Sedona, AZ: A Winemaker’s Epicurean Experience
From November 2-4, legendary winemakers Isabel and Michael Mondavi will host an epicurean wine weekend at the luxury resort, L’Auberge de Sedona. The weekend will include a chance to meet the winemakers at a creek-side reception, catered by Sedona executive chef Franck Desplechin, a four-course, starlit dinner overlooking red rock country (and featuring wine pairings by Isabel and Michael), a lunch with Michael pouring renowned wines, and a chocolate degustation with Sedona-based chocolatier Lulu’s chocolates, among other experiences.
Chef Desplechin will serve roasted American Wagyu beef with cocoa nib crusted salsify, porcini mushroom, and huckleberry blackcurrant jus, hamachi served with green apple espuma, trout roe, and jalapeno yuzu dressing, and olive oil honey cake accompanied by vanilla bean pear, rosemary, and salted pistachio ice cream. 301 Little Ln; 800-905-5745.
New York: Winemakers Dinner at Nur
On November 5, Israeli chef Meir Adoni’s modern Middle Eastern restaurant will host a one-night-only winemakers dinner. The winemakers, Gilad and Golan Flam of Flam Winery (located in the Judean Hills), will head to Nur to curate a wine pairing to match Adoni’s cuisine.
Details for the final menu are still in formation, but the meal will include Nur’s popular Jerusalem sesame bagel served with lima bean puree and shipka peppers, the smoked eggplant carpaccio with fire-roasted feta, dates, rose water, and tahini, and panipuri filled with yuzu buttermilk foam and topped with tuna ceviche, dried apricots, almonds, and habanero chilies. Flam will pour exclusive vintages alongside current offerings. There will be two seatings, at 5:30 and 8:30 pm. 34 E. 20th St; 212-505-3420.
Miami: KYU x J. Wakefield Brewing Collaborative Dinner
On November 8, Miami’s James Beard-nominated, wood-fired Asian inspired restaurant will host an exclusive dinner with local craft brewery, J. Wakefield Brewing. The meal, helmed by executive chef Michael Lewis, will feature dishes like crispy pork “guy” served with Thai basil sauce, Florida red snapper with brown butter-white miso, Korean fried chicken with braised spinach and red chili butter, and chef Lewis’ mother’s coconut cake served with coconut ice cream.
J. Wakefield’s master brewer, John Wakefield, meanwhile, will curate the beer pairings, offering up several of their coveted brews like The Remix (a Berliner Weisse/Sour Ale infused with strawberry, guava, passion fruit, and mango), BruteCart (a Brut style IPA that includes Walkers Wine Family secret house Rose grape juice blend), 24th Street (English style brown ale), and a specialty-brewed coconut stout to pair with dessert. 251 NW 25th St; 786-577-0150.
London: Le Petit Citron
On November 9, husband and wife team Lawrence and Emily Hartley will open a classic French bistro inspired by their shared adoration of Provençal cooking. With a menu based on the long summers the Hartleys spent in the French countryside, Le Petit Citron will highlight beloved regional recipes and flavors and be an extension of their family’s table.
Aperitifs like Lillet martinis, cassis and lavender gin and tonics, and Kir Frambroise will start evening meals. Dishes will include bistro classics like steak frites with pastis, garlic and herb butter, lemon and garlic pouissin with French beans, and honey and mint marinated lamb with eggplant and olive tapenade. Also on the menu: Petit farci of pork and sauce Provençal, tuna carpaccio Niçoise, and Mediterranean fish soup with gruyere and rouille. The softly lit dining room, flanked with French posters, will complete the scene of this quintessential neighborhood restaurant. 98-100 Shepherds Bush Road.
New York: Hachibei
This week, following in the footsteps of Japan’s single ingredient specialty restaurants, New York will welcome an unagi (grilled freshwater eel) focused restaurant. The restaurant will be located on the second floor of a Midtown walkup – and with just a small lantern notifying diners of its entrance, it will have a sleek, speakeasy vibe.
Hachibei is named after a Japanese restaurateur who operates many unagi restaurants on the island of Kyushu. Mr. Hachibei will be closely involved with staff trainings and event shared his closely guarded sauce recipe, which is applied during grilling. The charred, umami-rich eel will be served in lacquered boxes with rice and paired with salad, clear soup, yakko—chilled tofu with scallion and ginger, and pickled daikon. 238 E. 53rd St, 2nd Fl; 212-888-8003.
