Restaurants & Bars
The Wharf highlights local purveyors at Tuesday Tastings
The Wharf at Madison Beach Hotel has launched a new concept called Tuesday Tastings featuring local purveyors and local foods.
The Wharf at Madison Beach Hotel has launched a new concept called Tuesday Tastings featuring local purveyors and local foods with paired wines and spirits.
Each week from 6pm-7pm, guests enjoy small bites and samplings created by Chef Sean Carney paired fine local food and drink.
During the tastings, featured local purveyors are invited to share their story and offer perspective on the foods and drinks presented. Cost is $18 per person.
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Locals showcased to date include Matteson’s Maple Syrup, Connecticut Grown Oysters, Thimble Island Beers, Shoreline Vine, Mad Hill Farm, Maple Breeze Farm and Mystic Cheese.
Shoreline Vine olive oils and vinegars were paired with Zinfandel starring short rib and goat cheese croquettes with a strawberry balsamic reduction and lemon olive oil cake triffle with wild Cascadian raspberry vinegar macerated berries.
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Mad Hill Farms Hot Sauces, paired with three varietals of tequila provided by Hartley & Parker Limited Inc in Stratford, CT, featuring chocolate scotch bonnet pepper biscuit with scotch bonnet macerated strawberries and a yogurt lime milk shooter, braised short ribs in a plantain cup with a Brazilian chili crème fraiche, and bacon wrapped scallops with a Carolina Reaper maple glaze.
Cooking with Local Live Stock from Maple Breeze Farm was paired with Scotch Glenlivet and Laphroig presented by Connecticut Distributors including kielbasa with a honey thyme mustard and bacon meatballs with a roasted tomato and Calabrian chili crema.
Beer inspired bar bites with flight tastings by Outer Light Brewing Company presented coffee stout beef stew with Grafton cheddar mashed potatoes and subduction IPA fish tacos with salsa fresca and a lemon yogurt sauce.
Gigamoto, Kumamoto and Eld Inlet oysters from the West Coast were paired with Muscadets and Albarinos, Presented by Slocum & Sons.
Melinda Mea, Melville, and Frost cheese from Mystic Cheese were paired with Cabernet Sauvignon.
For more information or reservations, call The Wharf at (203) 350-0014.