HOLY VINO!!! If you guys haven’t had a chance to taste the Serragrilli Baile yet, you’re missing out. As a freshly awarded winner of the highly allocated ‘Grand Gold Award’ from The United Nations of Fine Wine, you should make a point to do so. Only 91 Grand Gold Awards were allocated world-wide, and boy, does this one deserve it. The nobility and the elegance of Nebbiolo leads to a good body and well-structured wine. Refined for 18 months in French Allier (Central French region along a river which focuses on oak and the wood tends to be tightly grained) medium toasted 500 Lt. Tonneaux (Fancy word for Barrel). Soft tannins, balanced acidity, delicate scents of spices, red currant, and roses make it a perfect wine for dinner tonight, or to lay down and enjoy for years to come. Sommelier, Schafer Pennington
Sapore d'autunno • 2 oz Bourbon • .75 oz Lemon Juice (fresh squeezed preferred) • 1 oz Maple Syrup • 2 Dashes fresh shaved Cinnamon Stir in glass pitcher with ice and pour into a Rock’s Glass. Serve with wheel of orange. Your party guests will LOVE this Autumnal cocktail!
Wild Mushroom Lasagna: Pasta Ingredients • 1lb 8oz All-purpose flour • 12oz Semolina flour • 1 Tablespoon salt (kosher) • 1lb 10oz Egg yolks • ¼ cup EVOO (Extra Virgin Olive Oil) Pasta Prep 1. Mix all dry ingredients in a mixing bowl. 2. Add olive oil slowly, then drizzle remaining wet ingredients until dough is formed and consistent. 3. Roll out dough to desired sheet length and 1/16" thickness. 4. Boil our pasta sheets for 2 minutes in salted water. 5. Let the blanched pasta cool on a baking tray with a little oil until room temp. Lasagna Ingredients • 1lb Wild mushrooms of your choosing (smaller the better, we're roasting them) • 2 cups Heavy cream • 1 cup White wine (something dry) • 7g thyme leaves (fresh and chopped) • 1 Tablespoon Salt (always kosher) • 1 teaspoon Ground black pepper • 2 Tablespoon Local honey(if you [...]