Chef Jean-Georges Vongerichten’s attractive restaurant, The Fulton by Jean-Georges Vongerichten, located in Manhattan, New York at Pier 17, was the stunning setting for a very special, one-night-only OU Glatt kosher wine dinner celebrating the 30-year collaboration of the Royal Wine Corporation & Edmond de Rothschild Heritage Wines. Hosted by Baroness Ariane de Rothschild & The Hertzog Family, the five-course gastronomic meal was paired with exceptional kosher wines for a memorable evening of fine dining.
Baroness Ariane de Rothschild, Jay Buchsbaum,
David Herzog, Mordy Herzog
For one-night-only on Sunday, February 16, 2020, Chef Jean-Georges Vongerichten’s attractive waterfront restaurant, The Fulton, which opened in March 2019, was transformed into an OU Glatt Kosher event by RAVE! for an exclusive dinner the night before the start of the 2020 NYC Kosher Food and Wine Experience. The pairing of sumptuous cuisine with exceptional wines from the Royal Wine Corporation & Edmond de Rothschild Heritage Wines celebrating "30 years of collaboration of world-class kosher Bordeaux wines" proved to be a magical evening of fine dining.
Cocktail Reception
Attending the celebration was Baroness Ariane de Rothschild, a member of the venerated Rothschild family and CEO of the Edmond de Rothschild Holding S.A., David Herzog, Chairman and CEO of Royal Wine Corporation, Mordy Herzog, President, Royal Wine Corporation, and Jay Buchsbaum, VP and Director of Wine Education, Royal Wine Corporation. The Hertzog Family is the owner and operator of the Royal Wine Corporation, the world’s largest importer and exporter of kosher wine and the largest kosher winery in the United States.
Nathan Herzog, President of Royal Wine Corp.
and Edward F. Nesta
Located at Pier 17 at the Seaport, The Fulton has the distinct advantage of location. The restaurant has a contemporary elegance with a nod to the historic Seaport District with its hand-painted murals by Diego Castaño and Chandler Noah, glass fixtures hanging by ropes from the wood beamed ceiling, and walls of windows that overlook the water and the Brooklyn Bridge. It was a beautiful clear night with impressive reflected views of the city’s skyline lights, and The Fulton was the perfect venue to showcase the excellence of the perfect pairing of food and wine.
Chef Noah Poses
Chef Jean-Gorges Vangerichten
The Menu- The Fulton by Jean-Georges Vongerichten
Sunday, February 16, 2020
Florida Red Snapper Ceviche
Sorrel, Granny Smith Apple, Crispy Sourdough
Champagne Barons de Rothschild Rosé
Grilled Duck Breast & Duck Confit
Kale and Green Lettuce Salad
Carrots, Radish, Avocado, Pine Nuts, Herbal Dressing
Château Malmaison, Baronne Nadine de Rothschild,
Moulis-en-Médoc, 2016
Seared Black Sea Bass
Roasted Carrots, Lemon-Turmeric Emulsion, Tarragon,
Pickled Shallots
Herzog Russian River Chardonnay, 2017
Grilled Beef Filet
Roasted Fingerling Potatoes, Broccoli Rabe, Salsa Verde and Lime
Château Clarke, Baron Edmond de Rothschild, Listrac-Médoc 2016
Barons Edmond & Benjamin de Rothschild Haut-Médoc
2014,2015, and 2016 30th Anniversary Edition
Chocolate Mousse
Peanut Caramel, Chocolate Crunch, Passion Fruit Sorbet
Champagne Baronsde Rothschild Brut Cuveé
Stephen Blake with Tuna Tartar
The exclusive evening began with a cocktail reception on the first floor of the restaurant with passed hors d’oeuvres pairing Chef Jean Georges’ Sashimi with Spicy White Ponzu (yellowfin tuna, kampachi, ocean trout, fluke, wasabi), Yellowfin Tuna Tartar (Yuzu-Mustard Sauce, Shaved Fennel), Crispy Flounder with Crispy Potato, to name but a few of the many delectable offerings paired with a selection of excellent wines from the house of Rothschild and Herzog, including Herzog "Variations" Cabernet Sauvignon, North Coast, 2017, 13.5% alcohol, aged for 9 months in 100% new American Oak, Flechas de Los Andres Gran Malbec 2017 from Mendoza, Argentina, Château Clarke 2016 from Bordeaux, France, and Château Malmaison 2017, France.
Chef Jean-Georges Vongerichten
Jay Buchsbaum
Champagne Barons de Rothschild Rosé
An elaborate dinner on the second floor of the restaurant followed with a lavish first course of Florida Red Snapper Ceviche with Sorrel, Granny Smith Apple, Crispy Sourdough paired with Champagne Barons de Rothschild Rosé, Champagne, France, 12.5% alcohol, made with 85% Chardonnay and 15% Pinot Noir. The ceviche was a dream of a presentation with the red snapper paired with tiny, minced green apple, rolled green apple "cones," micro sorrel leaves, and tiny, crispy sourdough croutons, with a small pool of sorrel sauce. The Champagne Barons de Rothschild Rosé was a beautiful companion for the red snapper with its elegant and lovely berry and floral notes, and a long lingering finish on the palate.
Florida Red Snapper Ceviche
For the second course, there was Grilled Duck Breast & Duck Confit on a Kale and Green Lettuce Salad with Carrots, Radish, Avocado, and Pine Nuts in an Herbal Dressing that was well paired with a Château Malmaison, Baronne Nadinede Rothschild, Moulis-en-Médoc, 2016. The secret to a great salad is always the finishing touch of a complementary dressing, and this salad was tied up with a big red bow perfect. The Château Malmaison, Baronne Nadine de Rothschild, Moulis-en-Médoc, 2016, France, was a delectable blend of 80% Merlot and 20% Cabernet Sauvignon, 14% alcohol, with rich dark fruit on the nose, and dark fruit, chocolate, and tobacco on the palate, that was well paired with the salad.
