Burgess Cellars Wine Dinner at Henrietta’s Table

Burgess Cellars is one of Napa Valley’s true pioneers and one of the first to establish a mountain side winery in valley, crafting wines of distinction since 1972. The 4-course wine pairing menu was created by Henrietta’s Table’s Executive Chef Peter Davis.

Menu and wine pairing:

First Course

VT Hot House Arugula, Sharon Fruit, Toasted Walnuts, Westfield Farm Chevre

2016 Chardonnay Barnside Road Vineyard, Russian River Valley, Sonoma County

 

Second Course

Seared George’s Bank Sea Scallops, Kabocha Puree, Leek Butter Sauce

2014 Petite Sirah, Haymaker Vineyard, Napa Valley

 

Third Course

Jim’s Organic Coffee Rubbed Coulotte Steak, Grilled Greens

2014 Mountaineer Red Wine, Hillside Vineyards, Napa Valley

 

Dessert

Poached Pear, Chocolate Almond Frangipane Tart and Vanilla Bean Ice Cream

2014 Cabernet Sauvignon, Burgess Cellars, Hillside Vineyards, Napa Valley

 

Price: $120 per person inclusive of tax and gratuity

For reservations, please purchase tickets via Eventbrite here. 

Address: The Charles Hotel, One Bennett Street, 2^nd floor, Cambridge, MA 02138

 

About Burgess Cellars

The hillside soils of the 1880 Estate Vineyard are known as Konocti stony clay loam. It’s a low nutrient, porous soil, which is perfect for growing premium grapes. Western facing with a 22% slope, our vineyards are well placed to produce grapes with a distinct profile – concentrated, structured and rich in color with balanced acidity. As custodians of this unique property, Burgess Cellars continues the tradition of tending the land, the vines and continuing to produce award winning wines. www.burgesscellars.com

 

About Steven Burgess

Steven Burgess is President and Vintner of Burgess Cellars but he did not always work in the family business. He earned degrees in Agricultural Systems Management and Agricultural Business as well as a Wine-Marketing Certificate. Steven was a high school physics teacher, wine representative, night barman and restorer of vintage trailers. In 2004 his father, Tom, persuaded him to return to Burgess Cellars. In 2013, Steven was promoted to President of Burgess Cellars making it a true Second Generation family business.

 

About Henrietta’s Table

The award-winning farm-to-table Henrietta’s Table restaurant emphasizes a fresh and honest cooking philosophy with organic and sustainable ingredients sources from local purveyors. Open for over 2 decades, Executive Chef Peter David continues to preside over the menu, crafting simple yet delicious New England, traditional comfort cuisine. www.henriettastable.com