Non Alcoholic Wine pairing

Sauce Opor | Smoked Local Heirloom Carrots | Rice Noodle Salad

Dry Aged La Belle Farm Duck Breast

Wine pairing

White Balsamic Vinaigrette | Summer Squash | Heirloom Tomato | Sweet Corn Brodo

Wild Caught Atlantic Tuna

Angel Food Cake | Macerated Local Strawberries | Chantilly Cream

Strawberry Shortcake

Crispy Rice Grilled Chinese Long Beans | Sauce Rendang

Overnight Braised Beef Short Rib

Grilled Asparagus Beans | Black Garlic Gastrique | Shisho Emulsion

Japanese Eggplant & King Oyster Mushroom "Scallops"

Baby Courgette | Pommes Fondant | Apple Duck Demi Glaçe

Veal Loin

Lover's Leap Farm Suckling Pig

Adirondack Cheddar

Tuna Tartare

Shaved Fennel | Smoked Carrot | Radish | Green Goddess Dressing

Pickled Beet & Arugula Salad

Chilled Island Creek Oysters

Brooklyn Brewery "Fonio Rising"

Single Cut "Weird & Gilly"

Buzzed Barista

Return Brewing "Come Back"

Wolf Hollow "Lobo Loco"

Threes "Vliet"

Vieux Carre

Hello Brooklyn 2.0

Aviation

Furious George

Out of The Woods

Begin by arranging all the ingredients on a large serving table.

Preparation

Chill the non-alcoholic wines in the refrigerator before serving. Ensure each type of wine is presented in a separate wine glass.

Wine Selection

Arrange the assorted cheeses and charcuterie on separate platters. Add labels if desired for each type.

Cheese and Charcuterie

Wash and prepare the fresh fruits. Place them in a bowl. Add the nuts in a separate bowl.

Fruit and Nuts

Open the box of breadsticks and place them in a decorative container. Serve the olives in a small bowl.

Breadsticks and Olives

Invite guests to pour their choice of non-alcoholic wine and enjoy with the food pairings.

Final Touch

Non-Alcoholic Red Wine

Non-Alcoholic White Wine

Sparkling Non-Alcoholic Wine

Cheese Plate (assorted cheeses)

Charcuterie (assorted meats)

Fresh Fruits (grapes, apple slices, berries)

Nuts (almonds, walnuts, etc.)

Breadsticks

Olives

If using fresh duck breast, dry age in the fridge for 3-7 days for enhanced flavor.

Dry Aging Duck Breast

In a saucepan, sauté shallots and garlic in olive oil over medium heat until fragrant. Add sliced galangal, bruised lemongrass, kaffir lime leaves, turmeric powder, and cook for 2 minutes.

Prepare Sauce Opor

Pour in the coconut milk, fish sauce, and brown sugar. Stir well and simmer for 15 minutes until slightly thickened. Remove from heat and set aside.

Add Coconut Milk

Score the skin of the duck breast in a crosshatch pattern. Season with salt and pepper. Place skin-side down in a cold skillet and turn heat to medium. Cook for 6-8 minutes until skin is crispy, then flip and cook for another 4-5 minutes until desired doneness.

Cook Duck Breast

Cook rice noodles according to package instructions. Drain and rinse under cold water. Toss with fresh herbs and set aside.

Prepare Rice Noodle Salad

Toss heirloom carrots in olive oil, season with salt and pepper. Smoke them using a stovetop smoker or grill for about 10 minutes until tender.

Smoke Heirloom Carrots

Slice duck breast and serve over rice noodle salad, drizzle with sauce opor, and arrange smoked carrots on the side.

Plate the Dish

La Belle Farm Duck Breast

Salt

Black pepper

Coconut milk

Shallots, finely chopped

Garlic, minced

Galangal, sliced

Lemongrass, bruised

Kaffir lime leaves

Turmeric powder

Fish sauce

Brown sugar

Rice noodles

Heirloom carrots, sliced

Olive oil

Fresh herbs (cilantro, basil, mint)

Red wine generally pairs well with red meats, hearty dishes, and strong cheeses. Consider a Cabernet Sauvignon with grilled steak or a Merlot with pasta.

