Tickets Going Fast for Brooklyn Uncorked, The City’s Best Local Wine Event

A party without wine…well, that’s hardly a party. But a party with wine from more than 30 of New York State’s top wineries and vineyards, plus food from 30 of the city’s best restaurants and artisans–that’s something even better. It’s called the 6th Annual Brooklyn Uncorked.

A party without wine…well, that’s hardly a party. But a party with wine from more than 30 of New York State’s top wineries and vineyards, plus food from 30 of the city’s best restaurants and artisans? All held in the old art deco Williamsburgh Savings Bank building?

Now we’re talking. It’s the sixth annual Brooklyn Uncorked, it’s in two weeks, and tickets are going fast. (Get yours here.)

From whites like Bloomer Creek Vineyard’s 2009 Chardonnay to reds like Roanoke Vineyards’ 2007 Merlot, and even non-grape wines like Big Apple Wine NV from Wolffer Estate Vineyard, our annual wine fest features dozens of varieties to suit any palate. And teetotalers will love the assorted fizzy drinks from Bruce Cost Ginger Ale.

But it wouldn’t be an Edible event without some good food, too. Blaue Gans joins us this year with pork belly with white cabbage salad and spring carrots, and Colonie is bringing Normandy duck balantine with fennel and bing cherry marmalade. From the sea, we’ll have poached mussels with ramp aioli, lemon jam and dill from Northeast Kingdom and smoked shrimp and terrine de saumon (along with Mousse Truffée and Venison Pâté) from Les Trois Petits Cochons. Vegetarians will dine well, too, on the array of cheeses from Local Roots NYC and Osteria il Paiolo’s gnocchi di ricotta e spinaci con salsa ai pomodorini misti (which is Italian for homemade spinach and ricotta gnocchi with heirloom tomato sauce).

All this and more on Wednesday, May 9th at the bank building (aka Skylight One Hanson) in Downtown Brooklyn. Check out the complete list of wineries and restaurants who’ll be serving and get your $45 ticket here while they still last!


 


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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.