Tax Day Dinner at Mas (la grillade) in the West Village

We will be dining upstairs.

Join Jared for a special dinner at Mas la grillade hosted by Greg Borden, good friend and former Donkey and Goat Intern.

The Wines:
Lily’s Cuvée, Pétillant Natural, Chardonnay, Anderson Valley 2012

First Course:
Isabel’s Cuvée, Grenache Gris Rosé, Mendocino 2012

Second Course:
Stonecrusher, Skin-Fermented Roussanne, Ellen Ridge Vineyard, El Dorado 2010
&
Clos de Bancroft, Grenache Blanc Blend, California 2010

Third Course:
5/13, Rhone Blend, El Dorado 2011

Cheese Course (plated communally)
Wayward, Late Harvest Chardonnay, El Dorado 2011

$125, Communal Seating Credits card taken with reservation and charged day of. 

Call (212) 255-1795 to make a reservation.

28 7th Ave S  New York, NY 10014

On Monday April 15th, winemaker Jared Brandt of Donkey and Goat will be joining us at Mas La Grillade for a four course, all inclusive, winemaker dinner. I am very excited to have him out here to represent his wines and, of course, pairing them with Chef Galen Zamarra’s seasonal cuisine will be quite the pleasure.

This dinner will veer, slightly, and hopefully enjoyably, from the conventional format of a winemaker dinner; having worked at Donkey and Goat producing the 2010 vintage, I am particularly excited to represent these wines as I personally shoveled, foot stomped, picked, trucked, cleaned, racked, and otherwise assisted in the making of many of the wines we will be pouring. Additionally, Jared was kind enough to ship out a selection of library vintages from his cellar along with a handful of bottles of my own wine which we will be pouring as an additional pairing! I can’t really say enough to convey how formative my time working with Jared was to my career as a sommelier but hopefully this dinner will give you a taste!If you haven’t heard of Donkey and Goat before (then read this!), this boutique California winery began with their inaugural vintage in 2004 after having trained with famed Rhone specialist Eric Texier. Having given up the good life of software development, Tracey and Jared set up shop in Berkeley CA and began hunting down favorable fruit sources and over the last few years their wines have become the new standard bearer for the potential of the Sierra Foothills as a serious viticulture area. With its high altitude, rocky nutrient-poor soil, and dramatic climate, Tracey and Jared found that the hearty Rhone varietals could produce truly world-class wines. The unique ability of this Terroir to capture the essence of California fruit in a framework of minerality, acidity, and elegance, is what attracted me to the wines of Donkey and Goat.

– Greg Borden

Wine Director – Sommelier

Mas la Grillade & Mas Farmhouse