Merroir et Terrior, an Original New York Oyster Week Production, is a unique oyster, wine & seafood dining experience. 6 east & 6 west coast oysters are paired with various wines in an exploration of oyster & wine flavors and pairings intended to guide the diner to discover and understand their preferences. Several fin fish courses follow the oyster courses. During the oyster courses and in between fin fish courses an in depth exploration of oyster history, culture, cuisine, economy & ecology is explores with rich photo and video content presented on a flat screen TV. Video content includes underwater footage of Long Island’s Oyster Divers and “Oyster Porn” (oysters spawning in a hatchery). Photo content includes images of the farms from which the oysters diners are enjoying came from as well as images that support the history of oysters, the life cycle of oysters an the oystermen of North America.
Oyster Aficionado & New York Oyster Week Co-Founder, Kevin Joseph will speak to what Merroir is and how it is created and recognized. Kevin will pair himself with acclaimed chef, author and food celebrity David Rosengarten. http://drosengarten.com David’s Golden Ram Importers will provide several of the wines used to pair with oysters and other courses. David will discuss the Terroir that influences the wines served and his pairing choices. Chef Michael Citarella will discuss his choices and preparation for each coure as it is presented.
The courses take the diner through a culinary exploration of marine habitats from Salt March to Open Ocean. The East & West Courses showcase oysters from both coasts and engage the diner in a guided, sophisticated and fun exploration of Merroir (the flavors of oysters and the things that influence those flavors). Several wines are paired to these oysters in such a way as to give the diner the opportunity to see how the Terrior of these wines might complement the Merroir of the oysters. The result is a process of guided discovery where the diner can discover his or her preferences for oysters, wines and pairings of the two.
~ Menu ~
First Fathom
Uni and Crab salad + 2011 Riesling “Vom Kalksteinfels” Trocken, Weingut Philipp Kuhn, Pfalz.
Second Fathom
Crispy whitebait, oyster and clam, kaffir remoulade + 2004 Nude Blanc de Blancs, Grand Cru Champagne, Michel Gonet, Avize.
Third Fathom
Skate, caramelized cauliflower, apple, capers, hazelnuts + 2010 Bacharacher Hahn Riesling Kabinett, Weingut Toni Jost, Mittelrhein.
Fourth Fathom
Black Sea Bass, Brussels Sprouts, seaweed, sumac + 1993 Laurentiushof Trittenheimer Altärchen Riesling Kabinett Trocken, Milz, Mosel.
Fifth Fathom
Grilled Swordfish, Maitake Mushroom, herbs + Lambrusco Grasparossa di Castelvetro, Robusco, Ca’Berti.
Desert
"JellyFish" + 2010 Schmitt et Carrer Pinot Gris, Vin d'Alsace

Chef Michael Citarella

Kevin Joseph
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David Rosengarten
