DETAILS: Join the incredible chefs and team at The Ugly Duckling for a wine dinner featuring the wines of Arianna Occhipinti, each paired with delicious food from Chefs Damian Sansonetti and Ilma Lopez. Winemaker Arianna Occhipinti is a women whose name graces just about every women winemaker list in the world. She began her foray into wine at the age of 16 with and introduction by her uncle Giusto Occhpinti, whose COS wines are undisputedly amongst the best of Sicily. Over the years she climbed to statepheric fame.

Limited to 16 people seated around the intimate horseshoe bar at the Duckling.

Featured Wines:

Magnum of 2021 Occhipinti, SP68 Rosso, Sicily, Italy
Magnum of 2020 Occhipinti, SP68 Rosso, Sicily, Italy
2019 Occhipinti, Siccagno Nero D’Avola, Sicily, Italy
2014 Occhipinti, Grote Alte, Ceresuelo di Vittoria Classico, Italy
Magnum of 2016 Occhipinti, IL Frappato, Sicily, Italy

COST: $125 plus tax and gratuity

RESERVE by email reservations@chavalmaine.com

LINKS: The Ugly Duckling

Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.

Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.

Saturday’s Portland Wine Week Fabulous Wine Brunch at Chaval sold out so quickly that they added this one on Sunday.

DETAILS: Join Chaval as they pour four Champagnes, including Krug Rosé (we repeat, including Krug rosé), for this annual not-to-be-missed Portland Wine Week brunch. This 4-course pairing menu will feature four incredible expressions of Champagne, each paired with a decadent course. The menu will be French-inspired, utilizing local and regional ingredients, caviar, and heritage meats. This is truly a fantastic event for a lover of fine bubbles and deliciousness. Tickets will not last long.

Other Featured Champagnes and Menu TBA

Seating will be indoors or on the private patio (weather permitting).

COST: $139 per person (plus tax and gratuity)

RESERVE: Email reservations@chavalmaine.com

LINKS: chavalmaine.com

Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.

Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.

DETAILS: Wine & Chef Sails are back at Wine Wise!

If these Wine & Chef Sails are not the best thing happening in Portland this Summer, we don’t know what is. Sommelier Erica Archer has invited some of her favorite chefs in Portland to pair five mouth-watering courses with five delicious wines on a select few of our season-long wine sails. We’re kicking off the 2023 series during Portland Wine Week with “Shef” Mimi Weissenborn of Sur Lie.

Learn more about Shef Mimi Weissenborn in our Portland Wine Week Chef Feature Reel sponsored by Buoy Local, or in the Portland Wine Week Blog.

You’ll sip five incredible wines, each paired with food thoughtfully prepared by Shef Weissenborn while indulging in a scenic sail through the Casco Bay. Join us on board the 74-foot immaculate sailboat, Frances, built by her Captain and crew on Portland's waterfront. Take in the views of Maine lighthouses, islands, and waterways. You'll walk away knowing a lot about wine, how regional influences impact wine styles and quality, and gain confidence knowing how to evaluate, select and pair wines and describe what you smell and taste.

MEUN: TBD

The menu will be available close to the date of the event as the chef takes inspiration from only the freshest local ingredients. Due to the format of this event, we unable to accommodate food substitutions.

LINK: 6/18/23 Chef Series | Wine + Food Sail with Mimi Weissenborn of Sur Lie

DETAILS: Join the incredible chefs and team at The Ugly Duckling for an incredible wine dinner featuring the Rioja wines of Lopez de Heredia, each paired with delicious food from Chefs Damian Sansonetti and Ilma Lopez. Lopez de Heredia is recognized as one of, if not the best, Rioja producers in Spain. They have been making their wine the same way since they began in 1877. This is a wonderful opportunity to taste through a library portfolio of these wines that also happen to be one of the favorite wines in the world for these chefs. The menu will feature regional and local ingredients with a Spanish flair and influence.

Limited to 16 people seated around the intimate horseshoe bar at the Duckling.

Featured Wines:

2013 R. Lopez De Heredia, Viña Cubillo, Crianza, Rioja, Spain

2012 R. Lopez De Heredia, Viña Gravonia Crianza Blanco, Rioja, Spain

2008 R. Lopez De Heredia, Viña Tondonia, Rosé, Rioja, Spain

2006 R. Lopez De Heredia, Viña Tondonia, Reserva, Rioja, Spain

2007 R. Lopez De Heredia, Viña Tondonia, Reserva, Rioja, Spain

COST: $135 plus tax and gratuity

RESERVE by email reservations@chavalmaine.com

LINKS: The Ugly Duckling

Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.

Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.

They just added a second Fabulous Champagne Wine Brunch on Sunday, June 18! See details here.

DETAILS: Join Chaval as they pour four Champagnes, including Krug Rosé (we repeat, including Krug rosé), for this annual not-to-be-missed Portland Wine Week brunch. This 4-course pairing menu will feature four incredible expressions of Champagne, each paired with a decadent course. The menu will be French-inspired, utilizing local and regional ingredients, caviar, and heritage meats. This is truly a fantastic event for a lover of fine bubbles and deliciousness. Tickets will not last long.

Other Featured Champagnes and Menu TBA

Seating will be indoors or on the private patio (weather permitting).

