Springtime in Italy
“An Italian Wine, Cheese, & Dinner Experience”
Sunday, April 28, 2019 • 6:30 pm
$90 per person – Tax & Gratuity not included
Join us Sunday April 28, 2019 at Touché as we welcome the wines of Specialty Wine Co. with Claudio Salvador & Antonella Mancini, owners/wine producers/importers and cheese importer, Chef 2 Chef. The dinner will feature four white wines, four red wines and two dessert wines and eight regional cheeses of Italy.
– A White Wine Cheese Flight Paired with Regional Cheeses –
Vernaccia di San Gimignamo, Il Lebbio, Tuscany, 2017
Bianco, La Cryma Christie, Casa Setaro, Campania, 2016
Vermentino di Gallura, Thilibas, Cantina Pedres, Sardegna, 2017
“Versus”, Incrocio Bruni 54, Vignamato, Marche, 2017
Hawaiian Ahi Tuna, Petit Arugula & Heirloom Tomato Salad, Olive Oil Brine
A cold lightly-peppered, seared Hawaiian premium Ahi Tuna, heirloom tomato and petit arugula salad, tossed with an olive brine juice dressing topped with an aged Pecorino-Romano cheese.
Risotto alla Milanese, Parmigiano-Reggiano Cheese Crisp
Risotto made with Carnaroli rice with onions, chicken consommé, Plugrá butter, fine herbs and Parmigiano-Reggiano and saffron, garnished with a cheese crisp.
– A Red Wine Cheese Flight Paired with Regional Cheeses –
Cannonau di Sardegna, Cerasio, Cantina Pedres, Sardegna, 2016
Cabanico, Alovini, Baslilicata , 2015
Capo di Stato, Loredan Gasparini, Venegazzu , Veneto, 2013
Amarone della Valpolicella, Il Roverone, Verona, 2013
A Cheese Fondue with Morel Mushrooms & Quail Egg
Ubriaco cheese fondue topped with a sunny side up quail egg and morel mushrooms.
Cherries marinated in a Ruby port sauce with cinnamon, cloves and whole star anise, served over an almond cookie with French Madagascar Vanilla Bean ice cream