This last Supper Club was a blast. I asked chef to come up with some Italian-inspired flavors but without being too obvious. He came up with a fresh and flavorful four courses to which I paired the wines, sourced from all over Italy.
Excellent food by chef Matthew Roberts and the wine pairings worked out well. As usual, a good time was had by all.
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| First course: Seared tuna, citrus salad, castelveltrano olives, capers |
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| Second course: Roasted pumpkin soup, ginger oil, pepitas, crostini |
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| Third course: Wild mushroom polenta, parmesan (x2), pine nut, arugula |
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Fourth course: Tomato braised pork shank, cannellini beans, house-cured pancetta, gremolata
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| Wines: (1) Frascati, (2) Valpolicella, (3) Colline Novaresi, (4) Bolgheri |
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| Full menu with wine $60 per person |
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| chef Matthew Roberts describing the dishes |
