Details:
First Course Piedmontese Beef Chorizo and Poblano Papa Rellena Paired with Tempranillo 2021 Tempranillo brings smoky red fruit and earthy notes that could complement the spicy chorizo and roasted poblano. Its tannins and acidity will balance the richness of the potato. Second Course Piedmontese Teres Major Carpaccio with Shishito Pepper oil, Cherry Tomato Jam and a Microgreen Salad Paired with Pinot Noir Chile 2023 This lean, raw preparation calls for a light-bodied red with bright acidity. Casablanca Pinot Noir offers juicy cherry, subtle spice, and enough earthiness to harmonize the shishito oil and tomato jam without overpowering the beef. Third Course Tallow & Herb basted Piedmontese Denver Steak over Cast Iron Jalapeno Cornbread and Cowboy Candy Paired with Zinfandel 2021 Zinfandel’s ripe black fruit and peppery kick are perfect with the spicy-sweet “cowboy candy” and jalapeno cornbread. Its boldness meets the richness of herb-tallowed steak head on. Fourth Course Piedmontese Cowboy Chop over Parsnip and Celery Root Puree with Crispy Shallots and pickled Banana Peppers Paired with Petite Sirah Reserve 2014 Petite Sirah offers structure, ripe tannin, and enough acidity to cut through the richness, while its spicy and savory notes mirror the earthy root puree and zingy pickled peppers. Fifth Course Chef's Special! Hint...It includes Piedmontese Maple Beef bacon!!! Paired with Ruby Reserve Port A little sweetness meets smoky, salty bacon heaven. Our Ruby Reserve brings caramel, nuttiness and balance. Wine pairing provided by Lynfred Wines in Highland Park