Pairing Red Wine

White wine is often paired with lighter dishes such as fish, chicken, and salads. A Chardonnay works well with creamy sauces, while a Sauvignon Blanc complements fresh vegetables.

Pairing White Wine

Sparkling wine can elevate any occasion. It pairs well with salty snacks, fried foods, and seafood. A Prosecco is excellent for appetizers, while Champagne goes beautifully with caviar.

Pairing Sparkling Wine

Dessert wines, such as Port or Sauternes, are perfect for sweet treats or cheese. They can enhance the flavors of desserts like chocolate cake or fruit tarts.

Pairing Dessert Wine

Red Wine

White Wine

Sparkling Wine

Dessert Wine

In a small bowl, whisk together white balsamic vinegar, olive oil, minced garlic, salt, and black pepper. Set aside.

Prepare the Vinaigrette

Slice the summer squash into thin rounds. Heat a skillet over medium heat, add a little olive oil, and sauté the squash for about 5 minutes until tender. Season with salt and pepper.

Sauté the Summer Squash

Chop the heirloom tomatoes into bite-sized pieces and set aside.

Prepare the Heirloom Tomatoes

In a saucepan, add fresh sweet corn kernels with 2 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the broth and set it aside.

Make the Sweet Corn Brodo

Season the tuna steaks with salt and pepper. Heat a grill or skillet over high heat and sear the tuna for about 2-3 minutes on each side for medium-rare, adjusting time based on thickness.

Cook the Tuna

On a plate, place the sautéed summer squash, top with chopped heirloom tomatoes, then the seared tuna. Drizzle with the white balsamic vinaigrette and serve the sweet corn brodo on the side.

Wild Caught Atlantic Tuna Steaks

Summer Squash

Heirloom Tomatoes

Fresh Sweet Corn

White Balsamic Vinegar

Olive Oil

Garlic

Black Pepper

Fresh Basil

Wash and hull the fresh strawberries. Slice them and place them in a bowl. Sprinkle granulated sugar over the strawberries and gently toss to combine. Let them sit at room temperature for about 30 minutes to macerate.

Prepare the Strawberries

In a mixing bowl, pour the heavy cream. Using a hand mixer or stand mixer, beat the cream on medium speed until it begins to thicken. Gradually add powdered sugar and vanilla extract. Continue beating until soft peaks form.

Make the Chantilly Cream

Cut the angel food cake into slices. Place a slice on a serving plate, top with a generous amount of macerated strawberries, and then add a dollop of Chantilly cream. Repeat with remaining slices.

Assemble the Shortcake

Serve immediately, garnishing with extra strawberries and cream if desired.

Serve

Angel Food Cake

Fresh Strawberries

Granulated Sugar

Heavy Cream

Powdered Sugar

Vanilla Extract

Season the beef short ribs with salt and black pepper. Heat olive oil in a large oven-safe pot over medium-high heat and sear the ribs on all sides until browned.

Prepare the Beef

Remove the ribs and set aside. In the same pot, add the chopped onion and minced garlic, sauté until translucent.

Sauté Aromatics

Return the beef ribs to the pot, add beef broth, red wine, soy sauce, bay leaves, and thyme. Bring to a simmer, cover, and transfer to a preheated oven at 300°F (150°C) for 6-8 hours.

Braise the Ribs

Trim the ends of the Chinese long beans. Blanch them in boiling water for 2 minutes, then shock in ice water.

Prepare the Long Beans

In a separate pan, heat oil for frying. Form the cooked rice into small patties and fry until crispy and golden brown on both sides.

Fry the Rice

Grill the blanched long beans over medium heat until charred and tender. Season with salt.

Grill the Beans

In a saucepan, combine coconut milk, grated ginger, chopped lemongrass, chili paste, brown sugar, and lime juice. Simmer for 10-15 minutes until thickened.

