Maritime Market's James Bond "007" New Years Wine Dinner

Sunday, December 30th at 5 pm.

We’re thrilled to announce that our upcoming New Year’s Fine & Rare Wine dinner will feature the wines, the cuisine, and the sophistication of Ian Fleming’s James Bond “007”! We’ll convert the Market Café into the Casino Royale, and in a style befitting the cool and seductive themes of the iconic Bond, while Chef Marc and his culinary team present a rare delight of pairings.


We’ll gather on Sunday, December 30 at 5pm to the classic songs and video clips of Bond’s finest moments while enjoying Vodka martinis (shaken, not stirred, of course), along with Vesper Martini’s from the movie “Casino Royale”. For those who enjoy their vodka ice cold, we’ll have a beautiful Ice Sculpture Vodka luge, adorned with hors d’oeuvres of caviar on blini with cream fraiche, along with “western sandwiches” – served in person by characters from the movies. Bond enjoyed his caviar, and he savored the “western sandwich” for breakfast in “Live and Let Die”.


At some point, we’ll find our tables and indulge in some of Bond’s favorite wines and cuisine. We’ll begin our journey with a baby frisee salad - gilded with 24-karat gold leaf, along with quail eggs, cucumber ribbons, Applewood smoked pork belly, pickled Asian pear, and a pair of Key Largo Stone Crab Claws – all drizzled in a light sesame miso dressing and paired the a fabulous Piesporter Goldtropfchen Spatlese. Bond indulged in Stone Crabs in the movie “Goldfinger”, and Goldfinger himself introduced Bond to the Piesporter Goldtrophchen.


Following our Stone Crab course, we’ll jump straight to the evening’s highlight – the legendary Premier Cru Chateau Mouton-Rothschild of “Diamonds are Forever” fame. You’ll recall Bond’s brief chat with his waiter Mr. Wint:


James Bond: The wine is quite excellent. Although for such a grand meal I would have expected a claret.


Mr. Wint: But of course. Unfortunately, our cellar is poorly stocked with clarets.


James Bond: Mouton Rothschild IS a claret. And, I've smelled that aftershave before, and both times - I've smelled a rat.


Bond also enjoys a ’47 Mouton with roast duckling in “Goldfinger”, but we’re pairing our Mouton with a succulent milk-fed rack of roasted veal, served with a perigourdine sauce (a light sauce made with Madiera and black truffles), potato au gratin and asparagus with sauce mousseline – which Bond savored in the movie “Diamonds are Forever”.


Of course, no Bond dinner would be complete without Bollinger Champagne – first introduced in “Her Majesty’s Secret Service” and making an appearance in virtually every Bond movie since “Live and Let Die”. We’ll be pairing the Bollinger with an Angelic Strawberry Mousse, layered with fresh berries, genoise, whipped cream, candied macadamia nut crumble and strawberry coulis.


Bond also enjoyed his whisky. In both “Skyfall” and “Spectre”, Bond enjoys a wee dram of the McCallan 18-year Sherry Cask, and we’re pulling out the good stuff again, with drams of this sublime single malt – on the side porch around the firepits with cigars.


Chateau Mouton-Rothschild is among the world’s finest and rarest wines, and one of only five wines with the status of “Premier Grand Cru Classe” in Bordeaux. You’ll find a 2010 Mouton on the wine list of the Angus Barn in Raleigh at $2,000 per bottle. Ours is a 2012 – a great “sleeper” vintage and you’ll be enjoying a generous pour of the Mouton, along with the Bollinger, Piesporter, The McCallan, unlimited martinis, and the impeccable cuisine of Chef Marc and his culinary team – and all for just $225 per person, plus tax & gratuity.


As is our tradition, we’ll be giving away a few bottles of our featured pairings, including a bottle of Stolichnaya, along with a bottle of the Piesporter, the Bollinger, and a rare bottle of the fabulous Chateau Mouton-Rothschild, so with limited seating, your chances of winning one of these treasures is quite good.


There are two ways to reserve your seats. Your best deal is to pay the entire amount (non-refundable) of $225/person, plus tax/gratuity at the time of your registration. However, if you need more flexibility in your schedule, you can instead pay a non-refundable “reservation fee” of $35/person, and you’ll then pay an additional $225/person on the night of the event. In this case, if you cancel, you’re only out $35/person instead of the full amount. If you delay and end up on a Waiting List, you’ll have the same options, but your reservation will be fully refundable if seats remain unavailable. If you’re moved off of the Waiting list and onto the “confirmed” list of attendees, your reservation will then become “non-refundable”. All registration must be completed on-line at www.maritimetogo.com. If you have any issues with registering on-line, please reply to this email with a phone number and we'll call you for your credit card information.


Dress code for this event will be “Black or White Tie” optional, and Cocktail Dress optional. I want to emphasize “optional”, because on BHI, “island casual” is always acceptable, so don’t fret if you do not have a tuxedo available :)


Our wine dinners are legendary and intimate affairs, and Chef Marc's experience and classical French training will set the bar even higher. Chef Marc Berruet comes from a family of chefs, having grown up in the restaurant business on the island of Nantucket, where his parents owned and operated the Chanticleer Restaurant. Marc was trained in Paris at L’ecole Le Notre in Versailles, and at the Escoffier Foundation in Paris, and apprenticed at Le Lion d’Or in Ingrandes, along with the Michelin 3-Star Barrier Restaurant in Tours. After additional stints at LeToit de Passy in Paris and the Hotel Napoleon in Paris, he returned home to continue his culinary career. We’re fortunate to have him lead our culinary staff, and he relishes any opportunity to show off his talents – whether through our daily specials, our custom catering events or with magnificent wine dinners such as this.


We look forward to sharing an extraordinary evening together on our little island paradise!


Cheers,


Melissa & Claude Pope