Join us for a five-course dinner on Monday, April 17, 2023, at 5:30pm. Guest Chef Skye Elder & Ambrosia’s Chef Even Potoker have created a menu inspired by the flavors of wines from four corners of Italy — Veneto, Tuscany, Piedmont, and Sicily.

The wines will be presented by Angela Scott, the Sr. Luxury Manager for Lux Wines who will be available to give you detailed information about each wine and answer all your questions. Jesse Kennison and Monica Aaron will assist.

Chef Skye Elder

Skye has been managing culinary teams and professional kitchens since his appointment as Corporate Chef for Nestucca Ridge Development in Pacific City at the age of 24. His career has taken him all over Oregon, working as the Head Chef at Pelican Brewing in Pacific City, Touche Italian-Mediterranean Restaurant in Portland, Pine Tavern on Mirror Pond in Bend, the historic Jacksonville Inn in Jacksonville, and the Brickroom Gathering House in Ashland.

He is Pacific Northwest-trained, studying at Le Cordon Bleu College of Culinary Arts in Portland, and is passionate about using ingredients native to this area.

He currently resides in Ashland, where he won The Southern Oregon Iron Chef title in 2017 and was awarded second place in 2018 and 2019 as part of the Ashland Culinary Festival.

Chef Evan Potoker

Evan 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 in the wine dinner menu.

REGIONS OF ITALY WINE DINNER
Monday, April 17, 2023

WELCOME
Prosecco La Marca N.V., Veneto

CORSO I
Ice Cold Granny Smith Apple
Creamy feta, Marcona almond, endive
Vermentino IGT, Poggio al Tesoro, Bolgheri 2021, Tuscany

CORSO II
Wood-fired Potato Pizza
Ricotta, lemon, and chive
Etna Bianco DOC, Tornatore 2021, Etna, Sicily

CORSO III
Wood-fired White Prawns with Prosciutto
Aleppo butter sauce, arugula
Barbera d'Asti, 'Battaglione" DOCG Renato Ratti, 2021 Piedmont

CORSO IV
Flat Iron Steak
Wild mushroom phyllo parcel, horseradish cream, red wine-black pepper syrup
Nebbiolo, Langhe, Ochetti DOC Renato Ratti, Piedmont
Etna Rosso, Tornatore DOC 2019 95% Mascalese, Etna

CORSO V
Blood Orange Mousse
Served with sweet pistachio powder
Allegrini La Grola Valpolicella, 2018 IGT Verona

Wine Dinner Team
Culinary Team: Guest Chef Skye Elder & Supporting Chef Evan Potoker
Wine Representatives: Angela Scott, Jesse Kennison, and Monica Aaron
Service Team: Nick Kennedy, Sicily Neuschwander, and Chloe Lovik
General Manager: Jonathan Rynicki
Owner & Sommelier: Armen Kevrekian