Tamara Chubinidze, Chama Mama’s founder, and her team are the creators of the gastronomical segment of the Saperavi Festival. Chama Mama is a place where the magic of gastronomy happens. This restaurant, located in Manhattan, New York, is where classic Georgian cuisine, full of flavors, colors, and history is presented with a modern spin. Chama Mama, which is much more than a restaurant, tells its guests about the unique Georgian cuisine, its rich history, and its unique flavors. This cultural center, a hub, if you will, is already available at three locations.
Tamara tells us that the idea of Chama Mama was born 7 years ago. Arriving in the United States in 1996, she already wanted to share Georgian culture with the local community. She found a way 7 years ago, in the form of a restaurant that would tell its visitors about Georgia through the cuisine, wine, and art. She didn’t have experience in the restaurant business, so she had to either get an education in the field or dive straight into the kitchen. She chose the latter, starting with an international Belgian brand, Le Pain Quotidien. Back then, she told herself that, if she was still willing to stay in the business after one year, she would certainly be able to realize her idea and open a restaurant. She used to start work at 4 am, and gradually familiarized herself with all the aspects of the industry. Realizing that she was still motivated to go on after a year and a half, Tamara decided to stay in the restaurant business and move forward with her initial idea. She says that opening Chama Mama was largely thanks to the Belgian brand and its team. From the start, Tamara knew that her restaurant would be Georgian and it would be for Georgia. Thus began the story of Chama Mama.
“I remember just before the pandemic, it was the 5th of March, and we were planning our first wine event at the restaurant. We sat with the whole team and discussed the menu (we were in charge of the food service at the event). We had two choices: we could either prepare a menu that was unlike anything that Georgians pair wine with or prepare something that we all grew up with. Khinkali? Certainly. Mtsvadi (barbecue)? Most definitely. The event was a great success. Once again, it confirmed my belief that our greatest treasure – our traditional dishes – had to be introduced in a Georgian way. For me, the pairing of food and wine in our gastronomical culture is like dancing the tango, and ‘Supra’ (feast) is part of Georgia’s religion!”
Chama Mama carries a selection of wine from 15 Georgian producers. “Including Iago and Marina’s wines that are a true celebration,” says Tamara. “The most challenging is to offer a Georgian wine to a guest that has never tried one. The motivation to travel to Georgia and even visit the producer should arise at the first sip of the wine. And that’s exactly what Iago’s and Marina’s wines do. The same can be said about dry Ojaleshi aged in oak barrels from ‘Binekhi’. This wine became so popular at our restaurant that all the nearby wine stores started selling it. We are pleased that Chama Mama became a hub, where everyone tries Georgian wines, which later find their place on store shelves. We also offer a selection of natural wines. We have 10-15 producers represented at all times. Dr. Konstantin Frank’s Rkatsiteli has been on our menu since day one. I am very proud that this winery produces wines from two Georgian varieties in Finger Lakes.”
Georgian gastronomy at Saperavi Festival
“We all sit in silence when Lasha starts talking about Georgia and Georgian wine. He exudes incredible love and pride for our country. When he first told me about ‘Saperica’ and the Saperavi Festival, I realized that this was an endeavor for generations to come. As soon as the Covid-19 restrictions were lifted, we started communicating every week. We discussed the event and the organizational details. Georgians have an abundance of dishes and fantastic pairings with wine. Nevertheless, Lasha wanted something special. As it turns out, “something special” was a signature duck dish created for the festival. Thus, we paired duck from Finger Lakes with Georgian Saperavi.
There is always healthy competition between various cultures in America. It’s not an easy journey to stand out in this completion but Lasha chose a specific path. He knew exactly what he had to do: he selected a very specific topic – make Saperavi an everyday wine, and not only in America. The greatest achievement will come when Saperavi diligently appears among other red wines, and consumers will recognize it, much like they recognize Malbec or Pinot Noir.”