COST: $139 per person (plus tax and gratuity)

RESERVE: Email reservations@chavalmaine.com

LINKS: chavalmaine.com

Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.

Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.

DETAILS: Well this is going to be glorious, a Domaine du Pegau, Châteauneuf-du-Pape wine dinner featuring whites, reds, special cuvées, reserve wines, magnums … paired with 5-courses of Rhone-Alpine cuisine from the wine-loving team at acclaimed restaurant Chaval.

Featured Domaine du Pegau Wines:

• 2020 Chateau Pegau, Cuvée Maclura, Côtes de Rhône Rouge 

• 2021 Domaine du Pegau, Châteauneuf-du-Pape Reserve Blanc

• Magnum of 2013 Domaine du Pegau, Cuvée Lawrence, Châteauneuf-du-Pape

• 2020 Domaine du Pegau, Châteauneuf-du-Pape Reserve

• 2018 Domaine du Pegau, Châteauneuf-du-Pape

Menu: TBA

Seating is limited to 22.

COST: $129  (plus tax and gratuity)

RESERVE: email reservations@chavalmaine.com

LINKS: chavalmaine.com

Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.

Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.

DETAILS: It’s no secret that David Turin has deep roots in the wine and food from France. If you’ve eaten at David’s, you’ll know in a minute that’s where his culinary passion originates. These dinner selections will be paired with a wide variety of regional French wines to perfectly compliment the lineage and style of these reconstructed classic dishes. Don’t miss this!

David’s is also offering this Wine Dinner on:

• Wednesday, June 14 @ 6pm

• Thursday, June 15 @ 6pm

Each seating if limited to 18 guests.

COST: $185/per person (not including tax and gratuity)

RESERVE: Reserve Online

LINK: David’s Opus 10

Menu modifications are politely declined Cancellation is 1 week in advance. Full ticket price will be charged for no shows.

MENU

Crevettes au Pernod et bouillie blanche

 shrimp •  fennel • shallots • cream • corn porridge

Champagne Taittinger, Champagne Brut Réserve (NV)

___________________

Soupe de moule "Billi Bi"

  Bangs Island  mussels • white wine • saffron • cream

Alphonse Mellot, Sancerre La Moussière Blanc (2020)

____________________

Saumon à l'oseille beurre blanc

Seared Scottish salmon • parsley potato • sorrel butter sauce

Maison Albert Bichot, Montagny 1er Cru (2019)

____________________

 Poulet poché et cheveux d'ange

 Poached chicken • angel hair pasta • shiitake mushrooms 

strong chicken broth

Vincent et Sophie Morey, Santenay Les Hâtes (2020)

____________________

Cunard au Foie gras

Magret breast • Hudson valley foie • orange gastrique • foie gras butter crouton 

Famille Perrin, Châteauneuf-du-Pape Les Sinards Rouge (2020)

____________________

Careé D’agneau Persille

Parsley and garlic crust rack of lamb  • carved off the bone • bordelaise • au gratin potato

Château La Gaffelière, Saint-Émilion Grand Cru Dame de Gaffelière (2019)

___________________

Deux Fromages

Roquefort • brie 

Hot honey • crusty bread • fig jam

Château Rieussec, Carmes De Rieussec Sauternes (2020)

___________________

 Mignardises

tarte aux framboises

Macaron

truffe au chocolat au lait 

Orange  brûlée  tuile

DETAILS: Join acclaimed Chef and "Chopped Champion" Matt Ginn at Evo Kitchen + Bar is joined by the expertise of Andreas Zinelis, COO for Cava Spiliadis Collection and a Master of Wine candidate for a unique culinary experience that brings together the flavors of Maine and the Mediterranean. Handpicked Greek wines will accompany the restaurant's exquisite 5-course tasting menu with Andreas presenting the wines. This special Portland Wine Week dinner promises to be an unforgettable journey for your taste buds, featuring Greek staples like lamb, octopus, and olives, paired with fresh Maine ingredients. Come indulge and savor the flavors of this exceptional culinary event.

Learn more about Chef Ginn in our Portland Wine Week Chef Feature Reel sponsored by Buoy Local, or in the Portland Wine Week Blog.

WINES:

• 2021 Tselepos, Mantinia Classic, Greece (100% Moschofilero)

• 2021 Canava Chrissou-Tselepos, Santorini Vieilles Vignes, Greece (100% Assyrtiko)

• 2020 Christos Fonsos, "Mathiulis" Red, Tinos Island, Greece (80% Koumari, 20% Mavro Potamisi)

• 2019 Parparoussis "Oeniophilos" Red, Greece (Agiorgitiko, Mavrodaphne)

COST: $120 (plus tax and gratuity)

RESERVE: Reservations at Evo Kitchen + Bar

LINK: Evo Kitchen + Bar

PHONE: (207) 358 7830

DETAILS: Pastry Chef Ilma Lopez and Chef Sansonetti recently opened The Ugly Duckling Luncheonette and Bakeshop in Portland’s West End and are excited to be showcasing a Portland Wine Week Dinner featuring magnums of Frank Cornelisson's 'Susucaru' from Mt Etna and course after course of Sicilian-inspired food channeling their beloved Italian restaurant Piccolo that closed in 2020. You can count on lots of local ingredients, fish, meat, house made pastas, and dessert. Guests will be seated around the horseshoe to enjoy this delicious and exciting night. 

