Virtual Edition on 3/29/20

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These are trying times – but it is exactly in these situations that we need more connection, more support for each other, more innovation and frankly… some fun…. yep, fun. In a true test of being able to pivot – OTG is going virtual!

We are not offering you advice on how to live or behave – instead we offer you dinner!!!   In the best way we can, without congregating, we invite you to join us for dinner on Sunday 3/29 (in your own home).   We will provide the write up for the food and the wine, and you can read it to each other, while enjoying food and wine like we would all have together.

With our longtime fish friends at Penn Avenue Fish, we offer you this DINNER FOR TWO (and wine… don’t ask where it came from – just know that it is Jack approved and enjoy).

Logistics 
We will send an email confirmation with pick up details. Dinners (with the wine) can be picked up on Sunday, March 29 between 2:30-4:30pm at Penn Ave Fish in the Strip.

Dinner for Two 
Big Summer Salad

Blackened Salmon
white bean ragu / sautéed greens / apple cider vinaigrette

Surprise dessert

BOTTLE – yep – A BOTTLE – of wine 
Jack is curating a specially selected bottle of wine for this virtual OTG edition – you won’t be disappointed (especially magic now that the PLCB is closed)

Virtual OTG Dinner for 2

Each $90 package will have a bottle of wine and dinner for 2

$90.00

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  Thank you.

A Tryp to Marseille on 3/08/20

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Thank you for your interest.  The dinner is SOLD OUT.  If you would like to be added to the waitlist, please send an email to let us know how many seats you would like.  Thanks and stay tuned for more dinners later this year.

The Mediterranean Sea gives much to the culinary history of Western Civilization. Coastal regions around the Med have their own flavors and intricacies, each presenting a slightly different take on the regional cuisine. Marseille is a bustling city with cuisine that reflects the richness of both land and sea – equally, the wines are rich and giving as well.

We are delighted to reunite with Kevin Costa, now Executive Chef at the Tryp Hotel. Please join us at a NEW location for the cuisine of Marseille.

First Course 
Potted smoked trout

Aimery Sparkling Crémant de Limoux Rosé Brut NV

Second Course
Bouillabaisse

Mas Amiel Vertigo Blanc 2018  Languedoc-Roussillon

Third Course
Greens with romesco and crispy lentils

Chateau Ollieux-Romanis Cuvee Classique Rouge 2016 Languedoc-Roussillon 

Fourth Course
Braised pork shank, roasted potatoes, haricot vert, mushrooms and artichoke

Chateau Saint Roch Roubials Rouge 2016 Languedoc-Roussillon

and

Chateau Ollieux-Romanis Cuvee Classique Rouge 2016 Languedoc-Roussillon 

Fifth Course
Pear tart with citrus curd

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  Thank you.

Australia Day 2020 on 1/26/20

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When it comes to celebrating the warmth of summer while suffering through the chills of winter, we are big fans!   Please join with us to celebrate a summer holiday in the middle of winter. This year we are teaming up with Penn Avenue Fish to match tasty foods with warm and cool climate Aussie wines – check out the menu below – should be good fun!

No conversation about or with Australians can take place at this moment in time, without acknowledging the massive fires that are devastating the lives of so many people and animals.   Australia’s terrible bushfires have laid waste to millions of acres of wild animal habitats, farm lands, towns and even vineyards.

While we invite you to this year’s Australia Day Dinner, we also hope you will consider donating to Australian Bushfire relief:  www.redcross.org.au or www.wildlifevictoria.org

1 
Smoked Salmon Crostini 
hand sliced smoked salmon /  house made smoked salmon cream 
cheese spread / salmon roe / fresh dill / sour dough crostini

Ninth Island NV Sparkling Wine from Tasmania

2  
Scallops & Angel Hair
browned butter / white wine & fresh herb sauce / grape tomato confit / sea salt

Alkoomi Black Label Riesling 2018 from Western Australia

3
Octopus Salad
poached octopus / peppers / onions / red skin potatoes / arugula / fresh herb vinaigrette

Yalumba Y Series Viognier 2018 from South Australia

4
Lamb
ginger bbq’d lamb chops / seaweed butter / radish & spinach salad / sesame – rice wine vinaigrette 

Holm Oak Pinot Noir 2017 from Tasmania 
AND
Yalumba Patchwork Shiraz 2014 from South Australia

5
Apple Pie

Island Hopping on 11/17/19

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Islands are different.   

Every island around the world has a distinct culture and character all its own. Weather, politics, technology and oceans drive these differences. The result is food and wine culture that is close to, but not exactly like, their larger continental neighbors.  

The ever fabulous Kate Romane and team at Black Radish are creating a series of dishes perfectly paired for this culinary tour. 

We hope you will join us to enjoy five distinctly different wines from five different islands – we think it will be fun and tasty!

