicio is open for dinner seven days a week and brunch on the weekends, featuring lounge and bar areas and outdoor seating, in addition to the main and private dining rooms.