Stanza Italian Bistro & Wine Bar welcomes Silvio di Silvio from Kobrand Wine for a presentation of wines from Fuedo Maccari paired with executive chef Jonathan LeBlanc and pastry chef Amber Billingsley’s five-course Italian tasting menu on Wednesday, Nov. 14, 2018 at 6:30 p.m. Cost is just $95 per person (or $60 per person without wine pairings). Reservations are a must and can be made by calling 801-746-4441. Reservations may be made on www.stanzaslc.com, but a notation about the wine dinner needs to be included.
After a refreshing Indigenous Prosecco Brut DOC upon arrival, pairings include: Feudo Maccari Nero D’ Avola IGP 2015 with Chef’s Seared Scallop with crawfish butter sauce; Saia Nero D’ Avola DOC 2013 with Short Rib Canelloni with wild mushroom ragu; Feudo Maccari Rose di Nero D’ Avola IGP 2015 with a palate cleansing Wild Foraged Rose Hip Sorbet; Tenuta Sette Ponti, Oreno Toscana IGT 2015 with Bandera Quail with spicy pork boudin; and ends on a sweet note with Cocchi Vermouth di Torino with Pecan Pie Cannoli with bourbon Ricotta cream.
“Fuedo Maccari, producing well-regarded Nero d’Avola-based wines, is an estate assembled from more than 50 separate plots, giving rise to a diversity that promotes complexity in the wine,” says Keith Foust, general manager. “The first offering after the Prosecco, is from young vines, the second from old and the third is a silky rose selection. The fourth is a Super Tuscan from Tenuta Sette Ponti. Legend has it that the background of the famous Mona Lisa are the vineyards from which Sette Ponti cultivates. I’m eager to share these with our guests so they can learn the nuances of each.”
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.
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