EVENTS
WITH LOVE
tHE rESTAURANT AT 1900
gASCON SPRING
Tuesday, May 7th at 6:00pm
For our Spring WITH LOVE dinner, we celebrate the marvelous Gascony region of southwest France, home to the lovely vineyards of Armagnac - France’s rare centuries-old brandy dating back to the late-13th century.
Imagine drinking and dining in tucked away “Musketeer country” among lush rolling green pastures, historic fortified “bastides”, and beautiful family estates where living is all about good food and fine drink.
For this dinner, we are thrilled to showcase the skills of our fantastically talented bar team of Arturo Vera-Felicié (Bar Manager) and Ryan Magnuson (Bartender). Together they will create innovative drink, paired with food by our esteemed Sous Chefs Andy McCormick and Jon Ponzer, and dessert by Pastry Chef, Elizabeth Paradise.
Domaine D’Arton, a producer of the very special spirit of Armagnac, and many other beautiful wines will be featured at this event.
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RECEPTION COCKTAIL
Rebujito
Domaine d’ Arton Les Hauts d’Arton, pear eau de vis, Meyer lemon-apple soda
AMUSE BOOZE
Le Banane Daiquiri
Prune and spiced banana foam, Peychaud's caviar, finger limes
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FIRST COURSE
Pheasant liver tart, shallot confit, chicory salad, dried fruit mostarda
Paired with - Domaine d’Arton Les Deux Cèdres and Victoire
SECOND COURSE
Charcoal grilled squid, pork sausage, mushroom glaze
Paired with - Domaine d’Arton Yse
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ENTRACTE
Vascone Martini
Arton Fine Blanche, Creme de Peche, pecan smoked grilled pineapple, frozen blueberry
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THIRD COURSE
Beef cheek cappelletti, seasonal wild mushrooms, roasted tomato jus, preserved truffle egg yoke
Paired with - Domaine d’Arton Réserve
FOURTH COURSE
Hanger steak, beef braised carrots, wilted spinach, potato
Paired with - Domaine d’Arton La Croix d’Arton
FIFTH COURSE
Turmeric Honey Panna Cotta
Paired with - Arton Haut Armagnac Reserve
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ÉPILOGUE
Gasconmai Tai
Haut Armagnac, Martinique Rhum, Dry Curaçao, gunpowder tea orgeat, and lime with tobacco cedar diffused air
Dinner will include all pairings.
$105 per person, plus tax and gratuity.
The Court of master sommeliers - introductory sommelier course & examination
Tuesday, June 11th - Wednesday, June 12th - 8:00am - 6:00pm
VISION STATEMENT
The Court of Master Sommeliers sets the global standard of excellence for beverage service within the hospitality industry with integrity, exemplary knowledge, and humility.
MISSION STATEMENT
The Court of Master Sommeliers elevates the quality of beverage service throughout the hospitality industry with our peerless credentials. We expand the rich heritage of our organization through mentorship, rigorous preparation and examination. We chart the course for current and future Master Sommeliers worldwide.
Introductory Course & Examination
The Court of Master Sommelier, Americas Introductory Course & Examination is the first of four steps required to become a Master Sommelier.
The intent of the Introductory Course is to provide wine and hospitality professionals with a thorough review of the world of wines and spirits at the highest professional standards.
Candidates receive an intensive review by a team of Master Sommeliers on wine and spirits knowledge, proper wine service, and deductive tasting.
This is a two-day examination.
Blackbird vineyards wine dinner
Tuesday, June 25th at 6:00pm
Purchased by Michael Polenske in 2003, Blackbird Vineyards (a former walnut orchard first planted with 5,717 Merlot vines in 1997) is now an ultra premium label in its own right. Fittingly, the word 'Merlot' is French patois for 'little blackbird.'
An early harbinger of Blackbird's potential arose when Mia Klein of Dalla Valle fame created a Blackbird Vineyard designate for her highly acclaimed 1999 Selene Merlot (no less than 95% of the fruit in the bottle must be from the named vineyard). Three of the top wine critics in the industry - Robert Parker, Stephen Tanzer, and Wine Spectator's James Laube - scored this wine in the 90s.
