Edible editor and contributor Amy Zavatto has been previewing some of the wines that will be open at this year’s Brooklyn Uncorked. But there’s food too! Through the magic of our talented events team, each wine from the more than 40 Long Island wineries will be paired with a delicious morsel curated from 35 different restaurants and food purveyors. Here’s a sample:
Duck Pastrami on Rye with Beer Mustard and Pickles from Runner and Stone will be with Bedell wines.
Polpetti (Meatball) Stuffed with Porcini Mushrooms and Fresh Mozzarella served with San Marzano Tomatoes, Parmesan Frico and Galic Bread Crumbs from Pescatore with Roanoke wines.
Olive Oil Cake with rhubarb curd, mascarpone & strawberries from Five Points, Pork Belly Tacos from Cookshop, North Carolina Trap Caught Octopus Salad, capers, olives & pickled onions from Hundred Acres paired with wines from Shinn Estate Vineyards and Bouké/Bouquet.
And that’s only the beginning. There will be plenty of ramps, peas and pork, per what’s in season, not to mention kimchi gazpacho (The Good Fork), rampwurst with snap pea slaw (The Vanderbilt), ramp quesadillas (Palo Santo), a selection of Empire State grain breads (Orwasher’s), and charcuterie (Brooklyn Cured, Les Trois Petits Cochon)–all paired with whites, reds and rosés from Long Island wine country.
Don’t worry if you miss it. We’ll take lots of pictures. Look for the post-event recap, and don’t miss our lineup of other unforgettable food and drink tastings this summer.