Chevalier Bill Hamlin opened his house and his wine cellar for an 'Open that Bottle" potluck event in honor of World Chaîne Day.
Chef Matt Kelly, a four-time James Beard semifinalist, created an exciting 5 course wine dinner. Most of the grilled and glorious critters on the menu came from North Carolina waters.
The Triangle Bailliage gathered at Treyburn Country Club to induct two new members and elevate members to their new positions. The staff at Treyburn beautifully paired an 8-course meal with wine.
We welcomed in the New Year with a Sauternes wine dinner at Bloomsbury Bistro. We provided the wines, and Chef Toler prepared a dinner focused solely on Sauternes wines. We explored a set of Sauternes wines with vintages stretching back to 1983.
We gathered in the Sanford Boardroom at the Washington Duke Inn to bid farewell to 2018 while expanding our knowledge about caviar - a product not typically associated with North Carolina! Accompanying the delectable orbs of briny pleasure was vintage Champagne and other selected goodies.
Haw River Mushrooms provided the featured ingredient, while Chef Serge Falcoz-Vigne worked his culinary magic. La Magie des Champignons (Magic of Mushrooms) showcased the diversity of this ingredient, and featured inspired pairings from Queen of Wines.