Join us on Wednesday, April 10th for a delicious sojourn on the sybaritic Tuscan coast!
We’ve got a somewhat short notice for another long-overdue collaboration dinner with our favorite juice-slinger, Bruce Bauer of Southeast Portland’s Vino wine shop. We’ve done many dinners with Bruce in the past and they’re always celebratory affairs full of good food, good wine, and good cheer. At last our delicious worlds are colliding again, and we have some seats left for what promises to be a killer evening: Paolo will be laying out a four-course dinner focused on the seafood-rich Tuscan coast (menu below), and Bruce has chosen four different wines from the length of the glorious Italian countryside to pair with them. Don’t miss out on this very special evening – join us next week! Dinner kicks off at 6:30pm at Burrasca.
Tickets $108/per person which includes dinner, wines and 20% gratuity. Email Elizabeth at mangia@burrascapdx.com to arrange your prepaid tickets (please note that tickets are non-refundable but you can transfer them if your plans change).
MENU
Antipasto – Insalata di cicorie a salad of seasonal chicory greens with cecina (chickpea flour “flatbread”)
2016 Donnafugata “Anthilia” Cataratto, Sicilia D.O.C. (Sicily)
Primo – Risotto alla viareggina a seafood risotto with clams, shrimp, calamari and black cod
2017 Peter Wachtler “Taschlerhof” Sylvaner, Südtirol Eisacktaler D.O.C. (Süd Tirol/Alto Adige)
Secondo – Sgombro alla scaveccio oven roasted mackerel in a centuries-old agrodolce preparation typical of the island of Giglio
2017 Damiano Ciolli Cesanese, Olevano Romano D.O.C. (Lazio)
Dolce – Bombolone native version of a cream-filled doughnut – every Tuscan beach bum’s dream!
2014 Sartarelli “Balciana”, Verdicchio di Castelli di Jesi Classico Superiore D.O.C. (Marche)
— A verdicchio dessert wine, you ask? Well, here’s a description to whet your whistle: “Absolutely captivating aromas of ripe peach, apricot, saffron and tropical fruit (pineapple, papaya, mango) complicated by marmalady botrytis. Fresh, dense and juicy, presenting a multilayered personality and noteworthy spicy lift to the ripe fruit flavors. Closes long and smooth, with noteworthy purity and precision. This smells like an Auslese from the Mosel.”
*Please note: unfortunately we are unable to accommodate dietary requests or make substitutions for this special dinner
~ Details on our website ~
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