The Burgundy region of France is home to some of the greatest wines on the planet and some of the simplest and tastiest foodstuffs. Together, they allow Burgundy to claim the title of being France's stomach (Paris is her head, Champagne is her soul).

What the wine and the food bring to the table is an extraordinary sense of place
(a.k.a. terroir) that few other wine growing areas can match.

--And we are going to celebrate this region in two wine dinners--
Each dinner will have a range of wines represented.
And we will take you on a virtual / literal tour of Burgundy.

The first dinner on February 26th will focus on the White Wines of Burgundy. While we acknowledge the grape is chardonnay, it is ultimately irrelevant as it is the terroir that is screaming through the grape juice and not an inherent grape flavor. We will tour through the Chablis region and then down to the Cote de Beaune.

The second dinner on March 6th will bring the Red Wines of Burgundy to the fore. In these hallowed vineyards / towns, the pinot noir grape achieves otherworldly characteristics...it is no longer grape juice but truly an elixir of a long lost god.

Please bring a shovel to these dinners as we will be digging through a ton of terroir.

WHITE BURGUNDY
Tuesday, February 26th, 2013
Hearth Restaurant
7:00pm
$126.00 (all inclusive)

First Course
LONG ISLAND FLUKE CRUDO WITH WINTER CITRUS
Chablis, 1er Cru Montmains, Droin, 2011, Chablis

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Second Course
BASIL-PURGED SNAILS WITH GARLIC AND BRIOCHE
Saint-Romain, Alain Gras, 2010, Côte de Beaune
Saint-Aubin, Le Ban, Henri Prudhon, 2009, Côte de Beaune

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Third Course
ROASTED COD WITH BOULANGERE POTATOES AND HOUSE-SMOKED BACON
Puligny-Montrachet, Henri Clerc, 2009,Côte de Beaune
Meursault, Clos des Meix Chavaux, Vincent Latour, 2010, Côte de Beaune

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Cheese Course
SELECTION OF FARMSTEAD CHEESE
Chassagne-Montrachet, 1er Cru Les Macherelles, Jean-Claude Bachelet, 2009, Côte de Beaune




RED BURGUNDY
Wednesday, March 6th, 2013
Hearth Restaurant
7:00pm
$134.00 (all inclusive)

First Course
RABBIT TART WITH FRISEE AND OLIVES
Aloxe-Corton & Savigny-les-Beaune

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Second Course
ROASTED SWEETBREADS WITH MUSHROOMS
Morey-Saint-Denis & Chambolle-Musigny

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Third Course
ROASTED CHICKEN WITH COQ AU VIN LEG, LARDONS, PARSNIPS, AND ONIONS
Gevrey-Chambertin & Nuits-Saint-Georges

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Dessert Course
APPLE TART TATIN WITH CREME FRAICHE AND VANILLA ICE CREAM
Marc de Bourgogne


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Over the last 20 years, NYC has become a second home to many Burgundian wines and vintners. And this is due to the tireless work of Daniel Johannes and his celebration of all things Burgundy: La Paulee de New York. This biennial New York celebration allows us to revel in a glorious sea of grape juice and pay homage to a region with over 1000 years of winemaking history.

To book tickets, please call Hearth at
646.602.1300

A credit card will be needed to guarantee the reservation

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