crush
Sometimes we find ourselves in crazy locations that no one knew existed. Sometimes we find ourselves at an address that is very familiar. Our challenge is to make those spaces feel new and interesting and give our guests an exclusive experience. Such was the case for our Crush dinner at Bluestone Vineyard in Bridgewater, Virginia.
We set up on the crush pad where the mess of harvest season had just been cleaned up, traces of grape staining the concrete. Our social hour featured a “chardonnay three way”—pairing three appetizers with three different chardonnays: one oaked, one stainlesss steel, and one unfinished and tapped right from the tank.
Dinner followed in the tank room surrounded by big vats of fermenting wine, barrels, and wine-making equipment. Working with Lee Hartman, the winemaker at Bluestone, it was important to him to remind guests that wine isn’t fancy and formal, it’s a farm product, it’s messy, and it’s hard work.
Our menu featured dishes that reminded people of the land—peels and stems and earthy flavors. Between each course, Lee talked about how the paired wine was grown and the nuances to pay attention to with this particular vintage. The long table was dressed in soft linens, gorgeous greenery, and elegant Riedel wine glasses in beautiful contrast to the industrial background and wine-stained menus.
Guests came from as far away as Newport News and Fredericksburg to join our local members. Our Sub Rosa team puts lots of time and attention into menu planning, space designing and executing the event to give our guests a top-notch experience but each dinner reminds us it’s the people around the table that make the experience what it is—the rest is just icing. One of our guests posted on Instagram about her experience, “This introvert talked to 13 people and sauntered up to four complete strangers.” Meeting new people, stepping out of your comfort zone, trying something new is the essence of Sub Rosa events. Join us sometime if you haven’t. You won’t regret it!
CRUSH
Crudite with Lemon Aioli
Caramelized Fig and Onion Tarts
Grape, Prosciutto and Parmesan
“A Chardonnay Three Way”
White Bean Soup with Pancetta and Curried Brown Butter
2016 Viognier
Delicata Squash with Aleppo Yogurt and Crispy Farro
2018 Petit Manseng
Roasted Grape Salad with Fennel, Radicchio and Burrata
2017 Steep Face
Braised Lamb with Gremolata, Polenta and Broccoli Rabe
2017 Cabernet Franc
Tuscan Pine Nut Cake with Rosemary Whipped Cream
2015 Blue Ice
Mignardises
2014 Dry Dock
Photography by Sarah Featherstone.
