The Wine Room
Tuesday, February 17
The Wine Room welcomes Master Sommelier, Author, Tequila and Mezcal producer, and TGHG friend Richard Betts* for an evening of wine and spirits pairings at The Cypress Room on Tuesday, February 17.
THE WINE ROOM MENU
Passed Hors d'oeurves
Royal Red Shrimp and Zucchini Fritters
Heirloom Tomato and Burrata Crostini
Grilled Cheese with black truffles
Smoked Salmon with potato chips
Steeple Astral Blanco Tequila, Lustau Palo Cortado Sherry, Bénédictine, Bittermens Tiki Bitters, Contratto Fernet Branca, lime twist
Tequila & Mezcal Tasting
DINNER IN THE ROOM
Local Fish Tartare marinated clams, chilis, colatura, treviso
Sombra Smoked Margarita Sombra Mezcal, lime, agave, shaken, strained
Vegetable Crudo baby romaine, finocchiona, blood orange
2013 Saint Glingling Sauvignon Blanc, Bordeaux, France
2004 Chateau L'Oiseliniere, Muscadet, Loire Valley, France
Grilled Snapper bell pepper, zucchini, heirloom tomatoes, caviar beurre blanc
2004 Musar Blanc, Bekaa Valley, Lebanon
2010 Gritsch, Grüner Veltliner, Steinporz Smaragd, Wachau, Austria
Veal Rotisserie Anson Mills polenta, wild mushrooms, black truffle
2004 Betts and Scholl Chronique, Barossa, Australia
2006 Ar.Pe.Pe., Grumello, Valtellina, Italy
Short Rib Bourguignon lardons, baby vegetables, natural jus
2011 My Essential Red, California
2010 Chateau La Garde, Pessac-Leognan, Bordeaux, France
Frozen Roasted White Chocolate Soufflé strawberry, blood orange, black licorice
The Matador sombra mezcal, sassafrass syrup, cherry heering, root beer bitters
*Fun Fact: Richard passed the Court of Master Sommelier's Master's Exam on the very first attempt - becoming only the 9th person to do so and one of only 200 Master Sommeliers recognized in the world today!
In the presence of greatness, The Genuine Hospitality Group Wine Director Eric Larkee joins Chefs Michael Schwartz and Roel Alcudia for a scratch and sniff expedition with Richard, following their noses and choosing courses and pairings accordingly. Spin your wheel of wine, tequila and mezcal fortune and enter at your own risk of becoming an expert at The Cypress Room! $240 includes it all:
- Outdoor hors d'oeuvres reception
- 6 courses with beverage pairings:
course 1: citrus
course 2: red fruit
course 3: black fruit
course 4: earth
course 5: wood
course 6 (dessert): wild card
- Signed copy of Betts' The Essential Scratch & Sniff Guide to Becoming a Wine Expert
- Tax and gratuity
We're really excited for the opportunity to collaborate on an event with one of our favorite people for the first time at one of Michael's restaurants.
Recognized as one of the leading authorities on wine, spirits and dining, Richard is credited with creating some of the most influential wine and spirit brands hailing from three continents and five countries.
From the wild southwest of Tucson, Arizona Richard managed to escape the old pueblo and complete his undergraduate studies at Occidental College in Los Angeles. Along the way, a sabbatic in Italy opened the door to the wonders of food, wine, and a pedestrian lifestyle (that's to say, one uses their feet often.)
During this time, the wine bug bit and Richard began to appreciate wine as the Europeans do, which is, as he says: "as a grocery and not a luxury."
Upon return to the States Richard continued along the prescribed path of environmental law which included; a stop at Skadden Arps, a sojourn on Capitol Hill clerking for the honorable Dennis DeConcini (D, AZ) and a graduate thesis at Northern Arizona University. Despite managing to gain admittance to law school, the consumption of a bottle of regular old Chianti, changed Richard's mind, direction and, ultimately, his parents' enthusiasms. Thus, the JD was forsaken and he jumped head-long into the world of food and wine.
Richard's first job in wine was as sommelier of Chef Janos Wilder's restaurant where they won a James Beard Foundation award in 2000. In June of 2000 Richard joined the Little Nell in Aspen, Colorado and continued to build the WineSpectator Grand Award winning wine list.
During this time Richard garnered a second M.S. and the "Krug Cup" by passing the Court of Master Sommelier's Master's Exam on the very first attempt - becoming only the 9th person to do so and one of only 200 Master Sommeliers recognized in the world today.
In the wake of his post-MS myopia Richard founded his first wine company, Betts and Scholl with partner Dennis Scholl. His first vintage of "the OG" Barossa Valley Grenache (2001) gained recognition as the "Star Selection" of the Best New Wineries in the World for 2004 from Food and Wine magazine. Since then his wines have won top praise from national publications including the WineSpectator and the International Wine Cellar, among others.
Richard also created and co-founded Scarpetta Wines in 2006 and Sombra Mezcal in 2007. In 2009 Richard sold his interest in Scarpetta Wines and he and Dennis sold Betts and Scholl to Castle Brands, a public company. Today, Richard is guiding Sombra Mezcal as the category leading Mezcal brand as well as his newest wine project "My ESSENTIAL" from California and Provence. He is also the author of the New York Times Best Selling "The Essential Scratch and Sniff Guide to Becoming a Wine Expert", a kids book for adults (October 2013.) His next collaborative book is "The Essential Scratch and Sniff Guide to Whiskey" coming Fall, 2015.
Today Richard travels extensively and does the laundry in Boulder, Colorado.
The Cypress Room (View)
3620 NE 2nd Avenue
Miami, FL 33137