de Porres is Danielle Bell and Pablo Osorio. Recently relocated to Los Angeles-based after feeding Brooklyn for two years, their menus feature savory dishes inspired by his native Peru and desserts from her American South.
j. brix wines is Emily and Jody Towe. In 2007 the search for the perfect Pinot led to a whole new life as winemakers. Through their wines, they are committed to telling the stories of the vineyards they love with minimal intervention and no manipulation in the form of added yeasts, fining or filtering.
de Porres+j.brix
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Wed, Oct 15, 2014 7:30 PM - 10:30 PM
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Elysian
2806 Clearwater Street, Los Angeles, CA
Description
Dear Los Angeles,
Five months into our West Coast relocation, we can say we’ve developed a fondness for hiking and are OBSESSED with California wine. Especially those from Emily and Jody Towe’s j. brix label. Their story—like ours—is one of love, risk taking, gastronomy, and drink. In 2007 the two fell for a bottle of Santa Barbara Pinot Noir and made it their goal to create wines that were equal parts transformative and communicative. With minimal intervention and no manipulation in the form of added yeasts, fining or filtering, they have handily succeeded. It will be an honor and a privilege to match our dishes with their 2013 releases. Consider this your invitation to de Porres + j. brix, Wednesday, October 15th, 7:30PM at the tucked away and enchanting Elysian.
The evening begins in the garden with pisco sours, a small bite, and a fortuneteller. Jody and Emily will be at the table as well to pour and tell us exactly what it is we’re drinking. An Edna Lewis inspired “She-Crab” soup is first. Of Lowcountry origins, Sherry and cream-rich, Pablo adds fresh crab and tarragon to his for something a bit brighter than the lady herself had in mind. It will be paired with “The Augur,” an exciting and completely dry Riesling straight outta Santa Barbara. Next is crispy pig tails with a ginger and sugar glaze, served alongside a salad of plums, frisée, and almonds. “Uncontainable” Vin Gris of Grenache joins the piggies. Sent directly to press and fermented in neutral French oak, it is the palest possible pink and stunning to look at and delightful to drink. Named for a legendary Cajun shape shifter, "Rougarou," this elegant Carignan allows the couple to pay tribute their adopted city, San Diego. We will pour it with aji de gallina. A Peruvian classic of chicken, nuts, queso fresco, and the fruity Andean pepper, aji amarillo, Pablo’s is served over rice and topped with Peruvian botija olives, salsa criolla, and a quail egg. For dessert we travel to Louisville and get decadent with Pegasus Pie. Bourbon, walnuts, and chocolate, in Kentucky we’re more likely to eat it on Derby Saturday. However, with de Porres, I reserve it for special occasions and showing off. It will be topped with vanilla bean whipped cream and matched with CapRock Bitter, a gorgeous full-bodied Amaro from Colorado. $120 per guest includes everything you read above and the best company. Please do RSVP to info@de-porres.com.
The pleasure, as always, will be ours.
Danielle and Pablo