The Taos Winter Wine Festival attracts both locals and visitors alike.
Attendees will taste world-class wine, delicious hors d’oeuvres and artisanal treats and will have the opportunity to swirl, sniff and sip award-winning vintages from New Mexico’s top distributors.
Participating wineries and importers source their wines from the world’s finest grape growing regions, making the Taos Winter Wine Festival is a great opportunity to sample food from our local restaurants, accompanied by wine from over thirty participating vineyards at the Reserve Tastings and the Grand Tasting, as well as at several local eateries all week end.
Lambert’s of Taos has a very special Wine Dinner planned for January 30th, with Executive Chef James Crowther III, and Sommelier Thijs Hoek collaborating on an exquisite menu that is sure to please the most discriminating palate.
I met with the two of them along with General Manager Nova Sheppard and owner of Lambert’s, Nat Troy Jnr.,one afternoon a couple of weeks ago. Long a favourite place to dine out in Taos, the restaurant is housed in a historical building on Bent Street that was once home to another restaurant, The Apple Tree.
When Lambert’s moved from their original location, both the restaurant and the building underwent a renewal in both renovation and innovation.
Begun by Zeke and Tina Lambert almost thirty years ago, Lambert’s has, despite the changes, maintained its reputation as arguably the best restaurant in a town full of great eateries.
For fine dining it can’t be beat; the consistently great food and service, not to mention the wine list, keep patrons returning year after year.
The addition of the Treehouse bar, with its menu of lighter fare, has made Lambert’s a favourite with locals who want to grab a bite before heading to the movies or the theatre. It’s a casual yet delicious option for those evenings when dressing for dinner is not on the agenda.
This Wednesday night however, Lambert’s plans to pull out all the stops!
“We couldn’t be more excited about the roster of excellent wines and the menu we have assembled for this winter’s wine festival,” said Nova when we had all sat down at a table in the back room.
Nova’s husband, Thijs agreed. “James and I have worked closely on the food and wine pairings,” he explained, “ we have tried to stay close to the foods traditionally served with these wines, while giving them a local twist with regards to the ingredients.”`
“For me it’s about what’s available locally that is fresh and natural.” Said James.”But yes, we stayed within the parameters of tradition while still being quite creative with the menu.”
James attended Johnson & Wales University and holds a bachelor’s degree in culinary arts and food service management. His Sous Chef Adam Dooling is equally accomplished and together with Thijs (who is Dutch and trained in Europe), they are a formidable culinary team.
The Wine Dinner menu reads like a gourmand’s dream, several courses, starting with an Amuse Bouche, each with a different wine pairing, promise an unforgettable evening in store for the lucky diners this Wednesday.
Instead of attempting a description of each course, I’ve included a copy of the menu in my post today.
I asked Thijs about palate cleansers between the courses, and he responded right away, by explaining that the wines themselves would do the work.
“These wines are so clean,” he told me, “all organic and/or bio-dynamic, they will suffice without additional and traditional devices.”
“I couldn’t be happier with this amazing crew,” said Nat as our meeting came to a close. “They are all totally professional and incredibly creative all at once.”
“We are very lucky to have them.”
Lambert’s of Taos Wine Dinner Menu January 30, 2019
Amuse Bouche
scallop carpaccio, fennel mussel crema,
Taos honey & lavender poached pears, dried lemon zest,
extra virgin olive oil, pancetta lardons
Saint Romain Jacqueres “Jongieux Cru” 2016
first.
razor clams, green mango & watermelon salad,
maitake brown butter sauce, crushed marcona almonds
Samuel Billaud “Les Grandes Terroir” 2015
second.
duck confit, french green lentils with sausage de Toulouse & roasted carrots, Taos honey braised radicchio
Cesconi Manzoni Bianco 2013
third.
wild boar tenderloin, cumin crusted,
toasted juniper berry poached morels, walnut puree, caramelized fennel apple sauce, fennel chip
Lulu Poulsard “Cotes du Jura” 2016
fourth.
Chilean sea bass, bacon roasted baby turnips,
cocoa nib vanilla beurre blanc, roasted red beet foam
Domaine Jean Fournier Marsannay “St-Urbain” 2015
fifth.
7 day dry aged lamb lollipop, celery root black truffle butter frites, Moroccan spiced black olive puree,
charred red pepper & scallion
Domaine du Terme Vacqueyras 2016
For much more on Lambert’s of Taos and the Taos Winter Wine Festival Dinner with Shivereck Imports, please visit their site linked below.
All images thanks to Lambert’s of Taos.
