Chef Meets the Wine Maker: Provincial Italian Featuring Enotec Imports 
  
Monday, November 15, 2010

FRIULI - Antipasto
San Daniella prosciutto & fresh figs served with montasio cheese & fresh baked bread
WINE: Pinot Grigio '09,Ca' del Sarto, Friuli-Venzia Guilia, Italy

MARCHE - Brodetto allo Zafferano
Saffron Fish Soup: calamari, shrimp, mussels, clams, onions, tomatoes, 
garlic, saffron & fennel; accompanied by fresh baked bread
WINE; Verdicchio '07, Fontevecchia, Casalfarneto, Marche, Italy

ABRUZZO - Sugo di Castrato
Slow cooked goat with rosemary, chilies, pancetta & tomatoes, 
served over chiatarra pasta with grated pecorino cheese
WINE: Montepulciano '06/'07,Valle d'Oro, Tollo, Abruzzo,Italy

TOSCANO - Conigilo alla Toscano
Rabbit braised with porcini mushrooms, rosemary, olives, tomato & chianti, 
served with salsa verde; accompanied by white beans stewed with garlic
WINE: Sangiovese/Canaiolo/Colorino '05, Rodano Chianti Classico
Toscana Castellina, Chianti, Italy

VENETO - Anatra alla Melagrana
Roast duck glazed with pomegranate & orange; 
accompanied by braised greens & risotto negro
WINE: Corvina/Corvinone/Rond&Mol '07,Pojega Valpolicella Classico
Guerrieri-Rizzardi, Veneto, Italy

PIEDMONT - Torta al Cioccolato con Castagne
Chocolate polenta cake topped with candied chestnuts
WINE: Brachetto '09, Villa M, Piemonte, Italy

   

  All-inclusive ticket price $65 per person:
     Five Course Provincial Italian dinner prepared by Chef Abe Risho,
     Featured wines through Enotec Imports, hand selected to accompany each course
     And Gratuity for your Servers.