Blackbird's inaugural 2003 bottling, culled from a small crush of grapes that weren't already claimed by other vintners was awarded 98 points by Vinfolio, proclaiming it, "the best Merlot nobody had ever heard of." ACME FINE WINES news was equally enthusiastic, saying, "it is with wines like this that we never question why we are in this business." Blackbird's 2003 Merlot was also given a score of 95 points by Vintrust, which praised its complexity and richness, proclaiming it, "hedonistic in length," and our Flocking Merlot was born.
$195 per person, includes tax and gratuity
talking food at 1900:
blackberry farm
Saturday, September 7th - The Discussion - Reserve Now
Sunday, September 8th - The Dinner - Book Now
“On the farm, our goal is to cultivate the bounty around us by harnessing the natural systems at play”
Talking Food at 1900 is back! This time we are ecstatic to welcome Chef Sarah Steffan, Garden Master, Mike Washburn, and Master Gardener, John Coykendall from BLACKBERRY FARM. Together we will learn about the art saving seeds, cooking with heirloom ingredients, and the importance of preserving traditional farming techniques and uses.
On Saturday, September 7th, please join us for an enlighting talk on all things seed saving and Blackberry Farm life with our special guests, Chef Steffan, Washburn, and Coykendall. The talk will be moderated by travel/food photographer and writer, Bonjwing Lee. Please reserve your spot for this unique talk, which is free and open to the public - space is limited.
On Sunday, September 8th, we excitedly welcome Chefs Steffan into The Restaurant at 1900 kitchen, to work with our stellar team, led by Executive Chef Linda Duerr. Together they will create what’s to be a very cool TRA1900 x Blackberry Farm menu.
TALKING FOOD AT 1900 is a 3-part series at 1900 aimed to engage, challenge and educate on a variety of topics in the food world.
SARAH STEFFAN
Executive Chef of the Dogwood at Blackberry Farm
From line cook to pastry chef to sous chef, Sarah Steffan has held just about every title in the kitchen along the way to becoming the Executive Chef of the Dogwood at Blackberry Farm®. With more than 10 years of experience, Steffan opened the Dogwood at Blackberry Farm® for dinner in April 2015. Steffan grew up on a farm milking goats, planting gardens, and cooking. She learned how to cook using fresh, local, and sustainable ingredients. Steffan’s philosophy of cooking marries perfectly with Blackberry Farm’s Foothills Cuisine®. Prior to Blackberry Farm, Steffan spent many years working in other Relais & Châteaux kitchens including The Point and Fearrington House. A graduate of Paul Smith’s College in New York, Steffan also studied abroad at Le Cordon Bleu in Paris.
MIKE WASHBURN
Garden Manager
Inspired by his farming mentors, Michael Washburn found his way to the garden while living in Cincinnati in 2005. Michael’s passion for gardening led him to study environmental anthropology at Northern Kentucky University, followed by a graduate degree in agronomy with an emphasis in soil science.
With more than 15 years of experience in restaurants and gardening, Michael has honed in on his relationships with chefs and farmers. He loves providing chefs and artisans with produce that is unavailable elsewhere. His real passion in the garden comes from the challenge of farming with nature, not against it, and relying on the “old ways” of farming.
In Blackberry Farm’s gardens, Michael is responsible for coordinating planting schemes that provide produce that chefs and artisans need as well as managing the day-to-day operations. He also enjoys his time with guests teaching about sustainable farming methods.
JOHN COYEKENDALL
Master Gardener
Walking amongst stalks of corn and rows of pumpkins, Master Gardener John Coykendall explored the world of gardening at an early age with his grandfather, Congressman John Jennings. Coykendall always knew he wanted to create and care for some of the finest produce in the world.
Traveling through Europe and across the United States, Coykendall has collected not only great secrets but also seeds from the most successful gardens in the world. He brings the knowledge of decades in the garden, along with centuries old heirloom seeds that he has collected from the region and all over the world.