Last month, we moved to the Pacific Northwest. We’re here to pursue a longtime dream: making exquisite, food-friendly sparkling wines to showcase the unique character of Oregon’s winegrowing regions. We’re calling our new venture Corollary Wines.
Our first harvest in Oregon is officially underway. We just brought in one ton of pinot noir from Momtazi Vineyard, which will undergo five days of carbonic maceration before being pressed into barrels for fermentation. Grapes from five additional growers (Cattrall Brothers, Winter’s Hill, Namaste, Yamhill Springs, and Sienna Ridge) will come in over the next few weeks.
And why did we choose Oregon? Well, Portland is Jeanne’s hometown. On top of that, we believe that the Willamette Valley’s unique terroir—distinctive soils, warm days and cool nights, marine influence in certain vineyards—make it the best place in the US to grow grapes for bubbles.
We couldn’t be more excited to embark on this adventure. Our first wines won’t be ready for release until 2020—but if you’re interested in joining us on this journey, please sign up for our mailing list and follow us on Instagram, Facebook, and Twitter (@corollarywines).
Much more news to come.
Jeanne + Dan
Right, so, it’s been almost a year since we hosted a dinner. Time flies!
It’s been a crazy year. I got a new job. Six months later, that company got acquired and I had to get ANOTHER new job. We got engaged, and then we got married. And both of us now have pretty intense jobs at pretty intense tech companies.
So we haven’t had a whole lot of free time.
But we both miss Hearsay. It was fun to plan the menus together and test all the wine pairings (ahem, very important research!). Every group that joined us for a meal was unique and interesting, and it was pretty fantastic to watch friendships form between people who probably never would have met otherwise.
The question is, do you miss Hearsay too?
Leave a comment if you’d like us to get another dinner on the books. (Hint: we’re almost always willing to schedule something special if you come to us with a full group of 12.)
We’ve toyed with a few new ideas—three courses instead of six, cocktail parties with hors d’oeuvres instead of a sit-down dinner, brunch… if you have strong feelings about any of them, let us know.
Jeanne + Dan
So, apologies for being more or less MIA since our May dinner
. I joined a new company in June, and we’ve been traveling a lot this summer.
The upside of all the madness? Lots of tasty adventures. We’re super excited to bring all of the inspiration we’re collecting to our dinners in the fall. If you aren’t on our mailing list, you should be… that’s the only way to get an invite. Sign up now!
We launched Hearsay one year ago with three main goals:
- Share lots of amazing food with people whose culinary obsessions rival our own.
- Share incredible wine, beer, and cocktail pairings with people whose booze obsessions rival our own.
- Justify the purchase of a bunch of fancy kitchen equipment.
I’m happy to report that we’ve nailed #1 and #2. (As for #3… well… it turns out that it’s actually pretty easy to borrow your brother’s Sous Vide Supreme for months at a time.) Joining the table at our dinners–in addition to cooking and serving–has given us a fantastic opportunity to get to know the 100+ guests that have joined us over the past year. It’s also been an amazing education in multi-tasking and appearing calm under pressure, and I’m really glad we chose to do it.
But here’s the thing. As our menus have become more complex and we’ve expanded the size of our dinners, this balancing act has gotten kind of nuts. We agreed from the outset that we’d keep running Hearsay only as long as it’s FUN. So in the interest of keeping our kitchen stress-free, we’re going to change up the structure of our events a bit going forward. Continue reading
We told you June would be an eat-dessert-first kind of month, and we weren’t kidding. We’ve developed quite a sweet tooth while baking pie pops for this weekend’s SF Food Wars PIE OR DIE Part Deux. That’s why we’re very excited to bring you San Francisco’s first taste of Cocoa Rustica—a new line of 100% cacao whole bean drinking chocolates.
Author, radio host, and adventurer Mark Sommer will join us next Thursday evening for a very special tasting event at Hearsay HQ. Mark spent two years searching for wild cacao in the rainforests of southern Mexico, the headwaters of the Amazon, and the cocoa coast of Brazil, then a full year doing kitchen-counter testing to get his blends just right. The result is Cocoa Rustica—a bold, intense, and complex drinking chocolate experience that takes chocolate back to its source as a whole food, not just a candy.
This tasting will feature drinking chocolates made by top-tier artisanal chocolate makers using beans grown in Madagascar and Venezuela. You’ll have the opportunity to invent your own cup by combining various cocoa varieties with flavorings like coconut palm sugar, chilis, and lemon zest. We’ll sample Cocoa Spirits, which are chocolate liqueurs made from Cocoa Rustica and a variety of liquors and liqueurs, as well as non-alcoholic natural extracts. And because cacao in liquid form combines better with other flavors than just about any other food, we’ll also be serving several desserts for drizzling purposes.
Cocoa Rustica is not yet available in stores and this event is limited to the first 25 RSVPs. Admission is $10. Please reserve your spot on the event’s Facebook page and leave your e-mail address so we can send you the exact address and payment info. Cheers!