Saturday, Mar 28, 2015 10:00a -
Sunday, Mar 29, 2015 2:00p
Island Creek Oyster Bar
500 Commonwealth Avenue
Boston, MA 02215
21+, Alcohol, Date Idea, Festivals & Fairs, Food, Lectures & Conferences
Wine enthusiasts and professionals are invited to join two of Boston’s most envelope-pushing wine advocates for a weekend-long experience called BTG, set to take place March 28-29th in Boston. Responding to what they see as old-school pretense, founders Theresa Paopao, General Manager and Wine Director of Ribelle, and Tom Schlesinger-Guidelli, General Manager and Wine Director of Island Creek Oyster Bar, are looking to change the way people choose, teach, drink, and think about wine. By involving forward thinking leaders, BTG will create opportunities for people interested in the wine community to explore and innovate, while encouraging wine literacy and instilling a greater sense of respect for what wine makers, farmers, bottlers and everyone in between do to get a glass on the table.
“We’re pumped to create an environment that will boost confidence in learning and talking about this intimidating topic. We want everyone to leave BTG with more wine swagger than they had before,” says Theresa Paopao.
The weekend long event will involve multiple seminars, discussions, panels, and of course, tastings, led by authorities in the field. Much like what these professionals experience on a daily basis in their own restaurants, BTG will resemble an extension of the pre-service culture, one that is focused on education and discussion through firsthand expert interaction and boundary-pushing topics.
“BTG will be a unique opportunity for attendees to get a different perspective on how we in the restaurant industry learn, taste and discover wine,” says Tom Schlesinger-Guidelli. “The hope is to drive the conversation forward in order to further our local and regional wine community’s opportunities for innovation.”
Tickets for BTG events will go on sale in December. For more information, visit the website at http://btgwineboston.com
, or follow them on Twitter and Instagram at @btgwineboston.
ABOUT THERESA PAOPAO, GENERAL MANAGER, RIBELLE
A self-taught wine professional, Theresa Paopao has degrees in Stage Carpentry and Electrics from Yale School of Drama. Her love of wine was sparked at Chef Ana Sortun’s Cambridge restaurant Oleana, where she drank her way through the wine list before taking it over and pushing it in new directions. After 7 years at Oleana and receiving her certification through Court of Master Sommeliers, Paopao moved to New York City in 2010 to join David Chang’s Momofuku as the wine director and later opened Momofuku Toronto, serving as Beverage Director of four concepts. In 2013, she returned to Boston to open Ribelle with fellow Momofuku alumni Chef Tim Maslow. Paopao continues to serve as a judge for Decanter Magazine’s annual World Wine Awards held in London since her inaugural year in 2011.
ABOUT TOM SCHLESINGER-GUIDELLI, GENERAL MANAGER, ISLAND CREEK OYSTER BAR
The nephew of acclaimed chef and author Chris Schlesinger, Tom Schlesinger-Guidelli spent his formative years in Cambridge, Massachusetts, where he spent countless hours working every position at his uncle's iconic restaurant, East Coast Grill. After graduating from college, a position at Eastern Standard Kitchen & Drinks appeared to have set the course for Tom's future. Working under Bar Manager Jackson Cannon inspired Tom’s devotion to the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. He then went on to serve as opening Bar Manager at Craigie on Main, Chef Tony Maws’ expanded concept in Cambridge’s Central Square. At Craigie, Tom oversaw the beverage program, creating offerings that perfectly played in sync with Maws’ locavore philosophy. While riding the popularity of the craft cocktail wave would have been the expected route for Tom, he surprised everyone by instead taking on the challenge of opening General Manager at the highly anticipated Island Creek Oyster Bar. In reality, his choice should have been expected. Whether it’s nature or nurture, Tom’s passion for all aspects of restaurant hospitality ensures that he will continue to seamlessly represent the best expressions of both.