Make the Sauce

Beef short ribs

Onion, chopped

Beef broth

Red wine

Soy sauce

Bay leaves

Thyme, fresh

Chinese long beans

Cooked rice

Oil for frying

Ginger, grated

Lemongrass, chopped

Chili paste

Lime juice

In a saucepan, combine black garlic, brown sugar, red wine vinegar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer for about 10 minutes until it thickens slightly. Remove from heat and let cool.

Prepare the Gastrique

In a blender, combine shiso leaves, olive oil, lemon juice, and salt. Blend until smooth and emulsified. Adjust seasoning if necessary and set aside.

Make the Shiso Emulsion

Slice the Japanese eggplant into 1-inch thick rounds and the king oyster mushrooms into thick rounds. Toss the asparagus beans with a little olive oil, salt, and pepper.

Prepare the Vegetables

Preheat the grill to medium-high heat. Grill the eggplant and king oyster mushrooms for about 3-4 minutes on each side until they have nice grill marks and are tender.

Grill the Eggplant and Mushrooms

Grill the asparagus beans for about 2-3 minutes until slightly charred but still crisp.

Grill the Asparagus Beans

On a serving plate, arrange the grilled eggplant and king oyster mushrooms, drizzle with black garlic gastrique, and finish with shiso emulsion. Serve the grilled asparagus beans on the side.

Japanese eggplant

King oyster mushrooms

Asparagus beans

Black garlic

Red wine vinegar

Water

Shiso leaves

Lemon juice

Transfer the skillet to an oven preheated to 180°C (350°F) and roast for about 20-25 minutes until the internal temperature reaches 57°C (135°F) for medium-rare. Let it rest before slicing.

Searing the Veal

In a separate pan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Add baby courgettes, salt, and black pepper. Cook for about 5-7 minutes until tender.

Sautéing Baby Courgettes

Cut the potatoes into cylindrical shapes. In a large pan, melt butter and add the potatoes. Brown the potatoes on all sides. Add chicken stock and fresh thyme. Cover and simmer for about 20 minutes until tender.

Cooking Potatoes

In a saucepan, combine duck stock and apple cider. Simmer over medium heat until reduced by half. Stir in butter and season with salt and black pepper to taste.

Making the Sauce

Veal loin

Fresh thyme

Baby courgettes

Butter

Potatoes, peeled

Chicken stock

Duck stock

Apple cider

Preheat the oven to 325°F (160°C). Rinse the suckling pig and pat dry. Rub the entire pig with olive oil, sea salt, black pepper, minced garlic, and fresh thyme. Place in a roasting pan.

Prepare the Pig

Roast in the oven for about 4-5 hours, or until the internal temperature reaches 160°F (70°C) and the skin is crispy. Baste with the drippings every hour.

Roast the Pig

Peel and chop the celeriac into cubes. Boil in salted water until tender, about 20 minutes. Drain.

Cook the Celeriac

In a blender, combine cooked celeriac, butter, heavy cream, salt, and white pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Blend the Purée

In a bowl, mix together julienned carrots, shredded cabbage, bell pepper, chopped scallions, and soy sauce.

Non Alcoholic Wine Pairing

Dry Aged La Belle Farm Duck Breast

Wine Pairing

Wild Caught Atlantic Tuna

Strawberry Shortcake

Overnight Braised Beef Short Rib

Japanese Eggplant & King Oyster Mushroom "scallops"

Veal Loin

Lover's Leap Farm Suckling Pig

Adirondack Cheddar

Tuna Tartare

Pickled Beet & Arugula Salad

Chilled Island Creek Oysters

Brooklyn Brewery "fonio Rising"

Single Cut "weird & Gilly"

Buzzed Barista

Return Brewing "come Back"

Wolf Hollow "lobo Loco"

Threes "vliet"

Vieux Carre

Hello Brooklyn 2.0

Aviation

Furious George

Out Of The Woods