|Twelfth 2019 AAWC-Ann Arbor Tasters Guild / AWS Event
TINY BUBBLES December-Teenth Annual Champagne Brunch Sunday December 8, NOON
|at dessous, downstairs at 312 South Main, Ann Arbor|
The annual Champagne Brunch is a fixture in Ann Arbor Tasters Guild's schedule of events, and one of the most popular. Over decades, it's changed venues only on occasion. Memory fails me, but we may have started out at Maureen Perault's Escoffier on Thayer. Then to eve the restaurant in Kerrytown. Later to Vinology on South Main.
Two years ago, the Champagne Brunch went 'underground', to Melange on Main Street.. Melange was subsequently redecorated, and renamed 'dessous' to reflect its lower level location. That's where we gathered again in December 2018.
At least for the time being, it remains 'dessous', but now it's owned by the same folks as the Blue Llama Club the floor above.
Regardless of proprietorship, the venue proved and will continue to prove incredibly apropos for a Champagne Brunch. Last year, the endless bar accommodated nearly 100 bottles of champagne--a record for the series. Attendance set a record too. There was plenty of room for everyone to move about, with a separate room for the brunch buffet and the main restaurant dining area at our disposal. Will we set new records this year? Reservations are already streaming in fast. Members have been asking about this event since mid summer..
For reference, below is the brunch menu that remained basically the same the first two years. Expect an overhaul this year, as Blue Llama Executive Chef and General Manager Louis Goral promises something of a 'Blue Llama' theme. That menu will be forthcoming shortly, and we'll post it on the website and email it to the membership.
Note: We'll also reacquaint ourselves with Josh Hieftje, longtime bar manager at Grange Kitchen, who assumes the same role now at Blue Llama.
Here's the 2019 Blue Llama-ized Champagne Brunch Menu
Smoked Michigan Whitefish Salad
Local Green Salad,Cabernet Vinaigrette,
Charcuterie and Cheese
Soft Scrambled Eggs, Vegetable Ratatouille
Triple Fried Chicken Wings, Legs, and Thighs
Grilled Avocado, Baked Egg Yolk,
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