On March 12, 2012, Amali, in partnership with Winebow Importers & Distributors, will serve the wine of Chateau Messaya.

 The winemaker will be on hand to discuss the listed vintages and cuvees below. Chateau Massaya’s philosophy is best expressed by its winemaker: For us at Massaya organic and biodynamic principles are life philosophies rather than marketing choices. So we don’t consider that it is important to state it on the labels, at the end of the day, we trust customers are looking for good, nature friendly quality wines and not static labeled information nor cumbersome certifications.


Dinner will begin at 7:00 sharp. Price is $75 (exclusive of tax and gratuity). Please call us at 212.339.8363 or use the button below for reservations

Menu

Apertif
Massaya Arak ‘El Massaya’

First Course
2010 Massaya Blanc
Beets | Pantaleo, Meyer Lemon, Toasted Pistachios 16

Second Course
2011 Massaya Rose
Arahova Feta | Grapes Agrodolce, Dill, Dandelion

Third Course
2009 Massaya Classic Red
Buccatini | Housemade Lamb Sausage, Broccoli Rabe Pesto, Calabrian Chili,

Fourth Course
2007 Massaya Sliver Selection
Wild Mushrooms | Grana Padano, Slow Poached Egg, Brioche

Fifth Course
2008 Massaya Gold Selection
Red Angus Grass Fed Beef | Yukon Potatoes, Olive Braised Pearl Onions, Natural Jus

The menu starts with Honey Mussels cooked in a broth of chilies, fennel, and Pernod Ricard. We suggest having a pasta course of Beet & Ricotta Love Letter Ravioli complimented with beet greens and Grand Padano. Following the pasta is the main course featuring a Waterwheel Farm Porterhouse with Two Herbed Compound Butter. Finishing with a chocolate is a must on Valentine’s Day, so we offer our Rose & Chocolate Semifreddo.

We hope you will be able to share in this occasion with us. For reservations please call 212.339.8363, or you can use OpenTable below.

On February 16, 2012 Amali, in partnership with the Organic Wine Journal and Jenny & Francois Selections, will feature winemakers who espouse the same winemaking philosophy but make wine in three different and storied regions.

The winemakers will be on hand with a limited amount of barrel samples or older vintages as well as the listed vintages below to showcase each each winemaker’s philosophy.

Chef Gilroy’s four course menu will highlight lamb from Fossil Farms and Elysian Fields Farm in Pennsylvania, locally raised seafood and vegetables with traditional French and Italian cooking techniques. (we won’t forget to give a subtle nod to California in our dishes that evening, however)

Dinner will begin at 8:00 sharp. Price is $85 (exclusive of tax and gratuity).

FEATURED WINERIES & WINEMAKERS AT THE FEBRUARY 16, 2012 DINNER

Wineries

Domaine Guillot-Broux

Domaine Guillot-Broux is a 16 hectare certified organic vineyard in the Macon. The vines can be found thriving on three separate appellations within the Macon; Cruzille, Grévilly and Chardonnay. Winemaker Emmanuel Guillot-Broux makes quintessential high-quality Chardonnay, Pinot Noir and Gamay in northern Burgundy. The vines are on eastern facing slopes that mainly consist of clay and limestone with a subsoil of compact blue clay. With vines producing between 30 and 55 hectoliters a hectare, the dense planting of the vines increases competition between the vines, making the fruit in each grape highly concentrated. Emmanuel’s goal is to have as few grapes per vine naturally; this increases the concentration of flavors and the balance of the wine.

Colombaia

Colombaia was established in the early ’70s in the hamlet of Mensanello. Piero Lomazzi-who was brought up in a southern Italian winemaking family- reclaimed a long-abandoned Tuscan farm and extending the existing vineyards.Two decades ago Piero’s son, Dante and his wife Helena took over the winemaking reins at Colombaia.

