Our next wine dinner takes us to four regions of Italy and will feature a Northwest-inspired menu created by guest chef, Skye Elder. Skye has cooked in the kitchens of notable restaurants throughout Oregon including The Pine Taven on Mirror Pond in Bend, The Brickroom Gathering House in Ashland, and Touché Restaurant and Bar in Portland. 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. We’re so excited to collaborate with him.

Angela Scott, from LUX imports, will present six Italian wines and speak to the region and history behind each bottle. She’ll take us from the Piedmont region at the foot of the western Alps to the rolling countryside of Tuscany and from dry and warm Sicily to the natural contours and microclimates of Veneto.

The courses of the menu feature regional Italian influences to pair beautifully with each wine. A taste of all the wines, accompanied by dinner is $75 per person plus gratuity. Purchase 12 bottles or more at the dinner and receive a 10% discount. We look forward to raising a glass with you!

“FOUR CORNERS OF ITALY” WINE DINNER MENU
Tuesday, October 12, 2021

CORSO I
Seared Sea Scallops and Arugula
A petite salad of arugula, onion, Parmigiano Reggiano, and heirloom tomato
Seared sea scallop with a chive and lemon sauce beurre blanc
Soave Classico, Pieropan, La Rocca, 2017

CORSO II
Stuffed Local Squash
Roasted local delicata squash stuffed with chanterelle mushrooms and aromatic vegetables, accompanied by local sunburst tomatoes and roasted pepper nage
Jermann, Red Angel, Venezia Giulia, 2014

CORSO III
Pappardelle a la Rosa w/ Braised Beef Short Ribs
Fresh hand-cut ribbon-shaped pasta with a condimento of eggplant, scallion, and plum tomato served aside tender short ribs in an heirloom tomato demi-glace garnished with berries and roasted baby vegetables
Langhe Nebbiolo, Ochetti, Renatto Ratti, Piedmont, 2019
Tornatore Pietrarizzo, Etna Rosso, Sicilia, 2015

CORSO IV
Porcini and Pistachio Stuffed Chicken
A roulade of organic chicken stuffed with Oregon porcinis, pistachios, fresh herbs and prosciutto cotto - served with a cranberry and currant pan sauce
Solengo Toscana, IGT Argiano, Montalcino, 2017

CORSO V
Caramel Poached Pear
Sweet sunchoke and beet crisp, red wine syrup and cream
Palazzo Della Torre, Allegrini, Veneto 2017

Wine Dinner Team
Culinary Team Lead: Guest Chef Skye Elder
Service Team Lead: Jonathan Rynicki
Owner & Sommelier: Armen Kevrekian