On Monday, November 18th, Oxheart welcomes Frank Cornelissen from Mt. Etna, Sicily for a dinner featuring his wines from Azienda Agricola Frank Cornelissen. Mr. Cornelissen represents one of the most progressive figureheads of natural, bio-dynamic winemaking in the world, and his wines challenge even most seasoned wine drinkers to move outside of their comfort zone, tasting flavors they’ve never experienced in other wines.
From his 12 hectares of vines within the Northern Valley of Mt. Etna, Mr. Cornelissen’s wines are made from de-stemmed grapes and nothing else. No chemicals are used in the vineyards and no sulfur goes into the wine during vilification. All of the wines go through weeks of skin contact, even the whites and roses, which result in wonderfully complex and vivid flavors that are stark, different, and delicious. His style of winemaking showcases the absolute terroir of the lands that he farms, and Mr. Cornelissen approaches winemaking with the methodology of a farmer working in genuine concert with nature to make the best produce possible so that he can create wines that reflect his harvest. This is an ideal that we share and value deeply at Oxheart.
Our kitchen is excited to challenge ourselves to pair our food with Mr. Cornelissen’s wines in a dining setting where generally the exact opposite happens. We will take multiple seatings on that Monday evening, and Mr. Cornelissen himself will be there to pour you his wines.
We will be taking reservations by phone starting on Sunday, October 27th during our normal reservation hours between 2 and 5 PM, with a presale being available to all supporters of OKRA, who can get the details in their newsletter. You can reach us at the restaurant at 832.830.8592 or email us at firstname.lastname@example.org. The cost will be $115 for five courses inclusive of the wines to be pre-paid at the time of the reservation. Reservations are not refundable, although they are transferable. We will try our best to accommodate all dietary restrictions, although it will be with less flexibility than usual.
We look forward to welcoming Frank Cornelissen to Houston, and to be cooking alongside his wines.