Union Square | Corkbuzz x Duclot Rule Breakers Bordeaux Dinner

13 E. 13th Street, New York, NY 10003

Rules were made to be broken, even if those rules have been around for 400 years. We're breaking the rules for this Bordeaux dinner, pairing Duclot Bordeaux specialist Joe Cracco with Chef Laura Walker's curated menu. This isn't the first time Joe & Laura have worked together, in fact they went to culinary school together in Minnesota at Le Cordon Bleu Minneapolis/St. Paul. One day as Joe was sitting at our bar, he spotted Chef Laura, and two friends caught up after a long time. The brainstorm of that was this wine dinner. Joe is pairing some of his favorite gems from Duclot with Chef's menu, and the parings will surprise and delight you. It's not all about tradition and the 1855 classification, sometimes you just have to follow your instinct, collaborate with friends, and invite people to the table. 

About Chef Laura Walker: 

Chef Laura Walker was a bit of a nomad growing up, born in Brazil & living in seven different states until she found her way to New York City.  Passionate about food and culture from her upbringing, she attended culinary school in Minnesota at Le Cordon Bleu Minneapolis/St. Paul.  After graduation, she had the opportunity to intern at March, under Chef Wayne Nisch, where she honed her skills, which led to many other culinary endeavors.  Laura has worked with various cuisines and dining concepts, including Buddha Bar, Geisha, The 21 Club, Millesime & The Fat Radish.  She has been the Executive Chef for Corkbuzz since 2020, creating signature dishes and crafting tailored dinners and events for the flagship Union Square location and dynamic, bustling Chelsea Market.  Her global experience and style are an expert match for Owner & CEO Laura Maniec's award winning wine lists. When not in the kitchen, Chef Laura spends her free time traveling, boxing, skiing & spending time with her husband and two daughters.

About Joe Cracco:

Joe Cracco started his restaurant training early in life. His parents owned a couple of small Italian restaurants and a catering company in Iowa where he began cooking at an early age.  Joe  attended culinary school at Le Cordon Blue and was a classmate of Chef Laura.  Who knew their paths would cross again 10 years later?  After culinary school Joe cooked in Chicago at Tru and Blackbird, took a short stint on a cruise ship in Alaska to see more of the world before landing in San Francisco.  Joe worked at several great spots in SF including Quince, Coi, and Rich Table before heading to the Big Apple.  Joe’s last cooking job in New York was at Marea, then he started in Front of House at Boulud Sud. This was Joe’s training grounds for polished service and where he started formal wine training. After certification with the Court of Master Sommeliers, Joe joined the Sommelier team of Bar Boulud and Bould Sud for 3 years. Joe followed this up at  Le Bernardin for 3 years as a sommelier. Now Joe works for the negociant and importer Duclot, focusing on the wines of Bordeaux. In his free time Joe loves mountain biking, MMA, and cooking at home for his wife and daughter.

Rule Breakers Menu: 

Amuse:

Oysters

Amelie Constant Crémant de Bordeaux Rosé '19

1st course:

Scallop Crudo - passion fruit vinaigrette, serrano, celery

Chateau Talbot 'Caillou Blanc' '21 - Bordeaux

2nd course:

Risotto - cured egg yolk, crispy chicken skin

Raymond Lafon '14 - Sauternes

3rd course:

Lamb Chops - freekeh, fig agrodolce, swiss chard

Château Cantenac Brown '96 - Margaux

4th course:

Duo of Cheese - Herve Mons Bethmale Chevre & Four Fat Fowl St. Stephen

Duo de Conseillante '20 - Pomerol

- Allergies and aversions can be accommodated; please note while booking in the comments so we can adequately prepare alternatives for you. 

- The price includes food, wine, and a 20% gratuity for the service team. 

- Cancellation Policy: Cancellations may be made for a full refund 48 hours prior to dinner. Cancellations and transfers cannot be accommodated within 48 hours of your scheduled dinner time. If you cannot attend, you may send someone in your place.