Welcome the warmer weather with this springtime- and European-inspired, six-course meal, during which each dish will be paired with a renowned Allegrini wine made in Italy’s Valpolicella region. Start with a pour of the Poggio al Tesoro (2014), which pairs well with Chef Tom Coohill’s halibut topped with turnips, Meyer lemon, mustard, and lavender. The final course, a much-anticipated chocolate-pistachio cake with dried fig and balsamic, will be matched with a glass of Allegrini Amorone (2010). Sat 6:30 p.m.
—Photo courtesy of Coohills
- Apr 23, 2016 06:30 pm - 06:30 pm