Join Pazzo Ristorante and Willamette Valley Vineyards for an evening of Italian-meets-Pacific Northwest fare and award-winning Oregon wines. The August 10 pairing dinner will feature five courses from Chef Kenny Giambalvo, plus cicchetti to open the night and an intermezzo, that have been expertly paired by consulting wine director, Ron Acierto, and the founder of Willamette Valley Vineyards, Jim Bernau. As co-host of the dinner, Jim will have a seat at the table to talk through the pairings and give guests the rare opportunity to learn from one of the Willamette Valley’s wine pioneers.
This exclusive dinner will be held in the intimate Wine Cellar at Kimpton Hotel Vintage Portland, adjacent to Pazzo, and is the first in an ongoing series of Cellar Session events focused on art, food and music.
A welcome reception will begin at 6pm, with dinner to follow. Seats are limited and available through Eventbrite or by calling Pazzo directly at (503) 228-1515.
PAZZO + WILLAMETTE VALLEY VINEYARDS
PAIRING MENU || AUGUST 10
Cicchetti & ‘Grower’s Series’ Sparkling Brut 2014 & Rosé of Pinot Noir ‘Estate’ 2016
green onion egg salad, royal osetra caviar, brioche
roasted apricot crostini, grilled duck breast, rosemary oil
potato galette, eggplant marmalade, aged goat cheese, fried basil
Seared Sea Scallops & Riesling 2016
heirloom tomato salad ‘fra diavalo’
Agnolotti & Chardonnay ‘Estate’ 2015
sweet corn, summer black truffles, ricotta, chives
Crispy Stuffed Quail & Pinot Noir ‘Hoodview Vineyard’ 2001
chanterelles, braised dandelion greens, pinot noir jus
Intermezzo & ‘Grower’s Series’ Sparkling Brut 2014
huckleberry, jasmine, honey granita
Saddle Of Lamb Involtini & Pinot Noir ‘O’Brien’ Eola-Amity Hills 2008 & ‘Bernau Block’ 2009
swiss chard, garlic confit, pecorino romano potato croquette
Milk Chocolate Cheesecake & Pinot Noir Port Style ‘Quinta Reserva’ 2009
dark chocolate glaze, black plum gastrique, fresh blackberries, sponge toffee crumble
***sample menu. menu items, wines and vintages are subject to change