Annual Staff Dinner, Wine and Food From our Favorite Places on Earth
Beth Ribblett
We love our staff! What's not to love about passionate, socially conscious people who adore wine, food and fun people to share it with. And did I mention that they are unpretentious, interesting, cool and just downright nice people? So Kerry and I like to show our appreciation for all of their hard work by cooking an annual, multi-coursed and paired dinner for them at our house. Here's a run down of the menus, recipes and pairings we put together to show them some love for everything they do for us and you!
Apertivi
~Cocchi Vermouth di Torino and Fresh Louisiana Mandarin Juice
I love a really good vermouth before dinner and the freshness of the juice with the vanilla, caramel and clove notes of the Cocchi were the perfect start to our Italian dinner. As part of Cocchi's 120th birthday celebrations a few years ago they restarted production of this, their original recipe Vermouth di Torino, first produced back in 1891. It is delicious and couldn't be easier to make...Equal parts freshly squeezed mandarin juice and Cocchi, shaken and served over ice with a slice of the peel for garnish.
Antipasti
Ca'Vittoria Brut Rose
~Lemon and Garlic Gulf Shrimp Bruschetta
This is normally served on top of the bread, but I had a ton of shrimp so I served it individual small bowls
click here for the recipe
2012 Taburno Greco Benevento
~Bresaola and Arugula w/Fresh Shaved Parmigiano
click here for recipe
2012 Ceretto Arneis Blange
~Shaved Fennel and Blood Orange Salad w/Fresh Pecorino di Toscana
click here for the recipe
2012 Dominio IV Sunrise Setting Viognier/Syrah
Primo
~Piemontese Tajarin Pasta w/Fresh Shaved Truffles
click here for the recipe
2008 Einaudi Barolo Terlo
2001 Bertani Amarone delle Valpolicella
Dolce
~Meyer Lemon & Cardamom Ice Cream
click here for recipe
Giama Limoncello Positano