Alain Ducasse to Host a Grand Food-and-Wine Gala in the Name of Bordeaux

  • St. Barth's Park
  • Photo by Mikael Vojinovic
    Alain Ducasse Photo by Mikael Vojinovic
  • Photo by Mikael Vojinovic

Chef Alain Ducasse will host the first annual BurdiGala, a nonprofit gala in honor of the food and wine of Bordeaux, at New York City’s St. Bartholomew’s Church on February 22. For the first time in its 200-year history, the church will move out the benches out of its main room to set a grand black-tie dinner for 240 guests ($850 per person). Chef Ducasse and Philippe Bertineau, the executive chef at Ducasse’s bistro Benoit New York, are planning a menu based on specialties from the southwest of France paired with wines from 12 or more of Bordeaux’s producers.

BurdiGala will begin with a three-hour walk-around tasting for 200 guests ($250 per person) at Inside Park, a restaurant adjacent to the church. The owners of the Bordeaux wineries—which include Châteaux Clos Fourtet, d’Yquem, Gruaud Larose, and Smith Haut Lafitte—will be pouring their top wines for guests. The evening event begins with a cocktail reception, followed by a four-course dinner prepared by Bertineau; wine pairings for the meal will be set by the sommeliers Bernard Sun, of Jean-Georges Vongerichten’s restaurant group, and André Compeyre, from Alain Ducasse.

To pay homage to the age-old Bordeaux tradition of sharing wine, each guest is encouraged to bring a bottle of Bordeaux from his or her own cellar to share. All proceeds from the dinner and tasting will fund scholarships for sommelier and wine-education programs. (212.481.0322, www.burdigala-nyc.com)

From Around the Web...
Photo by Stripsteak Wakiki
The Oahu restaurant’s menu includes steak and seafood dishes with Japanese and Hawaiian influences…
Meet the leading New York chefs who will be making the most of this fall’s harvest…
Ossetra caviar is just one of the pricy premium ingredients in this off-menu dish from Petrossian…
Photo by Pierre Monetta
In the hands of top chefs in Paris, a culinary tradition rises again…
The luminaries of modernist cuisine keep giving us reasons to love their fancy food.…
The dinner series will feature guest lectures given by leading medical professionals…
Photo by Meg Smith
Quince restaurant tightens its connection to a grower and offers some of the bounty to the public…
The height of summer is the best time for amazing produce at your local greenmarket…
Meatmaster Pat LaFrieda explains the magic of dry-aging beef…
In Tokyo, some of the city’s best steaks are eaten on the fly.…