Vintage New York - Master Classes

Meet the winemakers and restaurants - taste the wine & food - discover the BEST of New York during New York Wines & Dines Month! All classes held in the Cellars of VNY Soho - 6:30 - 8:30
$25 per person

Monday October 1 Riesling ~ Taste the best in Finger Lakes Riesling
Wednesday Oct 3 Cabernet Franc or Merlot? Which is Long Island’s signature red? You decide!
Tuesday Oct 9 Pinot Noir and Chardonnay; is upstate New York the next Burgundy?
Wednesday Oct 10 Long Island’s ABC Whites and Oysters ~ Sauvignon Blanc, Pinot Blanc, Pinot Gris
Monday Oct 15 Hudson Valley Heritage: A Tasting of the Country’s Oldest Winemaking Region
Wednesday Oct 17 A Toast to Champagne: Sparkling wines from around the State
Monday Oct 22 Dessert: Late Harvest and Ice Wines from across NY
Wednesday, OCTOBER 24 NEW YORK WINEMAKERS DINNER
Beginning with an hour’s reception in the Cellars, followed by a 5 course paired menu in the WineBar Restaurant. Vintage New York's Executive Chef Joseph Dobias and New York Wine & Culinary Center's Executive Chef Daniel Martello have collaborated on an exceptional menu that celebrates the harvest around the state. Native Long Islander Chef Dobias’s touch with seafood is legend and Chef Martello’s connections to the farms and purveyors of upstate combine to create a truly pan-NY experience. Join us as we celebrate the bounty of New York’s harvest.

Bedell Cellars' John Levenberg. Heralded as one of the top young winemakers in North America, John Levenberg is a central figure in the continuing success of Bedell Cellars and Corey Creek Vineyards on the east end of Long Island. Eric Asimov of The New York Times (June 7, 2006) recently declared, "The Bedell style has evolved, and more recent vintages taste sleek and polished, with well integrated oak and fruit flavors."

A recent addition to the Bedell team (2005), prior to his relocation to the colder climes of Long Island, John was Associate Winemaker at Paul Hobbs Winery in California, and held winemaking positions at Chateau Quinault (St. Emilion, France), Cuvaison (Napa), Clos LaChance (Santa Cruz, CA) and Te Whare Ra (Marlborough, New Zealand). While at Paul Hobbs, over 20 of John's wines earned scores of "92 points" and higher from Robert Parker or Wine Spectator. While in France the wine he made, L'Absolut de Quinault, was rated as one of the Top 3 wines of the 2002 vintage. At Te Whare Ra in New Zealand, John's wines garnered first-ever awards for one of Marlborough's oldest wineries, including the best of vintage distinction for his 1998 Gewürztraminer.

And with that being said, come listen to John and taste several of his award-winning new releases.

We always look forward to what has become an annual visit from the Finger Lake's "vino-gastro" couple. David and Debra Whiting own and operate the Red Newt Wine Cellars and Bistro on the east side of Seneca Lake. In their hillside winery with its commanding views, Dave crafts some of New York's most impressive wines (he is a many-time maker of "Governor's Cup" winners - both for his own Red Newt label and for several other wineries when he was a hired gun) which Deb pairs with some of the most acclaimed cooking in the county. (Among other things she is known locally as the "Queen of Cheesecake"). Their winery/cafe is a popular stop on a Finger Lakes wine tour, and they will be bringing their special style to Vintage New York for an encore performance.

Ravines Wine Cellars. When Morton Hallgren and his wife Lisa laid out their plans for their own winery in the Finger Lakes, they expected to do fairly well. After all, Morten had been the winemaker at the famed Dr. Konstantin Frank winery on Keuka Lake. But they didn't expect to win the Gold Medal for the Best Dry Riesling (out of 2000 wines!) at the World Riesling Championships with their first release! Since then they have released a slew of wonderful wines. Mort has quite a touch with Finger Lakes fruit. Whether it is chardonnay, riesling, pinot noir, cabernet franc, or his very excellent Meritage blend, they are all complex and age-worthy wines that epitomize the climate of Keuka Lake.

Come meet Mort and learn what makes Ravines such a rising star. Complementary food tastings will prepared by our own Chef Brian Holbach of Vintage New York WineBar Restaurant .

Eric Fry has been making wine on Long Island longer than just about anyone. He is a consultant to many of the area's best brands, and the wines he has crafted for Lenz Winery over the years have gone a long way towards solidifying the region's reputation as one of the most outstanding viticultural areas in the country, if not potentially the world.

Outspoken and opinionated, Eric is the very embodiment of a winemaker. He knows his grapes, his barrels and his customers. And he produces wines such as the Old Vines Merlot which has bested many of the world's most prestigious wines in blind tastings. Not limited to the region's standards (Merlot and Cabernet Franc,) he also makes a tremendously elegant Gewurztraminer (who'd-a thunk it?) and a prestige sparkling Cuvée the envy of many a champagne house.

Come start the new year off with an evening with Eric and a revealing look into the wines of Lenz Winery.

Martha Clara Vineyards on the east end of Long Island has a few things going for it; it has the backing of Robert Entenmann (of Entenmann's Bakery fame), it has a dedicated vineyard management program that has created one of the most meticulously maintained vineyards in the east, and it has Gilles Martin as winemaker.

Gilles first made his mark on Long Island at the excellent Macari Winery. But his training and experience comes from many years of toil in some of the most celebrated wine regions in the world - in France's Rhone Valley, Virginia, and quite notably as assistant winemaker at the prestigious Roederer Estate in California whose wine are often considered the best methode champenoise outside of Champagne..

