Wild Blueberry Waffle, Blueberry Jam, Almond Butter, Spruce Gastrique

Wood Grilled Moulard Foie Gras

NV BRUT PROSECCO, RUGGERI

2024 MOSCATO D’ASTI FRIZZANTE, MARENCO ‘STREV’*

2022 PINOT GRIS, THE EYRIE VINEYARDS*

2023 DRY GEWURZTRAMINER, RAVINES*

2022 NAVERAN, Brut Cava*

2022 1/2 BTL PINOT NOIR, CRISTOM, Mt Jefferson Cuvee

2024 ALBARINO, LA MAREA, Kristy

AUSTIN STREET BREWING., PATINA, PALE ALE

ALLAGASH, WHITE, BELGIAN-STYLE WHEAT ALE

OXBOW BREWING CO., FARMHOUSE PALE ALE, SAISON

SACRED PROFANE, DARK LAGER

MAINE BEER CO., LUNCH, INDIA PALE ALE

CUSHNOC BREWING CO., PEASANT PILSNER

1/2 BTL ROMBAUER*

TAPI*

JEAN VESSELLE*, BRUT, ROSE DE SAIGNEE

1/2 BTL DOMAINE MOREUX*, SANCERRE BLANC ‘Les Bouffants’

DOMAINE CHAPUY, Extra Brut Blanc de Blancs, Grand Cru

1/2 BTL BRUT, KRUG, GRANDE CUVÉE

BILLECART-SALMON* BRUT ROSE

NAVERAN, Brut Cava*

1/2 BTL BILLECART-SALMON*, BRUT ROSE

1/2 BTL BRUT, LAURENT-PERRIER, ‘La Cuvee’

Pat the foie gras dry with paper towels. Lightly separate the lobes and inspect for any remaining veins; if present, remove with the tip of a small knife. In a small bowl combine kosher salt, fine black pepper and sugar. Sprinkle the seasoning evenly over all sides of the foie gras, pressing gently to adhere. Let rest at cool room temperature for 20 minutes to take the chill off (do not leave out longer than 30 minutes).

Season and Temper

Prepare a wood-fired or charcoal grill for medium-high direct heat (about 400°F / 200°C). Use a fruitwood (apple, cherry) or a mild hardwood; add a small chunk of hardwood for smoke. Alternatively, heat a heavy cast-iron grill pan on high on the stove. Brush the foie lobe lightly with neutral oil.

Preheat Grill

Place the foie gras lobe directly on the hot grill or hot griddle/plank. Sear 30–40 seconds per side until a golden crust forms — foie gras cooks very quickly and will render fat rapidly. Rotate and sear the short edges (about 15–20 seconds) to brown evenly. Use tongs or a spatula and avoid overcooking; target an internal temperature of about 115–120°F (46–49°C) for a medium-rare, silky center. Total cook time should be 1.5–2 minutes.

Grill the Foie Gras

Transfer the foie gras to a warm plate. Dot with the unsalted butter while hot so it melts over the surface. Sprinkle with flaky sea salt. Reserve 1–2 tablespoons of rendered foie gras fat for brushing the waffle if desired. Keep warm until ready to plate (no more than 5 minutes).

Finish and Rest

Preheat the waffle iron to medium-high. In a mixing bowl whisk together flour, sugar, baking powder and salt. In a separate bowl beat the egg, then whisk in milk, melted butter and vanilla. Pour the wet into the dry and stir until just combined (a few small lumps are fine). Gently fold in the wild blueberries, taking care not to burst them.

Make the Batter

Brush or spray the waffle iron with oil. Spoon batter (about 1/2 cup depending on iron size) onto the hot iron and cook until golden and crisp, about 3–4 minutes. Remove and keep warm in a low oven (200°F / 95°C) on a rack so bottoms stay crisp. Make enough waffle to serve the foie gras (recipe yields 2 small waffles).

Cook Waffles

If you reserved rendered foie gras fat, brush a small amount on the waffle surface immediately after cooking for a savory richness that pairs with the foie gras.

Optional Finish

In a small saucepan combine the blueberries, sugar, lemon juice and water. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the berries break down and the mixture thickens, about 8–12 minutes. If you prefer a very smooth jam, lightly mash with a potato masher or pulse briefly with an immersion blender (do not overblend — you want some texture).

