KRUG Tasting and Wine Dinner 7/29 Thursday

NAPA & CO
75 Broad St, Stamford, CT 06901 203-353-3319
Thursday, July 29th, 2010

Guest Speaker:Margareth Henriquez, President of KRUG

6:00 pm “Meet & Greet” Tasting of KRUG Grande Cuvee and Hors d’ oeuvres $30pp

7:00 pm Dinner: 5 course menu $150pp includes prior tasting

Tax and gratuity additional

Some people never get to try Champagne in their lives and they miss out on a very special treat. Some people never get to try KRUG in their lives and they miss out on a life changing moment! This evening is a chance to try over $1800 in Champagne, talk to the prestigious, Margareth Henriquez, and a wine and food pairing to leave you breathless.

**Space extrememly limited. To make reservations please call 203-353-3319

MENU

“MEET & GREET”
MINI TUNA TARTAR CONES
TOMATO GAZPACHO, WILD DUNGENESS CRAB
FOIE GRAS LOLLIPOPS WITH PISTACIOS AND JAM
BLINI WITH CAVIAR AND CREME FRAICHE

PAIRED WITH KRUG CHAMPAGNE GRANDE CUVEE: RETAIL $195.99

DINNER…

House Pappardelle
Summer morels
PAIRED WITH KRUG CHAMPAGNE "CLOS DU MESNIL" 1998: RETAIL $849.99

Pan Roasted Halibut
Creamed corn, black truffle butter
PAIRED WITH KRUG CHAMPAGNE VINTAGE 1998: RETAIL $279.99

Long Island Duck Breast
Anson Mills black rice, Bloomsdale spinach, rhubarb, Sicilian pistachios
PAIRED WITH KRUG CHAMPAGNE ROSE: RETAIL $391.99


Artisan Cheese with SoNo Bakery baguette
Toma Primavera, (R) Cow, NJ Smooth and creamy, based on a Belgian recipe
Gore-dawn-zola, (R) Cow, VT, Sharp, crumbly, creamy, slightly salty finish
Explorateur, Cow, France Camembert style, tangy w/ truffle, stinky
PAIRED WITH KRUG CHAMPAGNE GRANDE CUVEE :RETAIL $195.99

Almond PannaCotta
PAIRED WITH KRUG CHAMPAGNE GRANDE CUVEE :RETAIL $195.99

EXECUTIVE CHEF: ARIK BENSIMON

ALL WINES ARE AVAILABLE AT BEV MAX AND SPECIAL PRICING THE NIGHT OF THE DINNER.
835 MAIN STREET, STAMFORD, CT 203-357-9151 WWW.BEVMAX.COM

A little Q and A with Chef Arik

“It's Napa & Co. that's been singlehandedly holding the fine-food fort here for several years. A recent visit found the pretty, wine-themed bastion of excellent cuisine still firmly rooted in the game, thanks to sparkly young chef Arik Bensimon. He sources locally wherever possible and pairs his dishes brilliantly with the exhaustive wine options offered at the restaurant. Pursuers of culinary excellence take note: It's time to hit Stamford for some serious and inspired food.” June 2009

We can list a litany of restaurants and chef's that Arik has learned, matured, inspired and developed his culinary talents from but we thoughht it would be more interesting to get a peak into the person not just a resume...

Q. Secret ingredient you use as a go to:
A. Fresh lemon juice, because it brightens things up

Q. Restaurant you're dying to try:
A. Pierre gagnaire in Paris, Ever since I have learned about him I have always wanted to eat there, I really admire him for being so humble and able to the risks he does with ingredients.

Q. Chef you admire:
A. I really admire Thomas Keller for his perfectionism, and being a “modern Chef” as he says

Q. When did you decide you wanted to be a chef?
A. I decided I wanted to be a professional chef at around thirteen years old
Was working at a restaurant in manhattan at age thirteen it was owned by my aunt an uncle I used to open up alone at six oclock every morning ,it really taught me about responsibility at a young age.

Q. Favorite kitchen gadget:
A. Vita prep blender, it’s a workhorse in my kitchen

Q. Best memory with food...
A. My memories of food are always very present but my fonderst memories are when my grand father used to fry whole sardines and serve them with harissa

Q. How do you work on your feet for so long:
A. currently wear clogs, once broken in they are so so comfortable

Q. Pet peeve:
A. lazy people, and fingerprints on plates

Q. Hangover food: greasy hamburger with pickles

Q. Culinary school: Culinary Institute of America

Q. How do you drink coffee or tea? a lot of coffee with milk and sugar and once in a while green tea

Q. WIne or Beer? I preffer wine but theres nothing like a cold Stella

Q. Favorite Pizza? Colony, love thin crust

Q. Great underestimated restaurant city? Atlanta