Tuscany in Austin
| Theme | Tuscany in Austin |
|---|---|
| Venue | Siena |
| Location | Austin |
| Date | Apr 29, 2011 |
| Time | 7 pm |
| Host | Bill & Judy Estes |
| Chef | Harvey Harris |
| Wine Selection | Owner/Sommelier Stan Adams |
Greetings everyone! (Saluti a tutti!)
We have just had a marvelous Italian dinner at Siena. ( Abbiamo appena avuto una cena meravigliosa italiana a Siena.) Many thanks go to Judy and Bill Estes for all their work in arranging this dinner. ( Molte grazie alle Estes Judy e Bill per tutto il lavoro as organizzare questo dinner.) Chef Harvey Harris did a great job! We especially enjoyed the rabbit confit. Others thought the Risotto con Vitello Arrossto was outstanding and asked for the recipe. But, nothing could compare with the delicious medallions of Broken Arrow Nilagi Antelope. The walnut tart and glazed Turkish figs closed the dinner and were a perfect complement to all the other dishes.
Of course, the wines were superb and perfectly paired with each dish. (Naturalmente, i vini sono stati e eccellenti e perfettamente abbinati ad ogni piatto.) Thank you, Stan Adams, owner and sommelier, for explaining the complexities of each wine you chose. It was a beautiful Italian dinner for the Austin Chapter of The IW&FS. (E’stata una bella cena italiana per il capitolo di Austin della IW&FS) Bravo! Cheers! Applause! Thank you! (Grazie!) We left quite happy and content. (Siamo partiti abbastanza contento.) It was an excellent Italian dinner at Siena! (E’stat un’ottima cena italiana a Siena.)
Siena Welcomes IW&FS
April 29th, 2011, 7:00pm
Benvenuti Aperitivo
An assortment of canapés that includes:
Tajimi beef tartar, parmesan frico, white truffle aioli, arugula sprouts
House cured salmon, local goat cheese, red onion, fried capers
Venison pastrami with green apple and fig mustard
Alois Lageder Beta Delta ’09 (Chardonnay/Pinot Grigio Blend)
Antipasto
Cannoli Ripieno di Coniglio
Crisp, savory cannoli stuffed with rabbit confit, pistachios & prosciutto on a black truffle infused veloute
Teruzzi & Puthod Terre di Tufi ’07 (Super Tuscan white from San Gimignano)
Primo Piatto
Risotto con Vitello Arrosto
Vialoni Nano risotto with slow roasted, boneless veal short ribs, Shiitake mushrooms, pecorino Toscano and fresh sage
La Valentina “Spelt” Montepulciano D’ Abbruzzo ‘06
Secondo Piatto
Medaglione di Capriolo
Wood grilled medallions of Broken Arrow Nilagi Antelope with blackcurrant and juniper infused veal demiglace and roasted potato, Gruyere cheese sformatino
’07 Le Vite Lucente (Merlot, Cabernet, Sangiovese, Super Tuscan)
Dolce
Torta di Noci, Walnut tart with Texas goat cheese and honey glazed Turkish figs
Fonseca 10 year old Tawny Port