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cuisine

Chef Nelly Buleje

Leading the culinary team at The 9 is Executive Chef Nelly Buleje. Nelly draws inspiration from his passion of traveling and has cultivated a robust background in all culinary cultures. Traveling everywhere from Wisconsin to Peru, the East Coast, Philippines, Mexico, Central America, Dominican Republic and all points in between. Nelly’s dishes tell a story.

 

The story of the history behind his world travels. His cuisine pairings will be featured on the 3rd floor of the Rotunda during the Grapes Under Glass event.

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Cuisine throughout the Grapes under Glass events will feature pairing creations from The 9’s Executive Chef, Nelly Buleje, Heinen’s Culinary Team, and local chefs from Flour Restaurant, Matt Mytro and Paul Minnillo. The food pairings have been thoughtfully planned, as we believe that the synergies of food and wine pairings heighten the sensory experience of great wines.

guest chef

Heinen's Culinary Team

The talented culinary team at Heinen’s has created an extensive menu designed to pair with the wines being served on the 1st and 2nd floor of the Rotunda at the Grapes Under Glass main event on Saturday evening. 

 

Chilled Oysters on the Half Shell paired with Sparkling Wine and Braised Short Ribs with Grilled Polenta paired with Brunello just begin to scratch the surface of the incredible taste experiences that will be offered throughout the evening. 

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Inspired by the rustic simplicity of Italian cuisine, local chefs Paul Minnillo and Matt Mytro have brought Italian comfort food to their culinary venture, Flour Restaurant in Moreland Hills.   
 
Chef Matt has helped craft a menu based on the seasons with a genuine desire to please, delight and surprise each diner. And it’s working, as he continues to receive accolades from local media and food bloggers alike. The combination of chefs Minnillo and Mytro has even earned Flour the reputation as Cleveland’s best Italian restaurant by none other than Iron Chef Michael Symon.
 
Chef Matt will be joining us to showcase one of Flour’s signature dishes, Garganelli alla Bolognese on the 2nd floor of the Rotunda during the Grapes Under Glass main event on Saturday evening.

Saturday Main Tasting Event Cuisine

Level 1 & 2

Heinen's Culinary &

Guest Chef Matt Mytro

Level 3

The 9 Culinary

with Chef Nelly Buleje

PASSED HORS D’OEUVRES

 

Bloody Mary Scallop Shot with a Chipotle Aioli

Roasted Duck Flatbread Round with Micro Greens

Lightly Tossed in Raspberry Vinaigrette

 

CHEESE AND BREAD STATION

 

Fresh Artisian Breads with an Assortment

of Fresh Dipping Oils

18 Month Aged Gouda

Served with Asian Pear and Balsamic

Taleggio

Cambozola

1833 Cheddar

Fresh Marinated Berries

 

RENIERE  BRUNELLO TABLE

 


PAIRED WITH:

 

Grilled Polenta Wedge with Braised Short Ribs

topped with Tomato Relish

SIGNAL RIDGE PINOT NOIR TABLE

PAIRED WITH:

 

House Smoked Salmon Blini

Topped with Lemon Dill Creme

Fraiche and Garnished with Diced Red Onion,

Chopped Egg and Capers

PAULL HOBBS CABERNET TABLE
PAIRED WITH:

Wild Mushroom, Onion, and Asiago Quesadilla topped with Shaved Tr-Tip Steak and Horseradish Crema

 

WENTE CHARDONNAY TABLE

PAIRED WITH:

 

Vegetarian Pad Thai in an Asian Spoon Topped

with Toasted Peanuts and Fresh Carrots

and Pepper Garnish

 

J WINERY SPARKLING TABLE

PAIRED WITH:

 

Oysters on Half Shell with

Hot Sauce and Myers Lemon

 

Fresh Sushi

 

Fresh Fruit

 

HUMMUS AND VEGETABLE STATION

 

Fresh Raw Vegetables and Hummus

DESSERT STATION

 

Sabayon with Fresh Berries

 

Pecan Wedges with Truffle Honey

 

Dark Chocolate Truffles

Served with Coffee Station

 

Second Floor Stations

 

Bacon Wrapped Apricots

 

Romano Stuffed Artichoke Hearts with a Garlic Lemon Aioli

 

Herb Goat Cheese Stuffed Peppadews

PASSED HORS D’OEUVRES

 

Smoked Tobacco Salmon Rillettes

 

 

CARVED

 

Citrus and Herb Tomahawk Ribeye

Sweet Basil Aioli, Shallot and Merlot Marmalade,

Horseradish Crème and Portuguese Bread

STATION I

 

Morel, Pickled Ramps, Gnocchi and Buerre Noisette   Risotto, Kabocha, Garlic Root, Stravecchio Frico Fava Beans, Burrata,

Pea Tendrils and Rosemary Focaccia Brandade with Pickled Radish and Celery Leaves

 

 

DESSERT STATION

Chocolate Mousse, Macaroons,

Pavis with Burnt Caramel Coffee

napa blue chip tasting event

STATIONED

 

Charcuterie - Chicken Liver Pate, Jamon Serrano, Salami Picante, Grape Terrine, Terrine de Campagne, Aged Gouda, Wisconsin Cheddar, Moody Blue, Manchego, Greek Olives, Cornichons, Pickled Radish, Frutta Secca, Orange-Fig Jam, Peppercorn Honey, Whole Grain Mustard, Flatbread, Charred Ciabatta

PASSED

 

Duck Confit - Tarragon Aïoli, Brioche  
Mushroom Fricassee - Port Wine, Chorizo, Micro Herb

Lamb Croque-Monsieur

Queso + Pork Pupusas with Curtido

Beef Empanada with Chimichurri

Chocolate Dipped Strawberries

bubbles brunch

Ostrica Fritti (Blanc de Blanc)

Gulf Coast Oyster, Marcona Almonds, Brioche Crisps, Queso Fresco, Frisse, Baby Spinach, Arugula, Parisienne Fuji, Pink Peppercorn + Blood Orange Vinaigrette

 

Saumon Fume (Brut Nomine)

Heirloom Pomme de Terre, Poached Egg, Toasted Sesame, Dill, Poppy Seed, Radish, Crème Fraiche + Capers

 

Forno Strawberries (Brute Rose)

Almond Mousse, Dark Chocolate, Balsamic Pearls,  Micro Basil + Maldon