So it is lucky for us that Gilles has brought his sparkling wine skills to the region - a region that has a climate and growing season that can produce superior grapes for sparkling cuveés.

Join us as we learn some of the secrets of champagne, and taste and enjoy Martha Clara's full line of sparkling wines from their Brut and Blanc de Blancs, to their newly released sparkling Rosé - just in time for the Holidays.

Whether you are passionate about wine, a connoisseur, enthusiast or eager beginner, you don't want to miss this marathon class. Over the course of 2 1/2 hours, Robert Ransom, co-founder of Vintage New York and Rivendell Winery in the Hudson Valley will lead an in-depth session on the varied wines of New York, its history and a glimpse into its future. We will taste 10 wines matched with artisanal cheeses from some of New York's hottest new producers.

Ever since "Sideways" brought Pinot Noir into a whole new spotlight, the race has been on to plant and produce this finicky yet potentially perfect varietal. But Pinot perfection has been quietly pursued for years by wineries around the globe. The best ones come from specific micro-climates within cooler growing regions; Burgundy, the Willamette Valley in Oregon, Santa Barbara along the coast, New Zealand - you get the picture.

Every so often a new region is discovered that matches the "Pinot Profile" perfectly - and the latest one that is capturing our attention is the newly designated Niagara Escarpment in western - you guessed it - New York.

We could list all the reasons and statistics about the region's aptitude for Pinot, but that is best left up to the man who almost single-handedly escorted the region from a grower of cheap grape juice concord to the newest AVA (Federally-recognized American Viticultural Area) and the producer of already more than 20% of the Pinot Noir made in the state.

That person is Michael J. VonHeckler of the exciting Warm Lake Estate winery and he will be on hand on September 5 to wow us with his beautifully crafted Pinot Noirs and stories of bringing a new region into being.

You don't want to miss this highly educational and entertaining evening.

Russell Hearn, the Australian-born wunderkind of the Long Island wine industry, has along the way become somewhat of an elder statesman, having worked with some of the most successful brands from the region. Beginning his career at the venerable Palmer Vineyards, he has been the chief winemaker at Pellegrini Vineyards for the past 10 years. There, he has made some of the regions finest bottlings, wines full of flavor, complexity and style, and has placed Pellegrini at the fore-front of the the critic's "Best of" lists.

Russell's other hat is being a co-owner and winemaker at the Premium Wine Group - a custom crush facility utilized by a dozen other well-known and up and coming brands. Russell's involvement there has given him insight into more styles and techniques that virtually anyone else, and therefore a unique perspective on the vineyards and wines of the region.

A knowledgeable and entertaining speaker, please join us for a fascinating tour of Long Island wines, as only Russell can deliver them.

Roman Roth has been the General Manager and Winemaker of Wolffer Estate since its inception. Owned by Swiss industrialist Christian Wolffer, this 60 acre estate on the South Fork of Long Island is home to some of the region's most spectacular and well-tended vineyards. Ever the innovator, and always the perfectionist, Roman has constantly turned out some of New York's best wines, and along the way paved the way with a number of "firsts", including the first $125 wine (Premier Cru) and the first late harvest Chardonnay dessert wine - a perrenial favorite. A consummate professional and entertaining educator, an evening with Roman is always memorable.

Imported from Bergen County, NJ, Chef Edward Lake will be on hand to delight us with some special treats from his critically acclaimed menu at Chakra Restaurant. A graduate of the French Culinary Institute, and an amazing pastry chef, Chef Lake has had a truly "international" career culminating as Executive Chef at the United Nations for four years. While at the UN, Chef Lake served as personal chef for the Secretary General and prepared feasts for numerous heads of state, including three American presidents. Cooking for such a diverse audience has given him the right stuff to ply his talents at Chakra - known for its New American cuisine with European and Asian influences, always prepared with the freshest of hand selected local ingredients.

Standing Stone Vineyards has the truly good fortune to farm some of the oldest vineyards in the Finger Lakes region. First planted in the early 1970's by the famed Gold Seal, these perfect plantings consistently supply the winery with exceptional fruit - year after year.

Under the talented hand of the owners, Martha and Tom Macinski, the Riesling and Gewurtztraminers are aromatic masterpieces and the chardonnays are among the best. Their red wines consist of beautiful Pinot Noir, Cabernety Franc and their signature red blend ~ Pinnacle. Several recent vintages of their Vidal Ice were awarded "90" in the Wine Spectator, leading the region fast becoming famous for these succulent dessert wines.

You can’t have a wine region without a strong local food culture, and so a few very talented chefs have taken root between the vines. Ballet-dancer-turned-cook Dano Hutnik and his artist/pastry chef wife, Karen Gilman, closed their downtown Ithaca eatery two years back to build their dream restaurant on the banks of Seneca Lake. Modeled after a traditional Viennese winery restaurant known as a heuriger, Dano’s Heuriger on Seneca, which opened last summer, serves gutsy Viennese salads, spreads, appetizers, entrées, and desserts, designed to be accompanied by local wines.

Channing Daughters Winery is one of the few wineries located on the south fork of the east end of Long Island - a region more populated with bikinis and Range Rovers than overalls and tractors. Through the deft hands of Winemaker Christopher Tracy, their chef-turned-winemaker, who means it when he says "its just the magic of givin' the wines some love", they have forged some of the most respected and exciting wines from the East End of Long Island. They have become known for their off-beat varietals, their artful commitment to winemaking and their serious approach to making wine a lifestyle choice.

