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The Donna's Week 34 Menu will be featured for two weeks for pick-up/delivery Sunday, October 17, 2021.Menu to be posted in a few days. We look forward to your support! Ciao
ISCHIA 'VIRTUAL' WINE DINNER
delicious themed dishes prepared & presented by top Chef
paired with multi-award winning wines from Ischia winery
in collaboration with
SCHNEIDER'S OF CAPITOL HILL
- Saturday October 16 at 7:00pm -
Stuffed large quid with salame, provola, raisins, pine nuts & parsley slowly cooked in tomato sauce.
Wine: Ischia Bianco
Tagliatelle pasta with Ischiatana veal ragù
Wine: Ischia Rosso
Guancie di Manzo al Vino Rosso e Sartu di Patate
Braised beef cheeks in red wine with potato sartu
Wine: Vigna Mille Anni
Chocolate almond cake
Wine: Moscato la Matota
HOW DOES IT WORK?
- Make your reservation by calling (202) 543-9300
- Pick your dinner & wine up from your pre-selected location on the afternoon of the event:
1. Bethesda 12-12:15pm at Cesco Osteria (7401 Woodmont Ave, Bethesda MD 20814)
2. Washington DC 3-3:30pm at Schneider's of Capitol Hill (300 Massachusetts Avenue N.E.Washington, DC 20002)
- Join the live, interactive dinner-chat via Zoom on Saturday October 16 at 7:00pm (you will receive an email prior to the dinner with instructions)
- Chef Roberto Donna will personally talk you through his dishes and Davide Megna from Impero Wine will talk to you about the Ischia wines
- Enjoy a world-class dinner paired beautifully with exceptional wines...all in the comfort of your own home!
Dinner for 2 with 4 bottles of wine $230 plus tax
Reservations can also be made for 3+ people
No question: Emilia-Romagna's food is famous. Parmigiano Reggiano, Prosciutto di Parma, Mortadella Bologna, and Balsamico di Modena are just the highlights - flavor runs deep here. And it runs deep through the region's deep wines, especially in the hands of Drei Dona, arguably the region's top estate.
When you join us on Saturday, October 30, you'll experience the expected joys of Emilia-Romagna food courtesy of a four course meal crafted by Chef Roberto Donna. And you'll get to know just how exciting the wine scene is here as you meet and sample four great wines crafted by the Drei Dona family.
The crisp and vibrant white Il Tornese will get your juices flowing before the two bold reds demonstrate why here, in Sangiovese's birthplace, reds rival Tuscany in quality (and outshine it in value). A touch of Moscato d'Asti from another producer in importer Maurizio Faro's portfolio brings things to a sweetly satisfying conclusion.
You can see the full menu and wine pairings below. The cost of a dinner for two with a full bottle of each of the four wines is just $240 (plus tax), while extra meals (without wines) are available at $85/ea to share. If you have any food allergies or special needs, let us know and we’ll confirm that Chef Donna can accommodate you.
The deadline for reserving your seat at the virtual table is noon on Thursday, October 28. Your meal, wines, and instructions for preparing the dinner will be available for pick-up at Chain Bridge Cellars from 2-6pm on Saturday, October 30. Please add "Restaurant Pick-Up" to the comments section of your order if you would prefer to pick up there. The restaurant will contact you directly with pick-up instructions.
Then, at 7pm on Saturday, October 30, open your wines and log into the dinner event by following the Zoom link you will receive on Thursday the 28th and again on the day of the event. Chef Donna will be online to explain the feast and walk you through dinner preparation and plating. And a representative of the Drei Dona winery will be ready to charm and delight you with the story of their benchmark Emilia-Romagna estate. Join us!
Menu and Wine Pairings
Gamberi Farciti con Crema di Zucca
Stuffed Shrimp atop a Butternut Cream Sauce
Drei Dona Il Tornese White Blend 2020
Gramigna alla Salsiccia
Special Shaped Pasta with Sausage Ragu
Drei Dona Sangiovese Predappio DOC Notturno 2018
Bistecca con il Friggione
Angus Beef New York Strip served with braised Onions, Tomatoes and Polenta
Drei Dona Romagna Sangiovese Superiore Riserva Cuvee Palazza 2015
Torta di Riso con Crema alla Vaniglia
Rice Torte with Vanilla Sauce
Il Falchetto Moscato d'Asti 2020
Pappa al pomodoro di mare
600 gr. mixed fish according to taste ( prawns and squid)-
300 gr. of Tuscan style bread (preferably stale)-
200 gr. of chopped tomatoes or peeled tomatoes- some fresh tomatoes- 2 cloves of garlic-
chili pepper according to taste-
extra virgin olive oil-
Preparation of the sea tomato soup
Clean the fish. Take the prawns, remove the head and tail, cut the carapace, peel them then remove the intestine (the black thread) from the back using a toothpick. Clean the squid: remove the head from the rest of the body, remove the transparent cartilage, empty the bag, remove the eyes and the skin then cut them into rings.Cut the bread into small pieces; in a pan with extra virgin olive oil, put the garlic (whole in pieces according to preference) and the chili. Then add the tomato pulp.Cook covered over low heat; in the meantime, cook the fish in a pan with chopped garlic and extra virgin olive oil for 5/6 minutes.When the tomato is a little withdrawn, add salt, pepper add the cherry tomatoes (I have peeled them) cut in half. Let it soften for a few minutes then add boiling water ... watch it by eye, the bread must absorb all the water. Stir well then with the heat off add the bread. Let it rest for about ten minutes so that the bread absorbs all the liquid then mix and add the aromas as desired.Add the fish with its liquid and a little chopped basil.Stir over low heat, then serve adding a drizzle of oil and a strand of basil
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