Higher Ground x Dongnae x Vinetrail
On Monday, we hosted our first collaborative dinner with our good friends Higher Ground and Vinetrail. Something we had been dreaming up for a while.
Yuna and Seri, two very talented Korean chefs from the Higher Ground and Flawd teams, shaped how we collaborated and what the menu should feel like. From the outset, we agreed the format would echo what we do at Dongnae, bring in beautiful produce from Cinderwood Market Garden and the Higher Ground pantry, and lean into a true Korean spin on flavours and ferments.
The outcome was special. Higher Ground’s signature green beans, and a beef and mushroom ragù reimagined with Korean tteokbokki instead of pasta. It worked insanely well.
To top it all off, Raphael and Jack from Vinetrail pulled together a "VT All Stars list", featuring bottles from icons including Sylvain Pataille, Richard Leroy and Julien Labet.
Not sure what we can add to that, other than we would love to do it all over again. Thank you Richard and Joe, and all the wonderful people who joined us that evening.