Cook the Jam

If the jam is too thick, add 1 tablespoon water; if too loose, simmer a few minutes longer. Remove from heat and let cool slightly. Reserve 2 tablespoons of the warm jam for the plate and 2 tablespoons of the cooking liquid (blueberry juice) for the gastrique.

Adjust Consistency

In a small bowl whisk together almond butter, honey, vanilla and salt until smooth and slightly loose in consistency. If it's too stiff, thin with 1/2 teaspoon warm water. Transfer to a piping bag or small spoon for plating.

Combine

In a small saucepan combine granulated sugar and 2 tablespoons water over medium heat. Swirl the pan gently (do not stir vigorously) until the sugar dissolves and turns an amber color, watching carefully to avoid burning — this takes about 6–8 minutes.

Caramelize Sugar

Remove the pan from direct heat and carefully add the apple cider vinegar (it will steam and sputter). Return to low heat and add the chopped spruce tips and the 2 tablespoons reserved blueberry juice. Simmer gently for 2–3 minutes to infuse the spruce aroma into the caramel-vinegar reduction.

Deglaze and Infuse

If desired, whisk in the cold tablespoon of butter to add gloss and roundness, then season with a pinch of salt. Strain the gastrique through a fine mesh sieve to remove spruce pieces for a smooth sauce, pressing to extract flavor. Keep warm for plating.

Finish Sauce

Moulard duck foie gras (whole lobe), deveined

Kosher salt

Fine ground black pepper

Sugar

Neutral oil (grapeseed or canola)

Unsalted butter

Flaky sea salt

All-purpose flour

Baking powder

Salt

Large egg

Milk

Melted unsalted butter

Pure vanilla extract

Fresh or frozen wild blueberries

Neutral oil or spray (for waffle iron)

Fresh or frozen blueberries

Fresh lemon juice

Water

Creamy almond butter (unsweetened)

Honey

Vanilla extract

Granulated sugar

Apple cider vinegar

Fresh spruce tips (or young pine tips), chopped

Blueberry juice (from jam reduction) or additional

Cold unsalted butter (optional, to finish)

Ensure the bottle of Ruggeri NV Brut Prosecco has been chilled to 45–50°F (7–10°C) for best aroma and effervescence. Place in an ice bucket with a 1:1 mixture of ice and water for 20–30 minutes or refrigerate for 3–4 hours.

Chill bottle

Hold the bottle at a 45° angle pointing away from people and break the foil seal. Loosen the wire cage while keeping your thumb firmly on the cork. While holding the cork, gently twist the bottle (not the cork) to ease the cork out with a soft pop; do this slowly to preserve bubbles.

Open bottle

Hold the chilled champagne flute by the stem. Pour the Prosecco gently down the side of the glass to preserve carbonation, filling to about two-thirds full (approximately 4–5 ounces / 120–150 ml). Allow a small head of foam to form, then stop pouring.

Pour

If using a lemon twist: Use a vegetable peeler or paring knife to remove a strip of lemon peel about 1/2 inch wide and 2–3 inches long, avoiding the bitter white pith. Give the twist a light squeeze over the glass to express the oils, then run it around the rim and drop it into the flute or hang it on the rim.

If using a strawberry: Slice a fresh strawberry in half lengthwise. Gently place the half on the rim of the flute or slip it into the glass before pouring to chill with the wine; do not overcrowd the glass to avoid splashing and to preserve effervescence.

Serve immediately: Present the flute upright and serve right away to enjoy the prosecco’s full bubbles and aromatics.

Ruggeri NV Brut Prosecco

Lemon twist

Fresh strawberry (halved)

Champagne flute (chilled)

Ensure the bottle of Moscato d’Asti Frizzante is well chilled to 6–8°C (43–46°F). Place the glass in the refrigerator or briefly in an ice bucket so it’s cold but not frosted.

Chill bottle and glass

Hold the bottle at a 45° angle away from people and fragile objects. Remove the foil and loosen the cork or crown cap slowly. If it is corked, gently ease the cork out to avoid excessive foaming; if crown-capped, pry off carefully. Keep a towel over the top while opening if desired.