Limited to 16 people.

6 wines + 6 courses + prosecco welcome toast (out of magnum, of course)

COST: $110 plus tax and gratuity

RESERVE: email reservations@chavalmaine.com

LINKS: The Ugly Duckling

Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking from handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. After graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Sansonetti was a 2022 finalist for the James Beard Award, Best Chef Northeast.

Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year. You can find her daily at their new bakeshop and luncheonette The Ugly Duckling.

DETAILS: It’s no secret that David Turin has deep roots in the wine and food from France. If you’ve eaten at David’s, you’ll know in a minute that’s where his culinary passion originates. These dinner selections will be paired with a wide variety of regional French wines to perfectly compliment the lineage and style of these reconstructed classic dishes. Don’t miss this!

David’s is also offering this Wine Dinner on:

• Wednesday, June 14 @ 6pm

• Friday, June 16 @ 6pm

Each seating if limited to 18 guests.

COST: $185/per person (not including tax and gratuity)

RESERVE: Reserve Online

LINK: David’s Opus 10

Menu modifications are politely declined Cancellation is 1 week in advance. Full ticket price will be charged for no shows.

MENU

Crevettes au Pernod et bouillie blanche

 shrimp •  fennel • shallots • cream • corn porridge

Champagne Taittinger, Champagne Brut Réserve (NV)

___________________

Soupe de moule "Billi Bi"

  Bangs Island  mussels • white wine • saffron • cream

Alphonse Mellot, Sancerre La Moussière Blanc (2020)

____________________

Saumon à l'oseille beurre blanc

Seared Scottish salmon • parsley potato • sorrel butter sauce

Maison Albert Bichot, Montagny 1er Cru (2019)

____________________

 Poulet poché et cheveux d'ange

 Poached chicken • angel hair pasta • shiitake mushrooms 

strong chicken broth

Vincent et Sophie Morey, Santenay Les Hâtes (2020)

____________________

Cunard au Foie gras

Magret breast • Hudson valley foie • orange gastrique • foie gras butter crouton 

Famille Perrin, Châteauneuf-du-Pape Les Sinards Rouge (2020)

____________________

Careé D’agneau Persille

Parsley and garlic crust rack of lamb  • carved off the bone • bordelaise • au gratin potato

Château La Gaffelière, Saint-Émilion Grand Cru Dame de Gaffelière (2019)

___________________

Deux Fromages

Roquefort • brie 

Hot honey • crusty bread • fig jam

Château Rieussec, Carmes De Rieussec Sauternes (2020)

___________________

 Mignardises

tarte aux framboises

Macaron

truffe au chocolat au lait 

Orange  brûlée  tuile

DETAILS: It’s no secret that David Turin has deep roots in the wine and food from France. If you’ve eaten at David’s, you’ll know in a minute that’s where his culinary passion originates. These dinner selections will be paired with a wide variety of regional French wines to perfectly compliment the lineage and style of these reconstructed classic dishes. Don’t miss this!

David’s is also offering this Wine Dinner on:

• Thursday, June 15 @ 6pm

• Friday, June 16 @ 6pm

Each seating if limited to 18 guests.

COST: $185/per person (not including tax and gratuity)

RESERVE: Reserve Online

LINK: David’s Opus 10

Menu modifications are politely declined Cancellation is 1 week in advance. Full ticket price will be charged for no shows.

MENU

Crevettes au Pernod et bouillie blanche

 shrimp •  fennel • shallots • cream • corn porridge

Champagne Taittinger, Champagne Brut Réserve (NV)

___________________

Soupe de moule "Billi Bi"

  Bangs Island  mussels • white wine • saffron • cream

Alphonse Mellot, Sancerre La Moussière Blanc (2020)

____________________

Saumon à l'oseille beurre blanc

Seared Scottish salmon • parsley potato • sorrel butter sauce

Maison Albert Bichot, Montagny 1er Cru (2019)

____________________

 Poulet poché et cheveux d'ange

 Poached chicken • angel hair pasta • shiitake mushrooms 

strong chicken broth

Vincent et Sophie Morey, Santenay Les Hâtes (2020)

____________________

Cunard au Foie gras

Magret breast • Hudson valley foie • orange gastrique • foie gras butter crouton 

Famille Perrin, Châteauneuf-du-Pape Les Sinards Rouge (2020)

____________________

Careé D’agneau Persille

Parsley and garlic crust rack of lamb  • carved off the bone • bordelaise • au gratin potato

Château La Gaffelière, Saint-Émilion Grand Cru Dame de Gaffelière (2019)

___________________

Deux Fromages

Roquefort • brie 

Hot honey • crusty bread • fig jam

Château Rieussec, Carmes De Rieussec Sauternes (2020)

___________________

 Mignardises

tarte aux framboises

Macaron

truffe au chocolat au lait 

Orange  brûlée  tuile

DETAILS: Husband and wife co-owners Isaul and Suzie Perez have created an authentic five-course Mexican dinner, showcasing what they both do best. Chef Isaul and his crew will take you on a Mexican culinary adventure, creating memorable dishes from his home country.  Suzie, a certified sommelier, has hand-selected wines from SoPo Wine Co to complement each of his culinary creations.  Sit back and enjoy this once-a-year event for Portland Wine Week!