From Japan to France to New York, Chef Michael Anthony's career has been on a trajectory of excellence. Most recently stepping down as Executive Chef of the amazing Blue Hill at Stone Barns, he has worked in some of New York's finest kitchens, among them Daniel, March and Blue Hill. Mike was named one of Food and Wine magazine’s “Best New Chefs” in 2002 and Bon Appetit magazine included him among the “Next Generation” in 2003; “Fun, creative, and unstoppable, these chefs have the talent to take dining into the future producing fresh, sophisticated, 21st-century American cooking. Translation: Their menus feature foods grown in season by local farmers and dishes that display gimmick-free inventiveness, originality, and the confident manipulation of global flavors.” Mike is currently planning a new restaurant in Manhattan.

Join us for an evening with two talents who really know the meaning of eating and drinking local.

Dave Whiting, Winemaker and co-owner with his talented wife Debra, own and operate the Red Newt Wine Cellars and Bistro in upstate's Finger Lakes region. In their hillside winery with its commanding views of Seneca Lake and beyond, Dave crafts some of New York's most impressive wines (he is a many-time crafter of "Governor's Cup" winners - both for his own Red Newt label and for several other wineries when he was a hired gun) which Deb pairs with some of the most acclaimed cooking in the county (among other things she is known locally as the "Queen of Cheesecake"). Their winery/cafe is a popular stop on a Finger Lakes wine tour, and they will be bringing their special style to Vintage New York for an encore performance. Their previous visit was a sellout at Thanksgiving (2004) and they will be in town for our Master Class and then an event at the James Beard House.

When Alex and Louisa Hargrave planted the first vineyard on Long Island in 1973, they had no idea that they were laying the foundation for one of the "major winegrowing regions in the country" (Wine Spectator Magazine). They also did not know that 25 years later they would sell their winery to a member of one of the oldest winemaking families in the world, Marco Borghese. Well they did and they did and Marco and his charming wife Anne Marie have taken the Hargrave's legacy and truly made it their own. The wines produced at Castello di Borghese are some of the most lauded in the region. There is a complexity and thoroughbred quality to their wines that can only come from the combination of fabulous old vineyards, and an intent to create wines from one of the new world's fastest growing wineregion in an decidely old-world style. That is not to say old fashioned; these are wines that convey the very soul of the east end - excellent food wines and superlative ambassadors of our land.

Steven Biscari-Amaral brings a worldly approach to the cuisine of the east end of Long Island. The founder of Black Tie Caterers, he has worked, studied, & taught culinary arts in France, Spain, Israel, Hong Kong & Hawaii over the past 30 years. His work has received glowing reviews in Bon Appetit, Organic Gardening, The Robb Report, Spirit of Aloha, Hawaii Hospitality, Food and Wine, Host Pacific, Food Arts, Los Angeles Times, San Francisco Tribune, New York Times and others. He has been a guest Chef at the James Beard House, in New York City and was nominated "Chef of the Year" Pacific, Northwest, by the James Beard Foundation. In other words, Steve knows food and it will be a treat to have him create dishes to complement the fine wines of Castello di Borghese.

James Waller and Ramona Ponce present “A New York (Wine) Cocktail Party,” featuring a variety of mixed drinks made from New York state wines and spirits and canapés crafted from New York produce, meats, cheeses, and seafood. James is the author of “Drinkology: The Art and Science of the Cocktail” (Stewart, Tabori & Chang, 2003) and of its just-published companion volume, “Drinkology WINE: A Guide to the Grape” (STC, 2005). Ramona, a caterer, costume designer, and inveterate party-giver, is now collaborating with James on the third book in the Drinkology series, “Drinkology EATS”—a guide to bar food and cocktail party fare forthcoming from STC.

James’ take on the world of wine and spirits is irreverent and decidedly non-snobbish. “Drinkology WINE” has been praised by sources as diverse as the Jewish Press, the Arizona Republic, and the Web magazine LuxuryExperience.com for its wit and readablity. Ramona’s approach is just as down-to-earth; for twenty-five years, she’s planned and catered parties, large and small, all over New York City—sometimes working from cramped kitchens whose major “equipment” is a microwave oven! Together, James and Ramona aim to help budding oenophiles, mixology mavens, and cocktail-party hosts get comfortable—whether selecting wines, shaking drinks, or hosting get-togethers in their homes.

So cast off your post-holiday blues and join us for an amusing, informative evening of food, drink, and conversation on topics ranging from home-entertaining tips, to the history of wine-based cocktails, to the spirits, fortified wines, and other mixed-drink ingredients (cassis, bitters) created by New York state makers.

John Ross has been a professional chef and restaurant owner on the North Fork of Long Island for 30 years. As the executive Chef of Ross' North Fork Restaurant starting in 1973 (the very year the Hargraves planted the first vineyard and which functioned as one of the region's defining restaurant for 27 years), to his tenure heading the Restaurant Management Program at Suffolk Community College to his more recent ventures opening Rotisserie, a small takeout joint featuring local foods in Southold, nobody knows the foods and wines of the region better that John and he has memorialize it all in his new book aptly titled "The Food and Wine of the North Fork" (Maple Hill Press).

Fresh local ingredients and North Fork wine have always been John's hallmark, but this wonderful book is more than just a collection of over 100 recipes. He also take you on a nostalgic tour of North Fork restaurants with photos and anecedotes about the owners and their various approaches to regional cuisine.

