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An American Winemaking Legend: Hugh Davies
October 18, 2022 @ 7:00 PM - 9:30 PM
Join us for an intimate and indulgent wine dinner with one of America’s most celebrated winemakers, Hugh Davies of Schramsberg and Davies Vineyards. This incredible evening will take place at the Inn at Hastings Park, a Relais & Châteaux boutique hotel located in Lexington, the Birthplace of American Liberty.
Hugh’s parents, Jack and Jamie Davies established Schramsberg in 1965 on the property originally founded in 1862 by German immigrant Jacob Schram. At a time when there were only 22 bonded wineries in Napa Valley and fewer than 100 acres of California vineyards planted to Chardonnay and Pinot Noir, the Davies set out to make world-class sparkling wine in the true méthode champenoise style.
Davies Vineyards was first established in 2001, when Schramsberg Vineyards vintners released their first Cabernet Sauvignon bottling from the vineyards on the historic Schramsberg property in Calistoga, CA. In 2009, Davies Vineyards produced its first still Pinot Noir wines, and has continued with a focus on this grape varietal by sourcing fruit from small, talented growers that allow the winemaking team to craft single vineyard bottlings that highlight specific sites.
From President Nixon’s Toast to Peace with China in 1972 to President Obama’s State Dinner for German Chancellor Angela Merkel in 2011, every presidential administration has served Schramsberg sparkling wines during official functions.
Taste wines from Schramsberg and Davies Vineyards served alongside an impeccably paired 5-course dinner by Alissa Tsukakoshi, Executive Chef of Inn at Hastings Park’s Town Meeting Bistro.
Guests will be able to enjoy a private dining experience at Town Meeting Bistro known for its fresh, and seasonal cuisine that celebrates the bounty of local New England farms.
$225.00 tickets include 5-course wine & food pairings, tax and gratuity. Special pricing will be available for these wines. Space is limited.
Event Questions? Email Chelsea@gordonswine.com
THIS EVENT IS SOLD-OUT!
Featured Wines:
Amuse Bouche
Pluot with Riccotta, Shiso, & prosciutto
Paired with Schramsberg Vineyards, Brut Rosé Mirabelle California (NV)
1st Course
Lobster Salad
Apple, Brussels Sprouts, Celery Leaves, Lemon Puree
Schramsberg Vineyards, Brut Blanc de Noirs North Coast, 2019
2nd Course
Roasted Mushrooms
Roasted & Pureed Sunchokes
Davies Vineyards, Pinot Noir Nobles Vineyard Fort Ross-Seaview, 2020
3rd Course
Tenderloin
Pommes Puree, Bone Marrow, Roasted Carrots, Beets, Beef Jus
Davies, Vineyards, Cabernet Sauvignon Diamond Mountain District, 2019
4th Course
St. Honoré Cake
Profiteroles, Pastry Cream Mousseline, Caramel, Pâte Sablée
Schramsberg Vineyards, Crémant Demi-Sec Napa Valley, 2017
About Hugh Davies:
Hugh Davies was born in 1965, the year his parents, Jack and Jamie Davies, revived the historic Schramsberg Vineyards property in Napa Valley. Forty years later, Hugh was named president and CEO of the then 40-year-old sparkling wine house. Prior to 2005, he held the dual responsibilities of winemaker and general manager for the winery.
Hugh serves on the board of directors for the Napa Valley Vintners (president, 2006) and with his family, chaired the 2004 Auction Napa Valley. Hugh, and heads up the Jack L. Davies Fund, committed to carrying on efforts initiated by his late parents to preserve the Napa Valley for its highest uses: agriculture and wild lands.
He holds a master’s degree in enology from the University of California, Davis, and has his undergraduate degree from Bowdoin College in Maine. Hugh lives on the Schramsberg grounds with his wife, Monique, and their three sons, Emrys, Nelson and Hugh.
At Inn at Hastings Park, we are bringing back the spirit of innkeeping to Lexington with the restoration of our three historic buildings. Built in 1888, the Main House was home to a descendant of one of Lexington’s first families, who settled the town in the 1600s. The second is the Isaac Mulliken House, named in honor of the spirited politician who lived there in the mid-nineteenth century. The third building at The Inn is the Barn, which served as Mulliken’s original carpentry shop.