Learn more about Chef Perez in our Portland Wine Week Chef Feature Reel sponsored by Buoy Local, or in the Portland Wine Week Blog. You can also learn more about Sommelier Suzie Perez in our Portland Wine Week Sommelier Feature sponsored by SheLuxe.

PRICE: $125 per person for dinner, including wine pairings (tax and gratuity not included)

RESERVE: Please email info@isaportlandme.com with the reservation name, party size, table or bar preference, and contact phone number.  ISA will send email confirmations once it is booked. 

LINK: Isa Bistro

PHONE: 207 808 8533

DETAILS: Pasta with Paolo brings pasta making into full focus with wine pairings, as the Italians would no doubt have it. Featuring Chef Paolo Laboa and resident wine guy, Jesse Bania, this class will teach the ins and outs of pasta (shape will be a surprise!) and pairing its preparation with the perfect wine. You'll delve into the history of pasta and some of Paolo’s own pasta-making stories.

After some hands-on work, your pasta will then head to the kitchen where Paolo will finish and present them in two distinctly unique manners. While you enjoy the fruits of your labor with your classmates, you'll learn about bridge ingredients within those preparations that might affect a suggested pairing, using two specially selected and presented by Jesse.

Learn more about Chef Laboa in our Portland Wine Week Chef Feature Reel sponsored by Buoy Local, or in the Wine Wise Blog.

COST: $100 (tax and gratuity not included). Limited to 16 people.

RESERVE: Vini e Pasta

LINK: www.soloitalianorestaurant.com

DETAILS: Roma Cafe is hosting the Cecchi Family and their amazing wines on Tuesday, June 13. Members of the family are going to present their wines for the Portland Wine Week. 4 Courses Wine Dinner with 4 wine pairings.

COST: $75/person (tax and gratuity not included)

RESERVE:  (207) 761-1611 or Open Table

LINK: Roma Cafe

WINES:

Chianti Classico Primocolle Villa Cerna 2019

Val delle Rose Aurelio 2018

Val delle Rose Vermentino 2021

MENU:

Antipasto

Pappa al Pomodoro - Villa Cerna Chianti Classico

(Cold tomato soup with crostini)

Primo

Gnudi al burro e salvia - Val delle Rose Aurelio

(Spinach & ricotta dumplings in butter & sage)

Secondo

Cacciucco livornese - Val delle Rose Vermentino "Litorale")

Dolce

Frati fritti - Berlucchi extra brut

(Fried donut with lemon curd)

DETAILS: Fierce femmes is the theme for this not to be missed Portland Wine Week event!  

Sur Lie’s Owner, Krista Cole, and Executive Chef, Mimi Weissenborn will showcase female winemaker Sonja Magdevski of Clementine Carter’s eclectic collection of Rhone varietal wines grown in the Santa Barbara region of California. … brought into the state of Maine by female-owned Crush Distributors.  If you've never attended a wine dinner at Sur Lie, you're in for a treat!  Sur Lie's family style dining creates a fun and unique dining experience.  You'll taste your way through four courses each paired with it's own unique wine.  The food will be perfectly paired by executive chef Mimi Weissenborn, a Michelin Star recommended chef who boasts most of her experience in NYC.

Learn more about Shef Mimi Weissenborn in our Portland Wine Week Chef Feature Reel sponsored by Buoy Local, or in the Portland Wine Week Blog.

“I fell in love with the Clementine Carter wines the first time I tasted them with Laura.  Not only were they incredible wines, but the winemaker Sonja and I shared a similar story.  We've both endured so much to get to where we are today, and we are both proud to be 100% female owners of the businesses we stand behind.  Her wines are incredible!  She's talented and has grit.  What started as a small patch of dirt turned into something much more meaningful.  As Sonja says, “My original pursuit was to better understand the paths toward peace, II do that now through wine.”  I'm on a similar journey as the sole owner of Sur Lie and now my second restaurant, Gather, in Yarmouth.” - Krista Cole

Optional cocktail hour starts at 5pm. The dinner, consisting of four courses paired with four wines, will begin at 6pm.

COST: $125 (tax & gratuity excluded)

RESERVE: Reservation Link

LINK: https://www.sur-lie.com

PHONE: 207-956-7350

DETAILS: As the organizers behind Portland Wine Week, Wine Wise is throwing a Members-Only Soirée for their Wine Club members during day two! This is a semi-annual perk for wine club members with 6 months of continuous membership at the time of the party (June/Dec). The semi-annual soirée is a perk for 6-bottle members, but they’re inviting 3-bottle founding members, too, thanks to the generosity of sponsor Land Rover of Scarborough!

There will be passed apps and stationed food and a chance for members to all meet and connect with each other in person! They’ll have special guests including Portland Wine Week visiting wine talent pouring delicious wines for you!

Links: Wine Wise, Wine Wise Wine Club

SPONSORED BY BANGOR SAVINGS BANK.

DETAILS: This dinner featured 5 outstanding Maine Chefs and 10 Greater Portland Sommeliers who all happen to be women. 5 courses and 10 wines. Two Somms are paired with each Chef to present their best wine pairing with the dish to each guest. Two wines per dish. The only criteria is that all wines chosen/poured will be made by women winemakers.