Please join us for a fascinating evening John as he reads from and expounds upon his book. Along with a tasting of some of his favorite recipes, we will also sample a selection of spectacular North Fork wines - presented by Robert Ransom, co-owner of Vintage New York.

Ursula and Charles Massoud planted the Paumanok Vineyard in 1983. The ultimate family business, they are joined by their three sons in the running of the operation. Their wines are some of the most highly regarded as trend setters - for instance they are the only producers of Chenin Blanc in the region, a wine the New York Times consistently calls "a winner" - and for their quality - in 2004 they were named Winery of the Year at the annual New York Wine Competition.

Charles is a charming speaker and full of personal anecdotes about the development of the East End of Long Island into one of the pre-eminent wine regions of the country and we are sure to be entertained on this evening.

Award-winning Chef Tom Schaudel is one of Long Island's most accomplished restaurateurs, presiding over five terrrific restaurants; Cool Fish, Passion Fish, Angel Fish. Rock Fish and Thom & Thom. His devotion to the local ingredients of the region is clearly aimed at seafood, and his experience through the years has made him a master at not only selecting great fish but cooking and serving it as well.

Pindar Vineyards on Long Island has been a driving force in the growing popularity of the wines of the region because of several factors. One; they have been around a long time - next year will mark their 25th consecutive vintage. Two; they have the largest planted vineyard acreage in the region - with over 500 acres of premium wine grapes which gives them access to the most diverse selection of grapes every year with which to make their magic. Three; they have excellent winemakers - Jason Damianos, the founder's son, has trained all over the world, from Bordeaux and Germany to California and brings a considerable wealth of talent to the effort. Four; their wines are affordable - the marketing philosophy driving their phenomenal growth is simply to get their wines into as many mouths as possible knowing that that will showcase the Fifth Reason; Their Wines Are Delicious!

John Ross has been a driving force of the Long Island food scene for almost 30 years. As the executive Chef of Ross' North Fork Restaurant starting in 1973 (the very year the Hargraves planted the first vineyard and which functioned as one of the region's defining restaurant for 27 years), to his tenure heading the Restaurant Management Program at Suffolk Community College to his more recent ventures opening Rotisserie, a small takeout joint featuring local foods in Southold, nobody knows the foods and wines of the region better that John and he has memorialize it all in his forthcoming book aptly titled "The Food and Wine of the North Fork" due this October from Maple Hill Press.

Please join us for a fascinating evening with Jason Damianos and John Ross as the give their unique perspective on what has made the East End the latest gastronomic craze.

Standing Stone Vineyards in the Finger Lakes has become known as one of the most consistent producers in the region. Fortunate to farm one of the oldest planted vineyards in upstate NY, their wines are truly indicative of the quality that is giving the Finger Lakes it well deserved world-wide reputation. And nobody presents the flavor better than owner Marti Macinski.

For the past 12 years, Zoe Restaurant in Soho has been quietly (and not so quietly) doing LOCAL better than almost anyone else. Owners Steven and Thalia Loffredo, and Managing Partner Scott Lawrence have built a temple to American food and especiallly wine. Their all-American wine list, their strength since day one, is a deep experience of wine from all over the country - including a fine selection of New York bottlings. And the food, under the excellent hand of Executive Chef David Honeysett is another reason they have such a strong following.

Please join us for an entertaining and delicious class pairing the talents of Marti, Scott and David.

Jamesport Vineyards are some of the oldest plantings on the North Fork of Long Island. Truly a family affair, the Goerler family has been farming this land since the beginning of the Long Island wine industry and the wines they quietly turn out are some of the best in the state. Chardonnay, Sauvignon Blanc, Merlot, Cabernet Franc and Sauvignon - they are all so well made that they were honored with the award for Best Red Wine in NY at the New York Wine & Food Classic last year.

Colin and Renée Alevras run The Tasting Room on the Lower East Side - a tiny hole-in-the-wall that has achieved remarkably high marks for food, service and an amazing wine list - 25 seats never had it so good! With Renée running the dining room, and Colin in the kitchen, this might be the ultimate wine restaurant with their amazing list tuned to excellent wine-friendly dishes.

Join us for a delicious evening exploring the wines of Jamesport and the cuisine of The Tasting Room

Bedell Cellars is considered one of the leaders in the amazing growth of the Long Island wine industry. One of the earliest vineyards on the North Fork, it has been a true labor of love for Kip Bedell. Since the purchase of the property by New Line Cinema Co-CEO Michael Lynne several years ago, there have been sweeping changes for Bedell - all for the good. The most recent addition to Kip's stellar winemaking team is John Levenberg, who brings his experience from winemaking positions in France, California and New Zealand.

Terry Harwood, chef/owner of Vine St. Café on Shelter Island, is creating quite a stir with a menu that relies on local, organic ingredients.

If it wasn't for Mark and Kathy Lieb, the North Fork of Long Island would be missing some very impressive wineries. The reason is that Mark (along with uber-winemaker Russell Hearn) owns the Premium Wine Group - the only custom winemaking facility in the region that boasts some of the highest quality and most advanced wine making equipment to be found in North America. And while PWG is the home of such terrific labels as Comtesse Therese and Martha Clara, their biggest client is themselves. Since 1992 Lieb Cellars, under the sure hand of general manager Gary Madden, has been producing elegant varietal wines from some of the oldest plantings in the region. Their specialties are Chardonnay, Merlot, a fine sparkling cuvee and a near-perfect Pinot Blanc - possibly the best expression of the unique "terroir" of the North Fork and a wine born for oysters from the cool waters of Peconic Bay.

