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7-9:30pm
Arguably the best pairing you've never tried, fried chicken and Champagne love each other very very much. Chicks and bubbles! Enjoy the lusty embrace of crunchy and moist with bubbly, as well as four full courses of delicious food (call for the full menu). Only our favorite vintage Champagnes will make the cut...already lined up for toasting are the rare vintage Veuve Cliquot 1988 (second release), 1991 Clos de Goisses, 1996 Dom Ruinart, 1998 Henriot Rose, 1999 Paul Bara, 2000 Paul Bara, 2000 Cristal, and 2000 Krug. LUSH staff will pour at least 16 bottles throughout the course of the evening. Reservations are required and strictly limited to 25 guests. Cost is $125, non-refundable, exclusive of tax and tip.

I've heard from more than one oenophile that the combination of champagne and potato chips is also excellent -- something in the drink must complement fried foods (maybe the toasty notes of some champagne works well with the fried crisp).

Absolutely! Very salty foods are tricky to pair with, as they don't always play nice with lots of tannins. Something acidic and bubbly is always great to cleanse the palate from the oil and salt; in addition to champagne + fried chicken, we've been known to recommend prosecco with french fries. And if you're feeling fancy with the bubbles and potato chips, David, plop a little caviar and creme fraiche on top of each chip.

Hope to see some of you on Saturday!

I know you're a wine store, but what is the pedigree of the fried chicken? As in wine vintages, there is a big difference between various vendors/practitioners of the fried chicken.