Cuisine throughout the Bubbles under Glass events will feature pairing creations from The 9’s Executive Chef, Nelly Buleje and Heinen’s Culinary Team. 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.
Executive Chef Nelly Buleje, the leader of The 9’s Culinary Team, is working in concert with Heinen’s team to deliver exquisite dishes for Bubbles Under Glass. Nelly draws inspiration from his passion of traveling, and has cultivated a robust background in all culinary cultures. All of his extraordinary dishes tell a unique story.
chef nelly buleje
Hedgehog Mushrooms, Black Chanterelles, Maitake, Anson Mills Yellow Polenta, Amish Gouda, Red Brussels, Shallots, Truffles and Brown Butter
Beet Blush, Roasted Root Vegetables, Fregola Risotto, Pomegranate Viola and Cherry Glace
Butter Poached, Pancetta, Pecorino Romano, Peas, Guitar String Pasta and Lobster Cream
Affidelice , Truffle 3 Latti , Chaource , Alta Langa Blue,
Jasper Hill Harbison , Champignon Mushroom Brie ,
Sweet Grass Dairy Green Hill Camembert, Les Chateaux Brie
Bresaola Air Dried Beef , Zoe’s Sweet Coppa, Principe San Danielle Prosciutto , Principe Truffle Salami
Three Little Pigs Mousse with Truffle
Schaller and Weber Krackauer (Pork, Ham and Garlic Pate)
Schaller and Weber Oldenburger (Liver and Onion Pate)
Schaller and Weber Country Pate
BUBBLES LOUNGE EXPERIENCE
Assorted Caviars, Smoked Sardines, Trout Filets in Escabeche, White Tuna in EVOO, Mussels in Escabeche, Toasted Bread, Bruschettas, and Bilinis.
Roasted Iberico Suckling Pigs, Romesco, Orange-Shallot Glaze and Whole Grain Mustard Onion Jam and Assorted Crunchy Bread
Butternut Squash Ravioli with Braised Lamb and Pecorino Romano
Cheese and Meat Board
Serrano Ham, Spanish Chorizo, Pate, Salumi, Duck Prosciutto, Pickled Vegetables, Breads, Olives, Italian Artichokes, Jams, Mustards and Honey Comb
Chilled Seafood Bar
Oysters on the Half Shell, Smoked Salmon Pinwheels, Poached Shrimp
Smoked Salmon, Chive Cream Cheese, Kumato Tomato, Egg, Caper and Sweet Basil Greens Crepe
White Bean and Artichoke Hummus with Pickled Vegetables Crustini
Manchego and Chorizo Stuffed Mushrooms
White Anchovies, Tomato Jam, Celery leaves and Citrus
Jack Frost Donut Wall
Strawberry, Glazed, Chocolate, Lemon, Orange Creamsicles and Cake Sprinkles
ITALIAN STYLE WITH CA’ DEL BOSCO!
Corn Flour Dusted Fried Oyster
Bruleed Persimmon, Rainbow Chard, Baby Spinach, Spiced Apple Butter, Peperoncini Rossi Candied Walnuts, Brioche and Blood Orange Vinaigrette
Reggiano Polenta, Chanterelles, English Peas, Fava Blossoms, and Spiced Arrabiatta
Taleggio Cheese, Pork Belly Lardons, Grapefruit Gremolata and Fried Garlic Root