Anchovies & Olives is hosting a bright and bubbly Prosecco dinner with Enrico Valleferro of Adami on Wednesday, September 21. Chef Kyl has planned a lovely four-course Italian seafood feast that will be paired with various styles of Prosecco.
Enrico will talk about the tradition of Prosecco and the variety within the style as the dinner progresses.
What: Menu Dinner
When: Wednesday, September 21st at 6:30PM
Where: Anchovies & Olives
Cost: $75 per person
Adami Prosecco ‘Garbèl’ DOC Treviso
Fried Oysters, fennel, pickled celery, chili aioli
Shigoku Oysters, scallion mignonette
Hamachi Crudo, fennel, strawberry, celery
Chanterelle, ricotta, tomato, egg
Heirloom Tomatoes, peaches, pecorino, mint
Smoked Fish Crostini, pickled onion, chives
Adami Prosecco ‘Bosco di Gica’ DOCG Superiore
Bigoli, anchovy, garlic, chili, mint, parsley, pangrattato
Conchiglie, clams, heirloom cherry tomatoes, basil
Adami Prosecco Di Valdo ‘Sur Lievito’ DOCG
King Salmon, corn, chanterelle, cippolini onion
Roasted Pork Loin, grilled peaches, scallions, snap pea, yogurt
Adami Prosecco ‘Giardino’ DOCG Superiore
Prosecco Panna Cotta
Cheers! Call the restaurant at 206.838.8080 to save your spot.
In 1920, the grandfather of the winery’s current owners purchased a beautiful vineyard in the Alta Marca, area near Treviso. The Adami family carries on the longtime tradition, and they have made a name for themselves with the winery’s quality Prosecco over the years. In the 1980’s they gained a modern sparkling winemaking production facility that married new technology with their heritage. Adami now produces about 750,000 bottles a year, made with grapes from the Prosecco Superiore e Cartizze DOCG area, which was awarded DOC status in 1969 and then the higher DOCG status in 2010. Some of the Proseccos are even granted Superiore status, thanks to the unique microclimate created in the region between the Dolomites and the sea. For more information, visit www.adamispumanti.it/en.