After running a very successful, 30 point Zagat Rated restaurant in Oregon, CIA trained chef Toni Demas brought his talents back to NYC and has opened the absurdly delicious French New American restaurant Couvron on the "lower West Side" - Greenwich Street and Spring Street. While it may be on the fringe of the neighborhood, his food is some of the most delicious and creative in the city. Celery root puree with truffle oil, halibut with sweet onion stew, amazing grilled salmon mignon, succulent short ribs - these are all presented with finesse and flair.

Osprey's Dominion Winery on the North Fork of Long Island has been releasing some of the best values in the region. Under the talented hand of winemaker Adam Supernant, they are dedicated to making wines that are as food friendly as they are indigenous. That might have as much to do with Adam's winemaking expertise as it does with the fact that he is also a trained chef - and a very good one at that! Join us for an entertaining evening of wine and food with Adam as he pairs some of his great wines with a demo of one of his favorite meals - fresh mozzarella salad, rigatoni with sweet and hot sausage - a mid winter comfort food menu.

Palmer Vineyards was one of the early pioneers of the fast growing Long Island wine region on the North Fork. First planted in 1986, it ranks among the most visible wineries, thank in no small part to Bob Palmer's "other" job as a top advertising executive. But promotion aside, it has risen through the ranks to once be called "Long Island's most important winery" by Howard Goldberg of the New York Times. Tom Drozd has been making wine for Palmer for a dozen years, making him one of the most experienced winemakers in the region.

Teddy's Bar and Grill in Williamsburg, just over the Manhattan Bridge, has been a neighborhood icon since it opened in the late 1800's. Steadfastly purveying food to all comers, it has watched the neighborhood change from cheap to chic, yet has never lost its roots, under the careful eye of co-owner Lee Ornati, the kitchen serves up some of the most beloved food in the burg. Lest you think its all burgers and fries though, you have only to look at the wine list to see one of the best selections of local wines around to complement an eclectic menu full of local ingredients and a world influence.

Warwick Valley Winery is a microscopic boutique winery in the lower Hudson River Region that has for many years turned out terrific wines. Their Cabernet Francs and Rieslings have always been some of the region's most charming. Their big claim to fame have been their outstanding Hard Apple and Pear ciders, the result of their location in the heart of Hudson Valley apple-growing country.

Two years ago, with a grant from the NYS Department of Agriculture and a mandate to explore the possibilities of developing a fruit brandy industry, they installed a small, custom made still. Their initial releases of eau de vie, delicate but powerful fruit brandies, are stunning examples of what will probably become a significant high quality spirits industry in the future.

Tonight we will explore this burgeoning category with Warwick's owner, Jason Grizzante

David and Debra Whiting run one of the most delicious operations in the Finger Lakes region. Their Red Newt Wine Cellars and Cafe are renowned in the region for not only Dave's terrific wines (he has made wine in the past for three former Governor's Cup winners and now has his own award winning winery) but also for Deb's creative and inuitive cooking. Where so many chefs talk about using fresh local ingredients, Deb really does it - at any given time 90% of her menu is grown or produced in the Finger Lakes region.

Join us as Dave presents some of his latest vinous creations and Deb elightens us to a Thanksgiving menu without the Turkey - stuffed pork tenderloin, seasonal salad and scrumptious dessert (she is the "Queen of Cheesecake").

This is what a meal is like when you really live in farm country.

DON'T MISS THIS DELIGHTFUL EVENING WITH THE ORIGINAL LONG ISLAND VINTNER, Louisa Thomas Hargrave, as she reads from and expounds on her book, The Vineyard, A Memoir - her family story of starting the first Long Island winery - now out in paperback. A gifted writer, whose style is being compared to Peter Mayle, Louisa is a wonderful storyteller, whose wit and charm will have you entranced.

Ever the pioneer, Louisa is working on a cookbook that pairs the wines and foods of Long Island - as only one who has been there from the beginning can tell it. Louisa will prepare a classic Long Island dish utilizing an unripe grape sauce (also a regional specialty) which we will sample along with appropriate East End wines.

Your ticket includes a copy of her book, which she will gladly autograph for you.

On Long Island, most of the action in the booming wine business in on the North Fork. With its 30+ wineries and as many vineyards, the North Fork is considered one of the finest, most consistent and promising wine regions in the New World. However, there is a secret that is emerging among those who know that the few vineyards on the South Fork, most notably in Hamptons, are turning out wines that are as, if not more impressive than their northern bretheren. Wolffer Estate, owned by Christian Wolffer, and run with impeccable precision and style by Roman Roth, is truly leading the way in this burgeoning region - not only in quality of the wines, but also in the promotion of the region as a style setting standard bearer for eastern wineries.

Chef Daniel Angerer is the Austrian born Wunderkind behind the stove at both Fresh and Shore in Tribeca, who will soon flesh out the trident of seafood themed restaurants with the opening of Coast this summer. The marine theme is no accident - the source behind his ingredients comes from owner Eric Tevrow's pre-eminent seafood distribution company, Early Morning Seafood, supplier to such notable kitchens as Alain Ducasse, Le Bernardin, Bouley and Gramercy Tavern. Daniel's touch with fish is a perfect foil and match for the exquisite maritime climate wines from Roman's cellar.

