We haven’t done a “Communal Table” in VINO for a while, so we thought to do another on this night. For those who don’t understand the concept, everyone sits on one long table to enjoy a meal with wine pairings by Chuck. You might not know each other in the beginning of the night, but by the end of the evening, hopefully, you will have new found friends. Kind of like what a family does at home…..good food, good wine…..good fun! Isn’t that the VINO way?
Stromboli with soppressata, mozzarella & fresh basil
FIRST COURSE (served family style)
–spicy fennel pork, veal, sage
–chicken & sun dried tomatoes
with roasted peppers, moustardo, pickled Kako’o ’Owi Farms vegetables
wine: My Essential Rose–since the pork-veal-sage sausage had some heat to it, we needed a wine which would cool. Furthermore, this lighter, ethereal pink wine also acted like cranberry does at the Thanksgiving feast–refreshing the palate between bites.
Hamakua mushrooms, braised Big Island beef shank, Nalo Farms Swiss Chard & chimichurri
wine: Hybrid Petite Sirah–just enough hutzpah for the braised beef shank, earthiness & spice for the chimichurri, but still delicious & gulpable needed for a family meal.
Brick Oven Roasted Organic Chicken
herbed Yukon Gold potato, creamy truffled polenta, charred baby bok choy
sauces—romesco, creamy basil pesto, country sausage gravy
wine: Tedeschi Valpolicella “Lucchine”–these kinds of delicious, food friendly “country” styled wines are ideal for the family dinner.
Fresh Berry Crostata