About Inn at Hastings Park:
Inn at Hastings Park offers hotel guests and the Lexington and greater Boston community exceptional dining, with fresh, local ingredients, impeccable service and a farm-to-table philosophy that creates rich culinary offerings in Town Meeting Bistro, our famous Champagne Brunch on the weekends, our special wine dinners and holiday celebrations, and our new Whispering Angel Culinary Garden. Join us for all occasions, from romantic meals to spirited gatherings of family and friends, and everything in between.
The Inn supports the economic and environmental health of its community by supporting local businesses and by being responsible stewards of our environment. At Inn at Hastings Park you’ll savor seasonal cuisine that celebrates the bounty of local New England farms.
About Alissa Tsukakoshi, Executive Chef:
As the Executive Chef of Town Meeting Bistro, Alissa Tsukakoshi is excited to create dishes that reflect the ambiance of the Inn at Hastings Park – historically inspired, yet modern and comforting.
Alissa grew up in a family who loves to eat and cook. Seeing cooking more as a fun hobby, Alissa originally didn’t have intentions of working in a professional kitchen and instead went on to earn a Bachelor’s Degree in English from the University of Michigan and a Masters in Creative Writing from Boston University.
Alissa began her culinary journey at Solea Restaurant & Tapas Bar in Waltham before cutting her teeth in high-end dining in the Boston area at Lumière and L’Espalier. After spending nearly five years in Boston kitchens, Alissa found her way to Nantucket where she worked at American Seasons under Neil Ferguson. Over the next four years on the Island, she gained additional experience as a Sous Chef, Pastry Cook and with pasta before coming back ashore to Boston to work as a Sushi Chef and Fish Butcher.
Joining the Inn at Hastings Park team in 2021 as a Sous Chef, Alissa’s passion for the craft and her innate hospitality quickly proved she was ready to become the Executive Chef of the Inn’s Town Meeting Bistro. As a leader in the kitchen, Alissa is not afraid to get creative and “reckless,” but also knows how to show restraint to produce dishes that come together coherently and elegantly.
Hugh’s parents, Jack and Jamie Davies established Schramsberg in 1965 on the property originally founded in 1862 by German immigrant Jacob Schram. At a time when there were only 22 bonded wineries in Napa Valley and fewer than 100 acres of California vineyards planted to Chardonnay and Pinot Noir, the Davies set out to make world-class sparkling wine in the true méthode champenoise style.
Davies Vineyards was first established in 2001, when Schramsberg Vineyards vintners released their first Cabernet Sauvignon bottling from the vineyards on the historic Schramsberg property in Calistoga, CA. In 2009, Davies Vineyards produced its first still Pinot Noir wines, and has continued with a focus on this grape varietal by sourcing fruit from small, talented growers that allow the winemaking team to craft single vineyard bottlings that highlight specific sites.
From President Nixon’s Toast to Peace with China in 1972 to President Obama’s State Dinner for German Chancellor Angela Merkel in 2011, every presidential administration has served Schramsberg sparkling wines during official functions.
Taste wines from Schramsberg and Davies Vineyards served alongside an impeccably paired 5-course dinner by Alissa Tsukakoshi, Executive Chef of Inn at Hastings Park’s Town Meeting Bistro.
Guests will be able to enjoy a private dining experience at Town Meeting Bistro known for its fresh, and seasonal cuisine that celebrates the bounty of local New England farms.
$225.00 tickets include 5-course wine & food pairings, tax and gratuity. Special pricing will be available for these wines. Space is limited.
Event Questions? Email Chelsea@gordonswine.com
THIS EVENT IS SOLD-OUT!
