Registration closed Wine Dinner
Wine Dinner with Silvano Brescianini of Barone Pizzini and Pievalta
Tuesday, May 16, 2017 | 6:30PM
$185 (Inclusive of hospitality fee and wine pairing)
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.
Upcoming Classes
Cooking Demonstration
Whole Grain Bread Baking Class with Claire Kopp-McWilliams
Monday, June 25, 2018 | 6:30PM
$175 Includes hospitality fee and house wine
Limited to 12 guests
Join Vetri’s Head Baker and Miller, Claire Kopp McWilliams, to learn about the fundamentals of bread baking using whole grains and natural leaveners. Claire will lead group discussions on ingredients, equipment, and baking technique, as well as demonstrate several recipes.
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Cooking Demonstration
Gnocchi Class with Chef Jacob Rozenberg
Monday, July 9, 2018 | 6:30PM
$175 Includes hospitality fee and house wine
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 about 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
An Evening with Heather Thomason of Primal Supply Meats
Tuesday, July 17, 2018 | 6:30PM
$185 Includes hospitality fee
Limited to 17 guests
Optional Wine Pairing $135.00 (Wine by the glass and additional beverages available the night of)
Heather Marold Thomason is a whole-animal butcher and the founder of Primal Supply Meats, a company committed to sourcing direct from local farmers who raise animals in natural, healthy environments and manage their land responsibly. Primal Supply provides sustainable, pasture-raised meats to both professional kitchens and home cooks throughout Philadelphia via their wholesale and subscription programs and recently opened a traditional retail butcher shop on East Passyunk Avenue. At Vetri, we have been proud to feature products from Primal Supply Meats on our menu and are thrilled to have Heather at Vetri Cucina to host this event.
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Cooking Class
Pastry Class with Pastry Chef Pat Conroy
Sunday, July 22, 2018 | 12:30PM
$125 Includes hospitality fee and house wine
Limited to 12 guests
Time to indulge in everyone’s favorite course: dessert! Join us in the Vetri Cucina for an afternoon with our pastry chef, Pat Conroy, as he teaches you the skills of sweets. Learn tips and tricks to help you master many baking techniques with ease. After this class you’ll be sure to impress with your own delectable handmade treats.
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Cooking Class
Preserving the Taste of Summer with Executive Chef Matt Buehler and Mama Buehler
Thursday, August 2, 2018 | 6:30PM
$150 Includes hospitality fee and house wine
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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Dining
An Evening with Adrian Galbraith-Paul of Heritage Farms & Ann Karlen of Third Wheel Cheese Company
Tuesday, August 14, 2018 | 6:30PM
$185 Includes hospitality fee
Limited to 16 guests
Optional Wine Pairing $135.00 (Wine by the glass and additional beverages available the night of)
Time to enjoy summer's abundance! There's no better way to do so than with our local suppliers. Join Adrian Galbraith-Paul of Heritage Farm and Ann Karlen of Third Wheel Cheese Company as the Vetri Cucina team serves a multi-course menu filled with their delicious products.
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