For the past two years, Upper West has held over 19 food/spirit pairing the next one will take place on Wednesday, February 20th when Upper West will host its first cognac pairing with the famed Rémy Martin.
The secret of any great cognac is the grapes…. where do they come from? What type of soil were they raised by? Rémy Martin only uses grapes from the most respected growing regions – the Grande Champagne and Petite Champagne.
Together, Chef Nick Shipp and Rémy Martin’s ambassador have created a magical dining experience, Shipp explains, “The flavor profile is obviously the determining factor on what I pair. However, we will stick with a theme based on the spirits origin. Remy Martin and French food, patron tequila and Mexican food, Scottish food with Macallan scotch…etc.
“Anything can happen†says bar manager, Eyal Raziel “At one of our pairings we did a Scotch and Indian food pairing. The Scotch was Auchentoshan, The Brand Ambassador (Jonny Mundel) who is 6 ft 6 inches tall and a great speaker brought a Copper Pot still with him. He asked us for some beer and as he was speaking to the crowd he was brewing moonshine (liquor/spirits in the room).â€
The upcoming event on February 20th has been dubbed “French Connection†and the star of the show is Rémy Martin.
First Course: BUMBLE V with GOLDEN BEETS (satsuma infused beets/tomato-ginger vinaigrette/remyified goat cheese/cilantro)
Second Course: REMY V.S.O.P with NICOISE (moroccan spiced tuna loin/piquillo-dried tomato concasse/green bean puree/kalamata pistou/egg yolk “granita†)
Third Course: 1738 ACCORD ROYAL withBRAISED BEEF CHEEK (potato puree “Robuchon style†/fennel/fresno chili/ sauce à l’orange aigre-douce)
With an INTERMEZZO of Meyer lemon granita, cucumber/thai basil
Finally REMY MARTIN XO EXCELLENCE with EXTRA DARK CHOCOLATE MOUSSE (salted toffee crumble/cinnamon-coffee powder).
The price for this special pairing is $60 per person plus gratuity.
For more information: http://www.theupperwest.com/
