Join us for a five-course dinner on Monday, March 13, 2023, at 5:30pm. Ambrosia’s Evan Evan Potoker and James Coaton have created a menu inspired by the flavors of seven wines from four regions across Italy. The wines are imported by family-owned Italian wine exporter, Empson, whose passion is to discover and share the art of fine wine.

The wines will be presented by Clarke Schatz and Fabio Longano who will be available to give you detailed information about each wine and answer all your questions. Clarke Schatz has been in the wine business for over 20 years and has a passion for Italian wines in particular. Fabio is a Sommelier and Regional Sales Manager for Empson USA. He has 14 years of experience in fine dining and enjoys cooking as well as growing 34 vines trained in three different styles in his backyard. Born and raised in Italy, he now calls Southern California home.

Chef Evan Potoker has been creating Ambrosia's menus for over three years as our Chef and Kitchen Manager. He has a passion for incorporating local ingredients into global recipes which you’ll see reflected n the wine dinner menu.

Chef James Coaton attended culinary school in Geneva and Napa Valley and has worked in kitchens throughout Europe including a three-star Michelin restaurant in the London SAS hotel Oslo, Norway.

REGIONS OF ITALY WINE DINNER
Monday, March 13, 2023

WELCOME
Canella Prosecco Rosé "Lido" DOC

CORSO I
Italian Wedge Salad
Grilled local romaine leaf, lardon, roasted bell pepper and artichoke hearts, heirloom grape tomatoes, Pecorino vinaigrette, marinated soft-boiled egg.
Corte Giacobbe Soave "Corte Giacobbe" DOC 2019

CORSO II
Garlic Poached Local Rockfish
Preserved lemon, white wine mint caper chimichurri, sprout slaw.
Toscolo Vernaccia di San Gimignano DOCG 2019

CORSO III
Ratatouille
Layered zucchini and yellow squash, eggplant, Roma tomato confit, mint basil pesto, balsamic reduction, crystalized basil garnish.
Vigneti del Vulture "Pipoli' Aglianico del Vulture DOC 2019
Einaudi Nebbiolo Lange DOC 2018

CORSO IV
Veal Marsala
Italian spiced brined veal cutlet, deep marsala wine sauce, sauteed ginger green beans, garlic mashed potatoes.
Toscolo Chianti Classico DOCG 2018
Supremus Toscana IGT 2016

CORSO V
Deconstructed New York Cheesecake
Baked ricotta, honey butter poached graham cracker, strawberry cream cheese ganache, Tree of life berry compote drizzle.
Gaudio Bricco Montalcino Malvasia di Casorzo "Dolce Stil Novo" DOC 2019

Wine Dinner Team
Culinary Team: Evan Potoker & James Coaton
Wine Representatives: Clarke Schatz & Fabio Longano
Service Team: Nick Kennedy, Sicily Neuschwander, and Chloe Lovik
General Manager: Jonathan Rynicki
Owner & Sommelier: Armen Kevrekian