Open bottle carefully

Tilt the chilled glass and pour the wine gently down the side to preserve the fine, frizzante bubbles. Fill to about two-thirds full (approximately 5–6 ounces / 150–180 ml) to allow the aromas to concentrate in the glass.

If desired, express a lemon or orange twist over the glass by pinching it skin-side down to release oils, then drop it into the glass or rest it on the rim. Alternatively, add a small mint sprig for a fresh aromatic note. Do not over-garnish — the wine's floral and stone-fruit aromatics are best enjoyed unmasked.

Garnish (optional)

Serve immediately while fully chilled and effervescent. Recommend tasting note to share with guest: delicate aromas of white flowers, peach and apricot, light residual sweetness balanced by bright acidity and gentle perlage.

Serve

Moscato d’Asti Frizzante, Marenco 'Strev' (chilled)

White wine glass or small flute (chilled)

Lemon twist or thin orange peel (optional)

Fresh mint sprig (optional)

Place the bottle of 2022 Pinot Gris in the refrigerator for 2–3 hours prior to serving to reach an ideal service temperature of about 45–50°F (7–10°C). If short on time, set the bottle in an ice bucket filled with ice and cold water for 20–30 minutes.

Chill the bottle

Remove the bottle from the fridge or ice bucket. Wipe the bottle neck and cork area dry with a clean cloth. Inspect the cork for integrity; if the bottle has a screwcap, ensure it is clean and undamaged.

Inspect and prepare

Use a waiter’s corkscrew or appropriate opener. For corked bottles: cut and remove the foil, center the worm of the corkscrew into the cork and gently extract the cork in a steady motion to avoid agitation. For screwcap bottles: unscrew gently and discard cap.

Open the bottle

Pinot Gris is typically enjoyed without extended airing, but if you prefer a slightly more open aromatics, pour slowly into a small decanter or carafe and let sit for 10–15 minutes before serving.

Optional decanting

Use clean, stemmed white-wine glasses that concentrate aromas toward the nose. Ensure glasses are at room temperature and free of detergent residue.

Select glassware

Pour approximately 4–6 ounces (120–180 ml) per glass, filling to the widest part of the bowl to allow aromatic development. Serve immediately at 45–50°F (7–10°C).

Pour and serve

Provide water for guests to cleanse their palate between tastes. Rinse glasses with a small sip of water if switching wines.

Palate cleansing

Encourage tasting for cool-climate Pinot Gris characteristics: look for aromas of pear, white peach, citrus blossom and light mineral or saline notes; on the palate expect medium body, bright acidity, and a slightly textured finish. Note how the wine evolves over 20–30 minutes in the glass.

Tasting notes guidance

Reseal the bottle with the original cork or a wine stopper. Store upright in the refrigerator and consume within 2–3 days for best freshness. If using an inert-gas wine preserver, the wine may keep slightly longer.

Storage of remaining wine

Pair the wine with light seafood (dungeness crab, shrimp, or scallops), fresh salads with citrus vinaigrette, soft cheeses (brie, goat cheese), or Asian cuisine with light spice. Serve these alongside the wine to highlight its bright acidity and fruit-forward character.

2022 Pinot Gris, The Eyrie Vineyards (bottle)

Ice bucket with ice

Wine glasses (white)

Small decanter or carafe (optional)

Water (for palate cleansing)

Place the bottle of 2023 Dry Gewurztraminer in the refrigerator for at least 2 hours before serving. If you need it chilled quickly, fill an ice bucket with equal parts ice and water and submerge the bottle for 20–30 minutes.

Select clean white-wine or tulip-shaped glasses. Rinse with cold water and let them air-drip briefly to cool the bowl without leaving water drops. This helps preserve the wine's aromatics and temperature.

Prepare glassware

Remove the foil and use a corkscrew to gently remove the cork. Wipe the bottle mouth with a clean cloth or napkin to remove any sediment or cork particles.

Pour about 4–5 ounces (120–150 ml) per glass — roughly one-third full — to allow room for swirling and smelling. Serve immediately at 8–10°C (46–50°F) for best aromatic expression.

Place the soft goat cheese on a small board. If using larger pieces, cut into bite-size portions for easy serving. Fan the thin prosciutto slices next to the cheese.

