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Georges Duboeuf Crus Beaujolais 2013 Preview Event

I am always honored when asked to shoot the annual Beaujolais Crus events for Georges and Franck Duboeuf, and each year the location, wine, and food pairings are superb. So when I was asked to cover this year’s event at Chef David Bouley’s Test Kitchen in Tribeca, I was really excited. Bill and Peter Deutsch of Deutsch Family Wines hosted the event and my friends at PadillaCRT coordinated the details down to a T, with beautiful flower arrangements, and as always ran a very polished media event for the attendees. The space is perfect for hosting private functions like this and Chef Bouley’s Test Kitchen is absolutely amazing. Here are just a few of the photos…

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2012 Beaujolais Crus Tasting

Just a few pics from the 2012 Beaujolais Crus Tasting hosted at the restaurant Lafayette in NYC yesterday. For more info on the Duboeuf wines visit http://www.duboeuf.com

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(L-R) Bill Deutsch, Georges Duboeuf, Franck Duboeuf, Peter Deutsch.

(L-R) Bill Deutsch, Georges Duboeuf, Franck Duboeuf, Peter Deutsch.

Georges Duboeuf 2011 Beaujolais Crus Preview

A few times each year I have the opportunity to attend and photograph wine events and meet some legendary wine makers, and this past June Georges Duboeuf and his son and co-proprietor Franck with their importer Peter Deutsch hosted a media/trade preview of the 2011 Beaujolais Crus at db Bistro Moderne in NYC.

As much as getting to try some truly fantastic wines, I was really looking forward to going to a top shelf NYC restaurant—db Bistro Moderne, owned by the renowned Daniel Boulud, with the food prepared by executive chef Laurent Kalkotour. I had the chance to sneak into the kitchen for a few shots as he and his staff plated the 4 course meal.

For more info on the wines click here: Georges Duboeuf

Sirloin Burger Filled with Braised Short Ribs, Foie Gras and Black Truffle, Served on a Parmesan Bun with a light horseradish sauce. (Quite possibly the best slider I will ever have.)

Franck Duboeuf

Legumes Du Marché: Young Garden Vegetables, Fromage Blanc Dressing, Lavender Honey Vinagrette.

Executive Chef Laurent Kalkotour

Plating the Seafood Risotto

Seafood Risotto: Black Sea Bass, Scallops, Squid, Cockles, Fennel, Tomato Confit, Fumet Emulsion.

Dou of Beef: Braised Short Ribs, Beef Tenderloin, Spring Vegetables, Sauce Bordelaise.

(left to right) Franck Duboeuf, Georges Duboeuf, Peter Deutsch