Join us as Roman and Daniel present the perfect Long Island food and wine pairing...

Bruce Schnieder's Schnieder Vineyards has long been heralded as the King of North Fork of Long Island Cabernet Franc. True enough - the latest issue of the Wall Street Journal puts his wine in the company of top rated Cab Francs from Napa Valley. But his prowess doesn't stop there - his Syrah and Merlot are bound to make a name for him as well. We'll taste some of his finest bottlings this evening as Bruce guides through his wines.

Colin Alevras and his ever-enthusiastic wife Renee run one of the "tastiest" restaurants in Manhattan, where every dish is a perfect pairing weith a wine and the wine list runs some 300 bottles deep. Not bad for a tiny little hole in the wall with 20 seats. They may be small but they have perfected the concept of hospitality for an evening of food and wine discovery which has made The Tasting Room one of the delightful dining experiences of the city.

Join us as we discover the connection of wine and food with Bruce Schneider and Renee Alevras.

Channing Daughters Winery in Bridgehampton has become known for their off-beat varietals, their artful commitment to winemaking and their serious approach to making wine a lifestyle choice. Through the deft hands of Winemaker Christopher Tracy, their chef-turned-winemaker, who means it when he says "its just the magic of givin' the wines some love", they have forged some of the most respected and exciting wines from the East End of Long Island.

Deena Chafetz has been cooking professionally for 20 years. Currently the Executive Chef of Jeff & Eddy’s Seafood Restaurant in Sag Harbor, it is here she is continuing her passion of integrating regional, organic and sustainable cuisine - a modality she honed foour her four years as Executive Sous Chef at the Ross School in East Hampton. At Jeff & Eddy’s, she uses the wealth of fresh regional products available from local fishermen, baymen, and farmers and well knows what pairs well with the local wines.

Castello di Borghese is the new name for the oldest vineyards on Long Island. Originally planted in the early 1970's by the Hargraves the vines now under the tutelage of Marco and Ann Marie Borghese has been responsible for some of the most renowned wines from this region - the fastest growing wine region in the country. Ann Marie will taste us through a number of these fabulous wines paired with a magnificant Wild Mushroom Risotto dishe prepared by Chef Miranda Kany, owner owner of Samirand Catering in Brooklyn.

Join us for this "last supper" of winter wines and risotto as we taste some of the fabulous flavors of Long Island's Oldest Vineyard.

Zoe Restaurant in Soho has epitomized the idea of local. With its all American Wine List, and a concept of cuisine that espouses the freshest local ingredients, owners Steven and Thalia Loffredo, and Managing Partner Scott Lawrence have built a serious restaurant that is one of our favorites. And the recent hiring of Executive Chef Nathan Logan can only herald good things to come.

Join us for an evening of pairing these special wines with a sneak preview of Zoe's new menu.

Bedell Cellars is considered one of the leaders in the amazing growth of the Long Island wine industry. Since the purchase of the property by New Line Cinema Co-CEO Michael Lynne several years ago, their wines are being elevated even higher. And throughout it all, Kip Bedell has been at the winemaking helm.

Aaron Block is the creative chef behind the rousing success of Croton Reservoir Tavern near Bryant Park. His concepts of what he calls "Cosmpolitan American Cuisine" are helping define the growing trend of eating and drinking locally and are well showcased at this restaurant with its turn-of-the-century feel.

Join us for an evening of pairing the specialties of these two formidable local talents.

Russell Hearn is the winemaker at one of the North Fork of Long Island's most award-winning wineries. Under his hand, Pellegrini Vineyards has grown to be one of the leading wineries of the region (2002 New York Winery of the Year!), making truly superlative wines that capture the essence of the soils of the East End.

As Chef and Owner of Steamer's Landing Restaurant, John Calder has carved out a reputation for his excellent cooking in one of Manhattan's most scenic restaurants overlooking the Hudson in Battery Park.

Join us as Russell leads us through a tasting of some of Pellegrini's excellent recent vintages, and offers a peak into the future with some barrel samples of the 2002 as-yet-unreleased vintage, while Chef Calder instructs on the intracies of Foie Gras, with a tasting of different preparations of this exotic delicacy.

Sprout Creek Farm handmade Artisanal Cheeses Selecting, Storing and Serving Cheese for the Holidays...or How to Avoid a Refrigerator full of Cheese Cubes. Join Allison Lakin, Cheesemaker at Sprout Creek Farm, for a trip through the cheese world and learn how to choose complementary flavors and textures, how to keep black fuzz from growing on your cheese, and some alternatives to fondue. New York Sparkling Wines New York is famous for some of the most delicious and elegant sparkling wines - discover the best picks for the holidays with a tasting led by Robert Ransom of Vintage New York.

Y'all gotta check out da crazy adventure of everybody's favorite cookin' superhero, Chef Johnson! Some of his crazy creations are listed below, and with a lineup like this, there is no telling what he might do, but we are sure to be entertained on this night!

Blackened Shrimp Johnson and Eggplant Parmajohnson ©
Stuft Turkey Tell-yo-mama ©
Turkey Leg-bone Gumbo ©
Stuft Tomatoes Johnsontine Clementine ©
Crazy Chicken Sausage Johnson ©
Lost at Sea Bass ©
Shrimp, Spinach, an Portobella Quesadillas ©
Artic Char-ly Johnson ©
Three Cheese Johnshrooms (vegamatarian) ©
Fireman's Carnival ©
Pork Tendalion Johnson ©

The Lunchbox Food Co., a modishly rehabbed diner on the West Side Highway, (a neighborhood not heretofore known as a gustatory destination) is drawing favorable reviews and raising more than a few eyebrows, (and forks) with its eclectic brand of new American cooking.

