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OUR NEXT WINE & FOOD PAIRING


 

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PREVIOUS PAIRINGS AT ZONA BLU


Wine barrels in the Antonori Winery.
Wine barrels in the Antonori Winery.

Antinori Logo-SmallWednesday, March 1st 2017 at 7 pm

Antinori Wine and Food Pairing

Save the date! Join us on Wednesday, March 1st for the much anticipated pairing of Chef Fadda and Chef Marco’s artistic dishes combined with one of the oldest and most distinguished wine producers in the world—The Antinori Family of Florence Italy.

A dinner 650 years in the making! Zona Blu proudly pairs culinary creations of Chef Fadda and Chef Marco De Simone with wines from the Antinori Family of Florence, Italy. The Marchese Antinori Group has been producing wines since 1385 and their name is synonymous with outstanding wine, including the heralded Tignanello which our guests will enjoy tonight!

Buon Appetito and Cin Cin!

The Pairing Menu

BENVENUTO

Tarteletta e la Mousse di Mortadella al Pistacchio e il Parmigiano-Reggiano Croccante
Petite mortadella mousse tart with pistachio and Parmigiano-Reggiano crisps

Paired With Col de’Salici Valdobbiadene Superiore Prosecco DOCG Extra Dry

ANTIPASTO

Carpaccio di Salmone Marinato 48 Ore in Gambero Crudo al Cetriolo Agro e le Sue Uova di Salmone
Salmon marinated 48 hours in fresh prawns and pickled cucumber with salmon caviar

Paired With Conte Della Vipera Sauvignon Blanc 2014

INTERMEZZO

Carciofi, Bottarga e Zucca Appassita e la Salvia Essiccata
Artichoke, bottarga, tender pumpkin and dried sage

Paired With Guado al Tasso Scalabrone Rosato 2015

Primo

Risotto alla Bietola Rossa e il Suo Pesto di Rucola Mantecato al Pecorino
Red beet risotto in an arugola pesto finished with creamy pecorino cheese

Paired With Guado al Tasso Il Bruciato 2014

Secondo

Cubo di Manzo Disossato Scottato al Cacao, Burro Nocciola, Vedure Novele, e Corallo Crotante al Ciocciolato
Boneless short ribs seared in cocoa, slowly cooked with baby vegetables and chocolate coral

Paired With Antinori Marchese Chianti Classico Riserva Tenuta Tignanello 2013

Dolci

Dolci Delicatezze de Chef De Simone e Chef Fadda
Sweet delicacies of Chef De Simone and Chef Fadda

Limited Seats Available. To reserve your table please call 954-617-7999. 50% deposit required upon reservation (non-refundable if not cancelled 1 day before event—Feb 28th). $88 per person (tax and gratuity not included).


The cellars of Donna Bosco wineryDonna Bosco logoWednesday, January 18th 2017 at 7 pm

The Wines of Donna Bosco

Paired with culinary masterpieces by Chef Fadda and Chef Marco

We will be featuring the wines of Donna Bosco including a Pecorino, Chardonnay, and Montepulciano D’Abruzzo paired with an Antipasto, Primo, and Secondo expertly prepared by Chef Fadda and Chef Marco.

The Pairings Menu


Antipasto
Soufflé al Pomodoro con Vellutata di Patate e Porri
Tomato soufflé surrounded by a creamy potato and leek sauce
—Paired With—
Pecorino—Donna Bosco


Primo
Maccheroni Rossi al Montepulciano D’Abruzzo e Ragù di Sulmona (con Pinoli)
Homemade pasta made with Abruzzo wine in a beef ragù prepared in the Salmon style
—Paired With—
Chardonnay—Donna Bosco


Secondo
Brasato di Manzo e Polenta Morbida
Marinated and slow-roasted beef served with smooth homemade polenta
—Paired With—
Montepulciano D’Abruzzo—Donna Bosco


$38 per person (excluding tax and gratuity). Limited seats available. 50% deposit required. Call 954-617-7999 to reserve.


