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October 26, 2018 | All Brands, Crimson Wine Group | Crimson Wine Group

Crimson Wine Group Selected as Featured Wine Sponsor for the 2018 James Beard Foundation Gala

Crimson Wine Group is pleased to announce that ten wines from its esteemed portfolio will be paired with each course during the prestigious 2018 James Beard Foundation Gala taking place on Friday, November 9 at The Pierre, A Taj Hotel, in New York City. Offerings from each of Crimson Wine Group’s seven wineries will be served including Pine Ridge Vineyards, Seghesio Family Vineyards, Chamisal Vineyards, and Malene Wines of California; Seven Hills Winery and Double Canyon of Washington; and Archery Summit Winery of Oregon.

“We at Crimson Wine Group are honored to partner with the James Beard Foundation to pair our distinguished portfolio of wines from California, Washington and Oregon with dishes from the world-renowned chef serving at the gala,” said Michael Beaulac, winemaker and general manager of Pine Ridge Vineyards. Beaulac is delighted to attend the dinner and represent Crimson Wine Group. “We look forward to presenting our most lauded offerings from each label to give guests a taste of what we have to offer from our varied estates.”

“We’re thrilled to offer Crimson Wine Group’s diverse selection of luxury wines to our guests at this year’s gala” said Siobhan Flaherty Haber, vice president of events of the James Beard Foundation. “Crimson Wine Group has been a valued partner of the James Beard Foundation for the past four years and we welcome them back to serve this year as the exclusive wine partner. They make a wonderful addition to the mission-driven evening and their wines serve for a perfect toast to our chefs and greater community creating a better food world”  

Chef Peter Janiak, estate chef at Seghesio Family Vineyards, assisted in pairing the wines with spectacular dishes crafted by an all-star line-up of culinary talent. Select pairings include:

  • Duck Confit Basteeya with Celeries and Mitmita Yogurt by Mourad Lahlou of Mourad in San Francisco and Kwame Onwuachi of Kith and Kin in Washington, DC – paired with 2017 Malene Rosé
  • Striped Bass with Cauliflower and Vadouvan by Michael Cimarusti of Providence in Los Angeles and JBF Award Winner Jen Jasinksi of Rioja in Denver – paired with 2016 Archery Summit Dundee Hills Pinot Noir
  • Seminole Pumpkin Triangoli with Amaretti Dust and Pumpkin Brittle by Women’s Leadership Program Alumni – paired with Seghesio Family Vineyards 2016 Arneis
  • Smoked Kentucky Lamb with Bourbon-Hickory Nut Jus, Pickled Peaches, and Hoecake; and Pork Belly Chicharrón with Saffron, Preserved Lemon, and Gigante Beans by Duskie Estes of ZaZu Kitchen and Farm in Sebastopol, CA and Ouita Michel of Holly Hill Inn in Midway, KY – paired with 2014 Pine Ridge Vineyards Stags Leap District Cabernet Sauvignon and 2015 Seghesio Family Vineyards Old Vine Zinfandel

The James Beard Foundation Gala is a celebration of the countless ways the food community rises to meet the world’s challenges and make it a better, sustainable, more delicious place.  The event on November 9 will showcase chefs who embody the leadership, diversity, and tenacity that the James Beard Foundation supports everyday through its Scholarship, Women’s Leadership, and Impact programs.

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About James Beard Foundation

For more than 30 years, the James Beard Foundation has championed chefs and other culinary professionals while highlighting the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards that shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, visit jamesbeard.org; subscribe to the digital newsletter Beard Bites; and follow @beardfoundation on Facebook, Twitter, and Instagram.