Crimson Wine Group is pleased to announce that wines from its portfolio will be paired with each dinner course during the prestigious 2019 James Beard Foundation Gala. The gala will take place on Friday, November 15 at The Pierre, A Taj Hotel, in New York City. Wines will be served from each of the seven wineries owned by Crimson Wine Group: Pine Ridge Vineyards, Seghesio Family Vineyards, Chamisal Vineyards, and Malene Wines in California; Seven Hills Winery and Double Canyon in Washington; and Archery Summit in Oregon.
“Crimson Wine Group is honored to return to the James Beard Foundation to pair the best of our wines from each of our estates with dishes from world-class chefs,” said Lisa Kislak, chief marketing officer at Crimson Wine Group. “We are very excited to have our recently appointed and very talented culinary director and executive chef, Peter Janiak, take the lead to showcase his wine pairing skills before such a distinguished gathering.”
“Crimson Wine Group has been a valued partner of the James Beard Foundation for the past five years and we’re thrilled to welcome it back to our gala as the exclusive wine partner,” said Kris Moon, chief operating officer of the James Beard Foundation. “The annual James Beard Foundation Gala is an opportunity to present top culinary talents and showcase a diversity of regional food and cultures from across the United States. We know that the esteemed wines of Crimson Wine Group represent the most prominent wine regions on the West Coast and create the ideal pairings to elevate our guests’ experience.”
The estates that comprise Crimson Wine Group have been crafting benchmark wines from exceptional vineyards in premier wine growing regions for over 40 years. With a carefully crafted portfolio of luxury wine brands, Crimson Wine Group provides wine connoisseurs and enthusiasts a diverse selection of wines. The wineries and vineyards owned by Crimson Wine Group, each with its own dedicated winemaking and hospitality teams, represent the finest wines of their respective appellations in California, Washington, and Oregon.
Peter Janiak, culinary director and executive chef at Crimson Wine Group, was tasked with the wine pairings for the cocktail reception, the VIP reception, Kitchen Live canapé, and the highly anticipated four-course meal crafted by an all-star line-up of culinary talent. “It’s a joy to work with my fellow chefs from across the country,” said Janiak.
In addition to pouring wines from the Crimson Wine Group portfolio during the reception, planned pairings for the Gala dinner include:
First Course: Sicilian Skuna Bay salmon crudo with winter citrus, Castelvetrano olives, and pane carasau – paired with Seghesio Family Vineyards Vermentino
Second Course: He’e (octopus) with fenugreek pesto, brussels sprouts, ‘ulu (breadfruit), cauliflower, and herbs – paired with Archery Summit Willamette Valley Pinot Noir
Third Course: Chestnut miso-glazed porcini mushrooms with Louisiana winter squash congee and black Satsuma chicken – paired with Seven Hills Winery Walla Walla Valley Merlot
Fourth Course: Roulade with andouille sausage, rabbit, cornbread, fall squash, coconut broth, and aromatic herb salad – paired with Seghesio Family Vineyards Cortina Zinfandel
The 2019 JBF Gala: Good Food for Good will spotlight chefs and other culinary leaders who aim to make our future more delicious, diverse, and sustainable for everyone. The event will showcase chefs who embody the leadership, diversity, and tenacity that the James Beard Foundation supports every day through our Scholarship, Women’s Leadership, Smart Catch, and Impact programs.
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.