Who paired it better? You’ll thoroughly enjoy figuring that out and voting for your favorites … one beautiful wine and food pairing after another. Join us for this incredible show of wine and food talent for one epic dinner outside on the Falmouth Country Club’s lush green golf course or under the large tent if inclement weather.

Dinner will be for up to 100 people seated at tables for 2-6, according to the number of people on the reservation ticket.

COST: $200 per person - Includes all food, wine, tax, and gratuity.

Please purchase all tickets in one transaction for the people you’d like to sit with. We will be unable to make changes to table sizes, and seating charts at a later date. We recommend Venmo as a great app to transfer funds between guests so one member of your group can purchase all the tickets for your table.

RESERVE: purchase tickets

Due to the nature of this event, we regret that we cannot accommodate food substitutions.

EMCEE:

FIVE FEATURED CHEFS:

TEN FEATURED WOMEN SOMMELIERS:

GET YOUR TICKETS TO ALL OPENING DAY EVENTS AT FALMOUTH COUNTRY CLUB:

• 9:00-11:30 am Women in Wine Panel Discussion: $20

• 11:30-2:00 pm Women Winemaker Luncheon: $95

• 5:30-9:00 pm Women in Wine Dinner: Who Paired it Better? $200

Transportation between Portland and falmouth country club:

On Opening Day (6/12) Transportation Sponsor Maine Limousine Service will provide complimentary transportation between the Press Hotel in Portland and Falmouth Country Club on their beautiful executive sprinter (before dinner) and shuttle bus (photos below) for after dinner. Seating is limited. Get your event tickets and reserve your Maine Limousine chauffeured transportation by emailing kim@mainelimo.com.

WOMEN IN WINE DINNER CANCELLATIONS/RESCHEDULES/NO SHOWS

Cancellations affect us significantly. No refunds will be permitted after June 1. We will have incurred all the expenses for wine, food, and rentals for your reservation by then. Before June 1, if you need to cancel … if we can re-sell your table, we can refund you minus the $30.00 credit card transaction fee per headcount (e.g., table for 2 = $60, table for 3 = $90). You are always welcome to send a friend or family member in your place or sell your own tickets. Just make sure we have the ticket holders’ names and email addresses so we may send them event notifications, including any day-of weather-related communications. There are no refunds or reschedules for no-shows or if we are not able to resell your tickets. Makes sense, right?

SPONSORED BY BACK COVE FINANCIAL.

DETAILS: This event is part of a series of Opening Day Events at Falmouth Country Club. On Monday (6/12) join us for an incredible kick-off to Portland Wine Week and our Women in Wine Track with a 4-course luncheon. Four incredible women wine professionals will be representing, pouring, and discussing their favorite women winemakers' wines from their portfolios. Each of the four wines will be paired with a delicious course from The Falmouth Country Club culinary team. People will be seated at a table sized according to the number of people in the reservation. See below for instructions for buying tickets when wanting to be seated with other people.Don't delay in getting your tickets! If there was ever a reason to take the day off from work to enjoy a long, leisurely, and delicious wine lunch, this is it.

COST: $95 per person includes food, wine, and tax.

Due to the nature of this event, we regret that we cannot accommodate food substitutions.

RESERVE: PURCHASE TICKETS

GET YOUR TICKETS TO ALL OPENING DAY EVENTS AT FALMOUTH COUNTRY CLUB:

• 9:00-11:30 am Women in Wine Panel Discussion: $20

• 11:30-2:00 pm Women Winemaker Luncheon: $95

• 5:30-9:00 pm Women in Wine Dinner: Who Paired it Better? $200

Portland Wine Week is Presented by Wine Wise with Partner Sponsor Bangor Savings.

EMCEES:

FEATURING:

CANCELLATIONS/RESCHEDULES/NO SHOWS

Cancellations affect us significantly. No refunds will be permitted after June 1. We will have incurred all the expenses for wine, food, and rentals for your reservation by then. Before June 1, if you need to cancel … if we can re-sell your table, we can refund you minus the $20.00 credit card transaction fee per headcount (e.g., table for 2 = $40, table for 3 = $60). You are always welcome to send a friend or family member in your place or sell your own tickets. Just make sure we have the ticket holders’ names and email addresses so we may send them event notifications, including any day-of weather-related communications. There are no refunds or reschedules for no-shows or if we are not able to resell your tickets. Makes sense, right?

Transportation between Portland and falmouth country club:

On Opening Day (6/12) Transportation Sponsor Maine Limousine Service will provide complimentary transportation between the Press Hotel in Portland and Falmouth Country Club on their beautiful executive sprinter (before dinner) and shuttle bus (photos below) for after dinner. Seating is limited. Get your event tickets and reserve your Maine Limousine chauffeured transportation by emailing kim@mainelimo.com.

DETAILS: Helm Oyster Bar & Bistro is an ode to the coast and farmland offering an intimate dining room, bar, and seasonal outdoor patio along Portland’s historic waterfront. Join them to celebrate the start of summer with a Portland Wine Week wine dinner inspired by the wines of the Provence region of France. Wines will be paired with four delicious courses by Chefs Billy Hager and Dana Woodward.

