Issue link: http://digital.copcomm.com/i/91577
A Strong Presence in the Market René Votteler has been all over the world. Born in France, he moved to his father's native country of Venezuela and later attended hotel school in Switzerland. His fi rst move to the States landed him in Boston, but he soon settled down in Cape Cod. On the Cape's "elbow" is perhaps the area's fi nest resort: Wequasett, a lavish 120-room boutique hotel on 127 acres of land that thrives with its perpetually booked weekly weddings. "It's beautiful here on Pleasant Bay," admits Votteler, the resort's Food & Beverage Manager. "The waters are calm, perfect for boating [in season], golfi ng [an extended season] and weddings [all year]." At the Outer Bar, poolside, Oyster Bay Chardonnay is served by the glass and by the bottle. "The wines shine with Chef James Hackney's amazing preparations," insists Votteler, who makes sure they are available throughout the proper- ty's four distinct dining venues, including the Cape's only Four Star/ Four Diamond Twenty- Eight Atlantic, featuring New American cuisine with a 180-degree view of the waterfront. René Votteler is the Food & Beverage Manager for Wequasett Resort on Cape Cod. At Twenty-Eight Atlantic, Cape Cod's only Four Star/Four Diamond restaurant, Chef James Hackney prepares a dish to pair with Oyster Bay Chardonnay. "I prefer to feature up-and-coming wines on our list," Votteler says. "Oyster Bay has made a strong presence in the market, and as a boutique, family-owned winery, mirrors the size and philosophy of our property." Dallas Cheers at Cowboy Stadium & Dee Lincoln's Dee Lincoln is nearly as effervescent as the bottles of champagne and sparklers showcased at her eponymous Dining Room & Bubble Bar, in the tony Dallas community of Uptown. Her enthusiasm for fi ne dining overfl ows, and why shouldn't it? In 1982, Lincoln started Del Frisco's in her native New Orleans, and developed it into one of the most successful steakhouse franchises in the nation. Dee Lincoln, owner of Dee Lincoln's Dining Bar & Bubble Bar, Dallas. Although Lincoln has since left that company, she brings her business acumen and passion for fi ne dining to her new undertakings. Opened in May 2011, Dee Lincoln's is an elegant two-story space fi lled with beautiful artwork and tables set with crisp white linens. A stairway leads from the downstairs dining room to an upstairs space with the atmosphere of an upscale lounge. For Lincoln, success comes down—fi rst and foremost—to one thing: "I've always built my business on relationships, and Oyster Bay has been a great partner for us in Dallas." Indeed, Oyster Bay Marlborough Sauvignon Blanc is the house white at 74 / the tasting panel / november 2012 Dee Lincoln's, while the Marlborough Chardonnay is also served at the Tasting Room & Bubble Bar located at Cowboy Stadium. In fact, the restaurant grew out of Lincoln's successful stadium concept, which opened in 2009 and serves only wine, champagne, and martinis. Today, Dee Lincoln's advances its owner's epicurean passions in new directions. "I was in the steak business for so long, and tasted—obviously—a lot of big red wines. With this menu my customers get a lot more options," she says. They still serve steak and other classic American favorites like lamb, but Chef Julian Ishizuka brings creative, modern twists to those and other dishes, so many of which pair perfectly with Oyster Bay's crisp white wines. "Oyster Bay Sauvignon Blanc and Chardonnay go so well with many different foods," Lincoln says. "It's delicious with many of our cheeses; and earlier this year my chef prepared calamari with peaches and Kalamata olives. I think we introduced a lot of new fans to Oyster Bay. "─Anthony Head PHOTO: MICHAEL QUIET PHOTO: KIRK WEDDLE PHOTO: MICHAEL QUIET