Featured Wines:
Amuse Bouche
Pluot with Riccotta, Shiso, & prosciutto
Paired with Schramsberg Vineyards, Brut Rosé Mirabelle California (NV)
1st Course
Lobster Salad
Apple, Brussels Sprouts, Celery Leaves, Lemon Puree
Schramsberg Vineyards, Brut Blanc de Noirs North Coast, 2019
2nd Course
Roasted Mushrooms
Roasted & Pureed Sunchokes
Davies Vineyards, Pinot Noir Nobles Vineyard Fort Ross-Seaview, 2020
3rd Course
Tenderloin
Pommes Puree, Bone Marrow, Roasted Carrots, Beets, Beef Jus
Davies, Vineyards, Cabernet Sauvignon Diamond Mountain District, 2019
4th Course
St. Honoré Cake
Profiteroles, Pastry Cream Mousseline, Caramel, Pâte Sablée
Schramsberg Vineyards, Crémant Demi-Sec Napa Valley, 2017
About Hugh Davies:
Hugh Davies was born in 1965, the year his parents, Jack and Jamie Davies, revived the historic Schramsberg Vineyards property in Napa Valley. Forty years later, Hugh was named president and CEO of the then 40-year-old sparkling wine house. Prior to 2005, he held the dual responsibilities of winemaker and general manager for the winery.
Hugh serves on the board of directors for the Napa Valley Vintners (president, 2006) and with his family, chaired the 2004 Auction Napa Valley. Hugh, and heads up the Jack L. Davies Fund, committed to carrying on efforts initiated by his late parents to preserve the Napa Valley for its highest uses: agriculture and wild lands.
He holds a master’s degree in enology from the University of California, Davis, and has his undergraduate degree from Bowdoin College in Maine. Hugh lives on the Schramsberg grounds with his wife, Monique, and their three sons, Emrys, Nelson and Hugh.
At Inn at Hastings Park, we are bringing back the spirit of innkeeping to Lexington with the restoration of our three historic buildings. Built in 1888, the Main House was home to a descendant of one of Lexington’s first families, who settled the town in the 1600s. The second is the Isaac Mulliken House, named in honor of the spirited politician who lived there in the mid-nineteenth century. The third building at The Inn is the Barn, which served as Mulliken’s original carpentry shop.
About Inn at Hastings Park:
Inn at Hastings Park offers hotel guests and the Lexington and greater Boston community exceptional dining, with fresh, local ingredients, impeccable service and a farm-to-table philosophy that creates rich culinary offerings in Town Meeting Bistro, our famous Champagne Brunch on the weekends, our special wine dinners and holiday celebrations, and our new Whispering Angel Culinary Garden. Join us for all occasions, from romantic meals to spirited gatherings of family and friends, and everything in between.
The Inn supports the economic and environmental health of its community by supporting local businesses and by being responsible stewards of our environment. At Inn at Hastings Park you’ll savor seasonal cuisine that celebrates the bounty of local New England farms.
About Alissa Tsukakoshi, Executive Chef:
As the Executive Chef of Town Meeting Bistro, Alissa Tsukakoshi is excited to create dishes that reflect the ambiance of the Inn at Hastings Park – historically inspired, yet modern and comforting.
Alissa grew up in a family who loves to eat and cook. Seeing cooking more as a fun hobby, Alissa originally didn’t have intentions of working in a professional kitchen and instead went on to earn a Bachelor’s Degree in English from the University of Michigan and a Masters in Creative Writing from Boston University.
Alissa began her culinary journey at Solea Restaurant & Tapas Bar in Waltham before cutting her teeth in high-end dining in the Boston area at Lumière and L’Espalier. After spending nearly five years in Boston kitchens, Alissa found her way to Nantucket where she worked at American Seasons under Neil Ferguson. Over the next four years on the Island, she gained additional experience as a Sous Chef, Pastry Cook and with pasta before coming back ashore to Boston to work as a Sushi Chef and Fish Butcher.
Joining the Inn at Hastings Park team in 2021 as a Sous Chef, Alissa’s passion for the craft and her innate hospitality quickly proved she was ready to become the Executive Chef of the Inn’s Town Meeting Bistro. As a leader in the kitchen, Alissa is not afraid to get creative and “reckless,” but also knows how to show restraint to produce dishes that come together coherently and elegantly.