about de Porres
“de Porres began two and a half years ago in Danielle Bell and Pablo Osorio's Bedford Stuyvesant dining room. The idea was to share their home and the culinary traditions of his native Peru and her American South with their adopted city. In March 2014 Brooklyn Magazine declared de Porres the "perfect dinner party"; one month later they set sail to Los Angeles. On the West Coast they look forward to, once again, building a community comprised of the curious, engaged, and hungry.”
about j brix:
“We adore the variety California has to offer, which means we find ourselves compelled to make tiny quantities of as many different wines as we can: red (Grenache, Syrah, Pinot Noir, old-vine Carignan), white (Riesling and Pinot Gris), and pink (a true rosé of Grenache), along with a skin-fermented Pinot Gris kvevri project coming in 2014... and, we try to add a new variety or style each harvest. So far, our fruit comes from four vastly different, soul-stirring vineyards: three, spread across the Central Coast (where we fell in love with winemaking), and one in San Diego County (where we live). We use neutral vessels, native-yeast fermentation, and absolutely nothing else, with the exception of sulfur dioxide as necessary. In keeping with this minimalist approach, we choose not to fine, filter or cold-stabilize our wines; the white and pink versions may show a bit of naturally occurring sediment and/or cloudiness in the bottle.”
American Lowcountry delicacy of cream, sherry, and female crabs made famous in New York by one Edna Lewis.
2013 "The Augur" Riesling
kick on ranch vineyard, los alamos, santa barbara county: raised mostly in neutral french oak, with a bit of stainless steel in the mix, the augur - completely dry, by the by - is a wine made from a place we believe is perfect for this grape to grow. unfined, unfiltered, with no cold-stabilization. (11.2% alcohol.)
ginger glazed pigs tails
Brined and then braised in aromatics, the pig tails are them fried and brushed with a ginger and white sugar glaze. Served with a salad of plums, frisée and almonds.
2013 "Uncontainable" Vin Gris of Grenache
santa barbara highlands vineyard, santa barbara county: achingly beautiful high-desert grenache fruit sent directly to press and fermented in neutral french oak, it is the palest possible pink. the wine is unfined, unfiltered and not cold-stabilized, so you will find a bit of harmless sediment and/or cloudiness in the bottle. (13.2% alcohol.)
aji de gallina
A creamy preparation of chicken, queso fresco, nuts, and the fruity Andean pepper, aji amarillo, beloved throughout Peru. Pablo's is topped with a poached quail egg and chicken chicarrón and served over Korean black rice with botija olives.
2013 "Rougarou" Carignan
mccormick ranch vineyard, san diego county: what is the rougarou, you might ask? in cajun tales, it is a legendary shapeshifting creature, part-human, part-animal. it often inspires fear in those who do not understand it. sometimes derided; always attuned to earth's sacred rhythms. nice nose of cherries, hard spices, musty earth, white pepper. brisk and bright on the palate, with strong earthy and black cherry flavors. acid balance is lifted, crisp. (13% alcohol.)
A dessert near and dear to all Kentuckians’ hearts. Often reserved for Derby, it is a rich and sinful mix of bourbon, walnuts, and dark chocolate. Topped with vanilla bean whipped cream.