USE CODE 125WINE THROUGH MIDNIGHT THURSDAY, MAY 28TH FOR $125 TICKETS
This July and August, Chef Charlie Marshall is hosting a series of nine wine dinners built around the vineyards, farms, waters, and wood-fired cooking that exemplify the ethos of The Marshal. The series follows New York wine through Long Island, the Finger Lakes, and the Hudson Valley, with dinners featuring Macari Vineyards, Channing Daughters Winery, Sheldrake Point Winery, McCall Wines, Smallholdings, Cab Franc Forward, Living Roots Wine & Co., Paumanok Vineyards, and Milea Estate Vineyard.
Each menu is written for the wines being poured that evening. The pairings trace the same landscape as the wines: coastal air, glacial soils, orchard fruit, summer corn, tomatoes, berries, stone fruit, herbs, smoke, and the high heat of the wood-fired oven. Chef Charlie will be working with the late-summer market: New Jersey scallops, Maine lobster, Hudson Valley duck, heirloom tomatoes, summer squash, corn, melon, peaches, plums, apples, blackberries, fennel, and summer herbs. The goal is not to dress the wines up, but to give each wine the ingredients that belong beside it.
Each dinner features a six-course menu with paired wines from a local winery, aside from the Cab Franc Forward dinner, which brings together eight New York wineries to demonstrate the range of Cabernet Franc, from sparkling and rosé to vineyard-specific reds and a final pairing with Wölffer Estate Vineyard's Caya Cabernet Franc.
We look forward to having you. Chef Charlie accommodates all dietary restrictions; no advance notice is necessary. Zero-proof cocktails are available for any guest who prefers not to imbibe alcohol for one or all courses.
See the menus and purchase tickets, below...