The Supper Club is our after-hours, invitation only, private event, where we work with local chefs and pair some offbeat wines. This dinner we celebrated the flavors Campania and Southern Italy. We had a guest chef, Michael Young, formerly of Ombra in Studio City.
-Reception-
Arrancini (stuffed, deep-fried rice balls)
NV DeConciliis Selim Spumante
Arrancini (stuffed, deep-fried rice balls)
NV DeConciliis Selim Spumante
-1st Course-
Casatiello (Neopolitan stuffed bread with pancetta) and antipasti of caponata, pepperanata
2012 Terredora Greco di Tufo
Casatiello (Neopolitan stuffed bread with pancetta) and antipasti of caponata, pepperanata
2012 Terredora Greco di Tufo
-2nd Course-
Crudo di tonno ricciola e bottarga (Tuna, ricciola crudo with cured roe)
2012 Marisa Cuomo Ravello Bianco
Crudo di tonno ricciola e bottarga (Tuna, ricciola crudo with cured roe)
2012 Marisa Cuomo Ravello Bianco
-3rd Course-
Agnello Cacio e Uova (Braised Lamb Shoulder with Peppers and Eggs)
2008 Terredora Taurasi
Agnello Cacio e Uova (Braised Lamb Shoulder with Peppers and Eggs)
2008 Terredora Taurasi
-4th Course-
Pastiera Napoletana (Ricotta cheese cake in Neopolitan-style)
Late harvest Malvasia (sweet)
Pastiera Napoletana (Ricotta cheese cake in Neopolitan-style)
Late harvest Malvasia (sweet)