Menu highlights include:

2019 Domaine du Bagnol, Cassis Blanc, France (Marsanne, Clairette, Ugni Blanc)
Raw & Marinated Shellfish

2021 Clos Cibonne, 'Tentations' Rosé, Côtes de Provence, France (Cinsault, Grenache, Syrah, Tibouren)
Early Summer Vegetables

2020 Chateau Pradeaux, Bandol Rouge, France (Mourvèdre, Grenache)
Bouillabaisse

Wine TBA
Helm's version of a Tarte Tropezienne

COST: $125 for food and wine (tax and gratuity not included).

RESERVE: 207-613-9918 to leave a message and receive a call back to confirm the reservation. A credit card is required.

CANCELLATION POLICY: 24 hours. A $25 per person charge will be administered if cancelled within the 24 hour window.

LINK: Helm Oyster Bar & Bistro

DETAILS: Come on a journey showcasing the many different crus from Beaujolais, some with vintages from 2009-2019 and some in large format bottles. A great approach to drinking wines from the great unsung properties in Beaujolais and experience the differences found throughout the region. Beaujolais is one of Chef Damian’s favorite wine regions in France, dear to his heart and palate—enamored with how each Cru and wine expresses a different personality and expression with age. The team will expertly prepare a classic, five-course meal of French inspired dishes to pair with each wine. 5 courses, 6 wines. Seating is very limited.

Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking.  From handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. Graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. Today he sits as a 2022 James Beard Award finalist for Best Chef Northeast. Perhaps by the time of this dinner he’ll have the award.

Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year.

COST: $129 per person + tax & gratuity (includes wines and food)

RESERVE: 207-772-1110 or reservations@chavalmaine.com

LINKS: chavalmaine.com

DETAILS: We love bubbles and we love Champagne! Join Chaval this afternoon as they pour four baller Champagnes for this not-to-be-missed Portland Wine Week brunch. This 4-course pairing menu will feature four incredible expressions of Champagne, each paired with a decadent course. The menu will be French inspired, utilizing local and regional ingredients, caviar, and heritage meats. This is truly an amazing event for a lover of fine bubbles and deliciousness. Tickets will not last long.

Featured Champagnes and Menu TBA:

Seating will be indoors and on the private patio.

COST: $135 plus tax and gratuity

RESERVE: Call 207-772-1110

LINKS: chavalmaine.com

Before Chef Damian Sansonetti was the acclaimed chef de cuisine at the uber-French Bar Boulud in New York, co-owner Damian Sansonetti grew up savoring his mother's and grandmother's cooking.  From handmade pasta to grilled fish to learning how to cure meat and make sausages with his grandfather. A career in food was practically his birthright. Graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne. At the time of writing this he is a 2022 James Beard Award Finalist for Best Chef Northeast.

Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, Has been a multiple-time James Beard top-Chef finalist, and you may have seen her name in the September issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for Restaurant City of The Year.

DETAILS: This 7-course wine pairing dinner featuring 7 locally sourced seasonal dishes paired with 7 international wines will be served on 2 nights only to an intimate group limited to just 18 people each night. Enjoy the creative cooking and personal attention of Chef David Turin and Wine Director Lindsey Peterson at this very exclusive “not-to-miss” event.

If you missed tickets to this one check to see if there is availability for their Wednesday night seating here.

COST: $175/per person plus tax, fee and gratuity

RESERVE: Required by telephone 207-773-4340 (please call at non-peak service hours). Menu modifications are politely declined Cancellation is 1 week in advance. Full ticket price will be charged for no shows.

MENU:

Oysters and Charcuterie

Gonet-Médeville, Champagne Brut 1er Cru Tradition (NV)

___________________

Scallops and crab

Porcini dusted scallop • white beans with butter • tarragon beurre monté • pea tendrils • pickled onion and peppers

2017 Maison Albert Bichot, Montagny 1er Cru

____________________

Pasta and mushrooms

Ricotta gnudi • local cultivated exotic mushrooms • roasted chicken • intense Madeira-chicken broth

2016 Caparzo, Brunello di Montalcino 

____________________

Salmon and frites

Pepper seared fish • cheddar porridge • lobster beurre rouge • snap peas

2018 Dutton-Goldfield, Pinot Noir Dutton Ranch Russian River Valley 

____________________

Duck and cherries

Magret breast • parsnip purée • duck fat brussels sprouts  • red wine cherry sauce

2019 Vincent et Sophie Morey, Chassagne-Montrachet Vieilles Vignes Rouge

____________________

Rack of lamb 

Carved off the bone • spinach smashed fingerings  • roasted tomato • lamb bordelaise with foie gras

2018 Sequoia Grove, Cabernet Sauvignon Napa Valley 

___________________

Three cheeses

Honeycomb • crusty bread • fig jam

2016 Miles Madeira, Colheita Single Harvest Tinta Negra Medium Dry Madeira 

___________________

Mignardises

Almendrados

Milk chocolate truffle

Cranberry-pecan moulinets

Burnt orange tuile

DETAILS: This 7-course wine pairing dinner featuring 7 locally sourced seasonal dishes paired with 7 international wines will be served on 2 nights only to an intimate group limited to just 18 people each night. Enjoy the creative cooking and personal attention of Chef David Turin and Wine Director Lindsey Peterson at this very exclusive “not-to-miss” event.

