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Supper Club Saturday at Wine on the Way

Written By Scott Joseph On June 17, 2013

VibrantRioja LOGOCome join me Saturday for a very special edition of SJ’s Supper Club. We’re doing things a little differently this time. We’re gathering in the warehouse space of Wine on the Way, that’s the Winter Park company that delivers premium wines to your door in a cute little Smartcar. Because it’s a delivery business, their workplace is usually off limits to the public. So that makes it interesting.

Plus there are the wines that we’ll be serving. My friends at Vibrant Rioja are pulling out some spectacular vintages (see below for the list, but keep in mind that there will likely be more than those listed). And we’re not talking just little sips. We’re talking glasses. In fact, you’ll be invited to pour your own wines as you wander about the space.

And the food? Well, given the warehouse atmosphere, we thought it would be fun to invite Bryce Balluff and his Fork in the Road food truck. For those of you who haven’t tried Balluff’s food, you’re in for a treat. And if there’s anyone who still wonders what the whole food truck craze is about, I think this will clear it up for you. (Balluff’s menu is below, too.)

The best part is the cost: $45 per person plus tax. There will be no additional charges at the event. The food alone would cost that much retail, but through a special arrangement with Rioja, I’m authorized to offer you this special deal. The catch? There are only 40 spots available.

Click here to go to the reservations page.

The event is Saturday, June 22, from 6 to 9 p.m. at Wine on the Way, 805 S. Orlando Ave., Suite A, Winter Park. There’s plenty of parking next to the warehouse.

Looking forward to seeing you for what I know is going to be a great evening of food and wine.

Here are the wines that will be featured:

 

  • El Coto de Rioja Blanco 2012
  • El Coto de Rioja Rosado 2012
  • Dinastia Vivanco Blanco 2012
  • Bodegas Riojanas “vina albina” Reserva 2005
  • Bodegas Riojanas “Monte Real” Reserva 2005
  • Bodegas Muriel Reserva 2005
  • Remirez de Ganuza Reserva 2005

And here’s what Chef Bryce has planned:

 

  • Cured King Salmon, baby greens, preserved citrus, raw macadamia nut, smoked pimento oil
  • Mangalista Pork Belly, Rioja wine glaze, polenta, pickled Florida peaches, edamame & sweet corn succotash
  • Sweetbreads, porcini barley, nettle pesto, fennel & yuzu, sweet tomato rasins
  • Ricotta & Parmesan gnuddi, truffle honey, crispy herbs, nasturtium, pomogranite, duck crackling

 

 

 

 

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