Chef Erik Maillard of The Mark Hotel will create a meal for us with each course from appitizer to dessert based on the truffle and wines from our cellar will be chosen to accompany each course.
Five Vintages and Four Decades of Chateau Lafite Rothschild at The Modern
The Society thanks Greg Hurst for the opportunity to welcome Saskia de Rothschild for an unforgettable evening at Danny Meyer’s... Learn More >
Bordeaux Cellar Dinner at The New York Yacht Club with Lisa Perrotti-Brown, MW
Join the Wine Committee and NYYC members, Leslie Gold and John Spain for a dinner featuring special guest speaker, Lisa Perrotti-Brown, MW... Learn More >