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Cidermaker Dinner Series - Aaron Burr Cidery

Andy Brennan and Polly Giragosian are the pair behind Aaron Burr Cider (The Cidery) - some of the most sought after and cultish of American ciders to be made in recent years. Theirs are among the first licensed ciders made from wild, foraged, and noncommercial apples.

Andy and Polly painstakingly forage from abandoned orchards and woods near their home in Wurtsboro, NY. They are committed to minimal intervention, preferring to let wild yeasts do the work. Their ciders "may be the truest expression of local terroir available to us in New York City," according to Cory Bonfiglio of Proletariat.

Join them for a two-hour cider-paired meal in an intimate setting at Wassail.

MENU:

Melon | Elderflower-apple tea
- with - 2013/2014 Hemlock Cider

Figs | Crème fraîche, vanilla, white balsamic
- with - 2014 Appinette

Lion's Mane | Nectarine, garam masala, brown butter
- with - 2014 Homestead Elderberry Apple

Carrot Custard | Wheatberry, sweet flag ice cream
- with - 2014 Ginger-Carrot Apple

For your reading pleasure, this excellent article in Edible Manhattan - http://www.ediblemanhattan.com/departments/traceability/tree-knowledge/