 

A wine tour of southern Italy food and wine pairingWednesday, September 28th at 7 pm

A Wine Tour of Southern Italy

Paired with culinary masterpieces by Chef Fadda and Chef Marco

Join us for a wine tour of Southern Italy presented by Vito Candela of Farnese Group. Vito will guide you through the stunning regions of Abruzzo, Puglia, Basilicata, and Sicily introducing you to the most wonderful wines from these regions. The food pairings were selected to compliment each wine perfectly.

The Pairings Menu


Antipasto
Baccala Mantecato con Fave Croccanti, Cristallo di Pomodoro e Muschio Ghiacciato
Creamy cod fish mousse with fava beans, tomato crystals, and frozen moss
—Paired With—
Pipoli Greco Fiano — Basilicata


Primo
Tortello Patate e Cozze in Fumetto di Broccoli, Polvere di Cicoria e Aglio Rosso alla Pugliese
Pasta stuffed with potato and mussels, in a broccoli purée sprinkled with powdered kale and charred garlic
—Paired With—
Matane’ Primitivo di Manduria — Puglia


Secondo
Filetto D’Agnello al Confit di Cipolle Infornate con Origano, Peperone alla Salvia al Profumo di Miele
Baked fillet of lamb with caramelized onions, oregano, red pepper infused with sage, and honey perfume
—Paired With—
Zabu Impari Nero d’Avola — Sicilia


Dolce
Cocoa Mousse Fondente 90%, Mandorle Bruciate, Pistacchi al Sale Rosa dell’Himalaya e Coulis di Lamponi
90% Dark Chocolate Mousse, toasted almonds, himalayan pink salt pistaccios, and a raspberry reduction
—Paired With—
Edizione Cinque Autoctoni Blend — Abruzzo/Puglia


$75 per person (excluding tax and gratuity). Limited seats available. 50% deposit required. Call 954-617-7999 to reserve.


Luigi Einaudi wineEinaudi winery logoThursday, March 24th 2016 at 7 pm

The Wines of Luigi Einaudi

Paired with culinary masterpieces by Chef Fadda and Chef Marco

Our guest host, Matteo Sardagna – great grandson of Luigi Einaudi and owner of the Einaudi Estate and Vineyards – will introduce you to the award winning Einaudi tradition of winemaking and explain how they have assembled some of the region’s finest vineyard sites and spectacular Barolos.

The Einaudi tradition of winemaking began in 1897, when 23 year old Luigi Einaudi purchased the families first estate in the heart of Dolcetto country in Piemonte. Interestingly, Luigi later went on to become Italy’s first president in 1948 – splitting his time between politics and his vineyards.

The Pairings Menu


Carpaccio di Manzo Marinato e
Affumicato al Rosmarino con Cipollotti al Forno ai Fiori d’Origano Marinated and smoked beef carpaccio with rosemary and roasted spring onions with oregano flowers
—Paired With—
Luigi Einaudi, Dolcetto di Dogliani 2013 (Wine Spectator February 2015 Score 88)


Soufflé al Pecorino Con Porcini e Tartufo di Norcia Soufflé of pecorino cheese with porcini mushrooms and black Norcia Truffles from Umbria
—Paired With—
Luigi Einaudi, Dolcetto Superiore DOCG “Vigna Tecc” 2011 (Vinous October 2013 Score 90)


Raviolo Aperto all’Agnello Sfibrato Vaniglia e Scalogno Brasato e Sale Essiccato al Vino Rosso Open Raviolo with lamb and vanilla beans, accompanied with braised shallots in a vaporized red wine
—Paired With—
Luigi Einaudi, Barolo “Terlo” DOCG 2010 (Vinous January 2014 Score 92)


Brasato di Manzo alla Contadina su Polenta Montata al Caprino Braised beef alla Contadina with an emulsified Caprino cheese polenta
—Paired With—
Luigi Einaudi, Barolo “Cannubi” DOCG 2011 “ JamesSuckling.com April 2015 Score 96” (Wine Spectator 06/2015 Score 93)


$75 per person (excluding tax and gratuity). Limited seats available. 50% deposit required. Call 954-617-7999 to reserve.