Jorge Ordonez partnered with his most talented winemaking partners to create new wines where none existed, wines infused with Spanish spirit and terroir, yet firmly in line with modern taste sensibilities.  And ultimately that has become the new perception of Spanish wine--authentic yet modern. In creating a market for Spanish wine where once there was none, and in helping Spanish winegrowers believe that their wines deserve a place alongside the greatest wines of Europe and America, Jorge has proven himself worthy of the Nantucket Wine Festival Wine Luminary of the Year award.

A 25-year veteran of the restaurant industry, Executive Chef Brooke Vosika oversees menu development for Aujourd’hui, The Bristol Lounge, hotel banquets, Glatt kosher functions and in-room dining, which serve more than one-half million guests annually.  In describing his culinary vision for Four Seasons Hotel Boston, Vosika credits his love for local, seasonal and artisanal products as the foundation for all of his menus.  “The flavor of each ingredient – heirloom tomatoes from a local farm or walnuts from his own Berkshires orchard – is where it begins.  From there, I work to bring out the best of each element by layering the flavors to create a harmonious dish.”



The Auction Dinner Menu

Hors d’Oeuvres
Crisp Bay Scallops, Thai Basil, Lemon Aioli
Boston Brown Bread, Schmaltz Parfait, Grapefruit Marmalade
Tempura Uni, Sorrel & Apple Relish
Ice Cold Salt Block, Lamb Prosciutto, Melon, Mint
Bodegas Jorge Ordonez & Co., Botani 2009

Amuse Bouche
Lobster, Avocado, Salad, Juniper & Goat Cheese Lather, Black Pepper Twigs
Bodegas Shaya, Shaya 2009

First Course
Foie Gras, Shiitake Mushroom Terrine, Syrah Emulsion, Thyme Gelee
Bodegas Alto Moncayo, Veraton 2007

Second Course
Blue Crab Flan, English Pea Essence, Chive Flowers
Bodegas Muga, Prado Enea 2001

Entree
Prime Rib of Lamb, Turnip Gratin, Smoked Bacon Polenta, Truffle Popcorn, Veal Jus
Bodegas Alto Moncayo, Alto Moncayo 2007

Cheese and dessert
Salt Baked Yellow Fin Potato, Tete d’ Mon "Fondue", Red Beet Terrine,
Sparkling Apple Souffle, Celery Sorbet, Candied Walnuts
Bodegas Emilio Moro, Malleolus 2006

To Finish
Chocolate Dipped Cherries
Bodegas Jorge Ordonez & Co., #2 Victoria 2006

Tickets

• Connoisseur tickets are $250 per person (table of ten for $2,500)

• Oenophile $800 ($550 is tax deductible) (table of ten for $8,000)
• Vigneron $450 ($200 is tax deductible) (table of ten for $4,500)

The 2010 Auction Catalogue is available now. Click here to download it, and click here to download the Addendum to the catalogue.  All items are subject to change or withdrawal prior to the auction.

The Auction will follow dinner and will feature rare wines, large-format bottles signed by the winemaker, and a variety of splendid and unusual "life-style" items. An event not to be missed.

Absentee bids will be accepted. Anyone wishing to make an absentee bid should submit the written absentee bid form (Download: PDF Format or MS Word Format) and return it by email or fax to 508-228-7830 by 4 p.m., May 20, 2010. Bidders will receive confirmation of receipt by 5 p.m. Friday, May 21st. If you do not receive a confirmation, resubmit your bid. For clarification of bidding procedures, please contact the Nantucket Historical Association at 508-228-1894, ext. 130, Stacey Stuart.

All proceeds benefit the Nantucket Historical Association. All sales are final. Items must be picked up immediately following the auction. You may pay by check (payable to Nantucket Historical Association), cash, American Express, MasterCard, or VISA. Any shipping required will be at buyer's expense, unless otherwise stated in item description.