Arrange the cheese and charcuterie

Wash and thinly slice the pear or apple and arrange next to the cheese and prosciutto. Toss the sliced fruit with a few drops of lemon if you expect it to sit out for more than 10–15 minutes to prevent browning.

Prepare fruit

Scatter toasted walnuts or hazelnuts around the board and place a small dish of honey for drizzling over the cheese or fruit. This adds a complementary textural contrast and highlights the wine's floral and spice notes.

Add nuts and honey

Present the wine with the board. Encourage tasters to first smell the wine, then taste small sips between bites of cheese, fruit, and prosciutto. The Gewurztraminer's floral aromatics, spice and subtle fruit will pair well with the creamy cheese, the saltiness of cured meat, and sweet honey or fruit.

Pairing and tasting notes

Dry Gewurztraminer wine (Ravines 2023)

Wine glasses (white/gewurztraminer or universal tulip)

Soft ripe goat cheese

Prosciutto or thinly sliced cured ham

Fresh pear or apple, thinly sliced

Toasted walnuts or hazelnuts, roughly chopped

Place the 2022 NAVERAN Brut Cava in the refrigerator for at least 3 hours before serving. For faster chilling, submerge the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes until the bottle reaches about 6–8°C (43–46°F).

Select clean, dry champagne flutes or tulip glasses. Chill the glasses briefly in the fridge (10–15 minutes) if serving in a warm environment to help preserve effervescence. Lay out napkins and optional garnishes (lemon twist or orange peel) near your service area.

Remove the foil and untwist the wire cage while keeping one thumb on the cork. Hold the bottle at a 45° angle away from people and fragile items. Gently twist the bottle (not the cork) while applying slight upward pressure to ease the cork out with a quiet 'sigh' rather than a loud pop to preserve bubbles and avoid spillage.

Careful opening

Pour slowly down the side of a chilled flute, filling it about one-third full to preserve bubbles and allow the wine to open. This first pour helps release the primary aromas without overflow.

First pour

Top each flute to about two-thirds full, pouring gently to maintain mousse and a steady stream of fine bubbles. Leave a small headspace to concentrate aromas at the rim.

Top up

If desired, express a lemon twist or orange peel over each glass by holding the peel over the rim and giving it a quick twist to release oils, then lay it gently on the glass rim or drop into the flute.

Serve the poured flutes immediately alongside small plates of suggested pairings: salted Marcona almonds, fresh oysters or shellfish, or light seafood canapés. Provide bottled mineral water to cleanse the palate between sips or pairings.

Offer accompaniments

If you won't finish the bottle, reseal with a proper sparkling wine stopper and refrigerate upright. Consume within 1–3 days for best preservation of bubbles; expect gradual loss of effervescence after the first day.

Storage of remaining bottle

Taste 2022 NAVERAN Brut Cava at the recommended temperature (6–8°C) to appreciate its freshness, fine mousse and citrus/green apple characteristics. Swirl gently in the flute to release aromas. Note its balance between crisp acidity and subtle yeast/brioche notes from lees contact; pair with briny or delicate seafood to complement its profile.

2022 NAVERAN Brut Cava (chilled)

Bottled mineral water (optional, for pairing or palate reset)

Champagne flutes or tulip glasses

Lemon twist or orange peel (optional garnish)

Small white napkins (for serving)

Salted Marcona almonds

Fresh oysters or shellfish

Light seafood canapés (smoked salmon blinis, shrimp)

Check the bottle for dust or sediment. Cristom Mt. Jefferson Cuvee is a Pinot Noir that is best served slightly below room temperature. If the bottle is at room temperature (72°F / 22°C), chill it in the refrigerator for 20–30 minutes to reach approximately 55–60°F (13–16°C). If the bottle is already cool, skip chilling.

Inspect and chill

Use a corkscrew to remove the cork carefully. Wipe the lip of the bottle with a clean cloth or napkin to remove any cork bits or dust. Pour a small splash into a glass to inspect aroma and appearance (optional).

If there is visible sediment or you want the wine to open up (young Pinots can benefit from some aeration), gently pour the wine into a decanter. Pour slowly in one steady stream, stopping if you see sediment reach the neck. For a half bottle, decant for 15–30 minutes. If you prefer minimal aeration, skip decanting and proceed to serve.

