Oceanic to Host Tides and Tannins: Five-Course Chef Dinner Featuring Burgundy Producer Domaine Faiveley on May 21

Oceanic at Pompano Beach Pier will host Tides and Tannins, a five-course chef dinner featuring Burgundy producer Domaine Faiveley on Wednesday, May 21.

Guests will savor an evening that celebrates the art of food and wine pairing in spectacular style. The next indulgent chapter in Oceanic’s wine dinner series, Tides and Tannins, will feature an elegant five-course menu curated by Executive Chef William Middleton designed to complement the exceptional wines of esteemed Burgundy producer Domaine Faiveley. A family of seven generations of Burgundian winemakers, Domaine Faiveley offers the most beautiful and purest expression of the climates of Burgundy.

Hosted in Oceanic’s intimate Mangrove Room alongside the wine cellar, this one-night-only experience highlights fresh seasonal ingredients, coastal influences and savory sophistication. Each course is expertly paired with a stunning selection from Domaine Faiveley’s latest vintages.

The menu includes:
Amuse-Bouche: Oysters on the half shell with champagne Mignonette | Ladoix “Les Marnes Blanches” Blanc 2022
First Course: Poached Lobster with fennel, citrus and Tarragon oil | Mercurey Clos Rochette 2022
Second Course: Duck Breast with Cherry Gastrique and Turnip Puree | Give Champ Lalot 2022
Third Course: Roasted Lamb Loin with black garlic and Jus | Mercurey Vieilles Vignes 2022
Final Course: Cheese Course: Epoisses, Delice de Bourgogone & Aged Mimolette | Nuits-Saint-Georges “Les Montroziers” 2022

Seats are limited for this exclusive evening of culinary craft and vinous storytelling.