Join with Sommelier, Erica Archer + three incredible chefs for an epic virtual wine dinner centered around fresh-out-of-the-water Maine Scallops. And it’s all paired with two really great bottles of wine—delivered to your door in Greater Portland.*
That’s right, 1-2 hours before logging-on to join everyone for wine and dinner you’ll receive your dinner-for-two package containing 3 different Maine Scallop dishes, one from each chef and the two featured bottles of wines. And we’ll enjoy them all together, with the chefs and they’ll walk us through and quick and easy details we need to plate.
Featured Wines
2016 Domaine Delaporte, Sancerre Chavignol Rouge, France
2016 Arnot-Roberts, Chardonnay, Watson Ranch, Napa Valley, California
Featured Chefs and Menu
First Course
Chef de Cuisine Kirby Sholl of Chaval: Maine Diver Scallop Crudo with Sunchokes,, Bergamot, Parsley Juice
Second Course
Chef/Owner Austin Miller of Mami: Maine Diver Scallop Yakisoba with Grilled Soba Noodles, Scallop Chili and Garlic Crunch, Pickled Hakurei Turnip, Seared Maine Scallops, and Smokey Scallop Sauce
Third Course
Executive Chef/Owner Damian Sansonetti of Chaval: Maine Scallop dish (more details coming soon – it’s going to be wicked awesome!)
We are excited to have you join us for this incredible collaborative virtual wine dinner as we gather online from the comforts of home—with two wine glasses in hand, three Chefs, and a Sommelier on the screen—to discuss the featured wines and the delicious Maine Scallop dishes from Chefs Sholl, Miller, and Sansonetti, all while creating community, and supporting local restaurants, farmers, and purveyors.
Due to the nature of this event, we regret that we cannot accommodate food substitutions.
The dinner-for-two ticket price is all-inclusive of a 3-course savory dinner-for-two with these 3 incredible chefs, 2 bottles of wine, tax, service, download materials, event experience, and delivery. “Seating” is limited to 12 deliveries of wine-dinner-for-two in the Greater Portland area. Our delivery area includes Cape Elizabeth, Cumberland Foreside, Falmouth, Gorham, Portland, Scarborough, South Portland, and Westbrook. Live outside our delivery area? Let us know in the Special Instructions section at checkout that you’ll meet us for curbside pick-up at 3:15 pm at Chaval.
Live outside of our Greater Portland delivery area? No problem. You may meet us for contact-less curbside pick-up at 3:15 pm at Chaval. Just make sure to put a note in the comments section at checkout that you’ll do 3:15 curbside at Chaval.
For delivery and curbside, you can rest assured that we are exceeding all requirements for your safety and the safety of our teams in preparing, pick-up, and delivering.
Chef Austin Miller was born and raised in Missoula, Montana. He started cooking at age 14 at a steakhouse, and after that went on to cook at an upscale American fusion restaurant for several years. He moved to Maine in 2010, and since then, has cooked all over the State with cuisines ranging from barbeque, French, Italian, and now Japanese. He and his partner Hana and opened Mami as a food truck in 2015, and in spring 2017 it became a brick and mortar restaurant in the heart of Portland’s Old Port. From the beginning, they’ve continually evolved the menu as they’ve traveled back and forth to Japan. Austin has won several awards since opening Mami … and in November 2017 he competed on Food Networks, “Chopped,” Cooking completion television show where I took second place.
Chef Kirby Sholl Chef Kirby Sholl grew up in Princeton, New Jersey, and first moved to Maine to attend Colby College. During the summers, he worked at Islesford Dock Restaurant, where he would eventually serve as the Head Chef for 10 years. It was here that his love for Maine's local produce and fresh seasonal ingredients first began. His culinary career has taken him to California, where worked at Globe and Zuppa, and New York City, where he worked at Public.
Working seasonally in Islesford allowed Kirby to travel throughout the rest of the year. In 2010, he traveled to South Africa for the first time, where they spent three months backpack and exploring all the food, wine, and culture the country had to offer. The first winter they spent in South Africa, they visited many wineries and he really began learning about the vineyards and the history of wine. He had the opportunity to taste through dozens of the country’s best vineyards and recalls sometimes backpacking with at least 20 bottles of wine in his pack!
After three consecutive winters in South Africa, Kirby moved to Portland, Maine, where he began working at Miyake. During this time, he got to know Chefs Damian Sansonetti and Ilma Lopez as a regular at Piccolo and these frequent visits led him to work at Piccolo part-time. In 2017, Kirby helped Damian and Ilma open Chaval ad is now the Chef de Cuisine.
Chef Damian Sansonetti, a Pittsburgh native, grew up exploring fresh, local ingredients, making pasta with his grandmothers, curing meats with his grandfather, and assisting his father in the family kitchen. A career in food was practically his birthright. Graduating from the Pennsylvania Culinary Institute, Sansonetti worked at Nantucket’s Brant Point Grill and Pittsburgh’s Steelhead Grill, moving to New York to open Heartbeat in the W Hotel. Sansonetti met Daniel Boulud while working at Shallots in Midtown and eventually took a position at Boulud’s DB Bistro Moderne.
Training rigorously under Chef Olivier Muller, Sansonetti became chef de banquet at Daniel and then sous chef under Jean Francois Bruel. Promoted to executive chef of Bar Boulud in 2008, Sansonetti was named a 2009 StarChefs.com Rising Star. Now ensconced in the burgeoning food scene of Portland, Maine, Sansonetti’s partnered with his wife, Pastry Chef Ilma Lopez (a 2014 StarChefs.com Rising Star Pastry Chef and nominated in 2018 for a James Beard Award as Outstanding Pastry Chef), to open their Italian fine dining restaurant Piccolo and in 2017 Chaval.
Sommelier Erica Archer is a Maine native and a true oenophile, having obtained high levels of certification in her field. In 2010, she was awarded the Wine Spirit and Education Trust Level Three Advanced Certification in Wines and Spirits (with merit), became a Sommelier in the American Court of Master Sommeliers, and received her Certified Wine Professional award from the Culinary Institute of America in St. Helena, California. Erica is the principal of Wine Wise, a wine education and events service, and is skilled at creating truly creative and memorable wine experiences that take guests beyond a typical tasting with her intimate understanding of what makes each wine unique. And she’ll do it with her trademark down-to-earth style and sense of humor.
Where do we meet?
On your computer screen at 6 pm on the day of the event. You’ll download the Zoom app and access our event through a link that we will send you.
What do we need?
Set your dinner table with a fork, knife, spoon, napkin, water, and a wine glass per person. You’ll also need a corkscrew, an ice bucket if you’d like to keep your wine chilled, the downloaded materials for this event, and a computer with internet access, sound, and video capability. Be sure to download the ZOOM app before this event as that is the platform we will be using so that we can all see and hear each other.
Tell us about delivery.
We’ll deliver your box of goodies between 3:00-5:00 pm on the day of the event. We’ll text you when we’re on our way and again when delivery has been completed. We are vigilant about abiding by all safety and physical distancing requirements for your safety and that of ourselves and our teams. Delivery is limited to the Greater Portland area. If you live outside of the Greater Portland area and would like to pick-up your own box curbside at Chaval in Portland, we can arrange that.
Cancellations/Reschedules/No Shows
Because of our size, and the need to purchase the wine and food to accommodate the number of tickets sold, we will be able to refund you only if we can re-sell your tickets (minus the $25.00 credit card transactions we have to pay) OR reschedule you to a different event (there is no credit card transaction fee in this case). There are no refunds or reschedules for no shows or if we are not able to resell your tickets. Makes sense, right?
