Calling all ladies!
While not a CW production, we want to take this opportunity to tell you about a wonderful wine and food event taking place on Monday, March 6th celebrating International Women's Month!
Please join sommelier Raquel Ortega, from 1* Michelin restaurant Imperfecto, for a very special Women in Wine event featuring Juliette Monmousseau (pictured). Juliette is the 4th generation of the Monmousseau family to manage the Bouvet Ladubay sparkling wine property in the Loire Valley. Since 1851, Bouvet Ladubay has been one of France’s greatest producers of méthode traditionnelle sparkling wine. For Bouvet Ladubay, wine is a living art that must be practiced with wisdom, uniting tradition, experience and the most finely tuned technology in the creation of refined, handcrafted wines of impeccable quality and consistency.
The Women in Wines series is a monthly experience that Rachel created and it consists of an intimate group of a maximum of 20 guests that gather together in the private room at Imperfecto.
Rachel and Juliette will present seven different wines, six sparkling and one port, to be paired with seven small bites designed by Chef Enrique. This is a unique opportunity to learn about great wines while enjoying Enrique Limardo’s cuisine! There are only a few seats left for this dinner. To reserve your spot and learn more about this Women in Wine series, please click here.
Lay and Wheeler: Bouvet-Ladubay
Bouvet Ladubay is one of the oldest sparkling wine producers in the Loire valley, boasting over 170 years of history. Their Saumur base was established by Etienne Bouvet and his wife, Celestine Ladubay in 1851 when they purchased 8 km of underground tunnels with the intention of turning them into cellars. By the 1870s, Etienne was exporting his wines to England, became an official supplier to the House of Lords, and had built both a fine château and his own power plant to serve the domaine.
With no direct heirs after Etienne’s death, the house was auctioned and bought by the Monmousseau family. Champagne house Taittinger invested in them in 1971, but by 2015, Patrice Monmousseau had bought back control. Their sparkling wines are made in the Méthode Traditionnelle, blending Loire staple, Chenin Blanc, with small amounts of Chardonnay and Cabernet Franc.
Their vintage sparkling wine, Saphir, which takes its name from the sad loss of a newly acquired sapphire ring in the river Loire, has a loyal following for its elegant freshness and value for money.
Michelin - 1 Star: Imperfecto by Enrique Limardo
Boasting all the buzz of a hornet’s nest, this soaring box of glass and marble virtually reaches for the sky. Inside, it's decked out with brass accents, terra-cotta and a tight counter positioned directly under Chef Enrique Limardo’s perch. Here is where he prepares an elaborate tasting menu that is a celebration of Latin flavors, ace ingredients and exacting technique, and is a departure from the a la carte offerings.
Meals, served by the chef himself, take on an intimate if long form. Yet nobody's complaining, especially when offered such delights as kampachi tartare in kombu dashi with charred avocado seeds; aged hiramasa with leche de tigre; and snow crab salad with osetra caviar. In lieu of dessert, the brioche with camembert and truffle honey is quite perfecto.
Imperfecto
is open Monday's through Sunday's for dinner and Saturday's &
Sunday's for Brunch. At Imperfecto we offer four kinds of reservations:
The Chef Degustación @ The Chef Table, Regular Reservations, Patio
Reservations and Private Dining Reservations. Please see below for
additional information about each of them.
Imperfecto is a new
restaurant by Enrique Limardo and the team behind Seven Reasons. The
restaurant is inspired in the intersection between the Mediterranean
& Latin American Cultures, and sustained in Enrique Limardo's bold
culinary approach.
At Imperfecto we believe that human beings are
not perfect. We are far from perfect. We are Imperfect. And it's
imperfection what moves us forward and shows us how to improve.
The
restaurant design is inspired by the Greek culture. The oldest
definition of "perfection", goes back to Aristotle, who defined the
concept in three: which is complete; which is so good that nothing of
the kind could be better; which has attained its purpose.
At
Imperfecto, we know that a restaurant space is not complete if it’s not
filled with people; that we will try our best to maintain the highest
levels of creativity, flavors and service; and that we will always
pursue our purpose of bringing magical culinary experiences to our
guests.
At Imperfecto we will seek perfection, but we will never achieve it. We don’t want to. We will be Imperfecto.
Huffington Post: Chef Enrique Limardo
Chef Enrique Limardo is commonly credited as the pioneer of modern Venezuelan cooking in the U.S. He is only the second Venezulean chef in the U.S. to receive a Michelin star, and his restaurant, Seven Reasons, was named one of the most important restaurants of the decade by Esquire. Limardo has a second Washington DC restaurant, Imperfecto, as well.
While his culinary skills are well known, many may not know that Limardo came to the U.S. to escape violence and corruption in his home country of Venezuela. The chef may be firmly on his feet now in the U.S., but he has not forgotten his roots or the hardships he faced, which have fueled his passion for mentoring other chefs in Venezuela as well as working with a range of nongovernmental organizations (NGO) through Immigrant Food, D.C.’s first “gastro advocacy” restaurant.
The Dinner
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