Chef David Bracha & The River + Oyster Bar Interpret The Bacari

A Wine Matched Progressive American Cuisine Dinner with highly select and allocated wines

In Miami, Chef & Owner David Bracha of the The River + Oyster Bar, located at 650 South Miami Avenue in Miami, announced today with G.M. and Wine Manager Juan Rochaix, that they will present a special degustation and Wine Tasting series named the BACARI at THE RIVER.

The series, with limited capacity, will be offered on successive Thursday evenings at 7:30pm on July 21, 2005, August 18th, 2005 and September 22, 2005. The menu (July's enclosed below) will run only for the event.

"Essentially, this is a Wine Dinner, with a tasting of some incredible and highly allocated wines" said Juan Rochaix "matched by a menu meant for 'grazing'; very much keeping in the tradition".

Inspired by the Venetian BACARI (Wine Bar), these delectable wines are matched with a flight of savory small portions, done in modern presentations, and each paired with a glass of wine.

WHO: Chef David Bracha, GM Juan Rochaix

WHAT: Bacari (Bah KAR eee) A Venetian ritual that created what we know today as the Wine Bar. A place where friends drink wine by the glass and eat small portions of food.
Cicchetti (Shi KEH Ti) small delicious portions of food to match with a favorite glass of wine or cocktail. This tradition was further cultivated in Spain as the Tapas Bar.

WHERE: The River, 650 South Miami Avenue, Miami, Florida 33130
Phone Juan Rochaix: 305-530-1915, Email: info@therivermiami.com

WHEN: Thursdays at 7:30pm - July 21, August 18th, and September 22, 2005.

MENU: Enclosed below, will run only for each event.

HOW: By reservation only. Special pricing and wines indicates limited capacity.

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Restaurant Brief Background & Contact:
The River, has been a source of innovative and satisfying cuisine and entertainment in Miami for two years. Chef Bracha, with partner Kieran Fallon; followed their passion and vision to pioneer an urbane upscale-casual dinning experience, focused on inventive Progressive American Cuisine to Miami's Brickell Village. The loyal clientele of The River are drawn to the expert service, bold and inspired menu creations; a welcoming and comfortable ambience with a friendly bar. Chef Bracha has created a destination, by creating memorable experiences centered on fine food and wine. Executive Chef & Owner: David Bracha / dbracha@therivermiami.com ,General Manager:Juan Rochaix jrochaix@therivermiami.com


MENU

JULY 21ST
7:30PM


GRILLED SARDINES WITH SALSA VERDE
'03 SA PRIM RIESLING "ESSENCE, MOSEL

'BUFALA MOZZARELLA & HEIRLOOM TOMATOES
WITH A DECONSTRUCTED PESTO
03 FEUDI, FIANO DI AVELINO, CAMPANIA

OXTAIL STUFFED SQUID
IN OXTAIL SHITAKE BRAISING JUS
'03 MARCHESI DI BAROLO, BARBERA D"ALBA, "RUVEI", PIEDMONT

VEAL SWEETBREADS
WITH ROASTED LEEKS, OVEN DRIED TOMATOES AND BACON MOLASSES DRESSING
'01 JEAN LUC COLOMBO, COTES DU RHONE, "LES FOROTS, (100% SYRAH)

KOBE SHORT RIB + CELERIAC PUREE AND BONE MARROW SAUCE
01' FEUDI, "SERPICO", CAMPANIA (100% AGLIANICO)

ROASTED LAMB CHOP,
LAMB RAVIOLI, FAVA BEAN PUREE AND RED WINE ESSENCE
'00 ROCCA DELLE MACIE, "ROCCATTO", TUSCANY
(50% CAB 50% SANGIOVESE)