Armenian wines get their chance to shine at Forage’s next weekly wine dinner on Tuesday, February 8th. Chef-owner Eric Cooper and owner/sommelier Stan Hilbert will be transporting guests to this region of the world (home to the 6,100-year-old winery—the earliest ever discovered on earth) where the wine-making terrain is like a cross between rural Utah, inland California and South Pass, Wyoming. As is their custom, this wine-loving duo will be preparing a four-course menu (available in omnivore-, pescatarian-, vegetarian- and vegan-friendly versions) to be enjoyed at the restaurant (indoors or out on their heated patio) or as take-out for two. Dinner costs $95 per person at the restaurant or $150 as a take-out meal for two to share. Peruse the menu(s) and the pairings below then book your table or place your order to-go to get an introduction to Armenian wines with the experts at Forage.

OMNIVORE

Stuffed Cabbage
Smoked Trout & Pine Nuts
“Origins” Brut, Keush, Vayots Dzor

Lahmajoun
Leeks & Onions, Feta, Honey, Figs
2017 Voski, Zorah, Vayotz Dzor

Kalajosh
Braised Lamb & Yogurt Sauce,
Ancho & Calabrian Chili Romesco, Wheat Berry/ Bulgur Pilaf,
2021 “Red”, Van Ardi, Ashtarak

Little Hosmer, Jasper Hill, VT
Tart Cherry & Walnut Relish , Toasted Iggy’s
2014 “Reserve” Old Bridge, Vayots Dzor

VEGETARIAN

Stuffed Cabbage
Smoked Citrus Tofu & Pine Nuts
“Origins” Brut, Keush, Vayots Dzor

Lahmajoun
Leeks & Onions, Feta, Honey, Figs
2017 Voski, Zorah, Vayotz Dzor

Mushroom & Spinach Borek
Ancho & Calabrian Chili Romesco, Wheat Berry/ Bulgur Pilaf, Chemen Sauce
2021 “Red”, Van Ardi, Ashtarak

Little Hosmer, Jasper Hill, VT
Tart Cherry & Walnut Relish , Toasted Iggy’s
2014 “Reserve” Old Bridge, Vayots Dzor