Pairing Creativity: How Northmoor Elevates Wine and Dining

Club + Resort Chef (C+RC): How do you decide which wines and cuisines to feature each month? Do you base it on specific themes, seasonal ingredients, or trends you want to introduce to the membership?

Elijah Pulley (EP): A little bit of everything influences our decisions—weather, food features, member preferences, and trending wines. The world of wine is too vast to focus on just a few aspects. We aim to explore new labels, varietals, and regions regularly. Small changes every other week keep our offerings fresh, elevating the member experience every time they join us for lunch, dinner, or an event.

The food portion of our wine club is designed to complement the wines. After selecting the wines, we consider their region, seasonality, and flavor profiles to craft dishes that highlight the wine. For example, we once paired a limited-release wine with tobacco, cherry wood, and stone fruit notes by creating an ice cream duo sundae with cherry-smoked and sweet corn ice creams topped with blueberry compote. It captured the essence of a summer barbecue. These thoughtful pairings keep the experience exciting and memorable for members.

C+RC: When introducing new dishes or culinary styles, what’s your process for selecting the wines to pair with them? Do you work directly with vineyards, or do you have a particular method for choosing wines that help members appreciate the new cuisine?

EP: Our Food and Beverage Director, Modesto Morales Belman (pictured above), coordinates with purveyors to curate exceptional wines. His expertise in wine and service sets the foundation. He often selects a theme, like “wines from around the world,” which gives us the perfect opportunity to introduce new cultural dishes. For example, we crafted lamb kofta with sabzi polo and a strawberry agua chile to complement international wines.

We also use these events to highlight team talent. At one dinner, an a la carte cook, Gabriel, took charge of a sauvignon blanc course, creating a poached oyster dish with tagliatelle, beurre blanc, and vinaigrette—all incorporating the wine. It was a standout dish and gave members a chance to meet the individuals crafting their meals. Seeing my team’s hard work recognized is a highlight of these events.

C+RC: How do you incorporate educational elements into the wine dinners? Are there tastings, presentations, or interactive elements that help members better understand the wine and cuisine pairings?

EP: We host monthly tastings and seasonal wine dinners where our team collaborates to enhance the member experience. Modesto discusses wine characteristics, regions, and producers, while I explain how the dishes complement each wine. This partnership helps members better appreciate the nuances of both.

Modesto’s relationships with vendors and his training through the Court of Master Sommeliers make these events feel like intimate gatherings among friends. The personal touch—whether it’s sharing tasting notes or discussing pairing inspirations—elevates the entire experience.

C+RC: What sets your wine club apart from others? Are there unique offerings or experiences that make your wine dinners particularly memorable for members?

EP: Our wine club is distinctive because of its social and interactive nature. From the way we set tables to how we present courses, every detail is curated to create a memorable experience. Members appreciate unique offerings like premium wines by the glass through the Coravin system and access to boutique selections at low markup prices. We even added a state-of-the-art wine cellar to our sports bar, allowing members to store their purchases.

The wine club’s impact extends beyond sales; it fosters community and engagement. By focusing on every aspect—from ambiance to personal connections—we ensure members leave feeling valued and enriched.

C+RC: Can you share a specific example of a wine dinner or pairing that exceeded expectations or surprised members?

EP: During my first season at Northmoor, I sought ways to introduce my style of cuisine and connect with members. In the past, wine club events focused on appetizers and cheese boards. I transformed it into a coursed meal, pairing each dish with the wines.

For one event, we introduced local vendors and new culinary styles. The feedback was overwhelmingly positive. These intimate gatherings helped me build relationships with members and showcase my team’s talent. Chefs undergoing transitions can use similar platforms to establish trust and creativity with their audience.

C+RC: Have you formed any partnerships with wineries or suppliers to enhance the program? How have these collaborations influenced the experience for your members?

EP: Our partnerships with boutique wineries and vendors are invaluable. These experts bring a depth of knowledge and passion that resonates with our members. They conduct staff training, share tools for understanding wines, and bring a personal touch to events. These collaborations have deepened our members’ appreciation for wine and strengthened the program’s reputation.

C+RC: How has the wine club helped you build stronger relationships with your members? How has this understanding shaped the program’s evolution?

EP: The wine club has been instrumental in connecting me with members. It provides a creative platform to introduce new cuisines and styles. Recently, we evolved the program by opening it up to the entire membership and transitioning to a cocktail-reception format. Wine club members still receive exclusive benefits, but the broader reach has increased engagement and a la carte dining.

C+RC: What advice would you share with chefs looking to create a strong wine club program or integrate new culinary styles through wine dinners?

EP: My advice is to lean on your F&B Director—they are key to a successful program. Design menus that let the wine shine and use food to elevate the experience. Involve your team in the process; their creativity can lead to exceptional results. Finally, keep your offerings familiar and approachable to ensure widespread appeal. By prioritizing collaboration, creativity, and member engagement, you can build a wine program that becomes a cornerstone of your culinary success.