VClub Competition: Complimentary Dinner for 6 People inspired by the Greenwich Wine + Food Gala Dinners

VClub Competition: Complimentary Dinner for 6 People inspired by the Greenwich Wine + Food Gala Dinners

VClub were honored to partner with the Greenwich Wine + Food Festival on October 7th. The evening was magnificent, 19 Celebrity Chefs, all prepared out of this world dishes, each paired with Vergelegen's finest wines, and everything was done in the name of charity, where much needed funds were raised for the Jacques Pépin Foundation.     

As an opportunity to re-live some of the highlights of the Gala Dinner, we are hosting a competition for our VClub Members and Guests to win a prize. Below are the Menu's of the Chefs that volunteered their time and prepared these amazing meals for the guests. Let us know which you think is your favorite-favorite and if you are drawn as the winner, you (and 5 guests) will be hosted by VClub for a complimentary replicated dinner. The most Popular Chef, will win a Vergelegen Hamper

Click Here to Enter (Don’t forget to Follow our Instagram, Facebook and Twitter pages to increase your number of entries, good luck 🍀) Our handle is @vclubwine for all 3.

Chefs and Meals Listed in Alphabetical Order: 

Albert DeAngelis Menu
FIRST COURSE: Burgundy Escargot, chanterelle mushroom, sherry vinegar, crispy polenta
Vergelegen brut MMV 2016
SECOND COURSE: Sheep’s Milk Ricotta Cavatelli, duck ragout, prosciutto, pecorino toscano
Vergelegen chardonnay reserve 2019
THIRD COURSE: Pan Roasted Halibut and Warm Lobster,honey nut squash, porcini, ver jus
Vergelegen G.V.B white 2020
DESSERT COURSE: “Everything Apple” Variety of Apple Desserts
Vergelegen V1700 2015

Franco Camacho Menu

FIRST COURSE Assortment of Amuse Bouche
Vergelegen brut MMV 2016

SECOND COURSE Lobster, citrus poached lobster, coconut water, bergamot juice, aji amarillo, tender coconut, avocado, malanga crisp
Vergelegen Reserve chardonnay 2019

THIRD COURSE Surf & Turf grilled octopus, short rib and marrow bone agnolotti, foie gras sauce, shaved white tru!es
Vergelegen G.V.B white 2020

FOURTH COURSE Duck Breast pomegranate lacquered Bella Bella Farm breast of duck, manchego-parsnip purée, quince-ginger compote pickled kumquats
Vergelegen G.V.B red 2015

Chocolate Malt Flourless Cake
caramelized bananas semifreddo, to"ee, chocolate dome, rum
Vergelegen V1700 2015

    Bill Taibe & Anthony Kostelis Menu

    FIRST COURSE Caviar and Stracciatella on toast with sun-dried pepper
    Vergelegen brut MMV 2016

    SECOND COURSE Fluke Crudo olives, Meyer lemon and bay leaf oil
    Vergelegen G.V.B white 2020

    THIRD COURSE Iberico Pork roasted onions and fig
    Vergelegen G.V.B red 2015

    DESSERT COURSE Apple Tarte Tatin
    Vergelegen chardonnay 2019

    Carlos Baez Menu

    FIRST COURSE Fluke Crudo, sushi-grade shaved fluke, breakfast radishes, fingerling potato chips, grapefruit juice, chili oil, micro cilantro
    Vergelegen G.V.B white 2020

    SECOND COURSE Tuscan Kale Salad, massaged kale, Bosc pears, tomato confit, avocado, red onions, candied, pecans, manchego cheese flakes and lemon-honey vinaigrette
    Vergelegen G.V.B red 2015

    THIRD COURSE Charred Octopus, olive oil-poached Portuguese octopus, roasted potatoes, garlic herb oil
    Vergelegen V 2015

    FOURTH COURSE Veal Confit, confit veal breast medallion, lobster orzo, fresh rosemary, lobster cream
    Vergelegen V1700 2015

    5. Chad Welch, ( Coterie Luxury Senior Living )  

    Chad Welch Menu

    FIRST COURSE Tuna Crudo
    Vergelegen brut MMV 2016

    Vergelegen G.V.B white 2020

    THIRD COURSE Smoked Lamb Neck, chimichurri, yogurt, pickled beets
    Vergelegen V1700 red 2015

    DESSERT COURSE Carrot Cake

    6. Debra Ponzek, ( Aux Delices )

    Debra Ponzek Menu

    FIRST COURSE Cauliflower Panna Cotta, cauliflower parmesan flatbread and shaved tru!ed cauliflower
    Vergelegen G.V.B white

