Stefano Farina Wine Dinner with Chef Sascia Marchesi

December 2, 2017 (Sat) from 6:30 PM - 8:30 PM

Apollonia's Italian Kitchen
3610 Shire Blvd. Suite 108
Richardson, TX 75082

View Map   |   469-209-0500

Cost: $84.00

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Food     Tasting (sit down)     Wine    
Join us Saturday, December 2nd, for a special wine dinner featuring the wines of Stefano Farina with food pairings from guest chef Sascia Marchesi. Our guest speaker will be Alessandro Vigano, Stefano Farina Imports USA Brand Manager. Reservations are required and are $84 per person.  Call us at 469-209-0500 or email info@apolloniasitaliankitchen.com for reservations.

Chef Sascia has born and raised in Milan, Italy. He began his cooking career at 14 in his family owned restaurant in Bergamo. He was awarded with 2 Michelin stars in 1994.

After moving to the USA in the mid-90's, he held positions as Executive Chef and Director of Restaurants for hotel companies such as Walt Disney World, Hilton Hawaii, Marriott, and Dallas-based International Food & Beverage Corporation.. 

He was awarded Manager of the Year for 1998 and 2006 by Hilton Hotels and Chef of the Year of America in 2014 by Marriott International.

Chef Sascia's cuisine is a true reflection of his childhood, cooking aside his mother in the family restaurant and using the most organic and seasonal farm to table products.

He now owns and operates TX Cucina Italiana, an Italian Catering company in McKinney, TX. The company is an artisan, home-made food concept that serves all the North DFW area, Southlake,Trophy Club and surrounding vicinity.

Antipasti
Piedmont specialties- pates, sausages, crostinis and pickled vegetables
Served with La Montina, Franciacorta sparkling

Insalata d'Autunno
Roasted fall beets, chicory toasted almonds, goat cheese, pumpkin bites, white balsamic dressing

Primo
Seared ocean scallop, smoked-roasted pumpkin risotto, Amaretto cookies, with an Amaretto butter sauce
Served with Stefano Farina, Gavi

Piatto Mezzo
Lemon-Martini sorbet

Pollame
Iron seared Texan quail, grilled radicchio lettuce, poached Bosc pear, fontina au gratin, brown butter sauce
Served with Stefano Farina, Ripasso

Pasta
House made pappardelle, seared wild mushrooms, roasted chestnuts, parmigiano and fresh garden herbs.
Served with Stefano Farina, Chianti Classico

Manzo
Aged beef tenderloin grilled "Tagliata", braised escarole and cannellini beans ragout, barbera wine reduction.
Served with Barbera d'Alba, Tenuta di San Quirico

Dolce
Pumpkin pannacotta with cinnamon caramel sauce

Visit Event Website: www.apolloniasitaliankitchen.com