The crew at How to Cook will be hosting a dinner on Thursday, May 12, at 6pm with winemaker Guiseppe Vajra. A reception with sparking wine and small bites will be followed by a family-style feast with four wines: two Nebbiolo and two Barolo. Handmade pastas will be served as well as hay-smoked duck breast with thyme polenta, radicchio, currants, and morel mushrooms.
NV G.D. Vajra N.S Della Neve Rose Nebbiolo / Pinot Nero
Foie Gras Torchon with Brioche, Cherries
Crostini with Ricotta, Preserved Lemon, Caper
Oyster with Sparkling Gelee, Citrus Vinegar
2014 G.D Vajra Claret J.C. Nebbiolo
Venison Tar Tar with Mushroom, Tarragon, Quail Egg, Crostini
Torta Fritta stuffed with Taleggio
2014 G.D. Vajra Langhe Nebbiolo
Gnocchi with Speck, Strawberry Sofrito, Oregano, Grana
Agno with Ricotta & Nettle, Preserved Lemon, Pine Nuts
2011 G.D. Vajra Albe Barolo & 2011 Luigi Baudana Barolo Serralunga d'Alba
Hay Smoked Duck Breast with Thyme Polenta, Radicchio, Currants, Morel Mushroom
Surprise dessert to finish the evening.