We’ve curated such an incredible brunch and paired two beautiful wines for two to enjoy at home on New Year’s Day—and we’re delivering it all to your door on Thursday, December 31.* So you can put it all in your refrigerator, enjoy your evening plans, sleep in, and not have to worry about who is cooking you an incredible breakfast because Chaval is! We think you may even have some leftover wine and food to enjoy in the evening as well. But we’re not holding you to that!

We’ve had these foods, with these wines, and believe us when we tell you that they are magical pairings and a certain way to celebrate the start of a new year! And there’s an option to include 50g of Browne Trading’s beautiful Galilee Prime Osetra Caviar accompanied by Chaval’s Maine Buckwheat Bellinis, Crème Fraîche, and a 1/2 bottle of Jean Vesselle, “Oeil de Perdrix” Brut, Champagne to make your first day of 2021 truly memorable.

New Year’s Day Brunch for Two includes:

Two Featured Wines:

• 2019 Cantina Terlan, “Winkel”, Sauvignon Blanc, Alto Adige-Sud Tyrol, Italy

• 2019 Jean-Marc Burgaud, “Les Charmes”, Morgon, Beaujolais, France

Brunch for Two:

• 2 Trocaderos

• 2 Servings of Quiche made with Smoked Local Bacon, Gruyere, Onion, and Herbs

• 2 Buttermilk Sea Salt English Muffins

• 3 oz Brown Trading Company Smoked Salmon

• Pickled Red Onions and Capers

• Whipped “Everything” Cream Cheese

• Simple Greens Salad with Vinaigrette

• 8 oz Bottle Natalie’s Fresh Orange Juice

There are only 10 available. Orders must be placed by noon this Wednesday, December 30, or before they sell out.

Serving recommendations:

2019 Cantina Terlan, “Winkel”, Sauvignon Blanc, Alto Adige-Sud Tyrol, Italy

• Toast the Buttermilk Sea Salt English Muffins

• Spread the Whipped “Everything” Cream Cheese over two halves

• Top with each half with half of the Brown Trading Smoked Salmon and half of the pickled red onions, half of the capers, and top with the other halves of the English Muffin

• Enjoy while the quiche is warming in the oven

2019 Jean-Marc Burgaud, “Les Charmes”, Morgon, Beaujolais, France

• Place the two pieces of quiche on a baking sheet and into a preheated 350-degree oven for 10-12 minutes or until the quiche is warmed all the way through

• In a medium bowl toss the greens with the vinaigrette, finish with salt and pepper

• Plate half the greens with each slice of quiche

Trocaderos – enjoy as a starter while your English Muffins are toasting, as a dessert, or both!

We do think you’ll have some wine left over to enjoy with dinner that evening or the day after. Close up any remaining wine tightly and store it in the refrigerator to let the cold temps keep it preserved.

Caviar and Champagne option - add it on or go it alone!

• 1/2 bottle of Jean Vesselle, “Oeil de Perdrix” Brut, Champagne

• 50g of Browne Trading’s Galilee Prime Osetra Caviar

• Maine Buckwheat Bellinis

• Crème Fraîche

Due to the nature of this event, we regret that we cannot accommodate food substitutions.

Price is all-inclusive of your wines, food, wines, tax, service, and delivery.

Tell us about delivery.

Our delivery area for Greater Portland includes Cape Elizabeth, Cumberland, Cumberland Foreside, Falmouth, Gorham, Old Orchard Beach, Portland, Scarborough, South Portland, and Westbrook. Live outside of our Greater Portland delivery area? No problem. You may meet us for contact-less curbside pick-up on 12/31 at 4:15 pm at Chaval. Just make sure to put a note in the comments section at checkout that you’ll do 4:15 curbside at Chaval.

If you are sending this delivery to an address different than your billing address, please include the recipient’s name, delivery address, email, and contact phone number in the special instructions section at checkout.

We’ll deliver all of these goodies on Thursday 12/31 between 3:00-6:00 pm. We will keep a safe 6-feet-distanced while wearing our face masks. The exact time that we arrive depends on our route after all orders are in. We’ll call you when we’re on our way. Please have your phone turned on and today is the day to answer the phone when those numbers that you don’t recognize are calling. Please know that we are vigilant about abiding by all safety and physical distancing requirements for your safety and that of ourselves and our teams.

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.

Chef Ilma Lopez has worked in some of the most demanding and rewarding kitchens in the industry, such as DB Bistro, Corton, Tailor, El Bulli, Café Boulud, and Le Bernardin. When she left New York City to the quieter reaches of Maine, Lopez found a new terrain she couldn’t resist. Arriving with a mastery of colors, flavors, textures, and spices—and a seasoned ability to work under pressure—Lopez makes classic dishes her own, with attention to micro-detail and thoughtful twists. For her work, Lopez earned a 2014 StarChefs Coastal New England Rising Star Pastry Chef Award, has been a twice a semi-finalist James Beard “Best Pastry Chef” (national), and you may have seen her name in an issue of Bon Appetit Magazine highlighting her incredible talents when naming Portland, Maine as their pick for ‘Restaurant City of The Year’.

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.

Cancellations
Because Chaval and Wine Wise both need to purchase the food and wine to accommodate the number of brunches sold, we will be able to refund you only if we can re-sell your brunch (minus the $20.00 credit card transactions we have to pay). Makes sense, right?