Corkbuzz x Duclot Rule Breakers Bordeaux Dinner
From venue:
Rules were made to be broken, even if those rules have been around for 400 years. We're breaking the rules for this Bordeaux dinner, pairing Duclot Bordeaux specialist Joe Cracco with Chef Laura Walker's curated menu. This isn't the first time Joe & Laura have worked together, in fact they went to culinary school together in Minnesota at Le Cordon Bleu Minneapolis/St. Paul. One day as Joe was sitting at our bar, he spotted Chef Laura, and two friends caught up after a long time. The brainstorm of that was this wine dinner. Joe is pairing some of his favorite gems from Duclot with Chef's menu, and the parings will surprise and delight you. It's not all about tradition and the 1855 classification, sometimes you just have to follow your instinct, collaborate with friends, and invite people to the table.
About Chef Laura Walker:
Chef Laura Walker was a bit of a nomad growing up, born in Brazil & living in seven different states until she found her way to New York City. Passionate about food and culture from her upbringing, she attended culinary school in Minnesota at Le Cordon Bleu Minneapolis/St. Paul. After graduation, she had the opportunity to intern at March, under Chef Wayne Nisch, where she honed her skills, which led to many other culinary endeavors. Laura has worked with various cuisines and dining concepts, including Buddha Bar, Geisha, The 21 Club, Millesime & The Fat Radish. She has been the Executive Chef for Corkbuzz since 2020, creating signature dishes and crafting tailored dinners and events for the flagship Union Square location and dynamic, bustling Chelsea Market. Her global experience and style are an expert match for Owner & CEO Laura Maniec's award winning wine lists. When not in the kitchen, Chef Laura spends her free time traveling, boxing, skiing & spending time with her husband and two daughters.
Rule Breakers Menu:
Amuse:
Oysters
Amelie Constant Crémant de Bordeaux Rosé '19
1st course:
Scallop Crudo - passion fruit vinaigrette, serrano, celery
Chateau Talbot 'Caillou Blanc' '21 - Bordeaux
2nd course:
Risotto - cured egg yolk, crispy chicken skin
Raymond Lafon '14 - Sauternes
3rd course:
Lamb Chops - freekeh, fig agrodolce, swiss chard
Château Cantenac Brown '96 - Margaux
4th course:
Duo of Cheese - Herve Mons Bethmale Chevre & Four Fat Fowl St. Stephen
Duo de Conseillante '20 - Pomerol
- Allergies and aversions can be accommodated; please note while booking in the comments so we can adequately prepare alternatives for you.
- The price includes food, wine, and a 20% gratuity for the service team.
$225
RSVP on website
Location
13 East 13th Street
New York, NY 10003