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CHEFCO X CRAGGY RANGE EXCLUSIVE WINE DINNER


ChefCo once again teams up with Kiwi lead business- First Cellars to deliver a stellar NZ food and wine experience for a selected crowd here in Shanghai. The Craggy Range Exclusive Wine Dinner features a 6 course bespoke Kiwi inspired menu created by Chefco Chef - Alexander Bitterling and expertly paired with 6 world-class and NZ homegrown wines from Craggy Range. The owner Alex Cumming is a well known Kiwi Somm who has extensive experience with not only NZ wine but also ChefCo collaborations. ChefCo 再次与新西兰企业 First Cellars 合作,为上海精选人群提供一流的新西兰美食和美酒体验。 Craggy Range 独家葡萄酒晚宴提供 6 道菜的定制新西兰风味菜单,由 Chefco 厨师 - Alexander Bitterling 创建,并巧妙搭配来自 Craggy Range 的 6 种世界级的新西兰本土葡萄酒。店主 Alex Cumming 是著名的新西兰侍酒师,他不仅在新西兰葡萄酒方面拥有丰富的经验,而且还与 ChefCo 有过多次合作。


The event took place in Chef Alex’s new restaurant, Something, hovering atop in a glass house on Wukang Lu 98, with a 6m high ceiling creating an inviting semi-outdoor space with levity, light, and greenery. It sure made us Kiwis feel at home, while the eclectic dishes created by Chef Alex took us on an unexpected journey. 活动在主厨 Alex 的新餐厅 Something 举行,该餐厅位于武康路 98 号的玻璃屋顶上,6m 高的天花板营造出一个引人入胜的半户外空间,轻快、绿意盎然。它确实让我们新西兰人有宾至如归的感觉,而主厨 Alex 创造的不拘一格的菜肴带我们踏上了意想不到的旅程。


Welcoming Canape


Welcoming Canape


2020 Craggy Range Marlborough Sauvignon Blanc


The menu began with a welcome canape of three dishes - Green Asparagus // Salted Egg & Black Olive Crab-Meat Toast // Pineapple & Celery Duck Prosciutto // Grape & Thyme This is served with the 2020 Craggy Range Marlborough Sauvignon Blanc. 菜单以三道前菜开始—— 绿芦笋//咸蛋&黑橄榄 蟹肉吐司//菠萝&芹菜 鸭肉火腿 // 葡萄&百里香 配酒为 2020 Craggy Range 马尔堡长相思。

Cured Seabeam // Passionfuit & Shiso Gremolata


The first course is the Cured Seabeam with Passionfuit and Shiso Gremolata, with tropical and herbaceous notes complimenting the 2020 Craggy Range “Te Muna” Marlborough Sauvignon Blanc, a more complex and sophisticated expression of the varietal’s potential. 第一道菜是腌制海鲷鱼配番石榴与紫苏酱,热带和草本气息与 2020 Craggy Range “Te Muna” 马尔堡长相思相得益彰,这是该品种潜力的更复杂和精致的表达。


Gnocchi // Confit Duck, Smoked Cream & Raisin

2020 Craggy Range "Kidnapper's Vineyard" Chardonnay


Second course follows with Gnocchi with Confit Duck, Smoked Cream and Raisin. The 2020 Craggy Range “Kidnapper’s Vineyard” Chardonnay, cheekily named after its namesake vineyard near Cape Kidnappers where James Cook was once captured during his first voyage around New Zealand. The wine offers the brightness, zest and structure of New Zealand’s cool climate, with a crisp acidity that refreshes the palate. 第二道菜是土豆团子油封鸭配烟熏奶油与葡萄干。 2020 年的Craggy Range“Kidnappers Vineyard”霞多丽,以其在拐子角附近的同名葡萄园命名,詹姆斯库克在他第一次环游新西兰时曾在那里被捕。这款酒具有新西兰凉爽气候的明亮果香和精致结构,清爽的酸度令人振奋。

