Join us for a Northern Italian wine dinner featuring seven wines from Piedmonte and Veneto on Monday, December 19, 2022, at 5:30pm. We’re welcoming Chef Rayne Hall who has created a five-course menu inspired by the cuisine of northern Italy. You'll see an array of seasonal vegetables and fruits, which bring vibrant Pacific Northwest flavors and colors to each of the courses.

Rayne joins us from Palm Springs, California, where she has worked in some of the best resorts in that area, including The Waldorf Astoria, The Miramonte, and the Hyatt Regency in Indian Wells. Rayne attended the Culinary Arts program at College of the Desert, where she honed her passion for food and hospitality.

The wines will be presented by two of the best in the business. Alessandro Dal Bianco, a native of Valdobbiadene in the Veneto region of Italy, the heartland for quality Prosecco, and Clarke Schatz, who has been in the wine business for over 20 years with a passion for Italian wines in particular. The wines featured are from Ethica Wines, a fine wine importer representing leading and noteworthy wineries from major Italian wine regions and Slovenia.

ITALIAN WINE DINNER WITH RAYNE HALL
Monday, December 19, 2022

WELCOME
Le Contesse Prosecco, Veneto, Italy

CORSO I
Pear & Beet
Pear, striped beet, watermelon radish, Humbolt Fog, crispy spicy kale, and a grapefruit vinaigrette
St Pauls ‘Gfill’ Sauvignon 2017, Trentino-Alto Adige, Italy

CORSO II
Broccolini with Whipped Citrus Ricotta
Charred broccolini with whipped citrus ricotta, crispy acorn squash, Calabrian chili oil
Cordero di Montezemolo Arneis 2020, Piedmont, Italy

CORSO III
Seared Sea Scallops with Winter Vegetables
Celery root and apple purée, charred leak, roasted fennel with dijon, scallop and watercress
Borgogno Barbera d’Alba 2019, Piedmont, Italy

CORSO IV
Osso Bucco and Wild Mushroom Risotto
Veal shank, wild mushroom risotto, sage gremolata
Cordero di Montezemolo, Barolo Monfalletto 2018, Piedmont, Italy
Borgogno Nebbiolo ‘No Name’ 2017, Piedmont, Italy

CORSO V
Pear Bread Pudding
Bread pudding with Port Infused Pear, and Spiced Creme
Scagliola Primo Bacio Moscato d’Asti, Piedmont, Italy

Wine Dinner Team
Culinary Team Lead: Chef Rayne Hall
Wine Representatives: Alessandro Dal Bianco and Clarke Schatz
Service Team: Nick Kennedy, Sicily Neuschwander, and Chloe Lovik
General Manager: Jonathan Rynicki
Owner & Sommelier: Armen Kevrekian