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M. Chapoutier Dinner at Bern's Steak House
Bern's Steak House M. Chapoutier Dinner
$475 per person (seats will be sold in groups of two)
Attire: Dressy Casual
*Complimentary valet parking at Bern's Steak House
Kick off our 28th annual Bern’s Winefest with an exclusive dinner in the Rhone Room at Bern’s Steak House, featuring the acclaimed wines of M. Chapoutier. Emilie Perrier, Icon Director with Folio Fine Wine Partners, will guide guests through a selection of special wines expertly paired with a five-course dinner prepared by Executive Chef Chad Johnson and Chef de Cuisine Brent Hunt, concluding with an amazing dessert by Pastry Chef Hannah Thomas.
*Please note that due to the format of this dinner; allergies and dietary substitutions cannot be accommodated. Menu items are subject to availability and may change without notice.
All guests must be 21+ and tickets are non-transferrable.
The Laxer Family Foundation is a charitable foundation that provides the opportunity to raise money through events that foster a more inclusive and cooperative youth culture while cultivating the advancement of the next generation of culinary leaders through scholarships. Since 1997, Bern’s Winefest has been the main fundraising event for the Bern Laxer Memorial Scholarship. Through the James Beard Foundation selection process, funds are awarded to individuals from the state of Florida in one of three disciplines: Culinary Arts, Hospitality Management, or Viticulture. A portion of the proceeds raised through this event will go directly to the Bern Laxer Memorial Scholarship Fund. For more information about our organization, please visit our website; laxerfamilyfoundation.org.
Menu
Passed Reception
M. Chapoutier Esteban Pilate Brut
Crispy Escargot – harissa aioli
Osetra Caviar & Egg Sandwich
First Course
M. Chapoutier Saint-Joseph Les Granits Blanc 2020
Vadouvan Lobster – radish, spring peas, goat’s milk beurre noisette
Second Course
M. Chapoutier Crozes-Hermitage Les Meysonniers 2022
Pork Cheek – st. albans, morels, french onion jus, black truffle
Third Course
M. Chapoutier Châteauneuf-du-Pape Barbe Rac 2012
Aged Lamb Loin – tomato, zucchini, pine nut, herbs
Fourth Course
M. Chapoutier Ermitage Le Pavillon 2013
Dry-Aged Beef Tenderloin – back rib, turnip, rye, paprika
Fifth Course
M. Chapoutier Banyuls 2012
Black Forest – dark chocolate mousse, kirsch gel, rosemary soil, cherry and red currant sorbet
~menu and wine/vintages subject to change~
Emilie Perrier
Originally from Roanne France where the Beaujolais and the Loire Valley meet. Emilie moved to New York in 2003 starting in the food business at Murray’s Cheese in NYC. She moved to the restaurant business in 2004 with her first sommelier role at Asiate Restaurant at the Mandarin Hotel. After passing the American Sommelier Degree and WSET level 3 wine, she worked as Bev Director at a few Michelin restaurants in NYC such as The Modern, Shaun Hergatt, L'Atelier de Joël Robuchon, Ai Fiori, Gabriel Kreuther , the latter being her last restaurant and wine list, after 14 years leading Grand Award WS lists in the city and being awarded a few times as “Best NY sommelier” by StarChef, Forbes, Robb Report and the NY Times.
In 2018, she joined Folio Fine Partners as Market Sales Manager for NY to explore the other side of the wine world and loved being a supplier. After working the market for 6 years as MSM, in 2024, she is now onto the new role of US Director for the luxury French Portfolio of Folio with Champagne Charles Heidsieck and M. Chapoutier Premium.
Today, she still resides in NYC, Sunnyside Queens, with her adorable female cockerspaniel ‘Lucky’ who occasionally travels with her, sells wine and understands the business.
The wine business is Emilie ‘s DNA, a bit of a geek at times, she enjoys traveling, meeting people, huge fan of Alsace, Jura, Beaujolais and Italian wines.
