On October 11th, Piccolo Ristorante will turn 3 years old. In order to celebrate our 3rd birthday, we knew we had to plan something amazingly delicious! While we haven't been able to take a trip to California ourselves, we figured we would pair some amazing California wine with some of Chef Andres' favorite fall recipes and bring them to you.
Join us on Thursday October 27th for a decadent 4-course food and wine pairing dinner.
To start the evening off, Chef will be preparing a fabulous Pumpkin and Walnut Risotto. This first course will be paired with a fan favorite Chardonnay by Wente Vineyards. This single-vineyard Chardonnay is from Monterey and demonstrates a perfect balance of tropical fruit, acidity and creamy notes of butter as well as vanilla and toasty oak from the 10 month barrel aging process.
Chef's second course will be one of his favorite dishes to prepare and one of the very first specials he created: Butternut Squash Ravioli served with Seared Duck Breast. This rich and flavorful dish will be paired with Wente Vineyard's signature Pinot Noir. The beautiful aromas and flavors of cherry, red apple and black tea pair perfectly with the duck.
For the 3rd course, Chef will be preparing Pheasant Cacciatore. This traditional Italian dish will be paired with the Old Vine Zinfandel from Girard. Hailing from the northern part of Napa Valley, this decadent Zinfandel exhibits well balanced ripeness and acidity along with complimenting intense fruit flavor and warm spice notes. The spice notes and acidity will play off the peppers in the Cacciatore just perfectly.
Last but not least, Chef's 4th course will be a decadent chocolate dessert paired with the Girard Petite Sirah. This Sirah from Napa Valley has beautiful aromas of black cherry, coffee beans, vanilla and even bacon.