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Past
Events
Tuesday, October 31 Halloween Party for Kids
5 p.m. until it ends
We'll use our upstairs private dining room for an all-ages costume party with games, favors, magic tricks, food and prizes. Parents are welcome to join in the party, or have dinner in the downstairs dining room or at the bar while the kids play.
Cost: $5 per child
Reservations appreciated
Warm Lake Wine Dinner
November 7 and 8, 6:30 p.,m. each night
These two dinners are limited to 20 people each night around a single table. We will feature the wines of Warm Lake, a New York State winery on the Niagara Escarpment near Lake Ontario. The winemaking, done on a small scale, employs Old World techniques; the pinot noir fruit is triaged, punched down manually and vinified in French oak barrels. The grapes from four different sections of the vineyard are vinified separately, than blended by vintner Michael Von Heckler to make two dinner wines, Warm Lake Estate and Mountain Road. http://www.warmlakeestate.com
Our wine dinners will feature a tasting of each of the four component wines and the Estate wine. Then we'll sit down to a warming soup as a palate cleanser and enjoy the Mountain Road with coq au vin. We'll finish with Warm Lake's dessert pinot noir with cheeses and desserts. http://www.warmlakeestate.com
Cost: $80 per person, plus tax and gratuity
Thanksgiving Dinner
Thursday, November 23
Special prix fixe wine dinner
Limited to 20 people around a communal table, we will be serving up a five-course heritage breed turkey tasting menu with four spectacular wines. This is a particularly good option for people who love to dine well and in a festive setting, but won't be with their families on our national day of gratitude.
It starts at at 6:30 p.m.
Cost: $100 per person, plus tax and gratuity
Also, turkey dinner will be offered in our main dining room, in addition to our regular menu from 5 p.m. to 10 p.m. It will include free-range, all-natural local roast turkey and trimmings and pie for dessert for $35 per person, or your guests may order from our regular menu. Turkey dinner for children under 12 is $15. A few large tables still available for family groups.
Call for reservations 518.583.3538
Mediterranean
Wine Dinner details New
Years Eve 2005 photos"The
Nose Knows" Wine Tasting
“One-Pot
Meals” Cooking Class with Chef Paul Parker photos
Saratoga
4x4 at Chez Sophie March 15, 2005 photos
“The
Big Cheese” Wine dinner at Chez Sophie
Five courses, each including or based on a different type of cheese,
presented by Chef Paul Parker.
Bubbles
of France Wine Dinner - details
Burgundy
wine dinner - details
Chef
Paul Parker cooks a dinner at the James Beard House in New York
City - details & photos
The
Saratoga 4x4 2004- details | photos
Previous
Cooking classes - photos
“Tour
de France” wine dinners - details
Languedoc-Roussillon
Dinner, January 2003 - photos
Rhone
Wine Dinner, December 2002 - photos
“The
2004 Saratoga Wine and Food Festival - photos
“Tour
de France” wine dinners January 21st and 22nd
These
wine dinners will start in the Northeastern part of France. In
Bergheim on the 110-mile long Alsatian route du vin. This picturesque
village has cobbled streets, medieval timber-framed houses and
Renaissance fountains. Marcel Deiss will provide our first wine,
the extraordinary 1997 Bergheim Gewurztraminer, which should burst
across our clean palates with a lean, sinewy texture, bright acidity
and the minerally complexity of hot stones.
Chef
Paul plans to put together a regionally inspired appetizer of
a tender slice of slow-cooked pork with fresh persimmon and a
vanilla bean sauce. The persimmon should bring out the tropical
fruit and green tea flavors in the Gewurztraminer. If we’re
lucky, we’ll be able to use pork from an Alsatian black
pig raised by one of our local farmers.
We’ll
get back in our chauffeured Citroën Pallas (for a photo of
this dream car see http://www.schoenleber.com) and travel 200
miles to Mont Avril, a tiny 48-acre holding of Domaine Michel
Goubard et Fils on a sloping hillside in southern Burgundy’s
Côte Chalonnaise. We’ll stop for a delicate, light,
tart, earthy, wild strawberry-flavored pinot noir made in 1999,
paired with a simple dish of river fish, probably trout, in a
red wine sauce.
We’ll
get back in the car for a 150-mile ride to Tain l’Hermitage
in the Northern Rhône. There we’ll stop at Jean-Luc
Colombo’s winery for a glass of the viognier he calls “La
Violette.”
Colombo
is a pharmacist, turned wine consultant turned vigneron. This
floral, smoky dry white wine will be paired with a delicate chicken
forcemeat dish.
The
next stop will be 200 miles later at Pierre Clavel’s estate
in La Mejanelle, for a taste of “Les Garrigues.” We
tasted the other two wines in Clavel’s Languedoc-Roussillon
trilogy at our wine dinners in December. This deep, dark garnet
syrah-grenache blend is muscular and spicy, with flavors of dark
cherries and blackberries, ripe plum and wild game. It is spicy
and chewy and should be a good match with lamb and black olives.
Our
last stop will be 225 miles away in Saussignac, to the south of
Bordeaux for Armelle & Jean-Marie Huré’s 1998
Chateau Tourmentine “Chemin Neuf”. This golden dessert
wine is complex wine with a perfect balance of fruit and sugar.
It should be a perfect match to a cake that Paul plans to make
with one of our local farmstead cheeses.
Seating
each
night is limited to 20 people around a single table. Tickets are
$75 per
person, plus tax and tip. Substitutions can be made for people
who don’t eat meat. The dinners start at 6:30 p.m. each
night.
Chez
Sophie’s next wine dinners will be February 18 and 19th.
Tables
at our restaurant are already being booked for Valentine’s
Weekend, Friday, February 13 and Saturday, February 14.
Because Valentines Day falls on a Saturday, we expect to sell
out quite early, so we wanted to remind our regular diners so
they can get a table before the newbies snatch them all up. Paul
is planning an extensive prix fixe menu for the night ($60 per
person including appetizer, soup or salad, entrée, and
dessert or cheese) with many romantic choices within the courses
to suit those who prefer vegetables, fish, meat, poultry or game.
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