Collaboration with Stork Wines

Stork: A Garden Table in Ashtarak

This dinner wasn’t about creating a menu.

It was about listening.

At Stork Wines, a small winery in Ashtarak, the idea was simple: welcome people into the garden, open a few bottles, and let wine and food unfold naturally. No tasting room, no formality, just a shared table in the place where the wine is born.

The four-course menu was built to move slowly and gently, opening the wines rather than competing with them.

We began with a three color butter palette, three flavored butters designed to reveal different notes of Stork White 2020: tarragon and vanilla for freshness and roundness, saffron and garlic for depth, and fig for softness and length.

Next came a freshly baked choux filled with smoked trout mousse, finished with red caviar light, precise, and saline, a quiet bridge between richness and freshness.

The third course was a deconstructed burrata salad: tomato tartare, creamy burrata, and cucumber foam. A pause in the menu. Clean, seasonal, and refreshing.

The evening finished with beef tenderloin, cooked sous vide and served with sweet carrot purée and a cherry wine sauce a dish built around balance, color, and restraint.

What made this collaboration special wasn’t technique or complexity, but place. Cooking and eating in the winery garden slowed everything down. People tasted differently. Conversations lingered.

This is the kind of hospitality I believe in generous, calm, and deeply connected to where we are.