Grilled Duck Breast & Duck Confit
Carrots, Radish, Avocado, Pine Nuts, Herbal Dressing
The third course of Seared Black Sea Bass with Roasted Carrots, Lemon-Turmeric Emulsion, Tarragon, and Pickled Shallots was another winning presentation of style and incredible flavors. The Herzog Russian River Chardonnay, 2017, Russian River, California, fermented and then aged for 12 months in French and American oak barrels, with rich buttery notes, was an admirable companion. Although not listed on the menu, there was also a special treat of another wine, Les Lauriers Des Barons Edmond Benjamin Rothschild Rosé, 2018, St. Émilion, France, 12% alcohol, a blend of 20% Cabernet Franc, 10% Cabernet Sauvignon, and 70% Merlot, with metallic and limestone notes on the nose, nice acidity and delectable floral notes on the palate.
Seared Black Sea Bass
The fourth course of Grilled Beef Filet with Roasted Fingerling Potatoes, Broccoli Rabe, Salsa Verde and Lime was a celebration of food and wine pairings with a flight of wines to compare nuances and styles of Château Clarke 2016, Baron Edmond de Rothschild, Listrac-Médoc 2016, Barons Edmond & Benjamin de Rothschild Haut-Médoc 2014, 2015, and 2016 30th Anniversary Edition.
Grilled Beef Filet
Wine Notes: The Barons Edmond & Benjamin de Rothschild Haut-Médoc 2014, 13.5% alcohol, was a delectable blend of 60% Merlot and 40% Cabernet Sauvignon, that was aged for 12 months in French oak barrels, was soft on the palate, and showed its perfect maturity, with hints of peppery spice. The Barons Edmond & Benjamin de Rothschild Haut-Médoc 2016 30th Anniversary Edition, 13.5% alcohol, a blend of 85% Merlot and 15% Cabernet Sauvignon, was aged in French oak barrels for 12 months, and had more tannins and offered dark fruit on the palate. The Château Clarke 2016, Baron Edmond de Rothschild, Listrac-Médoc, 14% alcohol was made with a blend of 70% Merlot and 30% Cabernet Sauvignon and was a powerful and memorable wine with a spicy finish.
Festive Evening
David Babinet of Royal Wine Corp.
For special wine dinners, sometimes there are "surprise" wines added, and for this dinner, we had the extreme pleasure of tasting the Barons Edmond Benjamin de Rothschild Haut-Médoc, 1986. When a wine is 34 years old, there is always the unknown element of whether it has retained its essence or has soured. Happily, it was still delectable and still had more "life" in it.
Chocolate Mousse with Peanut Caramel
For the dessert course, there was Chocolate Mousse with Peanut Caramel, Chocolate Crunch, and Passion Fruit Sorbet paired with Champagne Barons de Rothschild Brut Cuveé, 12% alcohol. The dessert was a sensational pairing of complementary flavors and textures, and it was interesting to compare the two different styles of champagne, the Rosé (for the first course) and the Brut Cuveé (for the dessert course), both of which were lovely, yet had their own nuances that made each one a winner. For a delectably sweet finish there was a plate of French macarons and chocolate chip cookies to complete the memorable gastronomic evening of exceptional cuisine and kosher wines at The Fulton.
Debra C. Argen
L’Chaim! (A Hebrew word used to toast, which means "to life!)
The Fulton by Jean-Georges Vongerichten is open for Brunch on Saturday and Sunday from 11:30 am until 3:00 pm, for Lunch Monday through Friday from 12:00 pm until 2:30 pm, and for Dinner Sunday through Thursday from 5:30 pm until 10:30 pm, and Friday and Saturday from 5:30 pm until 11:00 pm.
Edward F. Nesta & Debra C. Argen
For more information or to make a reservation at The Fulton, please visit the website: www.TheFulton.NYC.
The Fulton by Jean-Georges Vongerichten
Pier 17
89 SouthStreet
New York, NewYork 10038
Telephone: +1-212-838-1200
Email: Info@TheFulton.nyc
Website: www.TheFulton.NYC
Royal Wine Corp.
63 LeFante Way
Bayonne, New Jersey 07002
United States
Website:www.RoyalWine.com
For Information on Royal Wine Corporation, please visit the website: www.RoyalWine.com
Herzog Wine Cellars
3201 Camino Del Sol
Oxnard, California 93030
United States
Telephone: +1-805-983-1560
Website: www.HerzogWine.com
For Information on Herzog Wine Cellars or visiting their winery, please visit the website: www.HerzogWine.com.
Debra C. Argen and Baroness Ariane de Rothschild
What Makes a Wine Kosher? (Defined by Royal Wine Corp.)
"A big misconception about kosher wine is that it’s made differently from non-kosher wine or it’s been "blessed" by a Rabbi.In fact, kosher and non-kosher wines are made the same way, it’s just the handling that is a little different. In order for wine to be kosher it must adhere to the following: A Sabbath-observing Jew to handle the process. Each and every ingredient added, whether in filtration or clarification along the vinification process must be kosher. All tools and equipment must be dedicated to kosher winemaking alone. Aside from the constraints mentioned above, there needn’t be any difference between the techniques used to make a fine kosher wine or a fine non-kosher wine."
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