*This event and article were attended/captured by Vanessa Shoman-Duell and edited/formatted by The Lunch Belle.*
Last Thursday, I attended Champagne Taittinger's exclusive The Art of Celebrating The Holidays event in downtown Manhattan.
The world-renowned Grand Marque French Champagne house hosted their very first "winter holiday" party of the year - ahem, in July - at the private townhouse of Pamela Bell (founder of Prinkshop and co-founder of Kate Spade). To properly "tis the season," I made my way to the soiree in my most festive holiday attire: A sassy lil' red Christian Dior number and my favorite strappy Jimmy Choo's.
Over the course of a two hour "open (town)house," approximately 75 of us very lucky folks had the pleasure of experiencing new interpretations of holiday menus and decor concepts, mouth-watering cuisine courtesy of Chef Sarah Simmons from Birds & Bubbles, plus a selection of four Taittinger Champagnes:
- Taittinger Brut La Francaise
- Taittinger Prestige Rose (my personal favorite)
- Taittinger Cometes de Champagne Blanc de Blancs 2005
- Taittinger Nocturne
Taittinger's selections were perfectly paired with the evening's three holiday themes: The Champagne Cocktail Party - The Holiday Dinner - New Year's Eve Moroccan Party. As mentioned above, Chef Sarah Simons (of Birds & Bubbles) created an outstanding array of small bites for this incredibly special evening.
The Champagne Cocktail Party
My first tantalizing bite of the eve was a house-made black pepper cracker topped with creamy shrimp rillettes. Paired with the Taittinger Prestige Rose NV
The second hors d' oeuvre was a NY cheddar puff pastry with castelvetrano olives + smoked almonds. Paired with Taittinger Brut La Francaise NV
The third bite was a crispy potato latke that was topped with house-cured trout, horseradish, dill, and creme fraiche. Paired with Taittinger Brut La Francaise NV
And as if the passed hors d'oeuvres weren't enough...we were presented with a bounty of plump oysters on ice. Tres magnifique!
After the Champagne Party, we were escorted to a communal table where we were seated for The Holiday Dinner.
To wrap up the festivities, we toasted in style at a New Year's Eve Moroccan Party.
To end the evening on a sweet note, desserts were presented both passed and served at stations.
Oh what a night! This was one of the most exclusive, whimsical, delicious, romantic, and fabulous events that I have ever had the pleasure of experiencing in recent memory. I cannot wait to recreate all that I observed, learned, tasted, and sipped courtesy of Taittinger. But one question remains: Do I have to wait until the holidays?
Until we eat again,
Vanessa Shoman-Duell for The Lunch Belle