We love our staff! What's not to love about passionate, socially conscious people who adore wine, food and fun people to share it with. And did I mention that they are unpretentious, interesting, cool and just downright nice people? So Kerry and I like to show our appreciation for all of their hard work by cooking an annual, multi-coursed and paired dinner for them at our house. Here's a run down of the menus, recipes and pairings we put together to show them some love for everything they do for us and you!
~Cocchi Vermouth di Torino and Fresh Louisiana Mandarin JuiceI love a really good vermouth before dinner and the freshness of the juice with the vanilla, caramel and clove notes of the Cocchi were the perfect start to our Italian dinner. As part of Cocchi's 120th birthday celebrations a few years ago they restarted production of this, their original recipe Vermouth di Torino, first produced back in 1891. It is delicious and couldn't be easier to make...
Equal parts freshly squeezed mandarin juice and Cocchi, shaken and served over ice with a slice of the peel for garnish.
~Roasted Tomato and Burrata Bruschetta
Ca'Vittoria Brut Rose
~Lemon and Garlic Gulf Shrimp Bruschetta
This is normally served on top of the bread, but I had a ton of shrimp so I served it individual small bowls
~Bresaola and Arugula w/Fresh Shaved Parmigiano
~Shaved Fennel and Blood Orange Salad w/Fresh Pecorino di Toscana
2012 Dominio IV Sunrise Setting Viognier/Syrah
~Piemontese Tajarin Pasta w/Fresh Shaved Truffles
2008 Einaudi Barolo Terlo
~Bistecca Tagliata with Fried Sage & Rosemary
2001 Bertani Amarone delle Valpolicella
~Meyer Lemon & Cardamom Ice Cream
Giama Limoncello Positano