The complete conversion to organic farming methods (certified by Istituto Meditteraneo di Certificazione) took place in ’90. Dante and Helena have recently begun making the switch from organic to biodynamic farming methods. The house and wine cellar are located on a wide hill that is surrounded by 4 hectares of vines containing the indigenous Sangiovese, Colorino, Malvasia Nera and Canaiolo varieties.

The vineyard is 220 meters above sea level and benefit from an outstanding Southwest exposure. Dante, named for his winemaking grandfather, is a third generation winemaker and he takes a great deal of pride in farming his vines organically. His respect for the environment and complete rejection of industrial-produced wine is a refreshing change for Tuscany

Hardesty Cellars

Hardesty Cellars, founded in ’06 by organic grower, natural winemaker & surfer Chad Hardesty, produces all estate grown & bottled wines. Chad was born in southern CA, but headed north to work on, and later start, an organic fruit & vegetable farm, producing for local restaurants & farmers markets. With this background in agriculture & a firm belief in the natural & organic production of foods, Chad set out to grow & make high quality wines that are true to their terrior & not manipulated.

Producing several non-commercial vintages after apprenticing under Tony Coturri, the ’08 wines, are his first commercial vintage. Located in Willow Creek, Humboldt County, along the far reaches of coastal northern California some 200 plus miles north of Napa. Willow Creek is a designated AVA or American Viticultural Area, & the only one in Humboldt County. Geographically it shares a boarder with Mendocino along the rugged North Coast. Willow Creek is a small community in the Trinity River Valley, a wild & mountainous valley. Warm Inland air during the day & cool ocean breezes at night coupled with a fairly long growing season make for optimum ripening of lush, full fruit flavors while maintaining good, crisp acidity. Hardesty is located on a south/southwest facing hillside at 900 feet. There are only 3 other producers in Willow Creek. Hardesty Vineyard is the largest at 8 acres.

A Belated Happy Festivus.

Yes, I am the guy who remembers that on December 23, 2011 we celebrate the secular holiday of Festivus. Well, I am actually not that guy, but we have a server who IS that guy.

In addition to a myriad of references to womprats, “doesn’t that make it our time” and pointing out that indeed, the Lama is indeed a big hitter, he pointed out to me that last week was indeed the celebration of Festivus.

Everyone complains about New Year’s Eve.

If you have no plans or (what is more likely) your plans are lousy – we are serving a seven course dinner emphasizing traditional Mediterranean New Year’s Eve Dishes for a comparatively measly 85 dollars. A sparkling wine pairing finishes with a vintage, grower champagne can round out the meal. The article below from New York Magazine gets it mostly right.

Our New York Magazine Article.

The Festivus Pole
It’s made from aluminum. Very high strength-to-weight ratio.
Our outside facade is finished (picture above) – except for the aluminum, which is driving Caleb crazy.

Musings aside, I wish you a healthy and happy 2012. Thank you to all who have come to our store and been so supportive.

James Mallios.

Farm to table is as new as it is old. Our roots come from an agrarian society. One in which most people were either farmers themselves or had a direct link to the farms themselves.

Recently, farm to table has become as fashionable as becoming green was in the early 2000s. It is truly difficult to be an exclusive farm to table restaurant, while at the same time offering a consistent fare. This means that most restaurants aren’t truly farm to table, yet a hybrid of mainstream distribution channels and farmers markets.

This is not necessarily a bad thing. When we use the description, Mediterranean farm to table, what we want is for our patrons to understand is with each ingredient we have carefully selected where that ingredient comes from. We purchase as many of our ingredients as we can direct from the farmer. One example is our lamb. Every order we call Elysian Fields directly and order from Keith, who has been raising high quality sustainable lamb for over 20 years. Keith and I have talked at length about how he raises his lambs. He can tell you exactly what each lamb had to eat. It is this care and attention that makes us appreciate and cherish our ingredients. Having this direct link to our products lets us produce higher quality fare, and allows us to be very specific in what products we choose to use.