The Silk Rodeo: A Night in Burgundy // featuring Advance Somm Andrey Ivanov and Exec Pastry Chef Summer Wright
Join Advanced Sommelier Andrey Ivanov and Executive Pastry Chef Summer Wright of Reeds American Table on the longest day of the year for a unique evening of wine and cheese. The topic is the wondrous, magical region of Burgundy. Andrey will take you through the major villages of the region with premium examples of each appellation.
You will experience the shockingly vast difference in the styles of wine made from the same grape grown just miles apart from each other. The selection, curated by Andrey, are highly desirable and are sure to impress!
Andrey will discuss the various styles of wine produced in each village. As a bonus, we invite and encourage collectors to bring their own favorite bottle(s)!
Summer Wright, currently studying for the Certified Specialist of Cheese Exam later this summer, will curate a selection of regional cheeses and speak to the production methods, materials, and flavor profiles to tie in with the wines. We will also feature local charcuterie as well as bread from Union Loafers bakery.
Whether you are a connoisseur of Burgundy or cheese, or if you just want to see what all the fuss is about, this is a great opportunity.
Availability is very limited (28 guests maximum), so please purchase your tickets as soon as you can! The date is Tuesday, June 21st at 6:30pm. Cost is $125 per person.
2013. Meo-Camuzet "Clos St. Phillibert". Hautes Cotes de Nuits Blanc
2007. Dugat-Py "Lavaux St. Jacques". Gevrey-Chambertin 1er Cru
2009. Domaine de la Pousse d'Or "Clos de la Roche". Morey-St. Denis Clos de la Roche Grand Cru
2006. Domaine Berthaud. Chambolle-Musigny 1er Cru
2006. Robert Arnoux "Les Suchots". Vosne-Romanee 1er Cru
2010. Marquis d'Angerville "Les Caillerets". Volnaay 1er Cru
TBD- Pommard or Beaune 1er Cru
Andrey Ivanov, Advanced Sommelier
Beverage Director: Reeds American Table (St. Louis, MO)
Wholesale Sales Manager: Bliss Wine Imports (Napa, CA)
A native of the Republic of Sakha (Yakutia) in northeastern Siberia, Andrey immigrated to the U.S. with Russian Studies and has been a Beverage Director/General Manager for a number of highly acclaimed restaurants in St. Louis, MO. This included stints at James Beard Award Winner Gerard Crafts Brasserie by Niche, local staple 33 Wine Bar, and at Elaia & Olio, a Middleterranean restaurant that has garnered the Wine Enthusiast Top 100 Wine Restaurants in America 2014 Award as well as a James Beard Nomination for Executive Chef & Proprietor Ben Poremba. Currently, Andrey is the beverage director for Reeds American Table, one of the hottest new restaurants in town, opened last September by his friend and chef Matt Daughaday. Reeds American Table was also recently named one of the Top 100 Wine Restaurants in America by Wine Enthusiast Magazine. Andrey was also named one of the Top 40 Under 40 Tastemakers by Wine Enthusiast Magazine in 2015 as well as one of the Sommeliers of the Year by Food and Wine Magazine in 2016.
On his sommelier journey, Andrey was honored to win the Chaine des Rotisseurs Best Young Sommelier Competition in 2015 after finishing 2nd in 2014. He has also advanced to the national finals of TopNewSomm 2012-2014, as well as taking home 3rd place in TopSomm 2015. He is currently on the clock for the Master Sommelier Exam having passed the theory and service portions of the exam. He passed the Advanced Exam in August 2011 and received the Rudd Scholarship and the Johnston Medal for achieving the highest overall score in the country that year.
In 2016, he also became the National Wholesale Director for a new import company, Bliss Wine Imports, that focuses on small boutique wines from around the world tied to Andreys and owner Alleah Friedrichs wine travels. He currently manages wholesale distribution in California, Texas, Illinois, South Carolina, and soon to be many more states. He travels the world searching out great new wines for Reeds and the rest of the country.
Andrey has been a regular judge for the Missouri State Wine Competition as well as the Jefferson Cup Invitational hosted by Master Sommelier Doug Frost. He is an annual volunteer at the TEXSOM beverage conference and the TEXSOM International Wine Awards. He also works as a contributor for the Guild of Sommeliers and owns his own wine sales consulting company, Wines Without Borders. Andrey is an avid Cardinals fan and enjoys travel, the leisures of sommelierdom, and spending time with his 8 year-old American Staffordshire Terrier Lyra.
Summer Wright is the Executive Pastry Chef and a co-founder of Reeds American Table and brings with her 13 years of professional cooking experience. She has trained from coast-to-coast and now calls St. Louis home. She looks forward to sharing her creative style that bridges traditional French to new American cuisine that has a contemporary approach to soulful cooking.
Summer Wright was raised in Kansas City, Missouri and began professionally cooking in 2002 at the age of 19 at the Classic Cup Café under Chef Michael Turner while attending culinary school in Johnson County, Kansas. Curiosity and inspiration led her to move to New York City in 2004 where she was determined to land a position at Chef Daniel Boulud's D. B. Bistro Moderne. After obtaining a position she fell in love with their modern approach to French-American cuisine. She trained under Chef Olivier Muller and Pastry Chef Megan Moloney for two years. Then in 2006 she moved to St. Louis, Missouri and became the opening Pastry Chef for Anthony Devoti's Five Bistro. In 2008 she joined the Craft Restaurant group at Niche and later in 2009 became the opening Pastry Chef of Brasserie by Niche. In 2012 she returned back to Niche taking the position of Pastry Chef. In late 2012 she made another move this time to the West coast and landed a position under Pastry Chef Kiri Mah at Charlie Hallowell's Pizzaiolo in Oakland, California. After absorbing the ethos that is Pizzaiolo and immersing herself in the beauty and abundance of Northern California she enthusiastically returned to St. Louis in late 2013 in an effort to find a way to share her experiences. Taking the inspiration that California instilled in her, she began working at Claverach Farm located in the Ozark Hills of Eureka, Missouri. Under Sam Hilmer and Joanna Duley she began cooking authentic farm-to-table food. While working at Niche, Summer met Matt. Matt saw a drive and passion in Summer instilled in her everyday worth ethic. Only 7 years down the line Matt asked Summer to join him in the Reeds American Table venture.
Hammer & Hand Imports (View)
2714 Lafayette Ave
St Louis, MO 63104