Covid Takeout 3rd Edition on 5/17/20

Featured

Thank you for your interest.  The dinner is SOLD OUT.  If you would like to be added to the waitlist, please send an email to let us know how many seats you would like.  Thanks and stay tuned for more dinners later this year.

As the nation struggles to make sense of how to move forward, we are simply moving on with another heart-warming comfort food/wine combination dinner.   And comfort food means reuniting with Jen Saffron at Sprezzatura. Check out the menu below including TWO wines from the wonderfully rustic Abruzzo region (due east of Rome, on the other side of the boot!).   

Each purchase includes dinner for TWO PEOPLE, and TWO BOTTLES of wine. If you would like to join us – please purchase, and we will send confirmation and pick up directions.

We plan to have Jen and Jack talk us through the food and wine on a Zoom Meeting at 6:30pm – should be fun!

Logistics 
We will send an email confirmation with pick up details. Dinners (with the wine) can be picked up on Sunday, May 17 between 4:00-5:00pm at Sprezzatura in Millvale. Just pop the trunk and food and wine will be gently placed for travel.

Dinner for Two 
Lemony chickpea salad with cucumber, parley, celery

Beef and escarole stuffed shells with red sauce served with rustic bread

Local greens with pancetta and egg

Mini chocolate raspberry tarts

BOTTLES – yep – TWO BOTTLES – of wine 
For this round Jack has curated two wines from Abruzzo (one white – one red).

  • White Wine – Casal Bordino Terre di Chieti Sabelli Pecorino IGT 2016
  • Red Wine – Marramiero DAMA Montepulciano d’Abruzzo DOC 2017

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  Thank you.

Covid Takeout Round 2 on 4/19/20

We hope you are all staying safe and healthy while the world tries to slow the spread of the virus menace.

In midst of all this distancing and fear – some small relief may come in the form of a nice Sunday evening meal (and yes – that includes wine). SO, we teamed up with and our friend and “Chief Comfort-Foodie Chef” Jen Saffron and her Sprezzatura Cafe team to offer you the menu (and matched wines) listed below!   We’ve already tried the food (and the wines – yes, research is work!) and we think you’ll enjoy this robust, flavorful, Italian, Sunday supper!

We plan on doing another Zoom with Jack and Jen will join us to talk food, Millvale, and much more. Mangia!

Logistics 
We will send an email confirmation with pick up details. Dinners (with the wine) can be picked up on Sunday, April 19 between 3:00-4:00pm at Sprezzatura in Millvale. Just pop the trunk and food and wine will be gently placed for travel.

Dinner for Two 
Olive feta mint dip with crackers

Veg lasagna (red sauce variety) with a side of Sprezzatura famous meatballs

Salad of spring greens, peas, prosciutto and asparagus with lemon dijon balsamic vinaigrette

Biscotti

BOTTLES – yep – TWO BOTTLES – of wine 
In response to your requests for a head to head … Jack has curated two wines for this virtual OTG edition.

  • I Fabbri Lamole, Chianti Classico DOCG 2018
  • Civias Acanteo Nero d’Avola, Sicila IGT 2017

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  Thank you.

Virtual Edition on 3/29/20

These are trying times – but it is exactly in these situations that we need more connection, more support for each other, more innovation and frankly… some fun…. yep, fun. In a true test of being able to pivot – OTG is going virtual!

We are not offering you advice on how to live or behave – instead we offer you dinner!!!   In the best way we can, without congregating, we invite you to join us for dinner on Sunday 3/29 (in your own home).   We will provide the write up for the food and the wine, and you can read it to each other, while enjoying food and wine like we would all have together.

With our longtime fish friends at Penn Avenue Fish, we offer you this DINNER FOR TWO (and wine… don’t ask where it came from – just know that it is Jack approved and enjoy).

Logistics 
We will send an email confirmation with pick up details. Dinners (with the wine) can be picked up on Sunday, March 29 between 2:30-4:30pm at Penn Ave Fish in the Strip.

Dinner for Two 
Big Summer Salad

Blackened Salmon
white bean ragu / sautéed greens / apple cider vinaigrette

Surprise dessert

BOTTLE – yep – A BOTTLE – of wine 
Jack is curating a specially selected bottle of wine for this virtual OTG edition – you won’t be disappointed (especially magic now that the PLCB is closed)

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  Thank you.

A Tryp to Marseille on 3/08/20

Featured

Thank you for your interest.  The dinner is SOLD OUT.  If you would like to be added to the waitlist, please send an email to let us know how many seats you would like.  Thanks and stay tuned for more dinners later this year.

The Mediterranean Sea gives much to the culinary history of Western Civilization. Coastal regions around the Med have their own flavors and intricacies, each presenting a slightly different take on the regional cuisine. Marseille is a bustling city with cuisine that reflects the richness of both land and sea – equally, the wines are rich and giving as well.

We are delighted to reunite with Kevin Costa, now Executive Chef at the Tryp Hotel. Please join us at a NEW location for the cuisine of Marseille.