If you missed tickets to this one check to see if there is availability for their Thursday night seating here.

COST: $175/per person plus tax, fee and gratuity

RESERVE: Required by telephone 207-773-4340 (please call at non-peak service hours). Menu modifications are politely declined Cancellation is 1 week in advance. Full ticket price will be charged for no shows.

MENU:

Oysters and Charcuterie

Gonet-Médeville, Champagne Brut 1er Cru Tradition (NV)

___________________

Scallops and crab

Porcini dusted scallop • white beans with butter • tarragon beurre monté • pea tendrils • pickled onion and peppers

2017 Maison Albert Bichot, Montagny 1er Cru

____________________ 

Pasta and mushrooms

Ricotta gnudi • local cultivated exotic mushrooms • roasted chicken • intense Madeira-chicken broth

2016 Caparzo, Brunello di Montalcino 

____________________

Salmon and frites

Pepper seared fish • cheddar porridge • lobster beurre rouge • snap peas

2018 Dutton-Goldfield, Pinot Noir Dutton Ranch Russian River Valley 

____________________

Duck and cherries

Magret breast • parsnip purée • duck fat brussels sprouts • red wine cherry sauce

Vincent et Sophie Morey, Chassagne-Montrachet Vieilles Vignes Rouge (2019)

____________________

Rack of lamb 

Carved off the bone • spinach smashed fingerings •roasted tomato • lamb bordelaise with foie gras

2018 Sequoia Grove, Cabernet Sauvignon Napa Valley 

___________________

Three cheeses

Honeycomb • crusty bread • fig jam

2016 Miles Madeira, Colheita Single Harvest Tinta Negra Medium Dry Madeira 

___________________

Mignardises

Almendrados

Milk chocolate truffle

Cranberry-pecan moulinets

Burnt orange tuile

DETAILS: Broken Arrow and one of their favorite importers, MFW Wine Co. are working together to curate a beautiful five course dinner with wine pairings featuring some of the most exciting wines in their portfolio. They're lovingly calling it Heavy Pours and Loud Jams. It will be refined and irreverent all at once.

MWF is a soulful cast of characters who value empathy as a core component of their business model, as they travel the viniferous trails of old in search of passionate farmers committed to making honest, terroir-driven wine. Josie Ziegler from MFW will be with us all night long pouring tableside as your expert for the evening.

Head Chef Joshua Worrey and his culinary team will use this special event to launch a number of new dishes that they have been perfecting.

At the bar, you can enjoy wine flights, full pours, and a la carte snacks.

COSTS:

• $135 for the pre fixe includes five dishes and wine pairings

• $40 Flights at the bar

• Tax and gratuity not included

RESERVE: online

LINK: Broken Arrow

DETAILS: Mami is teaming up with Ned Swain from Devenish Wines for an á la cart night of delicious ramen and orange wine pairings. Stop in at your leisure and choose between four different ramen and you’ll have the option of a delicious orange wine paring perfectly selected by Ned Swain, to pair with each bowl.

Attending this event, you are likely to spot Ned Swain, from Devenish Wines, where he can share his wine knowledge of these beautiful orange wines you’ll be sipping on!

MENU: 4 Ramen (1 vegetarian) served a la cart + 4 paired orange wines served a la cart.

RESERVE: No reservations required. This is a first-come first-served event (until sold out). Both indoor and outdoor seating will be available.

LINKS: Mami, Ned Swain

Mami Chef/Co-Owner Austin Miller was born and raised in Missoula, Montana. He started cooking at age 14 at a steakhouse, and after that went on to cook at an upscale American fusion restaurant for several years. He moved to Maine in 2010, and since then, has cooked all over the State with cuisines ranging from barbeque, French, Italian, and now Japanese. He and his partner Hana and opened Mami as a food truck in 2015, and in spring 2017 it became a brick and mortar restaurant in the heart of Portland’s Old Port. From the beginning, they’ve continually evolved the menu as they’ve traveled back and forth to Japan. Austin has won several awards since opening Mami … and in November 2017 he competed on Food Networks, “Chopped,” Cooking completion television show where I took second place.

DETAILS: Pasta with Paolo brings pasta making into full focus with wine pairings, as the Italians would no doubt have it. Featuring Chef Paolo Laboa and resident wine guy, Jesse Bania, this class will teach the ins and outs of pasta (shape will be a surprise!) and pairing its preparation with the perfect wine. You'll delve into the history of pasta and some of Paolo’s own pasta-making stories.

After some hands-on work, your pasta will then head to the kitchen where Paolo will finish and present them in two distinctly unique manners. While you enjoy the fruits of your labor with your classmates, you'll learn about bridge ingredients within those preparations that might affect a suggested pairing, using two specially selected and presented by Jesse.

COST: $100 (tax and gratuity not included). Limited to 14 people.

RESERVE: Vini e Pasta

LINK: www.soloitalianorestaurant.com

DETAILS: Isa will be offering a 5-course dinner, from Chef Isaul Perez, to showcase some of their favorite local farmers, ingredients and purveyors. Each course will be expertly paired by sommelier Suzie Perez, with wines from another favorite importer, Ole & Obrigado. This husband and wife duo are pleased to collaborate on the evening's dinner and do what they love most. With the help of the entire, yet small, Isa crew, they hope to create another unforgettable experience. The menu will be posted approximately two weeks prior to the event and dietary restrictions and allergies may be difficult to accommodate for this particular menu.

