Chef Tom Kearney is a rare breed: he’s a chef who not only knows how to showcase the best of high quality fresh ingredients but is also an expert in wine. Tom took a year off from cooking a while back just to work in a wine store and immerse himself in that world. The results is that the pairings he puts together for a winemaker dinner are some of the most phenomenal and creative we’ve ever tasted. Tom and his partner have created a place that is really part of the community, and designed the menu to be “sustainable,” in the sense that they wanted people to be able to eat there 3-4 times per week and still feel good about themselves. Around 80% of the menu is sourced locally, and the menu changes regularly to reflect what’s in season. To go along with that, the Farm’s wine list is also one of the most naturally focused restaurant lists in the city, so it’s really one of our favorite places to eat! We sat down with Tom recently and he riffed on natural wines, how he thinks about matching them with food, and more:
Join us this Thursday at Pasanella for an event showcasing the multiple French terroirs in which Gamay thrives. We’re honoring Beaujolais Nouveau day, and throwing a party, but the pure wines that we’ll be pouring wont make you regret it on Friday morning. The list of wines available has been finalized! We’re going to be drinking the following Gamays:
2008 Guillot-Broux Macon Cruzille** (Macon, Limestone soil)
2009 Guillot-Broux Macon Cruzille (Macon, Limestone soil)
2009 Montchovet Bourgogne Grand Ordinaire (Beaune, Clay and Limestone soil)
Loire Valley: (Anjou, Black Loam and Tuffeau soil)
2009 Olivier Cousin Gamay **
2010 Olivier Cousin Gamay
Loire Valley (Soings en Sologne, Clay-Limestone)
2008 Claude Courtois Cuvée des Etourneaux
Rhone Valley (Granite soil)
2009 Hervé Souhaut’s Domaine Romaneaux-Destezet La Souteronne**
2010 Hervé Souhaut’s Domaine Romaneaux-Destezet La Souteronne
** indicates limited quantities of this vintage are available, so late arrivers may miss out!
This is a unique opportunity to taste, side-by-side, the many terroirs in which Gamay thrives, and across two different vintages. We scoured our cellars (and some others) to come up with second vintages of three of these wines.
What better day to celebrate this grape than Beaujolais Nouveau day? The party will get started at 8pm, and will feature enough food and drink to satisfy the thirstiest and hungriest of appetites. Tickets are $35 in advance, $45 the night of the event and you can purchase them at Pasanella’s website here.
It’s that time of year again! We’ll be showing off all our finest wares from 10am-5pm at The Smith Restaurant (downstairs), at 55 3rd Avenue (TRADE AND PRESS ONLY). Please RSVP here by email or call (646) 775-6400.
Our good friend, Alice Feiring, is teaming up with 403, a New York cultural salon, to present an evening of great food and awesome natural wines. Alice will also be previewing her next book, which promises to enlighten all of us even further on the wines we all love so much and how they are made. To read about all the details and buy a ticket, head over to the 403 website!