9/26 Malus Domestica Dinner

Chef’s Garden

On Saturday September 26, Crystal Springs Resort in Hamburg will celebrates Malus Domestica, the orchard apple, in all its forms from cider to spirits to use as an ingredient in savory dishes. Guests will explore the differences between varieties of apples and their unique flavors during a reception featuring local ciders and cocktails. Then they will enjoy a four-course dinner from Executive Chef Anthony Bucco paired with ciders and cocktails in the outdoor Chef’s Garden. Guests will receive a take away package of cider donuts after the event. Crystal Springs Resort Mixologist Stephen Thomas will lead the discussion and serve three signature cocktails including The Malus with Warwick Applejack, American Spirits Barrel Aged Liqueur, fresh apple and Doc’s Hard Apple Cider; Applejack Rose with Black Dirt Distillery Applejack, housemade pomegranate syrup and pomegranate bitters; and A Stroll Through the Orchard with Calvados, fresh cider and honey crisp apple.

Malus Cocktail. Photo by Michael Tulipan

Chef Bucco will showcase the versatility of different varieties of apples with a four-course menu of Ginger Gold Apple & Quinoa with parsnip and sage, Tuna with Cameo apple, argan oil and cilantro, Duck Liver with Cortland apple, peanuts and caramel, and Pork Shoulder with Macoun apple and squash. The reception will start at 6pm in the Chef’s Garden, the resort’s seasonal wood-fired restaurant set in a lush organic garden, followed by dinner at 6:45pm. The reception and dinner with all cocktails and cider pairings $55, tax and gratuity additional. Reservations can be made by calling 844-207-3203.

10/10 Karen MacNeil French Wine Dinner

On October 10, Karen MacNeil, the award-winning author of The Wine Bible, the highest selling wine book in U.S. history, will be honored at a dinner featuring French wines from Crystal Springs 135,000 bottle Wine Cellar. MacNeil will be signing copies of the second edition of The Wine Bible, which has been completely revised and updated for the new release, during a Champagne reception starting at 6pm in the Wine Cellar. Dinner in Restaurant Latour will follow at 7pm with a discussion of the wines of France. Executive Chef Anthony Bucco has created a five-course menu that will be paired with two wines per course, covering the breadth of French winemaking regions.

Amberjack Crudo – gala apples, habanero, shiso, textured barley

Sunchoke – cider vinegar, caviar

Paired with Ruinart, Blanc de Blancs, MV and Egly-Ouriet, Les Crayeres, Blanc de Noirs, MV

Stracciatella Tortellini – pastured hen egg, black trumpet mushrooms

Paired with Darviot-Perrin, Chassagne-Montrachet, La Bergerie, 2007 and Jean Louis Chave, Crozes Hermitage Blanc, Sybille, 2007

Vinegar Glazed Squab & Foie Gras – wild maine blueberries, parsnips

Paired with Baron Thenard, Givry, Cellier Aux Moines, 2005 and Dominique Laurent, Bourgogne Rouge, Cuvee Numero 1, 2005

7x Ribeye Cap & Short Rib – turnips, bone marrow, bordelaise

Paired with La Lagune, Haut-Medoc, 1983 and La Parde de Haut Bailly, 2009

Beet Sponge – goat cheese panna cotta, bitter chocolate, caramel

Paired with Cypres de Climens, Barsac, 2009 and Chateau De La Peyrade, Muscat de Frontignan, Languedoc, 1994

Each guest will receive a copy of The Wine Bible. Tickets are $195 (tax and tip extra).

10/25 An Afternoon with Gaia Gaja

On October 25, Gaia Gaja, scion of the legendary Italian winemaking family, will lead a tasting of her family’s wines during a five-course lunch. A pre-eminent producer of Barbaresco and Barolo, the Gaja family has produced wines for five generations dating back to 1859. Guests will meet Gaia Gaja at a Champagne reception at 2pm in Crystal Springs’ award-winning Wine Cellar and then enjoy a five-course menu in Restaurant Latour by Executive Chef Anthony Bucco paired with Gaja wines from Piedmont and Tuscany.

Reception

Browne’s Point Oyster – osetra caviar, apple granita, tarragon

Paired with Champagne Duval-Leroy Rose MV

Lunch

Crudo of Snapper – fennel, citrus, castelvetrano olives

Paired with Gaja Ca’marcanda Vistamare 2013

Crispy Veal Sweetbreads – caviar, albacore tuna, sea beans

Paired with Gaja Rossj-bass Chardonnay 2014 or Gaja Barbaresco 2011

Pheasant Agnolotti – carrots, hazelnuts, sage

Paired with Gaja Magari 2012

Roasted Lamb – salsa verde, autumn vegetables, polenta

Paired with Gaja Ca’marcanda camarcanda 2010

Dark Chocolate Torte – rosemary, pine nuts, caramel

Paired with Gaja Brunello Rennina 2010

The menu paired with wines is $275, tax and gratuity additional. Reservations for these events can be made by calling 844-207-3203. Cheers, Veronique