First Course 
Potted smoked trout

Aimery Sparkling Crémant de Limoux Rosé Brut NV

Second Course
Bouillabaisse

Mas Amiel Vertigo Blanc 2018  Languedoc-Roussillon

Third Course
Greens with romesco and crispy lentils

Chateau Ollieux-Romanis Cuvee Classique Rouge 2016 Languedoc-Roussillon 

Fourth Course
Braised pork shank, roasted potatoes, haricot vert, mushrooms and artichoke

Chateau Saint Roch Roubials Rouge 2016 Languedoc-Roussillon

and

Chateau Ollieux-Romanis Cuvee Classique Rouge 2016 Languedoc-Roussillon 

Fifth Course
Pear tart with citrus curd

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  Thank you.

All in the (Drouhin) Family

Can one family, in it’s fourth generation – founded in 1880, make successful wines half a world apart?  From Burgundy, France to Oregon, the Drouhin family makes its best efforts and for this dinner we will make our own assessment of their success.

Kate and Jack have spent a small amount of time (Jack says not nearly enough) in Burgundy and look forward to visiting Oregon sometime soon. On their recent Burgundy visit they spent a morning at Maison Joseph Drouhin in Beaune tasting countless beautiful white and red Burgundies – and we hope some of that Chardonnay and Pinot Noir MAGIC will join us for dinner at Gaucho with stunning dinner provided by the fabulous Kevin Costa.

1
foie gras torchon, fig, balsamic, onion cream, greens, crostini

Cremant de Bourgogne Sparkling NV

2
arctic char, charred corn, romaine, grilled peaches, kohlrabi slaw 

Burgundy: Maison Joseph Drouhin Pouilly Vinzelles 2015
AND
Oregon: Domaine Drouhin Chardonnay Arthur Dundee Hills 2016 

3
string beans, white bean puree, olives, fresh sheep’s milk cheese, dill 

4
grilled ribeye, blistered tomatoes, grilled summer squash, roasted mushrooms, caramelized onions, grainy mustard demi-glace

Burgundy:  Maison Joseph Drouhin Chorey les Beaune 2015
AND
Oregon: Domaine Drouhin Pinot Noir Roserock Eola Amity Hills 2015

5
pistachio & cardamom cake, raspberry coulis, whipped cream, smoked honey 

A Community Dinner

Thank you for your interest.  The dinner is SOLD OUT.  If you would like to be added to the waitlist, please send an email to let us know how many seats you would like.  Thanks and stay tuned for more dinners later this fall.

Community is valuable to us all – and we think many on our list of fun food and wine lovers feel strongly that our community deserves our support and attention.   This dinner is produced by Community Kitchen, a group that uses food as the foundation to change lives and strengthen communities. They provide culinary training and job placement services for adults experiencing barriers to employment.   We hope that you will join us in showing up and showing support for this organization!

Amuse Bouche – Ceviche
Seabass, Blood Orange, Mustard, Chili, Chive 

Aimery Sparkling Creėmant de Limoux Rosé Brut NV, France

Salad
Beet, Cauliflower, Black Garlic, Lemon

Bieler Pere et Fils Cuvee Sabine Rosé Coteaux d’Aix en Provence 2018, France

Fish
Monkfish, Miso, Cilantro, Soybean, Ginger

Hugel et Fils Gentil Alsace 2017, France

Meat
Lamb Loin, Ricotta, Tomato, Asparagus, Port

Castello Banfi Centine Rose Toscana 2016, Italy
AND
Montes Alpha Carmenere Colchagua Valley 2016, Chile 

Dessert
Pistachio mousse, Chocolate Graham, Mint

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  

Thank you.

Love the Earth (and wine!)

Thank you for your interest.  The dinner is SOLD OUT.  If you would like to be added to the waitlist, please send an email to let us know how many seats you would like.  Thanks and stay tuned for our next dinner in June.

Sustainable – Biodynamic – Organic….. what does this all mean when it comes to wine!??!

To help us navigate the world of sustainable wines, we are delighted to have Sandra Taylor join us. Sandra is CEO of Sustainable Business International, a consulting business that assists clients at various stages of environmental sustainability and corporate social responsibility (CSR) practice, primarily in the food and beverage sector.  She is also the Falk Chair of Socially Responsible Business at Chatham University in Pittsburgh.

Chef Kevin Costa has connected with all of his local farmers to bring us a meal connected with the local economy. We hope you can join us to enjoy this spring feast and unravel the mysteries of sustainable wines.

1
chicken liver mousse, lemon thyme, lemon zest, ramps, olive oil toast, sea salt 

Simonnet-Febvre Cremant de Bourgogne Blanc NV

2
seared trout, arugula, carrot tops, dandelion greens, pea shoots, water cress, radishes, Marcona almond, orange-saffron vinaigrette

Argiolas Vermentino Sardegna Costamolino 2017 

3
mushroom conserve, grilled asparagus, white bean purée, red onion, roncal, lilac

Ken Wright Cellars Pinot Noir Willamette Valley 2014

4
grilled pork shoulder, herb gremolata, braised kale, chard and mustard greens, leek and garlic confit

Tablas Creek Patelin de Tablas Rouge Paso Robles 2015

5
brown butter and cardamom apple tart, pistachio, orange-honey

Chateau Richard Saussignac Tradition 2013

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  

Thank you.