In the fall of 2011, my team at SAVEUR Magazine coordinated a series of custom dinner parties around the country for subscribers to showcase the versatility of Rhône Valley wines throughout a meal, as part of their US strategy “Whatever the Occasion, Always Right.”
I worked with chefs in the Boston, Chicago, and DC metro areas to create custom menus that paired with a variety of red, white, and sweet wines, all available in the local market and partner retail stores. Locations for these intimate 18-24 person dinners included Balsan restaurant in the Elysian Hotel and Blackbird restaurant (Chicago); Chef Jody Adams’ Rialto restaurant with Chef de Cuisine Brian Rae (Boston); and Blue Duck Tavern with then Executive Chef Brian McBride and Chef de Cuisine John Melfi (Washington DC).