Register Online
Date: Tuesday, October 11, 2011
Time: 5:30pm
Location: Duler & Co., 735 Montgomery Street, 4th floor, San Francisco, CA 94111
(One block north of the Transamerica Pyramid)
Weather permitting, the event will take place on the rooftop.
Cost: FREE for WCNC members and accompanied guests. However, we ask that you register via the above link so that we may properly plan for this event. To join the club or renew your membership, please visit
http://www.whartonclub.com/memsub.html.
We would like to thank our sponsors for covering the cost of this event.Our Sponsors: Planet Wine
Founded in 2007 by husband-and-wife team Olivier Picault and Nathalie Haulin, Planet Wine specializes in discovering exceptional values in fine wine from unique, boutique winemakers.
The Planet Wine portfolio encompasses vintages from historic French chateaux and domains, Italian estates, as well as the artisanal creations of innovative winemakers working in California, Oregon and New Zealand.
From its headquarters in Oakland, Planet Wine distributes wines throughout Northern California, and can provide next-day delivery to many locations.
Olivier, owner, will be with us and will share for us a selection of his hand-picked wines.
http://www.planetwineus.com/
Fabrique Delices: The Art Of Artisanal Charcuterie Founded in 1985 by co-owners Marc Poinsignon and Antonio Pinheiro, Fabrique Délices has grown from coast to coast with commitment to quality, tradition, service, and constant innovation.
From Rosette de Lyon to pork-free truffle mousse, Fabrique Délices has established themselves in the marketplace as the leader of Artisanal Charcuterie. Over 100 products are developed in their plant everyday, all-natural pâtés, mousses, duck foie gras, magret, duck confit, duck rillettes, sausages, and other specialty items, for restaurants, hotels, airlines, cruise-line and specialty food stores.
Although principals Marc Poinsignon, Executive Chef Antonio Pinheiro, and Sébastien Espinasse hail from regions of France known for artisanal charcuterie, they have become successful in the American marketplace by placing a strong emphasis on innovation, coupled with an understanding of the growing trend in America towards all-natural meats and chemical-free food.
Fabrique Délices, the leader in artisanal charcuterie, opened up a new market for themselves in 1996 by the decision to incorporate only all-natural raised meats & poultry in their mousses, pâtés, sausages, and other delicacies. The creativity and commitment of the team is evident. “We need to generate new recipes and new ideas every year,” says Chef Antonio Pinheiro, who brings a wealth of experience to the charcuterie arena. Having graduated from the French chef school L’école Lenotre in Plaisir, France after an apprenticeship in Paris’ most prestigious charcuterie Fauchon, Chef Antonio Pinheiro comes to America with a deep understanding of this traditional French charcuterie method.
Great taste and consistency is our goal at Fabrique Délices, achieved through our strict suppliers guidelines that include ensuring that farmers treat animals humanely, feed them all-natural feeds, and allow them to mature naturally. This commitment has established our reputation for the best-tasting Artisanal Charcuterie available.
www.fabriquedelices.com Sebastien Lespinasse, VP Sales & Marketing will be with us that evening to present his products.