COST: $150 per person , tax and gratuity not included

RESERVATIONS: Call 207-808-8533 to reserve

Links: Isa and Olé & Obrigado

About Suzie and Isaul
Suzie has extensive industry experience in Maine, Washington DC., and New York City, both serving, bartending, and managing. She has extensive wine knowledge and continues to hone her baking skills. Her love of the business, and her husband, have brought her home to finally open the place they have talked about for years! Isaul has worked in New York City for years, cooking primarily French and Italian cuisine. His Mexican heritage combined with his years of experience gives the Isa menu a unique twist.

About Olé & Obrigado
Olé & Obrigado represents a collection of fine wines crafted by family-owned wineries in Spain and Portugal. A collaboration among business partners Patrick Mata, Alberto Orte and Rui Abecassis, Olé & Obrigado is a highly specialized wine import company offering the most comprehensive and well-curated collection of wines from the Iberian Peninsula available in the U.S.

DETAILS: As the organizers behind Portland Wine Week, Wine Wise is throwing a Members-Only Soirée for their Wine Club members during day two! This is a semi-annual perk for wine club members with 6 months of continuous membership at the time of the party (June/Dec). And since the club launched in January 2022 that makes the party land on Portland Wine Week and all attendees being founding members … it’s almost like it was planned that way or something! The semi-annual soirée is a perk for 6-bottle members, but they’re inviting 3-bottle founding members, too, thanks to the generosity of sponsor Bangor Savings.

There will be passed apps and stationed food and a chance for members to all meet and connect with each other in person! They’ll have special guests including Portland Wine Week visiting wine talent, Chefs from their virtual wine dinners, and perhaps some of those coming back from the James Beard Award the night before.

A founding member is a member that joined in January 2022 and has been a member since … if you missed the chance to join in January and want to catch up, please let them know.

Links: Wine Wise, Wine Wise Wine Club

DETAILS: Sur Lie in collaboration with Cha Squared Experiences would like to take you on a food journey through some of the cultures that make up the Maine community...through food and wine! 

This wine dinner will honor the past while celebrating the present communities of Maine, presented by visiting Sommelier Cha McCoy. Cha’s work has been celebrated for making wine more accessible, dismantling what she calls palate discrimination in food & beverage, through her initiatives including but not limited to her signature wine dinner series ‘The Communion’ which she has hosted in 5 countries over 3 years.

Sur Lie Executive Shef, Mimi Weissenborn, is taking you on a journey through the foodways of Maine with an emphasis on dishes that celebrate the beautiful cultures that make up our community. Be prepared to explore wine through the cultures that influence Maine paired with dishes that highlight their rich contributions to our community.

COST: $150, plus tax and gratuity

TIME: 5 PM wine reception / 6 PM wine dinner

Reserve: Click here to purchase tickets

LINKS: Sur Lie, Cha Squared Experiences

Executive Shef Mimi Weissenborn: Pulling inspiration from the cyclical aspects of nature and seasons brings Mimi back to key moments in time, which allows her to transform her dishes into embodiments of her childhood. Her plating, a nod to nature and flavor profiles, invites you to walk alongside her journey...from Maryland to Maine with a stop in the Big Apple along the way. A native Maryland crab, Shef studied at L’Academie de Cuisine and promptly decided to pursue a culinary career in New York City as a proud member of the LGBTQ+ community. Working her way up the line she finally chose to settle with Vinateria, the beloved Spanish and Italian influenced Harlem eatery, as their Creative Director and later on Executive Chef. There she received a Michelin recommendation, participated in multiple chef collaborations such as New York City Food & Wine Festival, Harlem Eat Up and a gamut of James Beard Foundation dinners headlining and selling out one of her very own; most recently collaborating on an International Women’s Day Dinner. Energized by her new found sense of community she was inspired to honor her own by hosting a female collaboration dinner series highlighting a local cast of Harlem hitters!

During the end of her time with Vinateria, Shef found herself in Maine and in love, not only with its pines (her born obsession) but also with its slogan...fitting right in despite being raised below the Mason Dixon. Her goal is to serve and be part of an inclusive community. An avid life learner, Shef hopes to incorporate an emphasis on immersive educational experiences both in and out of the kitchen in hopes of harnessing the love and energy from farmer to team and from team to community.

Cha McCoy is a certified sommelier, public speaker, founder and business owner of Cha Squared Experiences, a beverage consulting company focused on events, tourism, and education. She has been recognized by the Wine Enthusiast Magazine as “Top 40 Under 40 Tastemakers” and Wine & Spirits Magazine “Rising Black Voices in Wine”.

McCoy’s list of clients includes James Beard Foundation, Facebook, NBC. With roles as Beverage Director for Charleston Wine + Food Festival and Cherry Bombe Magazine’s first Beverage Director & Editor. Her work has been celebrated for making wine more accessible, through initiatives like the signature wine dinner series, The Communion. And educating new wine drinkers as an adjunct professor teaching wine history and appreciation at Syracuse University, her alma mater.