The dishes on offer at the Taste of the Marcellus benefit will be paired with unlimited pours of Brooklyn Winery’s own New York wines, Brewery Ommegang beers, Eve’s Cidery hard ciders, and Tuthilltown cocktails… get your tickets now!
Chef Michael Anthony, Gramercy Tavern
Okra Stuffed with Eggplant Puree, Sherry Vinegar, Parsley and Mint – paired with – Ommegang Rare Vos
Chef Elizabeth Falkner, Krescendo
Summer Squash and Peach Salad with Ricotta and Almonds – paired with - Rosé of Merlot (North Fork of Long Island, NY)
Chef Peter Hoffman, Back Forty & Back Forty West
Romano Bean Salad with Basil, Black Olives and Salvatore Ricotta Cheese – paired with – Ommegang Witte
Chef David Colston, Brooklyn Winery
Sungold Tomato Gazpacho with Smoked Trout, Burrata Cream, and Toasted Millet – paired with – Barrel Aged Chardonnay (Seneca Lake, Finger Lakes, NY)
Chef Daniel Holzman, The Meatball Shop
Chicken Meat Balls with Pesto and Corn Salad – paired with – Ommegang BPA (Belgian-style Pale Ale)
Chef Zak Pelaccio, Fatty ‘Cue & Fatty Crew
Smoked Lamb Belly with Fermented Tofu, and Summer Bean Salad – paired with – Stainless Steel Aged Chardonnay (Seneca Lake, Finger Lakes, NY)
Chef Bill Telepan, Telepan
Carolina Gold and Black Forbidden “Fried Rice” with Oxtail and Seasonal Vegetables – paired with – Barrel Aged Riesling (Seneca Lake, Finger Lakes, NY)
Chef Chris Santos, The Stanton Social
Whipped Ricotta Jewel on Toast with Grilled Peaches, Chili Basil and Honey – paired with – Stainless Steel Aged Riesling (Seneca Lake, Finger Lakes, NY)
Chef Heather Carlucci, PRINT. Restaurant
Butterscotch Parfait with Roasted Strawberries – paired with – Ommegang Three Philosophers
Chef Mary Cleaver, The Green Table & Cleaver Co.
Blueberry Brown Butter Cakes with Black Raspberry Compote – paired with – Ommegang Hennepin
Did we mention a great cause, saving our food and water from fracking… get your tickets now!