Tastings

Taught by the glass

Looking to beat the heat but still enjoy the flavors of summer? The Greene Grape team has been cooking up something new with our team of experts! Join Michele Thomas and Sam Kling at Annex this summer for a series of exclusive classes and tastings that are sure to quench your thirst for knowledge! 

Michele Thomas, Assistant General Manager of Greene Grape Wine & Spirits, will be leading our our wine classes beginning with Mythbusting Rosé! Michele is a writer, & Certified Sommelier with deep roots in the world of food, wine, & education. As Executive Editor of the International Culinary Center (formerly The French Culinary Institute), she edited recipes & developed curriculum materials for the school’s cooking and wine courses in New York and California, as well as L’Ecole, the school’s Michelin Bib Gourmand-rated restaurant. Michele is the co-author of Culinary Careers for Dummies (Wiley), with Chef Annette Tomei & Tracey Vasil Biscontini, & the author of Sodium Oxygen (Rosen) two middle grade science books for children. Her writing about food, wine, & culture has appeared in The New Yorker, Edible Brooklyn, Activist Philanthropist, BestofNJ.com, and Garnish, the mobile bartending academy for wine & spirits professionals in Africa. When not selling or writing about hooch, she can be found in Bed Stuy with Pickles & Mimzy, her tiny feline overlords, & documenting adventures in food & wine on Instagram & Twitter as @bedstuysomm.

Sam Kling, is a Brooklyn-based Wine & Spirits professional with a decade of experience in the beverage industry, after previously working as a photographer and darkroom technician. He’s an avid home cocktail enthusiast, as well as a collector of ceramic tiki mugs, exotica records, ephemera, rum and other rare spirits. He credits his fascination for the genre to his great-grandparents mid-century basement tiki bar, and will be leading our Tiki Cocktails class. Sam is the General Manager and buyer for Greene Grape Wine & Spirits.


Friday, August 17th – Mythbusting Rosé
Wines and ciders and beers, oh my! Rosé may be the official beverage of the summertime, but do you know how it’s made? Put on your rosé-colored glasses and join our Beverage Experts as they guide you through a tasting of our favorite pink drinks. We’ve chosen 5 beverages from producers that we believe deserve to be highlighted because of their dedication to creating high quality products that benefit the environment, their employees, and consumers alike. {Reserve your spot, here!}

Wednesday, August 21st- Tiki, Do You Love Me?
Have you ever wished you could escape the city heat and drink a Mai Tai on the beach somewhere instead? Well, we can’t bring you the beach, but we can bring you the beverage. It’s no secret that tiki cocktails are having a moment, but do you know their origins? Our beverage experts sure do, and they can’t wait to share it with you! So “rum, don’t walk” to our Origins of Tiki class and taste 3 different types of rum alongside 3 classic tiki cocktails!
{Reserve your spot, here!}

Wednesday, September 18th – New York State of Wine (& Cheese!)
Start spreading the news…New York State has some delicious wine and cheese! Here at the Greene Grape, we take pride in supporting local and independent producers who use responsible and sustainable methods to create their products. From the Finger Lakes to the Hudson Valley to the streets under Crown Heights in Brooklyn, New York terroir plays an important role in creating unforgettable flavors in the products we love! Join our beverage expert and cheesemonger for a tasting of 3 wines and 3 cheeses that will definitely put you in an Empire State of rind. {Reserve your spot, here!}


Class registration includes a tasting and light refreshments, as well as a special offer to redeem at Greene Grape retail locations. If you’ve ever had a question about wine, cheese, or anything else, this is your chance to ask the experts! We’re looking forward to hosting you at the Greene Grape table! 

Angela GelsoTaught by the glass
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Dry Rub Lemon Herb Chicken

Our Head Chef knows a thing or two about preparing a great rotisserie chicken! Check out Head Chef Kenny Hockert’s latest recipe. A crispy, juicy oven roasted chicken prepared with Herbs de Provence, lemon peel, fennel and a little brown sugar. We recommend trying this with one of our free range Goffle Road Chickens. Both are available in our shop either cooked in the rotisserie, or raw from our butcher counter!

Stop by Saturday, March 14th to try this tasty recipe paired with a Bordeaux Blanc from 5-7pm at 765 Fulton St!

Notes From The Chef:

This recipe will give you a super crispy skin and a deep aromatic flavor that pairs perfectly with roasted potatoes and braised greens. Feel free to double or triple the rub recipe and save in an airtight container to keep on hand for future use. I recommend using a meat thermometer while cooking the bird as it’s an invaluable tool and an asset in the kitchen. If you don’t have one on hand you can pick one up along with the rest of the ingredients online or at Greene Grape Provisions!

Kenny’s Lemon & Herb Dry Rub

*You can omit the sugar if you prefer, but keeping it in the rub yields a darker, more crispy skin.

Directions:

  1. Combine all rub ingredients, making sure to break up any clumps
  2. Pat your chicken dry inside and out
  3. Truss the chicken. Here’s a quick tutorial if you need one  
  4. Season inside of bird with rub, and sprinkle rub generously on outside, starting with the sides and bottom and finishing with the top (breast side)
  5. For best flavor, let your chicken sit for  3-6 hours, or just go straight to cooking
  6. Preheat your oven to 400º F, or 375º F if you have a convection feature
  7. Place chicken on your roasting rack or cookie tray
  8. Put in oven, and roast for ½ hour. Turn oven down to 350º F and continue to roast
  9. After 1 hour, poke the thermometer into the deepest part of the thigh where it meets the leg to test doneness, without touching the bone. Once it hits 165ºF, the chicken is ready, If you prefer a more well-done bird, aim for 175-180 F
  10. Once chicken is cooked, let it rest for 10-15 minutes before carving. This allows the protein to relax and the juices to flow evenly throughout the meat
  11. Carve by removing the wings first then the leg and thigh, followed by removing the breast by running your knife right along the breast plate the length of the breast
Angela GelsoDry Rub Lemon Herb Chicken
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