DINNERS FOR PRODUTTORI DEL BARBARESCO WINES
June 25th and June 26th
On June 25th and 26th (this Thursday and Friday), Chef Paul Canales will be joined by Chef Marco Forneris, from Alba's stylish and classic Osteria Lalibera, presenting a traditional Piedmontese menu to accompany a large collection (twelve selections of mature vintages, single vineyard) of Produttori del Barbaresco wines including a very elegant 1979 Ovello. We'll be serving many of these wines by the glass, half-glass, and taste. Produttori director and very good friend Aldo Vacca will present the wines.
Some of the highlights of what Marco and Paul have planned for us (See fuller preliminary menu below):
Chicche alla crema al parmigiano
Truly lovely gnocchi from Valle Maira in the north. This dish of Marco's grandmother's is quite different from our usual smaller, more dense gnocchi. Marco taught the dish to our kitchen staff at a class held last Saturday.
Carpaccio of Niman Ranch beef tenderloin bagna cauda
This bagna cauda is the classic Piedmontese two-day preparation, served with meat only for very special occasions.
Brasato al Barbaresco of Magruder Ranch milk- and grass-fed vitellone chuck eye
This young adult beef, vitellone, from our Potter Valley rancher, Mac Magruder, will have been marinating in Produttori del Barbaresco nebbiolo for five days. The meat has been hanging in our meat locker for several weeks and will be at its optimum (see video).
Aldo Vacca and Chef Marco Forneris will be in the restaurant on Thursday night only, so if you'd like to say hello, or chat, please reserve for the 25th.
PRELIMINARY MENU
Antipasti:
Carpaccio of Niman Ranch beef tenderloin bagna cauda
Early summer vegetables tonnato
Niman Ranch beef tongue alla giardiniera
Local petrale sole in carpione
Salt-baked stuffed sweet onions
Roast Soul Food hen with Sultana raisins and pine nuts
Crostone of Oliveto baccala mantecato
Primi:
Chicche alla crema al parmigiano
Tajarin with Jones Farm Rabbit ragł
Agnolotti dal plin
Wild nettle maltagliate with Liberty duck ragł
Stradette with leek crema and Parmesan cheese
Lasagnette al sangue
Secondi:
Brasato al Barbaresco of Magruder Ranch milk- and grass-fed vitellone chuck eye
Hazelnut-crusted California white sea bass
Poached farm eggs with fonduta Valdostana and crostini
Charcoal-grilled Jones Farm rabbit wrapped in pancetta with bagnet rosso
Tagliata alla griglia of Magruder Ranch milk- and grass-fed vitellone rib and short loin
Spit-roasted leg of Watson Farm lamb with artichokes al limone
Dolci:
Wild fennel ice cream with cornmeal cookies
Panna cotta
Torta di noccioli
Bunet
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