    SECOND COURSE Black Sea Bass, Row 7 squash pistou with cannellini beans and applewood smoked bacon
    Vergelegen Florence rosé

    THIRD COURSE Braised Short Ribs, maitake mushrooms, celeriac, horseradish crumbs
    Vergelegen V1700

    DESSERT COURSE Apple Tarte Tatin, salted caramel semifreddo and praline
    Vergelegen MMV brut blanc

    Emily Mingrone Menu

    FIRST COURSE Leeks Vinaigrette with potato mousse and caviar
    Vergelegen brut MMV 2016

    Shrimp Pane with watercress, roasted garlic and preserved lemon
    Vergelegen G.V.B White 2020

    Rabbit Ballotine with wild fennel, pearl onion, baby carrots and rabbit jus
    Vergelegen V 2015

    DESSERT COURSE Chocolate Roulade with raspberry and cacao nibs
    Vergelegen V1700 2015

    Evans Corrales Menu

    FIRST COURSE Hamachi Crudo, blood orange, crispy shallots, tru!ed ponzu sauce
    Vergelegen G.V.B white
    SECOND COURSE Seared Diver Sea Scallop, hackleback caviar, celery root purée, bacon mushroom vinaigrette
    Vergelegen chardonnay
    THIRD COURSE Shrimp & Grits, hot sauce beurre blanc, pickled red onion, pork belly
    Vergelegen brut MMV
    FOURTH COURSE Duck Leg Confit, forbidden black dirty rice, cranberry gastrique
    Vergelegen V1700 red blend

    9. Forrest Pasternak, ( Bailey’s Backyard )
    Forrest Pasternack Menu
    FIRST COURSE Local Beet & Citrus Cured King Salmon Carpaccio lemongrass, hibiscus tea vinaigrette, sea salt potato crisps
    Vergelegen brut MMV 2016
    SECOND COURSE Warm Seared Diver Scallops with Lobster Ceviche compressed local apple salad, corn shoots, yuzu-pomegranate molasses
    Vergelegen G.V.B white 2020
    THIRD COURSE Braised Wagyu Beef Short Rib white tru!e-infused ricotta gnocchi, roasted and crispy parsnips, white wine gelée, parmesan
    Vergelegen V1700 2015
    DESSERT COURSE Chocolate S’mores Cake toasted marshmallow, graham cracker crunch, applewood smoke

    Geoff Lazlo Menu
    FIRST COURSE Torched Hamachi tomato-soy glaze, pickled ramps
    Vergelegen brut MMV 2016
    SECOND COURSE Shaved Brussels Sprout Salad delicata squash, sourdough croutons, miso-mustard dressing
    Vergelegen chardonnay reserve 2019
    THIRD COURSE Whole Roasted Chicken carrots, herbed spaetzle
    Vergelegen V 2015
    DESSERT COURSE Apple & Pear Cobbler brown butter, ginger, cranberry
    Jared Sippel
    SNACKS Gifts from the Chef

    FIRST COURSE Flan aux Champinons porcini marmalade
    Vergelegen MMV brut

    SECOND COURSE House-Made Ricotta Tortelli tomato variations with aged balsamic
    Vergelegen chardonnay

    THIRD COURSE Confit de Canard la ratte potato, cipollini onion, arugula and sour cherry
    Vergelegen G.V.B red

    FOURTH COURSE Riz au Lait piedmontese hazelnut and salted caramel cream
    Vergelegen V1700

    Jes Bengtson Menu
    FIRST COURSE Flower Pot Bread with lavender honey butter Lyonnaise Salad poached egg, frisée, bacon, shallot, herbs, champagne vinaigrette
    Vergelegen flagship G.V.B sauvignon blanc 2020

    SECOND COURSE Pan Roasted Chicken Breast whipped Dijon, chantrelle, petite greens
    Vergelegen V1700 cabernet sauvignon 2015

    THIRD COURSE Karley’s Gratitude by Arethusa Farm local fruit, toasted baguette, almonds
    Vergelegen brut MMV 2016

    DESSERT COURSE Chocolate Terrarium Milk chocolate ganache, dark chocolate mousse, matcha crunch, dark chocolate cake
    Vergelegen brut MMV 2016

    Julio Genao Menu

    FIRST COURSE Foie Gras & Rabbit Terrine black tru!e, huckleberry compote, vincotto, pain d’ campagne
    Vergelegen brut MMV 2016

    SECOND COURSE Ricotta Cavatelli uni crème, lobster, caviar, bottarga
    Vergelegen chardonnay reserve 2019