Jennifer Kohns and Lawrence Rudolph are the force behind this rising star, with their eyes set on creating a new level of new American cooking in a relaxed atmosphere. Join us as we taste and discover the secrets behind some of their signature dishes; grilled octopus salad, their getting famous Lavender Steak and their already really famous Chocolate Bread Pudding made with house-made doughnuts. And we'll pair it with some of Vintage New York's new releases for fall

Continuing our theme of summer picnics, this class promises to be a delicious assortment of food to prepare for the Labor Day weekend. (Is summer coming to an end so soon?)Acme Restaurant on Great Jones Street makes some of the best fried chicken north of the Mason Dixon line. Tonight we're going to find out their secret ingredients. Mama's on Bleeker Street, famous for their room temperature "sides", will instruct us on a range of dishes perfect for picnics. Once Upon A Tart on Sullivan Street will be here to assemble one of their signature summery desserts and other recipes from their newest book, and we'll settle in to summer's end with some delicious wines from New York.

What do you put in YOUR picnic basket? Al fresco dining at its best, picnics are a time to endulge the senses in the open air - eating delicious morsels of pate and cheese and washing it down with crisp refreshing wines. Join us as we learn from the chef at Trois Petits Cochon on Greenwich Avenue, what makes for great pate, how he makes his mousse so creamy and rich. The cheesemaker from Old Chatham Sheepherding Company will be on hand to talk about his amazing artisanal farmhouse sheep cheeses, which are winning medals all over the place. And we'll taste some newly released wines for summer from among our more than 65 New York wineries, and finish with a treat for dessert. Join us - and you don't need to bring a blanket.

June 3, 2003
Deborah Stanton has cooked with Wayne Nish at March, James Chew at Vong, Don Pintabona at Tribeca Grill. She was the chef at Woo Lae Oak and Mika (both in Soho) and at Galaxy on Irving Place where she became known for her "clams in hemp broth." Her food has been referred to as having "deceptive complexity." What are her specialities? Opposites to be sure. hot and cold...grilled shrimp with cold avocado, pea shoot and watercress salad sweet and salty...brined pork chop with maple glaze on a bed of braised greens. sweet and hot...jalapeno-honey cornbread. Deborah's restaurant is on Carmine Street and she will dazzle us with her ideas of New Home Cooking...

April 1, 2003
If you are what you eat, shouldn’t you eat real food? Where is your food coming from? Just what is a CSA anyway? Join us for a fascinating look at the world of organic and sustainable foods presented by Just Food, a non profit organization dedicated to developing a just and sustainable food system in the New York City region. Taste a range of in-season vegetables from Whole Foods prepared by a master chef from The Cleaver Company, whose mission is to promote the practice and politics of sustainable agriculture and good production ... and we’ll taste it all with delicious local Organic Wines from Vintage New York.

March 4, 2003
Mardi Gras came to New Orleans through its French heritage in 1699. Early explorers celebrated this French Holiday on the banks of the Mississippi River. Throughout the years, Orleanians have added to the celebration by establishing krewes (organizations) which host parades and balls. Carnival quickly became an exciting holiday for both children and adults. Join our "krewe" for Fat Tuesday, as we delve in to the classic foods of Mardi Gras - from king cakes to gumbo - as prepared by Mary Arda of Marys Off Jane along with, of course, wines from Vintage New York!

February 4, 2003
Spend an evening preparing for Valentine's Day with Ed Taylor of Down East Seafood and Fish Restaurant in Greenwich Village, who will show us the proper way to shuck and slurp oysters. Joanne Pelletiere from Aphrodisia on Bleeker Street will concoct recipe ideas from her oils, teas and herbs, and we'll taste it all with delicious pink and bubbly wines from Vintage New York.

January 7, 2003
Do You Fondue?
Welcome in the New Year with a retro experience. Fondue, that iconoclastic culinary extravaganza of the Seventies, is back in vogue. And in New York, no restaurant says cheese better that Terry Brennan's homage to fromage - Artisanal. Join us as his talented fromagiere John Shafer leads us through a tour of various ways to make, swirl, and savor the melting pot of all cuisines; Fondue! And cheese isn't the only way to do fondue. Kee Ling Tong of the delectable Chocolate Garden on Thompson Street will whip up that most sinful of desserts, Chocolate Fondue. And of course, we'll taste it all with delicious wines from Vintage New York. Make your reservations early for this evening of decadence.

December 3, 2002
Join us for a holiday Cocktail Party. Roberto Gautier will teach us the ins and outs of his eclectic "tapas". You'll be surprised and delighted with his take on these traditional "hors d'ourvres". And Rob Kaufelt, proprietor of Greenwich Village's famous Murray's Cheese Shop will bring along some of the latest artisanal cheeses to pair with festive wines and champagnes from New York. Make your reservations now for this last class of the year.

November 5, 2002
Thankgiving heirloom turkeys are the theme of this month's presentation, as seen recently in the New York Times. Matthew Lanes, Executive Chef of Gourmet Garage (which will be offering heirloom turkeys complete with brining services this year) will educate us about what the flap is all about - what makes a great turkey, how to cook it, slice it and serve it. We will make the ultimate next day leftover sandwich with the wonderful artisanal breads from Amy's Breads, and pair it all with superb Thanksgiving wines from around New York. Don't miss this special Holiday primer.