1
spinach and ricotta fritters with lemon aioli

Jansz Premium Rose Sparkling Wine NV from Tasmania

2
smoked eggplant, marinated feta, hummus and fire bread

Boutari Kretikos White 2017 from Crete

3
octopus and potato salad

Sella & Mosca La Cala Vermentino 2018 from Sardinia

4
linguini with clams

Planeta Cerasuolo di Vittoria 2014 from Sicily
AND
Les Vignerons de l’Ile de Beaute Prestige du President 2015 from Corsica

5
pot a creme with whip and salted hazelnuts

All in the (Drouhin) Family

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Can one family, in it’s fourth generation – founded in 1880, make successful wines half a world apart?  From Burgundy, France to Oregon, the Drouhin family makes its best efforts and for this dinner we will make our own assessment of their success.

Kate and Jack have spent a small amount of time (Jack says not nearly enough) in Burgundy and look forward to visiting Oregon sometime soon. On their recent Burgundy visit they spent a morning at Maison Joseph Drouhin in Beaune tasting countless beautiful white and red Burgundies – and we hope some of that Chardonnay and Pinot Noir MAGIC will join us for dinner at Gaucho with stunning dinner provided by the fabulous Kevin Costa.

1
foie gras torchon, fig, balsamic, onion cream, greens, crostini

Cremant de Bourgogne Sparkling NV

2
arctic char, charred corn, romaine, grilled peaches, kohlrabi slaw 

Burgundy: Maison Joseph Drouhin Pouilly Vinzelles 2015
AND
Oregon: Domaine Drouhin Chardonnay Arthur Dundee Hills 2016 

3
string beans, white bean puree, olives, fresh sheep’s milk cheese, dill 

4
grilled ribeye, blistered tomatoes, grilled summer squash, roasted mushrooms, caramelized onions, grainy mustard demi-glace

Burgundy:  Maison Joseph Drouhin Chorey les Beaune 2015
AND
Oregon: Domaine Drouhin Pinot Noir Roserock Eola Amity Hills 2015

5
pistachio & cardamom cake, raspberry coulis, whipped cream, smoked honey 

A Community Dinner

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Thank you for your interest.  The dinner is SOLD OUT.  If you would like to be added to the waitlist, please send an email to let us know how many seats you would like.  Thanks and stay tuned for more dinners later this fall.

Community is valuable to us all – and we think many on our list of fun food and wine lovers feel strongly that our community deserves our support and attention.   This dinner is produced by Community Kitchen, a group that uses food as the foundation to change lives and strengthen communities. They provide culinary training and job placement services for adults experiencing barriers to employment.   We hope that you will join us in showing up and showing support for this organization!

Amuse Bouche – Ceviche
Seabass, Blood Orange, Mustard, Chili, Chive 

Aimery Sparkling Creėmant de Limoux Rosé Brut NV, France

Salad
Beet, Cauliflower, Black Garlic, Lemon

Bieler Pere et Fils Cuvee Sabine Rosé Coteaux d’Aix en Provence 2018, France

Fish
Monkfish, Miso, Cilantro, Soybean, Ginger

Hugel et Fils Gentil Alsace 2017, France

Meat
Lamb Loin, Ricotta, Tomato, Asparagus, Port

Castello Banfi Centine Rose Toscana 2016, Italy
AND
Montes Alpha Carmenere Colchagua Valley 2016, Chile 

Dessert
Pistachio mousse, Chocolate Graham, Mint

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  

Thank you.

Love the Earth (and wine!)

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Thank you for your interest.  The dinner is SOLD OUT.  If you would like to be added to the waitlist, please send an email to let us know how many seats you would like.  Thanks and stay tuned for our next dinner in June.

Sustainable – Biodynamic – Organic….. what does this all mean when it comes to wine!??!

To help us navigate the world of sustainable wines, we are delighted to have Sandra Taylor join us. Sandra is CEO of Sustainable Business International, a consulting business that assists clients at various stages of environmental sustainability and corporate social responsibility (CSR) practice, primarily in the food and beverage sector.  She is also the Falk Chair of Socially Responsible Business at Chatham University in Pittsburgh.

Chef Kevin Costa has connected with all of his local farmers to bring us a meal connected with the local economy. We hope you can join us to enjoy this spring feast and unravel the mysteries of sustainable wines.

1
chicken liver mousse, lemon thyme, lemon zest, ramps, olive oil toast, sea salt 

Simonnet-Febvre Cremant de Bourgogne Blanc NV

2
seared trout, arugula, carrot tops, dandelion greens, pea shoots, water cress, radishes, Marcona almond, orange-saffron vinaigrette

Argiolas Vermentino Sardegna Costamolino 2017 

3
mushroom conserve, grilled asparagus, white bean purée, red onion, roncal, lilac

Ken Wright Cellars Pinot Noir Willamette Valley 2014

4
grilled pork shoulder, herb gremolata, braised kale, chard and mustard greens, leek and garlic confit

Tablas Creek Patelin de Tablas Rouge Paso Robles 2015

5
brown butter and cardamom apple tart, pistachio, orange-honey

Chateau Richard Saussignac Tradition 2013

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  

Thank you.