Just read the South Carolina winner came forward and claimed the 1.5 Billion.

So fellow forumites, if you hit it, and you were generous enough to invite forumites out for an offline, what would the wine budget be?

And what location would the offline be? 

Original Post

Charter a plane for the group of us that’s coming (have the people that are coming from outside of Toronto fly in first) and fly over a rent out an English estate for a few days. Cool weather, lots of fireplaces, maybe some shooting for the less inebriated or just some walks to work off the food and wine.

Employ the kitchen staff at Rules along with Massimo Bottura (who would be welcome to hang out with us for the entire time) to cook in a scenario where any of us that wanted could be in the kitchen helping/watching as desired. I’m pretty sure Mangiare and Vinoevelo would like to have the opportunity to cook beside Bottura.

 A couple of long slow lunches and a couple of bacchanal dinners. The dinners, being game heavy would be a first night of Northern Rhone and a second of Burgundy (with that money I would finally allow myself to play in Burgundy). Lunches would be lighter fare and we’d do a structured flight of every different Selosse and one of super premium/esoteric Champagnes (Salon vs. the upper krugs vs. Bolly VVF etc…) for one and a mix and match of white Burg to Clos Rougeard reds to aged Riesling for the other. Every meal would end with d’Yquem.  

robsutherland posted:

Charter a plane for the group of us that’s coming (have the people that are coming from outside of Toronto fly in first) and fly over a rent out an English estate for a few days. Cool weather, lots of fireplaces, maybe some shooting for the less inebriated or just some walks to work off the food and wine.

Employ the kitchen staff at Rules along with Massimo Bottura (who would be welcome to hang out with us for the entire time) to cook in a scenario where any of us that wanted could be in the kitchen helping/watching as desired. I’m pretty sure Mangiare and Vinoevelo would like to have the opportunity to cook beside Bottura.

 A couple of long slow lunches and a couple of bacchanal dinners. The dinners, being game heavy would be a first night of Northern Rhone and a second of Burgundy (with that money I would finally allow myself to play in Burgundy). Lunches would be lighter fare and we’d do a structured flight of every different Selosse and one of super premium/esoteric Champagnes (Salon vs. the upper krugs vs. Bolly VVF etc…) for one and a mix and match of white Burg to Clos Rougeard reds to aged Riesling for the other. Every meal would end with d’Yquem.  

Minus the big names and the plane, we could probably do that right now =P  I mean Airbnb has opened up quite the few options along the french and english country side

billhike posted:

Based on his FB food porn, probably rent a test kitchen for Sarbuze to cook for us, and set him up with an account at Chicago Wine Company.

Rent an air bnb,  drink crazy rare wines, and have Sarbuze cook.  Sounds like the offlines we've had the past few summers, only without the lottery win.

I would have several. But for the large one, while I’m uncertain of location or chef (maybe just buy out Eleven Madison, maybe Guy Savoy or Epicure) I’m pretty certain the wine list would be the 6 single vineyard bottling of Selosse, ‘89 Haut Brion Blanc, ‘90 DRC Montrachet, ‘90 DRC La Tache, ‘90 DRC RC, ‘90 Roumier Bonnes Mares, ‘90 Armand Rousseau Chambertin, ‘78 Jaboulet La Chappelle, ‘90 Chave Hermitage, ‘90 Rayas, ‘90 Beaucastel Hommage, ‘90 Bonneau Celestins, and, if we’re up for it, ‘98 Zind Humbrecht Pinot Gris Rangen de Thann Clos St. Urbain SGN (or ‘90 D’Yquem — but not both, that would be overkill), and ‘90 Foreau Domaine de Clos Naudin Vouvray Moelleux Gouttes d’Or. 

doubled posted:

You’ve clearly have thought about this before Rob.

