During the NANTUCKET FOOD and WINE WEEKEND AT NANTUCKET CULINARY sit down to lunch with Sarah Leah Chase and Camille Broderick to learn the history behind rosé and why this style of wine has become so popular around the world. Sarah and Camille will pair rosé with cuisine from each region, and menu will include a 5-course lunch paired with 5 rosé wines.
This event is co-hosted with wine expert Camille Broderick, of Camille's Demi-hour on 89.5 Nantucket's NPR station. She loves to taste, teach and pair wines, holds a WSET Advanced Diploma and worked as a sommelier at the award winning Topper's Restaurant.
Sarah Leah Chase is a well-known cookbook author whose bestselling titles include the Nantucket Open-House Cookbook, The Silver Palate Good Times Cookbook, and Cold-Weather Cooking. Sarah’s latest cookbook, New England Open House, was published in June of 2015 and garnered Honorable Mention for Best Cookbook of the Year at the Readable Feast awards in Boston in 2016. For nearly two decades, Sarah wrote the weekly food column, Feasting on the Faraway Island, for Nantucket’s Inquirer & Mirror newspaper. She has also contributed freelance articles to Coastal Living, Veranda, Cape Cod Life Publications, La Vie Claire, and Nantucket Today. Sarah currently works as a recipe consultant for Barefoot Contessa LLC and teaches several cooking classes a year at the state-of-the-art Nantucket Culinary Center. She and her husband Nigel live on Cape Cod in Barnstable Village, where they run Coastal Goods, a specialty importer and distributor of fine sea salts, exotic peppers, and popular seasoning blends called Sarah’s Sea Salts.
TASTING the WORLD THROUGH ROSÉ-FILLED GLASSES
A MEDLEY of SMALL PLATES from FRANCE, ITALY, and AMERICA
MARINATED MEDITERANNEAN OLIVES and WARM GOAT CHEESE TOASTS
Villa des Anges Rosé, Pays d’Oc France, 2017
POACHED SHRIMP with FENNEL AIOLI
Chateau d’Esclans Rock Angel Magnums, Provence France, 2017
CARPARCIO-ESQUE TARTINES with TRUFFLE BUTTER
Pasqua Rosé ‘11 Minutes’ delle Venezie, Italy, 2017
Frescobaldi ALÌE Rosé, Tuscany Italy, 2017
SLOW-ROASTED SALMON with BROWNED HAZELNUT BUTTER
on a bed of COUSCOUS with MUSHROOMS and MINT
Ponzi Pinot Noir Rosé, Willamette Valley Oregon, 2017
Brancato Rosato di Toscana – Il Poggione, Italy, 2017
STRAWBERRY RHUBARB CRISP
Roederer Estate Brut Rosé, Anderson Valley California