Événement

Cidermaker Dinner Series - Tilted Shed (CA)

Ellen Cavalli and Scott Heath started Tilted Shed Ciderworks in 2011 out of an obsessive love for cider. They harvest, hand-sort, wash, grind, and press up to 24 heirloom and traditional cider apple varieties in season and in small batches.

All their apples are from Sonoma County, and most are certified organic. They don't use imported apples, bulk juice, concentrate, colorings, flavorings, or fast fermentations. They do not filter, fine, or use pectic enzymes and are moving toward an even less-interventionist approach, with minimal to no sulfites and pasteurization, and bottle conditioning.

The results are food-friendly, savory, vinous ciders of unexpected complexity, elegant structure, gorgeous aromatics, and long finish.

Join the cidermakers for a three-course meal crafted by Wassail's Chef Vinicius Campos. Check out the menus below. The default is a vegetarian meal, so please email us at info@wassailnyc.com to indicate a preference for the carnivorous menu instead.

Tickets are $55/per person which includes the cider pairings, but not tax or gratuity.

MENU FOR VEGETARIANS
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SMOKED POTATO CROQUETTE | Jalapeño
- with Inclinado Sidra, 2015 -

BEETS & STRAWBERRIES | Sour cream, fermented cranberry, horseradish
- with Topwork, 2014 -

CRISPY RED RICE | Roasted baby carrots, poached egg, ramp sesame pesto
- with Lost Orchard, 2014 -

YOGURT PANNA COTTA | Polenta streusel, fennel granita
- with Barred Rock, 2014 -

MENU FOR CARNIVORES
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SMOKED POTATO CROQUETTE | Jalapeño
- with Inclinado Sidra, 2015 -

COLD SMOKED DUCK BREAST | Beets, strawberries, fermented cranberries
- with Topwork, 2014 -

BOUDIN BLANC | King oyster mushrooms, taro purée, charred spring onion
- with Lost Orchard, 2014 -

YOGURT PANNA COTTA | Polenta streusel, fennel granita
- with Barred Rock, 2014 -