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You Had Me at Champagne
Written By: Jenny King | Issue: 2016/01 - Winter | Photograph By: Marjorie Christiansen Photography
Nothing says “romance” quite like champagne and no house epitomizes champagne like Domaine Laurent-Perrier.
On Friday, January 22, Old Edwards Inn will present a remarkable evening of epicurean creations expertly paired with Laurent-Perrier Champagne.
The House of Laurent-Perrier was founded in 1812 and has gone on to win a host of awards throughout the years. Domaine Laurent-Perrier is located in Tours-sur-Marne, a picturesque village situated at the crossroads of three main wine growing areas in northeastern France. The Laurent-Perrier style, as it is now known, was created by Bernard de Nonancourt who revived the age-old traditions of champagne while launching new approaches at both technical and blending levels. He created a range of unique wines with their own history and personality.
Chris Huerta was promoted to Executive Chef at Old Edwards Inn in 2015 and has, over the years, proven to be grounded in all aspects of the culture of food, beginning with the agricultural practices, until it is presented on the plate as a carefully crafted dining experience. Born and raised in Aiken, South Carolina, Chef Huerta’s passion for food stems from watching his grandmother prepare traditional Southern dishes. He is known for taking the flavors he grew up with and presenting them with a fresh and unique twist.
He’ll be joined at the Laurent-Perrier Champagne dinner by Old Edwards Inn’s “wine navigator” and sommelier Curt Christiansen. Christiansen, who has been in the food and beverage industry for years, will be your expert at pairing the fabled Laurent-Perrier Champagnes with the creations of Old Edwards’ Culinary Team.
Join them Friday, January 22, for a remarkable evening. The cost is $125 per person including champagne with courses (exclusive of taxes and gratuities).
Seating is limited and last year’s dinner sold out quickly, so please call (828) 787-2625 to book your evening at The Farm right now.