Yes! And thinking a little harder:

Lunch 1:

Fresh white asparagus with lemon butter and Iberico ham -Selosse Le Bout du Clos, Les Chantereines, La Côte Faron, Chemins de Châlons &  Les Carelles

Spaghetti al Caviale – 1996 & 1997 Salon

Dover Sole with Carolina Gold rice – 2004 Bollinger VVF

Dinner 1:

Oysters – 1996 Sir Winston, 1996 Comtes, 1996 Clos des Goisses

Charcuterie Including multiple years of Pata Nego and Culatello di Zibello – 1978 Rayas

Tagliatelle with ragù di cinghiale – 1978 La Chappelle

Roasted fresh Iberico loin & Scottish Red Deer loin – 1988 & 1989 Gentaz-Derieux

 Lunch 2:

Seared scallops – 2014 Château Grillet

Tortellini served in wild game bird broth (maybe squab or grouse) – 2010 Clos Rougeard Le Bourg

Roasted Bresse chicken in tarragon cream – 2004 Keller G-max

 Dinner 2:

Oysters – Double mag of 1985 Charlie

Champagne risotto with fresh peas and roasted milk fed piglet (and crackling) - 2008 DRC Montrachet

Pressed Duck – Breast with blood sauce then leg confit – Breast 2005 Leroy Chambertin & 2005 Armand Rousseau Chambertin / Confit 1990 DRC RC & 1990 Roumier Bonnes Mares

 

 

robsutherland posted:

Charter a plane for the group of us that’s coming (have the people that are coming from outside of Toronto fly in first) and fly over a rent out an English estate for a few days. Cool weather, lots of fireplaces, maybe some shooting for the less inebriated or just some walks to work off the food and wine.

Employ the kitchen staff at Rules along with Massimo Bottura (who would be welcome to hang out with us for the entire time) to cook in a scenario where any of us that wanted could be in the kitchen helping/watching as desired. I’m pretty sure Mangiare and Vinoevelo would like to have the opportunity to cook beside Bottura.

 A couple of long slow lunches and a couple of bacchanal dinners. The dinners, being game heavy would be a first night of Northern Rhone and a second of Burgundy (with that money I would finally allow myself to play in Burgundy). Lunches would be lighter fare and we’d do a structured flight of every different Selosse and one of super premium/esoteric Champagnes (Salon vs. the upper krugs vs. Bolly VVF etc…) for one and a mix and match of white Burg to Clos Rougeard reds to aged Riesling for the other. Every meal would end with d’Yquem.  

Happy to find another fan of Rules!  I'd be tempted to hire one of the upstairs rooms and then raid the cellar at Berry Brothers for the vino!  Or maybe hired one of the cellar rooms at BBR and hold an event there, as we did a few years ago for a port tasting!

robsutherland posted:
doubled posted:

You’ve clearly have thought about this before Rob.

Yes! And thinking a little harder:

Lunch 1:

Fresh white asparagus with lemon butter and Iberico ham -Selosse Le Bout du Clos, Les Chantereines, La Côte Faron, Chemins de Châlons &  Les Carelles

Spaghetti al Caviale – 1996 & 1997 Salon

Dover Sole with Carolina Gold rice – 2004 Bollinger VVF

Dinner 1:

Oysters – 1996 Sir Winston, 1996 Comtes, 1996 Clos des Goisses

Charcuterie Including multiple years of Pata Nego and Culatello di Zibello – 1978 Rayas

Tagliatelle with ragù di cinghiale – 1978 La Chappelle

Roasted fresh Iberico loin & Scottish Red Deer loin – 1988 & 1989 Gentaz-Derieux

 Lunch 2:

Seared scallops – 2014 Château Grillet

Tortellini served in wild game bird broth (maybe squab or grouse) – 2010 Clos Rougeard Le Bourg

Roasted Bresse chicken in tarragon cream – 2004 Keller G-max

 Dinner 2:

Oysters – Double mag of 1985 Charlie

Champagne risotto with fresh peas and roasted milk fed piglet (and crackling) - 2008 DRC Montrachet

Pressed Duck – Breast with blood sauce then leg confit – Breast 2005 Leroy Chambertin & 2005 Armand Rousseau Chambertin / Confit 1990 DRC RC & 1990 Roumier Bonnes Mares

 

 

You crack me up. 

Travel every major destination on my bucket list and have several great vintages of Masseto and Petrus to taste side by side. Buy some 1978 DRC La Tache to see if it was as good as the one I had at age 22. Have a private dinner for 25 with memorable wines at Le Bernadin with Eric cooking. 

IW

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