High above the city, L27 Rooftop Lounge at The Westin Nashville has long been known for its breathtaking skyline views. The acclaimed rooftop has raised the bar even higher with its exclusive wine dinner series, where carefully curated menus by Executive Chef Mark Vuckovich meet exceptional vintages in an unforgettable five-course dining experience that blends sophistication with flavor.
What inspires you when creating your pairings?
Chef Mark: The creative process itself inspires me. Getting to collaborate with my Executive Sous Chef, Matthew Scully, just sitting down and tossing ideas back and forth. Being able to utilize the knowledge and past experiences we’ve had, and the opportunity to create something new and exciting, knowing that the first time we plate a dish is probably not what it’s going to look like the night of the dinner. I’m also inspired to know that people are coming for an experience and the opportunity to try food and wines that they may not normally have the opportunity to try.
How do you go about designing menus that complement the featured wines for each dinner?
I have the luxury of getting to taste the wines and review tasting notes on each of the wines that the winemaker wants to showcase during the event. After doing such, I try to explore ingredients that not only have some similar characteristics to complement the wines, but also some that have a bit of contradicting elements to round out the palate. Seasonality also comes into play at times, but I believe if a braised or heavier dish pairs perfectly with the wine, even in the summertime, then that’s what we go with.
Can you share an example of a pairing that truly surprised guests or became a standout favorite?
The one that comes to mind is from a wine dinner in July of 2023. It was the first course featuring a 2021 Seven Apart Base Camp Sauvignon Blanc (Napa Valley). The flavor profile had a creamy mouthfeel and well-balanced notes of flowers and citrus. The dish was Lobster & Scallop “Ravioli” with Braised Leeks, Grilled Bread, Yuzu Caviar, and Fennel Pollen Vinaigrette. Ravioli is in quotation marks because there wasn’t any pasta. The ravioli was made by pieces of thinly sliced scallops, which were filled with lobster. I think people were excited and intrigued when they saw it.
Where do you source your ingredients, and how important is seasonality in shaping the wine dinner menus?
We use our specialty vendors a lot. Our purchasing team at the hotel (shoutout to Ally Garcia) does a fantastic job of communicating and sourcing our needs with our local partners. The farmer’s market is also a great place for inspiration and ingredients. Seasonality plays a factor in what ingredients are available during a certain time of year. If something I’d like to use isn’t available, we just pivot and find an alternative ingredient. Other than that, I try not to dictate a menu (for an occasion like a wine dinner) based on the season.
How does the rooftop setting play in the overall dining experience?
What’s not to love about a view 27 floors above ground? The view of the city skyline, especially as the sun starts to set, is the perfect ambiance for an intimate, yet relaxed dining experience. Chef Marco Pierre White has a famous quote: “Mother nature is the true artist and our job as cooks is to allow her to shine.” I know the quote is based on fresh, natural ingredients, and not overcomplicating things, but believe it can include the visual beauty of mother nature as well.
Do you collaborate directly with winemakers or sommeliers when curating the pairings?
Yes. This year, we flew out to Walla Walla and met with each vineyard and winemaker. I believe that this is an important part of the process. We get to experience everything firsthand and hear their inspiration behind making the wine, which in turn inspires the food and experience that we create. I would be remiss to not mention our GM, Ben Olin, and our Director of F&B, Samantha Diaz, who both play a tremendous role in establishing the relationships with these winemakers, as well as being hands-on during our dinners.
For guests who may not be seasoned wine enthusiasts, how do you ensure the dinners feel approachable and educational?
I think it’s important to realize that dining in general is meant to bring people together. Our guests purchase tickets to the event because they want to experience something different. If they arrive with an open mind, they will not be
disappointed. We have a representative from the vineyard talk a little about the background of the vineyard and the winemakers, as well as describing the wines they are having with each course throughout the evening. I will go out with each course and briefly discuss the food, whether it’s how it’s prepared or why I believe it pairs with the wine. Additionally, we are always available at the end of the meal to answer any questions or just chat and enjoy a glass of wine. Each wine dinner has a small community feel. You may not know the person that you’re sitting next to, but nine out of 10 times, by the end of the night, you’ll have made some new friends. l27Nashville.com
"I try to explore ingredients that not only have some similar characteristics to complement the wines, but also some that have a bit of contradicting elements to round out the palate."
"We get to experience everything firsthand and hear their inspiration behind making the wine, which in turn inspires the food and experience that we create."