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

An Evening with Chef Ryan Poli of Catbird Seat

Monday, May 8, 2017  |  6:30PM
$185  |  Limited to 18 guests

Chef Ryan Poli trained in classic French and American cuisine. His techniques were refined by working at remarkable restaurants like Thomas Keller’s The French Laundry and Jean Banchet’s Le Francais. He has opened several award-winning Chicago establishments, starting in 2008 with BOKA Restaurant Group at Perennial, which received numerous accolades including “Best New Restaurant” from both Travel+Leisure and Chicago magazine. Now, as the Executive Chef at The Catbird Seat in Nashville, he gets to let his creativity and personality shine. Please join us for this multi course meal to experience the culinary journey of Chef Poli.

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Reception

Grappa and Amaro Experience with Elisabetta Nonino

Thursday, May 11, 2017  |  6:30PM
$100  |  Limited to 30 guests

Grappa and Amaro from the Nonino Family has always been a Vetri favorite. This year marks their 120th anniversary and we will be holding a cocktail style reception with Elisabetta Nonino as your host. A full line up of Grappa and Amaro will be offered to sample both on their own and in some delicious mixed cocktails. Hors d’oeuvres inspired by the Friuli region will be served throughout the evening. Reception will conclude at 8:30PM.

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Wine Dinner

Wine Dinner with Silvano Brescianini of Barone Pizzini and Pievalta

Tuesday, May 16, 2017  |  6:30PM
$185  |  Limited to 18 guests

Please join us for a dinner with Silvano Brescianini, winemaker and director at Barone Pizzini in Franciacorta and Pievalta in Le Marche. Barone Pizzini dates back to 1870 and was the first producer in Franciacorta to practice organic farming. Franciacorta is considered a young region with its commercial origins starting in the 1960s. However, its Italian sparkling wine production dates back to the 16th century, with Barone Pizzini being one of the best representations from this region. Pievalta is located in the heart of the Castelli di Jesi. It’s a land renowned for its small, walled medieval villages and for the production of wines made from Verdicchio grapes. Pievalta produces all of their wine biodynamically, allowing the grape variety and terroir to freely express themselves. The wine pairing will highlight five different Franciacorta crus and two Pievalta wines, including their San Paolo Cru – one of the best subzones in Castelli di Jesi. Menu will feature dishes from both the Franciacorta and Marche regions.

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