LOGAN: Black Jack and Pearl Dive Oyster Palace to Host Oyster and Grower Champagne Tasting Saturday, June 6th
On Saturday, June 6th from 3:00 p.m. to 5:00 p.m. Black Jack will host a tasting event featuring pairings of oysters and selections from the restaurant’s extensive new grower Champagne menu. Black Restaurant Group’s sommelier, Joshua Pauley along with fishmonger MJ Gimbar, have collaborated on the tasting to offer complementary oyster and Champagne pairings, and will guide guests through the tasting.
Grower Champagnes, which are produced by families who own and grow the estate grapes used for their Champagne, make for a more terroir-driven flavor and an interesting pairing as oyster characteristics are also strongly influenced by the environment in which they grow.
The menu focuses on variety featuring both east and west coast oysters, paired alongside grower Champagnes from boutique producers across five different styles. See below for the full list of selections:
Pierre Paillard Brut Grand Cru Bouzy, Montagne de Reims, NV;
Paired with Baja Nautilus, CA Oysters
Demiere Ansiot Brut Grand Cru Oger, Cote des Blancs 2004;
Paired with Taylor Family Shigoku, WA Oysters
Jaques Lassaigne Extra Brut Montgueux, Troyes NV
Paired with Duckabush, WA Oysters
Barnaut Brut Grand Cru Bouzy, Montagne de Reims NV
Paired with Kusshi Oysters from British Columbia
Paul Bara Brut Grand Cru Bouzy
Paired with Beau Soleil Oysters from New Brunswick
Guests will receive pairings of one glass of champagne and two oysters; five that are introduced by Gimbar and Pauley, and the sixth will be guests’ choice. Oyster po’ boys, acme and cayenne-bacon popcorn will also be passed.
Tickets are $55 per person, inclusive of gratuity, but exclusive of tax. To reserve your ticket, please visit https://brgevents.wufoo.com/forms/pearl-dive-oyster-champagne-tasting/.
Grower Champagnes, which are produced by families who own and grow the estate grapes used for their Champagne, make for a more terroir-driven flavor and an interesting pairing as oyster characteristics are also strongly influenced by the environment in which they grow.
The menu focuses on variety featuring both east and west coast oysters, paired alongside grower Champagnes from boutique producers across five different styles. See below for the full list of selections:
Pierre Paillard Brut Grand Cru Bouzy, Montagne de Reims, NV;
Paired with Baja Nautilus, CA Oysters
Demiere Ansiot Brut Grand Cru Oger, Cote des Blancs 2004;
Paired with Taylor Family Shigoku, WA Oysters
Jaques Lassaigne Extra Brut Montgueux, Troyes NV
Paired with Duckabush, WA Oysters
Barnaut Brut Grand Cru Bouzy, Montagne de Reims NV
Paired with Kusshi Oysters from British Columbia
Paul Bara Brut Grand Cru Bouzy
Paired with Beau Soleil Oysters from New Brunswick
Guests will receive pairings of one glass of champagne and two oysters; five that are introduced by Gimbar and Pauley, and the sixth will be guests’ choice. Oyster po’ boys, acme and cayenne-bacon popcorn will also be passed.
Tickets are $55 per person, inclusive of gratuity, but exclusive of tax. To reserve your ticket, please visit https://brgevents.wufoo.com/forms/pearl-dive-oyster-champagne-tasting/.
Nice post!
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