As Eat Drink Local Week approaches–our week-long tribute to our foodshed begins Saturday, June 23rd–we wanted to introduce the sponsors that have helped us organize the event and also support local and seasonal eating year-round.
One of those is the New York Wine & Grape Foundation, which champions our state’s incredible and diverse wine regions–in fact, we’re the third largest producer of grapes in the country. Their website, Uncork New York!, is an incredible resource for those who want to learn more about producers, regions, wineries or tasting trips and events around the State.
To that end, as part of our fourth annual Eat Drink Local Week, we challenged chefs and home cooks around the city to cook with eight seasonal, often-overlooked local ingredients, one of them being rosé. On Thursday, June 28th, the New York Wine & Grape Foundation will partner with City Grit Culinary Salon to plan an elaborate 5-course meal called “Edible Eat Drink Local Feast” with rose wine pairings from multiple regions of New York State for every course. For more info or to get tickets for the dinner, held in a 70-seat dining room in an old school house in Nolita, click here.
Amuse Bouche: Deviled Eggs with Sriracha Flakes, Radishes with Bacon Butter
Wölffer Estate Noblesse Oblige Sparkling Rosé
First Course: Porgy Fritters with Paprika Aioli
Sheldrake Point 2007 Dry Rosé (magnum)
Second Course: Baby Spinach, Pecan Crusted Goat Cheese, Bitter Greens, Fava Beans, Lemon Vinaigrette
Tousey 2011 Rebellion Rosé
Third Course: Braised Goat with Sundried Tomato and Goat Cheese Grits, Sauteed Spinach
Channing Daughters 2011 Rosato di Refosco
Fourth Course: Strawberry Shortcake: Black Pepper Biscuit, Fresh Strawberries, Goat’s Milk Ice Cream
Fulkerson Winery 2008 Cabernet Franc Ice Wine