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William Daniels Wines Wine Dinner
September 13, 2017 @ 6:30 pm - 9:30 pm$100
Stanza Italian Bistro & Wine Bar welcomes William Davis with Wilson Daniels Wines as he presents his portfolio of paired wines with Chef Jonathan LeBlanc’s five-course tasting menu on Wednesday, Sept. 13, 2017 at 6:30 p.m. Cost is just $100 per person (or $60 per person without wine pairings).
The pairing of Wilson Daniels wines and Stanza’s menu include: Bisol ‘Crede’ Prosecco upon arrival; Course One of Garnet Yam Gnocchi with Castello DI Volpaia Chianti Classico riserva DOCG; Course Two of Brazino paired with Arnaldo‐Caprai Montefalco Rosso DOC; a palate cleanser course of Pink Grapefruit Sorbet; Course Four of Maiale Da Latte (braised pork belly) with Tenuta Sette Cieli ‘Indaco’: and a final course of Forelle Pear with Bisol ‘Crede’ Prosecco cocktail.
“Wilson Daniels carries some amazing Italian wines. I’m pairing a special tasting menu based on what’s coming off the farms,” says Executive Chef Jonathan LeBlanc. “I’m loving the flavor combinations and look forward to sharing them with our guests.”
Founded in 1978, Wilson Daniels is a fully integrated, family-owned marketing and sales company representing a highly selective portfolio of the world’s most distinctive wines and spirits. Wilson Daniels continues to pursue and elevate the standards of excellence set by founders Win Wilson and Jack Daniels through developing long-term, strategic partnerships with luxury producers that possess profound respect for terroir, and are benchmarks in their region.
Stanza is located at 454 East, 300 South in Salt Lake. Reservations can be made by calling 801-746-4441, email@example.com or by visiting www.stanzaslc.com.
$100 Four-Course Wilson Daniels Wines Dinner includes:
A Bisol ‘Crede’ Prosecco upon arrival
Course One: Garnet Yam Gnocchi
Local Uinta Wild Mushrooms, Broccoli Rabe, Winter Squash, Golden Raisins
Parmesan, Garlic Sage Butter Sauce
Castello DI Volpaia Chianti Classico riserva DOCG
Course Two: Brazino
Cipollini Onions, Baby Artichokes, Heirloom Tomatoes, Cerignola Olives
Pesto Broth, Extra Virgin Olive Oil
Arnaldo‐Caprai Montefalco Rosso DOC
Course Three: Pink Grapefruit Sorbet
Brunoise Melons, Turbinado Syrup, Mint
Course Four: Maiale Da Latte
Braised Pork Belly, Cheeky Trotter Crepinette, Sweet Potato Puree,
Fava Beans, Red Sorrel, Pork Au Jus
Tenuta Sette Cieli ‘Indaco’
Course Five: Forelle Pear: Crème di Cassis, Clifford Farms Honey-Buttermilk Gelato, Almond Tuile