4 Things You Didn’t Know About the Cellar Room

In late 2019 we proudly launched The Cellar Room, an intimate yet sophisticated space at Uncorked Kitchen perfect for hosting a variety of events. From small gatherings to group functions, we can accommodate the culinary, wine or cocktail event you’re been thinking of. If you haven’t visited The Cellar Room yet, 2020 might be the year for you to come check it out and book a special occasion. Here are some facts you might not have known about The Cellar Room yet:

1. We’re Experts at Family Style Dining

In The Cellar Room we love a shared, fun experience — here you can expect sophisticated service that is warm, and welcoming for your gathering with plenty of amazing food. Our chefs will prepare some delectable dishes, designed to be shared, that will be set out on platters or bowls for each table to enjoy. This way, the decision on what to enjoy is nearly eliminated and you can help yourselves to as much as variety as your heart desires right there on the table! For lunch, enjoy a crunchy wedge salad with candied belly bacon or goat cheese and chorizo croquettes. For dinner you’ll love our warm mushroom arancini, delicious roasted chicken and hearty short ribs over polenta. For cocktail parties we have an array of yummy bites — chicken satay, caprese skewers or gyro lamb meatballs, anyone? We’re all about sharing in the Cellar Room and with our family style dining you’ll be able to chat, mingle and enjoy.

2. We’ll Take Your Lunch to the Next Level

Planning a lunch or presentation with your colleagues? Step out of your office and into The Cellar Room for a meeting that’s anything but boring. We can easily host your meeting even if you have AV needs — The Cellar Room is fully equipped with a 70" TV and in-ceiling speaker system which you can use at no extra cost.

3. Planning a Bridal Shower/Rehearsal Dinner

Getting married? The Cellar Room can be the perfect backdrop for your bridal shower or rehearsal dinner. The room fits up to 24 people for a sit-down meal and 35 for a cocktail party. Our chef-prepared dinners or lunches will bring old and new family together for you to celebrate your impending nuptials. FYI for the future, we also host baby showers!

4. We Have Special Food and Wine Pairing Dinner Parties

We host food and wine pairing dinners as four or six course experiences — these are our only individually plated experiences and we think you’ll love these fun, yet informative dinner parties. Each course is thoughtfully paired with wine selected by our house sommelier and wine bar manager, Natalie Breaux. As she pours the wine for each guest, she’ll provide the group with some background information on why the wine was chosen. Then you’ll sip and savor the food and wine until the next course. The dinner parties are regionally themed (think Italian, French and Spanish) and customized by both our Chef and Sommelier Natalie. Her pairings are anything but boring — you might be surprised by which wines and food that go well together. On expected wine pairings, she had this to share— “Believe it or not, red Bordeaux goes so well with Sushi!” says Breaux. “It has a gorgeous, restrained fruit quality, that is corseted by refined tannins. It goes incredibly well with sushi that has tuna, salmon and rich flavors or a lot of umami as it provides a tightrope for the flavors to be balanced by.”

You see, there’s a lot happening at The Cellar Room and we can be the space for your next event whether it’s with friends, colleagues or family. While we leave you to plan, here’s a recipe and suggested wine pairing to enjoy in the meantime.

recipe

Gambas Al Ajillo (Spanish-Style Garlic Shrimp)
Pair it with an Albariño wine from the Rías Baixas region of Spain

Serves 2 as a main course or 3 to 5 as an appetizer

Ingredients:
12 cloves garlic (4 crushed, 4 sliced, 4 minced)
1 pound large shrimp (U21-25), shell on
1/2 cup extra-virgin olive oil
Kosher salt
1/4 teaspoon baking soda
Pinch red pepper flakes, or a 1-inch piece dried guajillo chili
1 1/2 teaspoons brandy or sherry vinegar
2 tablespoons chopped fresh parsley leaves

Directions:
Finely mince 4 garlic cloves and place in large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.

Add shrimp to bowl with minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.

Add shrimp shells to skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red, garlic is pale golden brown, and oil is intensely aromatic, about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.

Return flavored oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through, about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.