Decanting (optional)

Use large-bowled Pinot Noir or Burgundy glasses to allow aromas to concentrate. One half-bottle typically serves two glasses (around 3–4 ounces/90–120 ml each).

Pour 3–4 ounces (90–120 ml) into each glass. Swirl gently to release aromas, then take a small sniff and taste to note fruit, earth, and spice characteristics typical of Cristom's Mount Jefferson Cuvee.

Pour and taste

Provide water on the side for palate cleansing between sips or pairings.

Serve with water

Arrange the sliced soft-ripened cheese and charcuterie on a small board or plate. Bring cheese to room temperature (leave out for 15–20 minutes) to maximize creaminess and compatibility with the wine.

Prepare cheese and charcuterie

Lightly toast baguette slices or warm the roasted mushrooms (if using) for 5–7 minutes at 350°F (175°C) to enhance texture and aroma. Serve alongside the wine for complementary earthy flavors.

Toast bread and warm mushrooms

Taste the wine with small bites of cheese, charcuterie, bread, or mushrooms to explore how the wine's acidity, fruit, and savory notes interact. Sip water between pairings as desired.

Pair and enjoy

Cristom Mt. Jefferson Cuvee Pinot Noir (2022, half bottle)

Wine glasses (Burgundy/Pinot Noir style)

Decanter (optional)

Soft-ripened cheese (Brie or triple-cream), sliced

Charcuterie (prosciutto or salami), thinly sliced

Baguette or crusty bread, sliced

Roasted mushrooms

Place the bottle of Albariño in the refrigerator for at least 2 hours before serving. Albariño is best served well chilled (about 45–50°F / 7–10°C). If you have limited time, proceed with the ice bucket method below.

Refrigerate before service

If the wine is not pre-chilled, fill an ice bucket or wine cooler with ice and cold water (approximately 4 cups ice + 2 cups cold water) to create a slushy bath. Submerge the bottle, leaving the label visible, and chill for 15–20 minutes.

Prepare an ice bucket

For extra freshness, place white wine glasses in the refrigerator for 10–15 minutes or in the freezer for 5 minutes. Do not forget them to avoid freezing the glass.

Chill glasses (optional)

Remove the chilled bottle from the refrigerator or ice bucket. Wipe the bottle mouth and label dry with a clean towel if condensation has formed.

Carefully cut and remove the capsule and use a waiter’s corkscrew to remove the cork. Inspect the cork briefly for off-odors (a normal wine cork may have a faint earthy smell, but it should not smell strongly musty).

Pour a small tasting amount (about 1–2 oz / 30–60 ml) into a glass and swirl gently to check aroma and quality. Albariño typically shows bright citrus, stone fruit, and saline/mineral notes.

Wood Grilled Moulard Foie Gras

Nv Brut Prosecco, Ruggeri

2024 Moscato D’asti Frizzante, Marenco ‘strev’*

2022 Pinot Gris, The Eyrie Vineyards*

2023 Dry Gewurztraminer, Ravines*

2022 Naveran, Brut Cava*

2022 1/2 Btl Pinot Noir, Cristom, Mt Jefferson Cuvee

2024 Albarino, La Marea, Kristy

Austin Street Brewing., Patina, Pale Ale

Allagash, White, Belgian-style Wheat Ale

Oxbow Brewing Co., Farmhouse Pale Ale, Saison

Sacred Profane, Dark Lager

Maine Beer Co., Lunch, India Pale Ale

Cushnoc Brewing Co., Peasant Pilsner

1/2 Btl Rombauer*

Tapi*

Jean Vesselle*, Brut, Rose De Saignee

1/2 Btl Domaine Moreux*, Sancerre Blanc ‘les Bouffants’

Domaine Chapuy, Extra Brut Blanc De Blancs, Grand Cru

1/2 Btl Brut, Krug, Grande Cuvée

Billecart-salmon* Brut Rose

Naveran, Brut Cava*

1/2 Btl Billecart-salmon*, Brut Rose

1/2 Btl Brut, Laurent-perrier, ‘la Cuvee’