    THIRD COURSE Seared A5 Wagyu & Prawn blackened prawn, black beluga lentils, harissa vinaigrette
    Vergelegen V 2015 bordeaux blend

    DESSERT COURSE Yuzu & White Chocolate Crémeux Tarte dark chocolate gelato
    Vergelegen G.V.B 2015 cabernet sauvignon

    Luke Venner Menu

    FIRST COURSE Canapé Beausoleil oyster and green apple mignonette, smoked salmon croque monsieur, foie gras a l’orange
    Vergelegen brut MMV

    SECOND COURSE Pain d’Epi selection of cultured butters
    THIRD COURSE Yellowfin Tuna Tartare hazelnut, caviar and endive
    Vergelegen G.V.B white

    FOURTH COURSE Pumpkin Spaghetti jambon, egg yolk and black pepper oil
    Vergelegen G.V.B red

    FIFTH COURSE Ris de Veau pomme purée and burgundy tru!es
    Vergelegen V1700 red
    DESSERT COURSE Crème Brûlée smoked vanilla bean and black fig

    Mike Kaphan Menu

    FIRST COURSE Vegetables à la Grecque gulf crab, farmer’s daily harvest
    Vergelegen brut MMV 2016

    SECOND COURSE Blanquette de Flétan Nova Scotia halibut, white mirepoix from our fields
    Vergelegen G.V.B white

    THIRD COURSE Canard Fumé lightly smoked duck breast croquette of confit, butternut, chili
    Vergelegen V1700

    DESSERT COURSE Beignet aux Poires tahitian vanilla ice cream, melba

    Matt Storch Menu

    FIRST COURSE Raw Bar caviar, lobster, oysters, clams, tuna, scallops, shrimp
    Vergelegen brut MMV 2016

    SECOND COURSE Foie Gras, Yogurt, Granola
    G.V.B white 2020

    THIRD COURSE Chicken, Tru!es, Clay
    Vergelegen V1700 2015

    DESSERT COURSE Passion Fruit
    Vergelegen brut MMV 2016

    Nick Martschenko Menu

    AMUSE Foie Gras Terrine, Concord Grape Jelly, Toasted Brioche
    Vergelegen chardonnay reserve 2019

    FIRST COURSE Scallop Carpaccio espelette pepper, shaved radish, olive oil powder
    Vergelegen G.V.B white 2020

    SECOND COURSE Veal Breast Ravioli Sicilian pistachio sauce
    Vergelegen G.V.B red 2015

    THIRD COURSE Lamb Saddle Roulade ratatouille, rainbow chard
    Vergelegen V1700 2015

    DESSERT COURSE Deconstructed Tarte Tatin cinnamon gelato, early fall apple juice, calvados shooter


    18. Renee Touponce, ( Oyster Club & Port of Call CT )

    Renee Touponce Menu

    FIRST COURSE Venison tartare, cured egg yolk, nasturtium, sour gherkins, shallot, smoked beef fat
    Vergelegen GVB Red

    SECOND COURSE Oyster chowder, celery, potatoes, leeks, tarragon, parsley oil
    Vergelegen Chardonnay Reserve

    THIRD COURSE Day Boat Scallop grenobloise, king trumpet mushrooms, lemon, capers, sourdough
    Vergelegen GVB White

    DESSERT COURSE Egg custard, apple caramel sauce
    Vergelegen brut MMV 2016

    Stephen Lewandowski Menu
    FIRST COURSE Chilled Maine Lobster roasted baby beets, honey crispy apple, watermelon radish, tarragon citrus dressing
    Vergelegen chardonnay reserve 2019

    SECOND COURSE Day Boat Scallop vanilla pear mousseline, golden raisins, black tru!es
    Vergelegen flagship G.V.B white estate wine 2020

    THIRD COURSE Braised Beef Cheek & Bone Marrow Ravioli golden chanterelles, smoked bacon, horseradish bone broth
    Vergelegen G.V.B red blend 2015

    FOURTH COURSE Crépinette of Lamb Loin coconut carrot purée, glazed root vegetables, minted lamb jus Vergelegen V1700 2015 DESSERT COURSE Assorted Petit Fours & Chocolates
    Vergelegen brut MMV 2016

    t’s and c’s apply
    VClubs decision on the draw is final, as is the format of the event itself. Every effort as is reasonably possible will be made to accommodate the prize winner. 

    The prize may not be transferred or sold, or redeemed for cash. 

    Entrants do not have the right to contest any results or decisions. 
    Previous post Next post

    Leave a comment

    Please note, comments must be approved before they are published