Vetri Cucina: A Night in Sardinia: Regional Dinner

Dining

A Night in Sardinia: Regional Dinner

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Friday, August 28, 2015 | 6:30PM
$185.00 per person plus tax
Limited to 18 guests

Join us for a tasting tour of the varietals of Sardinia, the Mediterranean's paradisiacal island off Italy’s west coast. Known for their progressive and dynamic wine industry, this has been a prized region since the times of the ancient Greeks.

We will be exploring wines produced from the extraordinary Cannonau—one of the principal grapes in the island, and also a relative of the more commonly known Granacha that flourishes in the island's warm & dry conditions, hilly terrain, and volcanic soil.

In recent times, Sardinia has been recognized as having one of the highest concentrations of centenarians in the world, attributed to their Mediterranean diet in general, and also to the elevated antioxidant properties found in the unique and delicious indigenous grapes of the island.

A multi-course dinner prepared by our private dining room Chef Matt Buehler paired with Sardinian wines by Dusan Vranic (Head Sommelier at Standard Grill Restaurant, Manhattan, NYC) . The evening begins with a reception accompanied by amuse bouche and prosecco. Included in the ticket price is all food, beverage, tax, and gratuity, as well as piccolo pasticceria to ensure you departs on a sweet note.

Stuzzichini (hors d'oeuvre)

Prosecco

1st course: Zuppa gallurese

Wine: Sella e Mosca Vermentino La Cala

2nd course: Burrida

Wine: Argiolas Rose

3rd course: Curliognes w/sweetbreads and corn

Wine: Fuso 21 Vermentino

4th course: Gnocchi Sardi w/ saffron and bone marrow

Wine: Mesa Primo Carignano

5th course: Porcedue ( roasted pig)

Wine: Argiolas Korem

6th course: Sebadas w/ sheeps milk ricotta gelato

Wine: la cantina Dettori Chimbanta

Dining

Local Farm Dinner with Green Meadow Farm

Tuesday, September 26, 2017 | 6:30PM
$185 | Limited to 18 guests

Green Meadow Farm is located on the eastern boundary of Lancaster County near the town of Gap, Pennsylvania. The business, originally Spring Grove Farm at a former location, was started in 1981 by Glenn and Karen Brendle. Their son Ian is a partner and oversees daily operations. Green Meadow utilizes their own growing method, which they call minimum impact farming, and includes methods borrowed from organic and sustainable practices. They focus on growing specialty herbs and vegetables for restaurants in Philadelphia and Lancaster, and Vetri has been proud to use them as a supplier for many years. Ian Brendle will be your host as our chefs prepare a multi course meal with ingredients provided by Green Meadow Farm. We are thrilled to showcase an abundance of flavors and hope you can join us for this special event!

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Cooking Class

Gnocchi Class with Chef Jacob Rozenberg

Monday, October 16, 2017 | 6:30PM
$175 | Limited to 12 guests

There really is nothing quite like handmade pasta. Chef Jacob Rozenberg will demonstrate how creating pasta from scratch is simpler than one might think. This time around, it’s all anout gnocchi! From the classic potato gnocchi to different variations, join us for an evening of learning all about and tasting these delicious dumplings. Demonstration will include a multi course meal and house wines.

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Dining

BYOB Dinner

Tuesday, October 24, 2017 | 6:30PM
$125 | Limited to 18 guests

Join us for an evening of wine and food exploration at Vetri Cucina. Come prepared with your own bottle of wine to enjoy throughout the dinner, and indulge in conversation with others equally passionate about food and wine – all over a delicious multi-course feast. While we suggest a bottle of white or sparkling for the early courses and red for the later courses, please feel free to bring any beverage of your liking. Salute!

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