"Four Pours & Four Plates" Vermouth Dinner

Join us on October 29th as we welcome Giorgio Bava of Giulio Cocchi. Cocchi has been producing high-quality vermouth and sparkling wines since 1891, and Giorgio currently manages all of Cocchi's export business.

This will be an fun, informative evening spent discovering the beauty and versatility of vermouth. Although most of us think of vermouth as just an ingredient in a martini or Manhattan, vermouth is actually wine thats been fortified and aromatized with herbs, spices, roots, flowers and citrus. And like wine, vermouth comes in a wide range of styles - from bright to dry to bittersweet, rich to dessert-like. We'll spend the evening learning about these styles and discovering how beautifully vermouth can fair with food, not just cocktails.

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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