Spring weather, menus and wines are finally here! Stanza Italian Bistro & Wine Bar will feature Rose selections from Vine Lore paired with Chef Jonathan LeBlanc’s four-course Italian tasting menu on Thursday, April 26, 2018 at 6:30 p.m. Cost is just $85 per person (or $55 per person without wine pairings). The event will be held under the stars on Stanza’s beautiful patio, weather permitting. Reservations are a must and can be made by calling 801-746-4441. Reservations may be made on www.stanzaslc.com/reservations, but a notation about the wine dinner needs to be included.
Upon arrival, guests will start with a delicate Albert Bichot Cremant Rose. Chef LeBlanc’s first course of Spring Corn Cappuccino will pair with Lorenza Rose. A zesty Ricotta Gnocchi will be enjoyed with Elk Cove Rose of Pinot Noir, then a delicate Sea Bass “Acqua Pazza” will pair with La Spinetta Rose di Sangiovese. A final dessert course of a Strawberry Rhubarb Crostata from Pastry Chef Amber Billingsley with honey-lavender gelato will pair with a surprise selection to finish the evening.
“Rose season is my ABSOLUTE favorite! We’re excited to welcome spring with one of the year’s first outdoor rose events.” says Hillary Merrill, general manager. “After pushing through the tough winter season, rose represents all the great things that spring has to offer. It’s a chance to try our favorite vintners’ new releases, and more than anything – it’s about getting back outside, because we ALL know roses are best when enjoyed in the open air!”
Stanza is located at 454 East, 300 South in Salt Lake. Reservations can be made by calling 801-746-4441, firstname.lastname@example.org or by visiting www.stanzaslc.com.
$85 Four-Course Wine Dinner includes:
Start with: Albert Bichot Cremant Rose
Course One: Spring Corn Cappuccino with mascarpone cheese foam and grilled corn salsa
paired with Lorenza Rose
Course Two: Ricotta Gnocchi with fava beans, heirloom tomatoes, spring onions, olives, basil, pecorino and lemon sabayon
Paired with Elk Cove Rose of Pinot Noir
Course Three: Sea Bass “Acqua Pazza” with littleneck clams, mussels, spring vegetables, cherry tomato and basil oil
Paired with La Spinetta Rose di Sangiovese
Course Four: Strawberry Rhubarb Crostata with honey-lavender gelato and candied lavender
Paired with a surprise rose selection
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