Vetri Cucina: A Night in Sardinia: Regional Dinner

Dining

A Night in Sardinia: Regional Dinner

Registration closed

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

Cooking Class

Preserving the Taste of Summer with Chef Matt Buehler and Mama Buehler

Thursday, August 3, 2017 | 6:30PM
$125 | Limited to 12 guests

Summer is the season for fresh produce from your garden, local farmer's markets, or nearby farms. It can be so tempting to buy in bulk, since you have waited all year for the perfect strawberry or tomato. When you grow your own, you end up with a surplus of fruits and vegetables. Luckily, there are several helpful ways to preserve your food so you can savor the goodness of these fruits and veggies long after the harvest is over. Join Mama Buehler and son, our Chef de Cuisine Chef Matt Buehler in a class that will show you techniques such as canning, pickling, and jamming to preserve your summer harvest. Class includes a multi course meal and house wine.

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Cooking Class

Cake Decorating Class with Pastry Chef Pat Conroy

Sunday, August 6, 2017 | 12:00PM
$100 | Limited to 12 guests

Time to indulge in everyone’s favorite course: dessert! Join us in Vetri Cucina for an afternoon with our pastry chef, Pat Conroy, as he teaches you the skills of sweets. He will take you through the tips and tricks to create beautifully decorated cakes. After this class you’ll be sure to impress with your own delectable handmade treats. Class will include light snacks and house beverages.

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Cooking Class

Baked Pasta Class with Chef Jacob Rozenberg

Tuesday, August 22, 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. In the third class of his pasta series he will instruct on how to make delicious, fresh from the oven, baked pastas. Reserve your seat to learn all about this comfort food while enjoying a multi course meal and house wines.

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