This Monday, December 9th is going to be all about Sherry at a.bar. Though many people’s only experience with sherry is on the sweet side, there are dry Sherries that work very well with food.
From 3 to 6 p.m., all oysters are $1.50 each and several local wine reps will be pouring multiple Sherries, ranging from $5 to $10 a glass.
At 7 p.m. chef Terence Feury (Tavro 13) will prepare a four-course dinner with Sherry pairings. The dinner is $85 per person and there is only one seating. Contact beverage director, Tim Kweeder for reservations.
From 9 p.m. to midnight, Sherry cocktails will be pouring as well as three still wines made from the Palomino grape, the grape most dry Sherries are made with.
a. bar Sherry Dinner with Guest Chef Terence Feury
East Coast Oysters and Peconic Bay Scallops
Manzanilla, La Cigarrera, NV
Trio: Sardine & Mustard/Chilled Mussel Salad/ Shrimp Romesco
Fino ‘Elcano,’ JC Gutierrez Colosia, NV
Serrano Ham, Honey Crisp Apple, Caraway Crackers
Amontillado ‘La Garrocha,’ Bodegas Grant, NV
Duck Galantine, Hakure Turnips, Cassis Mustard
Oloroso, El Maestro Sierra, NV
Dark Chocolate Semifredo with Blood Orange Compote
‘Don PX Gran Riserva,’ Toro Albala, 1983
a.kitchen blog [Official]