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WEEK TWENTY-NINE MENU: OCTOBER 6-10

There is much to tell about the Italian American experience as we reflect on their contributions and accomplishments during Italian American Heritage Month.  Although they endured years of discrimination, Italian immigrants proudly helped build the America we know today. Not the least of their accomplishments was the creation of a new Italian-American cuisine that has become highly influential in the American diet. This week’s menu will feature “Italian” dishes that originated in the US, paired with a wine made in Sonoma, CA by the descendants of one of the original Italian wineries in the US.

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WEEK TWENTY-NINE: An Italian-American wine story

Louis Martini, Sonoma Cabernet Sauvignon 2017. Our 2017 Sonoma County Cabernet Sauvignon is a fresh, fruit-driven wine. It offers a welcomingly round mouthfeel with ripe notes of blackberry, blueberry and red plum. Hints of cocoa and oak on the finish add a savory layer of complexity to this approachably smooth Cabernet. 

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WEEK TWENTY-EIGHT MENU: SEPT 29 - OCT 3

Vino - Flavors of the Harvest.         There are few things that unite all Italians like the harvest of grapes. The decision of when is the right time to begin harvesting is determined by the ripeness of the grape and the state of the weather – usually in August for whites and September/October for the reds.  This is the time for annual wine festivals, tours, and tastings in every grape growing region of Italy. This week’s menu celebrates the grape and its juice both in the glass and in savory authentic recipes.

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WEEK 28 WINE: A 93-point Chianti not to miss

Teunta Arceno Chianti Classico 2017 2017 was a one-of-a-kind vintage.  An incredibly hot August brought the grapes close to ripeness.  Then, as it happens in Toscana, the rain came in quickly and in one day the season changed from summer to fall.  September cooled off allowing the Sangiovese to fully ripen, slowly and perfectly.  The weather conditions brought low yields with deep concentration.  It is a powerful Chianti Classico with big, bright fruit and high acidity.  The aromas display ripe berries, roses and vanilla bean with undertones of cypress and white pepper.  On the palate, there is a soft entry while the finish shows tart citrus character with hints of black licorice and clove.   Recognition: Tre Biccheri- The 2017 vintage...

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WEEK TWENTY-SEVEN MENU: SEPTEMBER 22-26

Foraging for mushrooms is an essential part of autumn in Tuscany.  This time of year it’s all about mushrooms, hunting them, eating them and talking about them.  The exhilaration of the hunt – the thrill of discovering and picking wild mushrooms in an Italian forest is something I will never forget.  This week’s menu highlights homemade pasta with assorted mushrooms and other Tuscan seasonal ingredients.

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