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
DESSERT COURSE
Chocolate Malt Flourless Cake
caramelized bananas semifreddo, to"ee, chocolate dome, rum
Vergelegen V1700 2015
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
4. Carlos Baez, ( The Spread, El Segundo & Magic Pie )
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
SECOND COURSE Gnocchi
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
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
SECOND COURSE
Shrimp Pane with watercress, roasted garlic and preserved lemon
Vergelegen G.V.B White 2020
THIRD COURSE
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
Vergelegen brut MMV 2016
SECOND COURSE
Shrimp Pane with watercress, roasted garlic and preserved lemon
Vergelegen G.V.B White 2020
THIRD COURSE
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
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
Vergelegen chardonnay
THIRD COURSE Shrimp & Grits, hot sauce beurre blanc, pickled red onion, pork belly
Vergelegen brut MMV
Vergelegen brut MMV
FOURTH COURSE Duck Leg Confit, forbidden black dirty rice, cranberry gastrique
Vergelegen V1700 red blend
9. Forrest Pasternak, ( Bailey’s Backyard )
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
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
13. Julio Genao, ( Prime Stamford )
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
14. Luke Venner, ( Elm )
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
15. Michael Kaphan, ( Purdy’s Farmer & the Fish )
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
Vergelegen G.V.B white 2020
THIRD COURSE Chicken, Tru!es, Clay
Vergelegen V1700 2015
DESSERT COURSE Passion Fruit
Vergelegen brut MMV 2016
Vergelegen brut MMV 2016
SECOND COURSE Foie Gras, Yogurt, Granola
Vergelegen 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
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
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
19. Stephen Lewandowski, ( Townhouse )
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
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.
