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Vintage Salad Dressing With Panache (’64 Mouton)

Lagrange_1911_copy

OK, here’s the deal. Janet Cam is a former restaurateur and currently a consultant, fabulous jewelry artist, and LifeStyle Architect … many of you know Janet and if you don’t, you should. You never know what she may come up with next, but this is a new one for me: an estate wine sale of potentially distressed wines.

Here’s how she described it to me:

“We have wines from an estate for sale which may be of interest to restaurateurs for décor as the bottles are distressed but very interesting labels that include:

Chateau Mouton Rothschild ‘64
Chateau Haut Brion ‘75
Chateau d’Issan ‘57
Chateau Pain Sucre
Musigny ‘71
Beaune de L’Ecu ’66 – Jaboulet Vercherre (gold coloured wire cage)  – Beitzell

Approximately 300 bottles could be back-lit on a restaurant/home for décor or from a sentimental point of view there may be vintages of interest for friends, family or house gifts. We are providing recipes (sugar and vinegar ratios) to make your vinegar as I had done with collectors that I drink with in Los Angeles – What do you do with Chateau Margaux and Romanee-Conti from the 20’s — make salad dressing.

$2-$5 per bottle – or let’s make a deal.

The sale is to benefit charity – other stuff like designer clothing (Krizia), shoes (Silvia Fiorentina, JP Tod, Costume National, Delmans) Christmas gifts and décor.”

SATURDAY (Yes, That’s Tomorrow)
October 13 (9 a.m. – 3 p.m.)
6500 Wisconsin Avenue @Norwood (2 blocks from Bradley Blvd)
Chevy Chase

The 1911 Chateau LaGrange (in the foto) is a wine I acquired from a foolish Ohio restaurateur circa 1980 and is not part of the Saturday collection — but it is truly distressed.

I plan to stop by … at least to check out the shoes.

About the Author

Michael Birchenall is Editor and Publisher of Foodservice Monthly, a regional trade publication covering the foodservice industry of the Mid-Atlantic (DE, DC, MD, VA). Foodservice Monthly has been recognized as the Restaurant Association of Maryland's Allied Industry Member of the Year and by the Restaurant Association Metropolitan Washington as the Joan Hisaoka Associate Member of the Year.

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