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San Francisco - Two Perspectives

Ticket Information

Ticket Type	Price	Fee	Quantity
Friday Night - The Noble Rot	$62.00	$2.54
Saturday Night - a razor, a shiny knife	$161.00	$5.02

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Event Details

Friday

August 13th

The Noble Rot
Garagiste meets Establishment: A Tale of Two Winemakers

In the world of wine there are two kinds of winemakers: the Garagiste and the Estate Vineyard Vintner. To Jonny and Brian the difference was clear: the Garagiste makes wine in a darkened hole with syphons and wild yeasts, a veritable mad-scientist fueling his passion with vats of homemade juices fermenting and aging in varying degrees of plastics. Meanwhile, the Estate Vintner arrives to work in a three-piece suit, removes his shoes before entering the wine cellar, works with cultured and civilized yeasts, tastes wine on the estate vineyard's veranda overlooking rolling hills of vines, the sun lending a dazzle to everything in sight...

Well, in fact, Jonny and Brian have realized they may be the mad scientists syphoning in the dark...

In our efforts to clarify and highlight two uniquely different styles of winemaking, we invite you to join us for an engaging evening of exploration. Here's what to expect:

Set in a private exquisite residence in the Presidio Heights with bay views. Upon your arrival: a glass of Domaine Chandon bubbly to kick-start the evening.

Seasoned California winemakers David Ramey (Ramey Wine Cellars) and Jeff Morgan (Covenant Wines), will bring their top wines to share for a “theatrical” tasting, discussion and food & wine experience in San Francisco’s elegant and exclusive Presidio Heights. This intimate event aims to highlight the fundamental differences and similarities—as well as the advantages and disadvantages—of two inherently different winemaking paradigms: the garagiste vs the established winery.
Attendees will taste three Covenant and three Ramey wines: two white and four red with haute-cuisine fashioned food pairings by a razor, a shiny knife. We'll also have on hand a preview of Morgan’s newest cookbook: Domaine Chandon Cookbook; Recipes from étoile Restaurant. (The Napa Valley restaurant just received its first Michelin star; and to celebrate we’ll be starting out with Chandon bubbly paired with a recipe from the book.) Expect full pours, live music, and a wildly engaging forum.
Music performance by Noe Venable.
Wine-wit and humor provided by your noble hosts Jonny Cigar & Brian Quinn.

This event will begin at 7:00pm PST and will conclude sometime after 10:00pm PST.

| $62 per person |

Please include any dietary restrictions.
(Even if they do not seem relevant to this meal).

Reservations are allocated on a first come basis, and will only be confirmed by complete payment. You will then receive an email confirming your spot. The event location's exact address will be revealed a day before the event. Note that our tastings are not seated, and will begin promptly at 7:00pm.

Reservations are ONLY refundable if cancellation occurs before August 11th at 5:00 PM for 8/13 event.

Lost in the Vineyard,
Jonny & Brian
THE NOBLE ROT

website: www.thenoblerot.com
blog: www.winetology.com
twitter: www.twitter.com/NobleRotNYC
facebook: become a fan

More About The Noble Rot:

Dubbed “a new form of clandestine drinking” by Tasting Table New York, Noble Rot events re-envision the typical, conceptual wine tasting as a more social, informal experience in which guests are encouraged to interact with the wine, wine experts, and each other in an intimate setting.

The Noble Rot is: Jonny Cigar, a self-appointed Master Sommelier and Brian Quinn, a State-Certified absolute gentleman.

Recent Press:

- Tasting Table / NY

- NBC / NY

- Village Voice

THE NOBLE ROT| ðē; ðə ˈnōbəl rät |

noun
1 a traveling wine saloon.
2 a place to learn about wine (esp. while drinking wine).
3 a moveable feast.
4 includes: musical/theatrical performances.

verb
1 mix socially with others.

Saturday

August 14th

a razor, a shiny knife
Traditionally Modern

It is a pleasure and an honor to invite you to the second of our two west coast events. It has been just over a year since we were last on the west coast of these fine United States and that is just too long. So to remedy this we will be hosting a series of events in California at the beginning of August in Los Angeles and San Francisco.

With these events we will explore a series of dichotomies of contrasting styles and processes to create a meal that is rooted in the flavor and techniques of the past but looks to the future for inspiration and execution. This attention will be paid to the food and beverages in a series of dynamic and intriguing ways.

Together, we will take a deliciously stinky triple crème cheese and serve it with fresh berries and baked bread. Unfortunately you will not be able to spread it as it will be frozen with liquid nitrogen and shattered into a light snow, that will drift over the plate ready to melt in your mouth.

Let us reduce a red wine and bone marrow sauce to be simmered with short ribs for hours. Rather than braising the ribs at 200 degrees they will be cooked sous vide for 48-hours at rare. This will create a short rib steak and not a pile of desicated meat to be smothered with Bordelaise sauce.

We will explore a variety of wines, crushed from similar grapes, made in familar parts of the world, but some will ferment in the garage of an oenological genius while others will age in barrels the size of two-car garages.

We are going to look at the techniques that form the basis of traditional cooking and wine-making and compare them to the new, modern, and forgotten styles that are possible.

We will be collaborating with the traveling saloon, The Noble Rot, on Friday August 13th to host an evening of modern and traditional wine makery: a comparison of garagiste and estate vintners and the wines they create. The evening will be filled with full pours, live music, wine-wit and humor provided by your noble hosts Jonny Cigar & Brian Quinn as well as a selection of delectable bites over which we will slaving all day.

As always these events are not only for professional chefs or foodies; they are for anyone who loves food, regardless of culinary knowledge or experience. We produce these evenings to create a communal environment of social interaction, education and fun.

Location:
San Francisco, California
Exact location will be provided to confirmed guest 48 hour before the event.

Date/Time:

Saturday, 14 August

15:00 - Guests are invited and encouraged to come for culinary demonstrations and hands-on lessons.
18:00 - Cocktails & performance begins.
18:30 - Dinner will be served.

$161.oo - Includes meal, paired with cocktails and wine, cooking demonstrations. Processing fees will be applied.

Lessons:
Knife sharpening
Saucier
Chocolate work
Application of hydrocolloids
Butter making
Liquid nitrogen in the kitchen
Using transglutaminase
Sous-vide beef cookery
Caviar making

Menu:

- Caviar, Duck Fat, Potatoes, Crème Fraîche

- Seabass, Stone Fruit, Verjus, Chervil

- Duck Egg, Duck Leg, Goose Liver, Summer truffles

- Shortrib, Red Wine, Bone Marrow, Carrots

- Triple Cream, Nuts and Berries

- Chocolate, Strawberries, Methocel, Ultratex

(Menu was written with Daniel Castaño and Jonny Cigar.)

Beverage:
A selection of wines and cocktails will be paired with the meal with the assistance of Jonny Cigar, and Mayur Subbarao

Cancellation policy:
Seats are non-refundable within 72 hours of the event. Seats are fully exchangeable.

If you have any questions about the educational topics that we will be covering or dishes we will be serving, please feel free to contact me.

If you would like to tell people about these events or invite anyone specifically, please forward the message along to them and have them RSVP at the site above. If you were forwarded this email and would like to be added to future email please sign up for the list at the site below. If you are getting these and they are annoying: I am sorry.

I thank you all and look forward to cooking with you.

Michael

www.arazorashinyknife.com

“That was the peak. I just knew it was modern, not traditional culture. I could be cool.”
- Li Pang

a razor, a shiny knife is an educational, social and theatrical culinary experience. We host events around the world and if you would like more information on our upcoming events please join our mailing list.