Pre-Valentine's Aphrodisiac Dinner and Book Signing
February 7, 2012 (Tue)
from 5:30 PM - 9:00 PM
Los Angeles, CA
Event Details
Wine OR Wine & Food
Tags:
Food
Wine
Sit Down Dinner
Personal Appearance
In honor of Olio’s new wine & beer license and the release of the new cookbook Romancing the Stove (featuring an Olio recipe), we are having a very romantic celebration! On February 7, 2012—just in time for Valentine’s—Olio will host a special, aphrodisiac, multi-course dinner with a menu designed by Olio chef Bradford Kent and Romancing the Stove author and nationally recognized aphrodisiac foods expert Amy Reiley. Offered in three seatings at 5:30, 7 and 8:30 pm, the menu will highlight sensual ingredients from sea scallops to chocolate to sparkling wine. The seductive meal, designed not only for its sensual pleasure but to give guests a few ideas for their own Valentine’s dinner, will feature beer and wine pairings from Olio’s new list. Reiley will be on hand to help host and celebrate her latest cookbook with a Romancing the Stove book signing.
MENU
Menu items are available a la
carte or as the complete tasting menu
Five course
tasting menu $39.99
Five course
tasting with signed copy of Romancing the Stove cookbook $49.99
Wine and beer
pairing supplement $20.00
Amuse-Bouche
Bruschetta
of Heirloom Tomatoes
with slow roasted
garlic, a tease of fresh wasabi, micro celery and aphrodisiac argan oil on
fire-toasted sourdough ($8.00 a la carte)
Paired with
Blue Star Wheat Beer, Fort Brag, CA
or
Prosecco with
a Rosewater Kiss (from Romancing the Stove)
Appetizer
Fire-Seared
Diver Scallop
with braised
shiitakes over winter parsnip puree and sensual saffron-lobster broth ($20.00 a
la carte)
Paired with
Sangre de Toro Rose 2009, Catalunya, Spain
Pizza
Margherita’s
Secret
an artisanal,
organic hand stretched crust topped with olive oil cured tomato, taste
bud-tickling Sicilian pistachio pesto and creamy burrata cheese ($16.99 a
la carte)
Paired with
Lambrusco (TBD), Italy
Entree
Prime New York
Steak Morsels
perfect-for-sharing
nibbles hot from the wood oven, marinated in aphrodisiac herbs and wrapped in
smoked Alto Adige prosciutto, served with a libido-boosting arugula and blood
orange salad, shaved Grana Padano and chile vinegar ($15.00 a la carte)
Paired with
Colossi, Nero d’Avola 2010, Sicily, Italy
Dessert
Melange a
Trois
warm, chocolate
ganache tart served with pears poached in an arousing array of spices and
made-to-order vanilla bean gelato served with cantuccini ($12.50 a la
carte)
Paired with
Vin Santo
*menu subject to change
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