New Zealand Wine Growers Association Kick Off Party

On Monday, June 12th, 2023 we had the pleasure of curating a kick off party for the New Zealand Wine Growers in the quaint village of Tivoli, New York. This intimate dinner party marked the beginning of a 3 day educational event, more than just a celebration of wines; it was a sensory journey through the heart and soul of New Zealand’s viticulture and sustainability.

At the heart of this remarkable event lies an equally remarkable menu that seamlessly weaves together New Zealand’s finest produce and culinary artistry. With each dish complemented by thoughtfully selected New Zealand wine pairings.

Setting the Tone with Savory Snacks

As the event kicked off with an air of excitement, the snacks served set the tone for what’s to come. Guests savored Smoked Trout paired with Ramp Labneh and Pickled Potato. The Pork Belly, Snap Pea, and Burnt Honey combination was the perfect balance of sweet and savory. Leeks, Romesco, Burnt Almond, and Mint come together to create a dish that’s both comforting and vibrant.

Diving into the Ocean’s Bounty at the Raw Bar

The raw bar beckons with its offerings from the ocean. Copps Island and Wellfleet Oysters grace the platter, sharing space with the Cold Smoked New Zealand Prawns and Marinated Green New Zealand Mussels in Their Shell. The Fluke Ceviche complements the Burnt Onion Harissa Cocktail Sauce and the Charred Pea & Ramp Mignonette.

A Culinary Journey Through Main Courses

The main courses take us on a gastronomic voyage. The Silver Fern Farm Leg of Lamb boasts a Burnt Pea & Honey Gremolata, showcasing the region’s dedication to sustainable farming. The Whole Roasted Ora King Salmon features Leek Escabeche and Achiote, creating a sea-inspired symphony. Grilled Asparagus with Egg Dressing, Europa, and Garlic Crumb offers pure delight, while Snap Peas with Ramp Vinegar, Burnt Horseradish, and Herb Yogurt transform peas into artistry.

A Sweet Ending

Dessert arrives as a final delight. The Smoked Strawberry, accompanied by Raw Sheep’s Milk Cream, Butter Bread, Saba, and Sumac, presents a harmonious blend of flavors that lingers on the palate. It’s a fitting conclusion to a culinary journey that encompasses New Zealand’s finest offerings. 

As the glasses clink and the event draws to a close, it’s not an ending, but a beginning. The memories, the flavors, and the insights gained during these three days will continue to inspire and enrich the journeys of all who attended. It was truly an honor to be part of this unforgettable event.

Photographer:Meghan Spiro