6-8pm, Wednesday 11 August
BEC Luxury Lodge, 81 Cob Cottage Rd
Italy is the birthplace of the international Slow Food Movement. For
Slow Food Marlborough's August event, Sarah and Dave Anderson from BEC
Luxury Lodge will host Simon Kelly from Lubrication Wines for an
evening of Italian food and wine delights. Simon will take guests
through a formal but fun tasting of 6 special Italian wines - 1 white
and 5 reds. After the tasting, mingle and enjoy Italian-styled nibbles
in the wonderful setting overlooking Blenheim and Cloudy Bay.
Limited to 24 guests - Slow Food financial members will receive
priority for bookings.
$15 for members, $25 for non-members - to cover wine costs.
Some bottles retail for up to $80, so this is a great opportunity to
taste some special wines (available at favourable prices on the night)
and great value too.
Please RSVP to Sarah Anderson: info@beclodge.co.nz
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Saturday, 24 July 2010
Wednesday, 7 July 2010
Slow Food Marlborough July BBQ !
Summer might seem a long way off here in Marlborough ("Marl-brrrrr"), but July is BBQ season in France, so join Slow Food Marlborough at Clos Henri for a look at BBQ'ing with a French vineyard twist.
The Clos Henri winemaker and viticulturalist will take us through the vineyard and winery - making 'shoot bundles' and showing you their secret use in the winery.
David Woodley from The Village Butcher will then take us through a comparative BBQ - one on gas, and one cooked using the shoot bundles we've prepared earlier as fuel - plus hints on BBQ'ing meat.
David will have some special BBQ treats for us: some dry-aged (not vacuum-packed, wet aged) pasture-raised angus rib-eye (fully traceable back to farm), New Orleans Andouille, Greek Sausage and Bacon.
We're hoping for fine, clear weather, but the event will go ahead regardless - with plenty of covered spaces we can use.
See you then !
The Clos Henri winemaker and viticulturalist will take us through the vineyard and winery - making 'shoot bundles' and showing you their secret use in the winery.
David Woodley from The Village Butcher will then take us through a comparative BBQ - one on gas, and one cooked using the shoot bundles we've prepared earlier as fuel - plus hints on BBQ'ing meat.
David will have some special BBQ treats for us: some dry-aged (not vacuum-packed, wet aged) pasture-raised angus rib-eye (fully traceable back to farm), New Orleans Andouille, Greek Sausage and Bacon.
Clos Henri Vineyard, 639 State Highway 63, West Coast Rd, RD1 Blenheim
Sunday 25 July, from 10.30 am to 2.00 pm
$5 Slow Food International Members, $15 otherwise - to cover the selection of special meats from The Village Butcher, Blenheim.
BYO salads, bread, refreshments, glasses, crockery and cutlery.
RSVP to cellardoor@closhenri.com
We're hoping for fine, clear weather, but the event will go ahead regardless - with plenty of covered spaces we can use.
See you then !
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