Angelo Gaja dinner at Cioppino’s Restaurant

I had the privilege to cook for Angelo Gaja last Thursday October 18th. Everyone enjoyed the acumen, charm and class of this icon who placed Italian wines, particularly Nebbiolo on the map of the best wines in the world. Here is the menu and wines paired, and of course some pictures.

MENU Angelo Gaja and friends at Cioppino’sImageImageImageImageImage

OCTOBER 18, 2012

CRUSHED POTATO SALAD, FIORE OLIVE OIL, BELUGA CAVIAR

Krug 2000 Clos du  Mesnil

HOUSE –SMOKED WILD SALMON, POTATO ROYALE, NORTHERN DIVINE CAVIAR

Krug 2000 Clos du Mesnil

PICKLED ROASTED CAULIFLOWER & BURRATA SALAD WITH WHITE TRUFFLE

Chateau Haut Brion Blanc 2006

SPIT-ROASTED ORGANIC PORK WITH HORSERADISH-TRUFFLE VINAIGRETTE

Montrachet 2006 Maison Louis Jadot

WILD HALIBUT WITH MEDITERRANEAN FLAVOURS

Chardonnay 2008 Gaia & Rey

PINCHED RAVIOLI OF CHESTNUT & DUCK

Romanee Saint Vivant 1990 DRC

BRAISED VEAL BRISKET, MADE INTO A SALAD WITH PATA NEGRA

Sori’ San Lorenzo 1998

BEEF TENDERLOIN EN CROUTE

Chateau Margaux 1998

TATIN: TOUT LE MONDE EST CARAMEL

Chateau d”Yquem 1999

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October 22, 2012 · 10:45 pm

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