Billy Durney & Kenneth Crum’s Niche
THE WINES
Brendan Stater-West, Saumur ”Les Chapaudaises”, 2017
Producing since 2015, Stater-West’s vintage hails from the lieu-dit, Les Chapaudaises, A half-kilometer from Brézé, 1 hectare on slightly elevated slope, the vineyard soil composed of limestone with calcium-rich clay and sand with a plentiful supply of seashell fossils produce an elegant, mineral-driven white with bright crystalline character, notes of tart apple, rain kissed stone fruits and a touch of salinity.
Château de Béru, “Athénaïs de Béru”, 2017
Over 400 years ago the Béru family founded their chateau, and in 1987, the vines where replanted by the father Éric and landed back in the hands of daughter Athénaïs in 2004. Producing wines since 2005, Beru has gained a name as an eco-conscious and biodynamic producer and treats every wine differently in terms of sulphur, and yeast. Macerated Pinot Gris from one of the stoniest areas in Chablis produces superb red fruit and floral aromas along with tremendous acid balance and tension with a little funk to round it out.
Frank Cornelissen, Susucaru Terre Siciliane Rosso, 2018
Frank Cornelissen is the owner of 19 hectares of vines rather high up on Mount Etna. Uniquely, he has been involved in wine his entire life. As the son of a wine broker in Belgium, he had the opportunity to be immersed in wine on a professional level from a very young age. Frank went on to produce his first wine in 2001 when he started with only 0.40 hectares of vines. He has often said that in the early days his goal was to create liquid stone. His wines have softened with time now striking balance between fruit and dynamic minerality.
Lapalu Brouilly Cuvee de Fous
Produced in Beaujolais from 100% Gamay, Lapalu's Cuvee des Fous has a sunny, luminous disposition. From warmer, old vine parcels, some of which are 80 years old, resulting in a concentrated red with delicate tannins and a dark fruit profile, Cuvee des Fous has lovely length and real harmony. A beautiful deep purple, brimming with berries and opening itself up with each sip to spices and an herbaceous character of bay and violets.
(Supplement) Lahertes Frères “Ultratradition”, 375ml $45
(Proceeds to World Central Kitchen)
THE MENU
Rock Shrimp Rillettes with House-made Rosemary Focaccia
Les Chapaudaises
Little Gem “Wedge” Salad with Herbs, Fennel, and Buttermilk dressing
Athenaïs de Béru
Hometown BBQ Cold Smoked Pork Chop Vadouvan Spiced Carrots, Smashed Sage Butter Potatoes
Susucaru Terre Siciliane Rosso
Personal d’Affinois Cheesecake with Blueberry
Lapalu Cuvee de Fous
BILLY DURNEY
After almost 20 years in the security and private protection field, during which he kept a close eye on some of the country's most public figures, Brooklyn native Billy Durney has fulfilled a longtime dream by taking the helm as pitmaster and owner at Hometown Bar-B-Que. Since first learning to smoke meat as a youngster during visits to his grandparents' cabin in rural Pennsylvania, Billy has spent years obsessing over his barbecue, traveling around the United States and abroad perfecting his techniques. Starting in the backyard, cooking for family and friends, he has now realized his lifelong passion for wood, fire and meat. Last year Durney threw the doors to Red Hook Tavern open and the rest is history!
KENNETH CRUM
Man-about-town, General Manager, and Sommelier, Kenneth Crum has a certain taste for off-the-beaten-path terroir. Last he hosted at Niche, we got an orange piquette from Maryland and a Touriga Nacional from Hill Country Texas. Kenneth loves a surprise… high acidity, and floral notes abound and his choices are always full of surprising twists and turns. At Red Hook Tavern from its inception, Crum has been influenced by the great city of New York and its neighborhoods, born and raised in Brooklyn and originally working in LA, he moved back to start his Aunt’s bar, Ode to Babel and later The Good Life before becoming beverage director at Lupa and now Red Hook Tavern is home to his talents!