Icon Imports LLC, with HB Wine Merchants, hosted a pairing dinner featuring Canada’s Cave Spring Vineyard at nicks on broadway in Providence on April 30. Kenny Lafauci, Owner, Icon Imports LLC, and Ross Bouchard, Northeast Regional Manager, HB Wine Merchants, were joined by Thomas Pennachetti, Winemaker, Cave Spring Vineyard, for the elaborate four-course meal, prepared by Derek Wagner, Head Chef and Owner, nicks on broadway. Each course featured a different wine, giving guests a chance to taste Cave Spring Estate Riesling, Cabernet Franc, Pinot Gris, Gamay and Select Late Harvest Riesling. Cave Spring Vineyard produces its wines using sustainable practices in the unique terroir of Ontario’s Niagara Escarpment, specializing in cool-climate varietals and using indigenous yeasts and neutral oak to create exceptional Rieslings, Pinot Gris and Cabernet Francs.
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- Icon Imports LLC, with HB Wine Merchants, hosted a pairing dinner featuring Canada’s Cave Spring Vineyard at nicks on broadway in Providence on April 30.
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- Derek Wagner, Head Chef and Owner, nicks on broadway; Kenny Lafauci, Owner, Icon Imports LLC; Ross Bouchard, Northeast Regional Manager, HB Wine Merchants; and Thomas Pennachetti, Winemaker, Cave Spring Vineyard.
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- Cave Spring Estate Riesling, Cabernet Franc, Pinot Gris, Gamay and Select Late Harvest Riesling.
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- Guests received a glass of Cave Spring Vineyard’s Pinot Gris upon arrival.
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- Thomas Pennachetti, Winemaker, Cave Spring Vineyard and Ross Bouchard, Northeast Regional Manager, HB Wine Merchants.
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- Elizabeth Woolley, Server, nicks on broadway pouring for a guest.
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- Thomas Pennachetti, Winemaker, Cave Spring Vineyard.
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- Rhode Island oysters roasted with red chili-lemon butter, wine and pecorino.
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- Vegetarian crostini with Old Chatham goat cheese with peach jam, honey and allspice; Rhode Island mushrooms, mushroom-herb Boursin and parsley; and Narragansett Creamery ricotta cheese, rhubarb preserve, roasted onion, crisp shallot and chives.
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- The first course, crudo of Rhode Island-caught fluke with beetroot, pear vinegar, lemon, chives, sorrel, olive oil and sea salt, was paired with Cave Spring Estate Riesling.
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- Nicks on broadway Head Chef and Owner Derek Wagner plating the third course, grilled Blackbird Farm beef coulotte, spice roasted carrots, potato turnip puree, fried sage and dried chili au jus paired with Cave Spring Cabernet Franc.
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- A glass of Cave Spring Gamay.
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- Glasses of Cave Spring wine.
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- Dessert, mille-feuille from DeFazio Orchard peach vanilla mousse, maple-walnut praline and peach coulis, was paired with Cave Spring Select Late Harvest Riesling.
Photos by Laura Widness.