October 1, 2002
With his training in the kitchens of La Caravelle, The Quilted Giraffe, Bouley, Mark's, Dean & Deluca, and The Culinary Institute of America, Marco Moreira of the New York Times 2-star Tocqueville will dig deep to bring us his signature fall dishes featuring truffles from Sabatino Tartufi. And we will pair up some earthy treasures from New York's best vineyards.

September 3, 2002
Real Barbeque comes from the tenderizing smoke of the pit as it gently marries with spices and sauce. Join us for a Barbeque spectacular with the Executive Chef Ken Callaghan from Blue Smoke, Danny Meyer's latest award-winning restaurant. Get ready for a down home good time, be prepared to get a little saucy, find out what makes a great Barbeque sauce, why they call them short ribs, and the difference between baby backs and other ribs. And we'll wash it all down with some spice-friendly wines from New York's best wineries!

August 13, 2002
Join Chef Craig Samuel of Soho's ever popular Cub Room as he assembles his signature grilled seafood tower, and shares his secrets for perfect fish...
Learn the ins and outs of choosing the best fish from the experts at Wild Edibles, one of the premiere purveyors of quality seafood from all over the world and taste them all with excellent seafood wines from Vintage New York.

July 2, 2002
If you think that Mexican food is all refried beans and quesadillas, then join us as Margaritte Malfy & Barbara Sibley of La Palapa Mexican Restaurant show us the proper way to make Ceviche, their special recipe for the delicious summer refresher - White Sangria - and other treats from their popular restaurant.
Robert Ransom, co-owner of Vintage New York and Rivendell Winery, will pick several of New York's finest wines to match. You'll be surprised at how Mexican food-friendly New York Wines can be.

June 4, 2002:
Jay Savulich and Kevin Johnson from Grange Hall on Commerce Street will tantalize us with seasonal vegetables and herbs from the Greenmarket...
F.W. Pearce, owner of Ciao Bella will showcase his latest sorbets and ice creams...
and Robert Ransom, of Vintage New York, will bring out the best of New York's Wines for Summer...

May 7, 2002:
Seasonal chocolates from Marie Belle Chocolates, Art Starr of April's Edible Flowers, and a New York bubbly salute to Mom.

March 12, 2002
Estate Coffee Picks by Jeremiah Pick, Coffee wholesale owner and Bean buyer for acclaimed Jeremiah's Pick coffees of San Francisco.
Ice Cream. Pure and Simple. Speaker TBA
Dulce de Leche, the only way to top Ice Cream! Marianna Liceagge, ex-pat Argentinian & food stylist, shares the lore of this comfort food of Argentina.

March 5, 2002
Foie Gras, Eaux de Vie, Floral gelees & more are explored in this night of fancies from the Province of Quebec.

February 26, 2002
Fresh Italian Sausage, Wade Moises, sausage guru and chef with Lupa, links us to fresh & flavorful, in ways we want to know.
Salt! Author Mark Kurlansky peppers us with insights to vital history of salt.
Season Sake, Chris Pearce demystifies this cloudy brew, new to our shores.

February 19, 2002
Art of the Sandwich, Nancy Jessup, executive chef of Mangia and co-author of food book of same, extols on the past, present and future of panini.
Heirloom Pork, Bill Niman of Niman Ranch, grower of old-fashioned, non-industrial Pork, puts flavor back on the plate.
Ice Dreams! Robert Ransom of Vintage New York and Rivendell Winery picks his way through NY's ice wines.

February 12, 2002
Marti Gras...Fat Tuesday
Crawfish Daddy, Ed Taylor, owner of DownEast Seafood and restaurant FISH, goes Bayou on us.
Chicory & Coffee Chicanery, Tracy Caroline shares two bits on French Quarter coffee trick. Laissez les bon temps "brouiller"!
Dixie Voodoo Beer, legendary deep, dark Bayou brew

February 5, 2002
Art of the Crepe, Roberto Gautier, chef and high crepe roller, shares the crepe's insights.
Vintage Beers, David Pollack of B. International, tells when aging works for what ales us.
Andy Arons, Founder and President of Gourmet Garage, enthralls us with inside stories of the food distribution business.

January 29, 2002
Citrus Mistress! Debrah Pearson, grower of premium citrus at Pearson Ranch in California shares citrus secrets.
The Game of Chicken, Steve Gold, Murray's Natural, explains why chefs cross the street for Murray's Chickens.
Pineapple in my Chardonnay! Robert Ransom of Vintage New York and Rivendell Winery conducts a "how to taste" clinic, complete with latest sensory vocabulary.

January 22, 2002
Robert Burns'Night...a tribute to Scotland's poet laureate.
Single Malt Scotch, Julie Conroy of Astor Wines graces us with amazing Balvenie 12 Year Old.
Smoked Scottish Salmon, Ridgely Beale of Winecraft Importers, shares samples of this unique, classic style, imitated in name only.
"Address to a Haggis", Ned Visser, Co-Owner of Gourmet Garage delivers lively rendition of this Rhapsody to a National Sausage of Scotland. Ceremonial Haggis presented.

OCTOBER 2007 TASTING SERIES SPONSORED BY THE NEW YORK WINE & CULINARY CENTER and the New York Wine & Grape Foundation

OCTOBER 2007 TASTING SERIES
SPONSORED BY THE NEW YORK WINE & CULINARY CENTER
and the New York Wine & Grape Foundation