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Where the Chefs Eat: Markus Glocker of Bâtard

Austrian-born chef Markus Glocker from Bâtard in Tribeca takes us behind-the-scenes to prepare his signature dish, octopus pastrami. We also learn about his favorite burger, breakfast, and meal in New York City, and how most everything pairs with his fellow Austrian, the wine Grüner Veltliner.

Wine & Cheese at Bâtard

Love a wine and cheese party? Tune in for tips from John Winterman, sommelier, artisanal cheese expert, and Managing Partner of Bâtard. Learn what cheeses are party pleasers, how to pair them with wine, and two secrets about eating at the Michelin-starred Bâtard in Tribeca.

Jason Jacobeit

SOMM SPOTLIGHT: Jason Jacobeit of Bâtard

https://youtu.be/GKCHqQU_yQ0 On today’s Somm Spotlight, we are highlighting Jason Jacobeit. As the wine director of the Michelin-starred restaurant Bâtard, Jason’s job is to delight guests with wines that pair with Chef…

Philippe Goulley Petit Chablis

SOMM Tasting Notes: Bâtard’s Jason Jacobeit on Petit Chablis

What does good Petit Chablis taste like? Michelin-rated Bâtard Tribeca’s Sommelier and Wine Director Jason Jacobeit dives into a glass of Golden Ram Imports 2014 Domaine Philippe Goulley Petit Chablis to reveal where we can find it, what it tastes like, and why it is incredible with crudité and raw oysters. Can’t get enough Jason Jacobeit? We can’t either. Watch his Follow That Somm episode featuring White Burgundy here.

FOLLOW THAT SOMM: Bâtard’s Jason Jacobeit

What is the classic pairing for White Burgundy? Michelin-rated Bâtard’s Sommelier and Wine Director Jason Jacobeit takes us on an oak discovery through three unique White Burgundy wines. Learn how oak affects pairing wine with food, and why you must go to Bâtard to taste its Burgundy offerings.

What is Terroir

SOMM TIPS WITH PAUL GRIECO: What is Terroir?

https://youtu.be/2AImUHxz6Q8 On today’s Somm Tips, we’re back with Paul Grieco to discuss the elusive topic of terroir. What does it mean, what foods have it, and why is it important?…

Steamer Clams with Wine Broth and Garlic Herb Butter

A boardwalk classic, steamers couldn’t be easier to make at home and are a welcome alternative to typical barbecue fare. Be sure to set the table with a large bowl for discarded shells. The resulting broth is a delicacy all it’s own, so serve with a crusty loaf of bread for dipping.