Slocum & Sons collaborated with Hartford’s Fire by Forge for a pairing dinner featuring Napa Valley’s Caymus wines at March 25. Scott Randall, Brand Manager, Slocum & Sons, presented the wines and gave a background on Caymus Vineyards’ history and winemaking techniques. Executive Chef Van Hurd and his culinary team created a five-course menu, with each course paired with a different Caymus wine, including Caymus Red Schooner Transit No. 2, Mer Soleil Chardonnay, Napa Valley Cabernet Sauvignon, Emmolo Sparkling Wine and The Walking Fool Red Blend. Founded by Lorna and Charlie Wagner Sr. in 1972, Caymus Vineyards is still 100% family-owned and -operated by Lorna and Charlie’s son, Chuc, and family in the center of Napa Valley in Rutherford, California. The winery focuses on Cabernet Sauvignon, with grapes grown in low-fertility soils on the valley floor and its surrounding mountains using viticulture practices that influence its unique style of Cabernet.
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- Slocum & Sons hosted a pairing dinner featuring Caymus wines at Fire by Forge in Hartford on March 25.
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- Scott Randall, Brand Manager, Slocum & Sons; John Tsipouras, Sales Representative, Slocum & Sons; Van Hurd, Executive Chef, Fire by Forge; Justin Morales, General Manager and Hospitality Instructor, Fire by Forge; and Ben Dubow, Executive Director, Forge City Works.
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- Caymus Red Schooner Transit No. 2, Mer Soleil Chardonnay, Napa Valley Cabernet Sauvignon, Emmolo Sparkling Wine and The Walking Fool Red Blend.
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- Scott Randall, Brand Manager, Slocum & Sons presented the wines to guests.
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- Justin Morales, General Manager and Hospitality Instructor, Fire by Forge.
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- Barback Ryan Maleryn pouring Caymus The Walking Fool Red Blend.
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- The first course, an oyster shooter, paired with Caymus Emmolo Sparkling Wine.
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- The second course, Berkshire pork belly with sweet and sour beluga lentils, truffled celery root and apple slaw, was paired with Caymus The Walking Fool Red Blend.
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- The third course, lobster taco with black truffle, mango salsa and avocado, was paired with Caymus Mer Soliel Reserve Chardonnay.
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- Tournedos Rossini, rubbed fillet of beef, Hudson Valley foie gras, potato gratin and wild mushroom madeira demi was served with Caymus Napa Valley Cabernet Sauvignon.
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- Dessert, an Atlantic beach tart with saltine crust, lemon lime filling, whipped cream, Maldon sea salt and candied lime, was paired with Caymus Red Schooner Transit No. 2.
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- Guests Doug Barber, Andrea Hawkins and Alfred Loomer toasting with Caymus red wine.
Photos by Michael Leung.
