Join us this evening as we welcome Giorgio Bava, whose family own Giulio Cocchi. Giorgio currently manages all of Cocchi's export business.

This evening is an educational but fun session on the beauty of vermouth. Most of us think vermouth is just an ingredient in a martini or Manhattan, but vermouth is actually wine ~ fortified and aromatized with herbs, spices, roots, flowers and citrus. Just like wine, there are very different styles, from bright to dry to bittersweet, rich and dessert-like. We will move through several of those styles and show you how beautiful vermouth can pair with food, not just cocktails.

First Course: Pork Bao
Pork Belly / Pickled Vegetable / Fresh Herbs / Bao Bun
Vermouth Pairing: Cocchi Americano Bianco

Second Course:
Charred Radicchio
Fennel / Arugula / Apple / Pistachio / Cumin Vinaigrette
Vermouth Pairing: Cocchi Extra Dry ~ Hayman's Citrus Gin Martini

Third Course:
Duck
Wild Rice Pilaf / Roasted Apples / Celery Root Puree / Cider-Dijon Jus
Vermouth Pairing: Cocchi Storico ~ Cognac Sour

Fourth Course:
Budino
Vanilla Bean Creme Pudding / Hazelnut Crunch / Chocolate Ganache
Vermouth Pairing: Cocchi Dopo Teatro

Contact the host of "Four Pours & Four Plates" Vermouth Dinner