Spiced Foie Gras//Mala-Raspberry & Plum Wine Jelly


2016 Craggy Range “Te Muna Road Vineyard” Martinborough Pinot Noir



Third Course coming in strong with Spiced Foie Gras, Mala-Raspberry & Plum Wine Jelly accompanied by the 2016 Craggy Range “Te Muna Road Vineyard” Martinborough Pinot Noir. It’s a delightful harmony of bright red fruit and complex earthy notes on the palate that compliments the richness and aromas of the Foie, it’s the classic Martinborough touch that puts NZ Pinot Noir on the map. 第三道菜以鹅肝慕斯、树莓酱与梅酒果冻搭配 2016 年 Craggy Range “Te Muna Road Vineyard”马丁堡黑比诺葡萄酒,表现强劲。明亮的红色水果和复杂的泥土气息在口感上令人愉悦,与鹅肝的丰润口感与奇香相映成趣,这是经典的马丁堡风味,让新西兰黑比诺在世界范围里名列前茅。

Smoked Lamb Shoulder//Gochujiang, Peanut and Sweet Potato



As we move into red meat territory in the fourth course with Smoked Lamb Shoulder, Gochujiang, Peanut and Sweet Potato, we are riding into the heartland of Hawkes Bay. Known as the most prestigious subregion in Hawkes Bay, the old river bed of Gimblett Gravels produces some of New Zealand’s most structured and age-worthy wines. The 2018 Craggy Range “Te Kahu” Gimblett Gravels Blend combines classic Hawkes Bay varietals, offering a generous and brooding palate of dark olives, tobacco and toasty caramel notes that cozies right into the smokiness of the lamb. 当我们在第四道菜的“烟熏法式羊排配以花生与土豆泥”进入红肉的领域时,我们也在深入霍克斯湾的中心地带。作为霍克斯湾最负盛名的子产区,Gimblett Gravels 的古老河床出产了一些新西兰最具结构感和陈年价值的葡萄酒。 2018 年的 Craggy Range “Te Kahu”Gimblett Gravels Blend 结合了经典的霍克斯湾品种,提供了丰富而令人沉思的黑橄榄、烟草和烤焦糖味,恰到好处地融入了羊肉的烟熏味中。

Black Angus Shortrib// Himematsutake Mushroom & Grilled Cabbage


2018 Craggy Range “Le Sol” Syrah



Our last savory course and a penultimate dish of the night was the Black Angus Shortrib, Himematsutake Mushroom and Grilled Cabbage. The prestigious cut and breed of the main ingredient call for the big guns - this is a time for boldness. The dish is complete with the top-of-the-line 2018 Craggy Range “Le Sol” Syrah, also from the Gimblett Gravels. This is the Grand Cru of New Zealand wine, the iconic finale to our grand tour of Kiwi wines in this exquisite dining experience. 我们当晚的最后一道咸口菜肴是黑安格斯牛排、姬松茸蘑菇和烤卷心菜。主料的尊贵需要搭配大胆的口味,为咸口菜肴做出一个响亮的收官。这道菜配有顶级的 2018 年 Craggy Range “Le Sol” 西拉,同样来自 Gimblett Gravels。这是新西兰葡萄酒中的特级园,是我们在这次精致晚餐体验中的新西兰葡萄酒盛大之旅的标志性结局。

Dark Chocolate// Macerated Blueberries and Rosemary


The dark mulberry, violets, lavender and cocoa flavours of Le Sol carries us into the most exciting part of a meal (in my humble opinion) - the dessert. The Dark Chocolate, Macerated Blueberries and Rosemary hugs the palate and sent us off fully satiated yet begging for more. Le Sol 的深色桑椹、紫罗兰、薰衣草和可可口味将我们带入了一顿饭中最令人兴奋的部分(在我看来)——甜点。黑巧克力、浸渍蓝莓和迷迭香满足了我们的味蕾,让我们感到饱足,但又乞求更多。


We’d like to thank Somm. Alex and Chef Alex for this collaboration. This is exactly what we were looking for when we founded ChefCo - it’s about Kiwi food, Kiwi wine, and a Kiwi-loving f&b community. We look forward to bringing more NZ to China in the coming future, to serve New Zealand the way it should, one bite at a time. 我们要感谢侍酒师Alex与大厨Alex本次与我们合作。这正是我们创立 ChefCo 时的初衷——营造一个新西兰美食,新西兰葡萄酒与热爱新西兰的社群。我们期待在未来将更多新西兰带到中国,以应有的方式为新西兰服务,一点一点。

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