A LOOK BACK AT CHEF DAMARR BROWN’S RESIDENCY
October 17 – October 20
Providing an epic finale to Shifting the Lens 2024, Chef Damarr Brown brought his personal take on
southern traditions and African diaspora cuisine to the Bubble Room. His fully curated five-course
menu was paired with small-lot sparkling and still wines crafted by Estate Director and Head
Winemaker Nicole Hitchcock.
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“during shifting the lens, i wanted to highlight where
I come from and the foodways handed down by those
who came before me. being able to do that on a grand
stage was a true blessing.”
– chef damarr brown
Enjoy Chef Brown’s Wine
Selections At Home
To celebrate Chef Brown’s outstanding residency, enjoy 15% off any 5+ bottles from Chef Brown’s
Shifting the Lens menu. Club J members receive an additional 5% off on top of Club pricing.
2016 Blanc de BLANCS
Floral and citrus aromas are carried through to
a vibrant palate led by notes of Meyer lemon,
tangerine peel, orange blossom and quince.
Paired with:
Duck Liver Mousse, Preserved Peaches,
Pistachio Dukkah, Hoe Cakes
2023 estate pinot gris
Aromas of ripe melon, honeysuckle and jasmine
on the nose lead into notes of juicy pear, white peach,
ripe citrus and sweet green apple with hints of minerality.
Paired with:
Red Kuri Squash, Honeycrisp Apple,
Whipped Coconut, Puffed Rice, Piri Piri
2021 Foggy Bend
Vineyard Pinot Noir
Wonderfully aromatic layers of red and dark fruit
are complemented by raspberry, pomegranate,
chocolate, cola and baking spice characteristics.
Paired with:
Guinea Hen, Dirty Grits,
Charred Scallion, Sweet Potato, Creole Jus
2021 Eastside Knoll
Vineyard Pinot Noir
Aromas of dark fruit and forest floor open this intricately
layered wine, as the plush, detailed palate offers notes of
plum, blueberry, dusty boysenberry and chocolate.
Paired with:
Guinea Hen, Dirty Grits,
Charred Scallion, Sweet Potato, Creole Jus
2012 Late Disgorged
Vintage Brut
Fine bubbles bring aromas of honeycomb, poached pear
and mandarin zest to the forefront as layers of green apple,
golden raspberry, tangerine and florals alight the palate.
Paired with:
Carrot Cake, Lime, Carrot Caramel,
Sour Ice Cream
GET TO KNOW CHEF Damarr
why did you choose to do a shifting the lens residency with j vineyards & winery?
I chose to do a Shifting the Lens residency with J Vineyards & Winery because I felt like our ideals aligned in inclusivity and providing equitable space. I’ve had friends who previously did the residency, and they told me that it was a beautiful experience, and that the J winery team was amazing to work with which made it seem like a no-brainer.
when did you know you wanted to become a chef?
When I was a kid, I used to watch Emeril Lagasse on Emeril Live. Emeril would be butchering a chicken one minute and playing the drums the next, he always seemed to be having so much fun that when I saw him, I said to myself that’s what I want to do.
of the wines you tasted, which ones spoke to you and why?
I really enjoyed the Estate Pinot Gris, it screamed stone fruit and was delicious.
have you formed any early ideas about your menu, pairings and overall experience?
I wrote my menu while sitting in the Bubble Room after tasting Chef Forest’s menu with Nicole and team. I’m sure some things will change but it was hard not to get inspired.
how do you hope your guests will feel after their shifting the lens experience?
I hope that they will feel like they know me. I’ve always felt like I communicated better through plates than words.
MORE ON SHIFTING THE LENS
Now in its third year, Shifting the Lens has made its mark on the wine culinary industry by spotlighting award-winning guest chefs, delivering unforgettable pairing experiences and amplifying the conversation around representation in wine and food space. Click below to take a look back at our previous years and learn more about this year’s program.
GIVE THE GIFT OF J
J curated gift sets are now available! Whether you want to treat yourself or you’re on the hunt for the perfect gift, we have you covered.
