AWM and Rezaz present a celebratory dinner series in five parts.
These dinners will feature carefully considered menus that represent the combined knowledge and experience of two of Asheville’s most seasoned food and beverage professionals. The freshest locally-sourced ingredients combine with Chef Reza’s intimate understanding of the techniques and traditions of Mediterranean cooking, while Eberhard Heide provides a selection of pitch-perfect wine accompaniments from small growers specializing in the indigenous varietals of the region.
You won’t find a more authentic Mediterranean dining experience on this side of the Atlantic!
Mediterranean Culinary Suite at Rezaz: No. 1 – The fresh springtime flavors of the Italian peninsula Thursday, April 11th., 2013 – 7:30 p.m., 28 Hendersonville Rd. Asheville
Longtime friends Reza and Eberhard want to invite you to a celebratory dinner series in five parts: focusing on cuisines of the Mediterranean via the wonderful bounty of locally grown vegetables, meats, and fresh-caught NC seafood. Classically prepared Italian dishes will be paired with appropriate Italian wines, making this a celebratory night indeed. Menu available closer to the date (check our website); foods will be sourced as fresh as they can be.
Call 277-1510 to reserve………………..$90.00 per person/all inclusive
Here is the menu for next Thursday’s dinner at Rezaz Enoteca.
This is the first of a five dinner series and what a way to start!
Greetings
Carmina “Cuvee C” Prosecco Superiore; Conegliano Valdobbiadene
First Course
Local Wild Asparagus, Ramp & Herb Fritatta
Umbrian White truffle oil, Norcia Proscuitto, Pecorino & Umbrian Lentil Puree
2011 Sella and Mosca “La Cala”; Vermentino di Sardegna
Second Course
Calabria Style River Trout
Pepperoncini & Sweet Garlic, fresh peas Puree, Braised young leeks, Homemade Orchiette Pasta in Brodetto
2011 Garofoli “Macrina”; Verdicchio dei Castello di Jesi
Third Course
Braised Wild Boar Pugliese
Red Potato Gnocchi, Wild Chicory, Roasted local Onion Lampascione Style
2009 Garofoli Piancarda; Rosso Conero
Dessert Course
Strudel of fresh Ricotta with Macerated Raisin and Fig, Local Honey
Cantina di Casteggio “Bronis” Moscato; Provincia di Pavia