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WEEK SIX WINE: A 'noble' wine that is liked by all

La Braccesca Vino Nobile di Montepulciano 2016, Italy This "noble" wine is soft, fruity and accessible, all of which make it a good choice for drinking now and over the next few years. Sweet floral and spice notes add nuance to red cherry/plum fruit.  The blend is 80% Sangiovese and 20% Merlot, aged in cask. This week’s selection is a 91 point rated Robert Parker wine!  

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WEEK FIVE MENU: April 20-25

In recognition of Raffaello's place in history and of the 500th Anniversary of his death, Rome has spent years preparing for a monumental retrospective of his works, only to be shuttered days after it opened, due to the Corona virus. This week, I have designed a menu highlighting foods these masters would have enjoyed before the arrival of the new and unfamiliar ingredients discovered in the New World (ie. tomatoes, potatoes, corn, turkey, to name a few.) While dining and sharing in our Travel Notes, you will also have the opportunity to travel to Rome and enjoy a virtual tour and curated presentation of the amazing Raffaello exhibit for a true multi-sensory experience.

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WEEK FIVE WINE: A standout Verdicchio

"The wine packs plenty of coastal character for the money" writes Wine + Spirits Magazine, scoring this traditional, brisk wine with an impressive 90 points!  "Zesty acidity underlies its flavors or yellow apple, peach and tarragon, finishing on a briny note."

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PRIME RIB SUNDAY SUPPER - every week on Sunday

Our Sunday night Prime Rib Supper is designed to deliver good, solid comfort food for nurture both the flesh and the spirit.  We slow-roast our herb-crusted prime rib for hours, and serve it sliced thick with a rich beef jus reduction and crispy steak fries, fresh salad, rosemary focaccia and our Tuscan tiramisu.  We are also offering three tiers of wine that go beautifully with supper.  Enjoy!

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WEEK FOUR MENU: April 13-18

Food experiences leave lasting memories.  Today we are exposed to numerous cuisines and tastes, but that wasn't always the case in America.  What memory do you have of tasting an "exotic" food for the first time that captivated you and exploded your taste buds in a completely new way? In this week's menu, I remember my own taste bud "explosions" as I tasted some of Tuscany's simple yet powerful flavors in the country-side table of Trattoria i Ricchi, in the small town of Cercina overlooking Florence.

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