l’Eté du Vin Auction Winners Sample a Taste of Italy at the Super Tuscan Wine Dinner at Giovanni’s Ristorante
On October 6, eight guests arrived at Giovanni’s Ristorante for an exquisite Italian dining experience. The Auction winners that attended are Mr. and Mrs. Glenn and Ann Eaden, Mr. David Morgan, Mr. and Mrs. Mac and Elizabeth Husband, and Mr. and Mrs. Bill and Rosann Nunnelly. This exceptional dinner was hosted by Mr. Irv Lingo and Mrs. Karin Demler.
The Auction winners enjoyed a six course meal prepared by Giovanni Ristorante’s new chef, Giovanni Pinato. Giovanni was born in Padova, Italy, a city near Venice. He began his culinary career at Taverna del Colleoni in Bergamo, Italy. Giovanni came to the United States in 1985 to cook in New York City’s Alo Alo Restaurant. Since then, he has worked in various restaurants in Manhattan and Beverly Hills, California. Giovanni brought his Italian culinary expertise to Giovanni’s Ristorante in 2012. The restaurant features Northern Italian Cuisine in a relaxed, yet elegant atmosphere.
For the complete Italian cuisine experience, dishes were paired with savory Super Tuscan wines from the cellar of Irv Lingo. The dinner wines included Dom Perignon, Pol Roger, Gaia and Rey, Sassicaia, Ornellaia, Poggio Antico, Poggio di Sotto, Giacosa Barbaresco Riserva, Gaja Sperss, and Quintarelli Passito. See the complete menu below.
For those interested in an unforgettable evening of great food, wine, and sensational Silent and Live Auctions, please save the date for next year’s l’Eté du Vin on July 18-20, 2012.
Tonight’s Menu prepared by
Chef Giovanni Pinato, Giovanni’s Ristorante
Wines from the Cellar of
Irv Lingo and Karin Demler
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Capesante su patatina fritta e purea di piselli
Scallop on potato chip with pea pure’
and
Carpaccio con parmigiano
Carpaccio with parmigiano slivers
Pol Roger Cuvee Sir Winston Churchill 1996 and Dom Perignon 1996
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Insalata di gamberi con cannellini
Grilled shrimp with cannellini beans
Gaja, Gaia & Rey 2000
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Bresaola con rucola e pecorino romano
Bresaola with rucola and pecorino Romano
Sassicaia 2006 and Ornellaia 2004
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Paccheri al ragu di salsiccia
Large rigatoni pasta in a sweet and
hot Italian sausage ragout
Poggio Antico Riserva Brunello 1997 and
Poggio Di Sotto Brunello 2004
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Risotto ai funghi selvatici
Carnaroli rice simmered with wild mushrooms
Giacosa Barbaresco Asili Riserva 1989 and 1996
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Scamone di manzo al vino rosso con polenta
Beef short ribs in a red wine sauce served with polenta
Gaja, Sperss 1997
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Gorgonzola e taleggio con balsamico ridotto ai fichi e marmellata di pera
Gorgonzola and taleggio served with
reduced balsamic with fig and pear jam
Quintarelli Passito 1990