Posts Categorized: The Club

The Wingtip Cellar Collection, Featuring the Coravin Wine Preservation System

The Club at Wingtip is pleased to announce a vast expansion of the wines by-the-glass program in the club. Our new Wine Directors, Michael Hildbold and Adam Ono, have created the Wingtip Cellar Collection. Twenty-plus rare, old, or otherwise prestigious wines to pour by the taste and by the glass using the Coravin wine preservation system. This system perfectly preserves the wines, allowing Wingtip to offer such an incredible range. The Wingtip Cellar Collection will be offered Tuesday through Friday nights, poured tableside by our sommeliers.

Maison Ferrand Cocktail Dinner At Wingtip [Open To Non-Members]

1st Course: Oysters with Dukes Citadelle Gin Martini
2nd Course: Padron Peppers with French 75
3rd Course: Jerked Chicken with Stiggins’ Pineapple Allspice Rum Daiquiri
4th/Digestive Course: Cheese Pairing with Pierre Ferrand Reserve 20-year

He Who Smelt It Dealt It: Introducing Wingtip Cheesemonger Matt Gill

Every Thursday for the past year, Matt Gill has been rolling a cart around the club, full of specially selected cheeses. Some selections are tied to a specific theme, like goat’s milk or all blue cheeses or even Halloween pairings (e.g. brie and cotton candy). July was spent lasering in on all-American cheese. Other weeks, Gill just picks what he likes, what he wants to share with club members. On those days, just listen and hold on. On those days, just listen and hold on. Gill will enchant you with his ripened testimony until everything goes quiet and you sail away on the seas of cheese. His passion for cheese and its related specialty foods knows no bounds. Except camel. He’s not totally sold on artisanal camel meat–yet.

Best Dressed Guest

Beginning August 3rd, willing guests to the Club may be asked for their photo to be taken which could win him/her a $250 gift certificate to the store.

Ham And A Dram

Last Thursday, Wingtip club members were treated to an impromptu duet between two heavyweights of the craft ham scene: strips of glistening Jamon Iberico and drams of Iberico Mezcal de Pechuga. Chef Matt Paine carved slivers of the stuff [below] and Wingtip specialty food purveyor Matt Gill told us more about this finest of hams.

Red Bar SF Visits the Wine Cave

Wingtip had the distinct pleasure of hosting the San Francisco chapter of Red Bar for their latest meet-up. The group of watch collectors visited our recently-renovated wine cave, and, in between sips of Balvenie and Glenfiddich, the eagle-eyed fanatics perused each other’s collections. Featured guest Michael Pearson, North America director of Bremont Chronometers, showed off the wares of the five-year-old watch brand, which fused Swiss Aviation watch tradition with UK style. The custom watchbands by Johnny Straps also had the crowd ogling. See the gallery after the jump.

The Tuxedo Cocktail #2, Of Sorts

We here at Wingtip strive to do things in a certain traditional way. We make Manhattans the way they have always been made. We make Old Fashioneds the old fashioned way. We drink beer from mugs and whisky from Glencairn glasses. So when I was tasked with putting the Tuxedo Cocktail #2 on the menu I dug deep into my brain to recall the recipe of this great Martini variation.

WhistlePig Old World Series Is the Latest Endeavor from the King Of Rye

“WhistlePig let me do a lot of bizarre things,” recalls Master Distiller Dave Pickerell while introducing the WhistlePig Old World Series to a table of guests at Wingtip on a recent Friday night. “Without knowing if it was going to be any good or not, we just loaded up a bunch of barrels. [Then] I went to the bartender community, because I believe in their pulse. The first round of responses was, The two sherry finishes are nice, but they’re not on par with the other three. So we set those aside [and] started to focus on the Sauternes, the Madeira, and the Port finishes.”

TV? Or not TV? That is the question.

I love conversation. I love reading. And I love TV. I like good comedy, great drama, live sports, and the news. So there are times when I prefer to be kept up-to-the-minute with current events on TV, and there are times when I prefer to be present with company without the distraction of a TV (or, often, multiple TVs).