Rosé AROUND THE WORLD Brunch
FEATURING Edwin’s Organix
at the wine vaulT - ELIZABETH
Rosé all day! Back for the 5th year, our beloved Rosé Brunch returns at Wine Vault in the Elizabeth neighborhood. Indulge in the pink-hued paradise as you enjoy a one-of-a-kind food pairing amidst the aroma of freshly popped rosé corks. Our multi-course brunch spread is a culinary masterpiece with a little Mexican flair, meticulously crafted each year by Chef Edwin Cruz of Edwin’s Organix. Join us on a 4-course tasting journey celebrating all things Rosé - from sparkling to still, classic Rosés from the south of France and modern iterations made in the New World. Americans have gone crazy for Rosé in the last decade and we are pretty sure after this brunch you’ll agree that Rosé is here to stay.
The Wine Vault’s Owner, Tim Wallace, will serve as your tour guide on this around-the-world flight of R-O-S-È, YES WAY!
Pink attire in all shades is HIGHLY encouraged!
EVENT DETAILS
Date: Sunday, April 27
Time: 12:45 PM Reception | 1:00 PM Brunch
Location: The Wine Vault | 401 Hawthorne Lane #130, Charlotte, NC 28204
Special Guests: Tim Wallace | Owner - The Wine Vault
Chef Edwin Cruz | Proprietor - Edwin’s Organix
Tickets: $195/person plus tax
Service is included in the ticket price and $50 of each ticket is tax-deductible.
Must be 21+
Hosted by Charlotte Wine & Food Executive Director, Lauren Deese and Board Member Paul Miller.
MENU + WINES
WELCOME RECEPTION
Assorted Mini "Sandwichón Yucatecos" - Layered Mexican Tea Sandwiches
Three Compositions:
Lox, Cucumber, and Caviar (Gluten-free)
Chicken Salad, Fresh Vegetables, Pimiento Cheese Pâté, and Cream Cheese topped with Capers
Egg Salad, Sharp Cheddar Cheese, and Ham and Cheese Pâté covered in a Pimiento Cream Cheese Sauce
FIRST COURSE
Watermelon Feta Salad
with a Veracruz-style Salsa Macha Pomegranate Dressing
(Gluten-free)
SECOND COURSE
Duo of Flautas de Jicama Aguachile
Shrimp, Avocado, and Cucumber with a Green Aguachile Sauce.
Crab and Wood-grilled Nectarine with a Habañero Agua Chile
(Gluten-free)
THIRD COURSE
La Gordita Rellena
Corn Gordita filled with Cheese, Chicharrón (Pork Belly), and Avocado
on a bed of Refried Beans topped with a Fried Egg,
Red Adobo Sauce, Pico de Gallo, Queso, and Crema
(Gluten-free)
DESSERT
Passion Fruit French Toast Gateaux
topped with Tropical Crema, and Passion Fruit Compote
(Gluten-free option available)
Wine pairings coming soon!
Dietary restrictions may be accommodated with advance notice. Please indicate any restrictions the event organizers should be aware of at time of your registration/ticket purchase. Alternatively, please email info@charlottewineandfood.org to notify us at minimum 5 days prior to the event.
CULINARY & BEVERAGE TALENT
EDWIN CRUZ | OWNER AND HEAD CHEF - EDWIN’S ORGANIX
Chef Edwin Cruz started his catering and private chef company, Edwin’s Organix, over five years ago after working in the food industry for over ten years. Edwin’s Organix was born out of a passion for creating delicious meals and memorable conversations with patrons. Edwin attributes success in the industry to his love for experimenting with various foods and flavors to create an experience for all to enjoy. Edwin intentionally makes sure that the foods he prepares are locally and sustainably sourced. A significant part of the chef’s brand is his love and support of the vegan community. He specializes in creating authentic vegan meals and tries to take on an environmentally friendly approach in everything he does.
Like many in the food and hospitality industry, Edwin’s Organix slowed down during the early part of the COVID-19 global pandemic, but Edwin remained persistent in pursuing opportunities to connect with people by hosting live cooking videos on Facebook and Instagram, teaching people how to create healthy meals at home. Out of this pivot, Edwin began a partnership with Compare Foods, where he hosts a monthly virtual recipe challenge across their social media. Additionally, Edwin hosts a segment on the CompareTV channel where he teaches people how to cook different meals that reflect his Latino heritage. He also has partnerships with Charlotte Football Club creating match day recipes and the Latin American Coalition.
For many years, Edwin served as a guest chef creating theme-based menus for special events in collaboration with different restaurants, primarily at Poplar and 7th Street Market, and from time to time he has also partnered with breweries and other establishments. When not sharing recipes on local TV, hosting resident events at luxury apartments in uptown Charlotte, or creating Mexican-inspired coffees with Drip Joint Espresso Bar, Edwin can be booked for private dinner events both locally and in the surrounding states. Edwin puts a special focus on creating events that build community, elevate Latino culture, and inspire others that anything is possible if you are passionate.
To connect with him, follow him on social media: @Edwin_Organix
TIM WALLACE | OWNER - THE WINE VAULT AND HEAD WINO
Looking for part-time work, Tim started working at The Wine Vault in 1996 while getting his degree in Marketing and City Planning at The University of North Carolina at Charlotte. After moving to pursue a career in distribution, Tim was approached by the owners of The Wine Vault with the opportunity to buy the store. Tim was able to take the small wine shop and turn it into one of Charlotte’s premier gourmet wine destinations. In addition to growing the business, he has taken The Wine Vault’s role in the community and given back to multiple areas including UNC Charlotte, Time Out Youth, and Charlotte Wine & Food Week. This past year, Tim opened a second location in Charlotte’s Elizabeth neighborhood. Tim focuses his time on continuing to build that desire to learn in all his patrons, making sure to offer wine education tastings, wine dinners, and plenty of the best wine and beer on the shelves.
THANK YOU TO OUR PRESENTING SPONSOR
