Stanza Italian Bistro & Wine Bar’s first wine dinner of the summer features wines from Vosca, Roncúsand Dolfo paired with Chef Jonathan LeBlanc’s four-course Italian tasting menu on Thursday, June 28, 2018 at 6:30 p.m. Cost is just $85 per person (or $55 per person without wine pairings). Reservations are a must and can be made by calling 801-746-4441. Reservations may be made on www.stanzaslc.com, but a notation about the wine dinner needs to be included.
After a refreshing Vosca Chardonnay DOC upon arrival, the pairing of Chef LeBlanc’s menu includes: Dolfo Rose 2016 with Chef’s new Brûléed Melon, Prosciutto and Burrata with frisée salad and Cavalli balsamic; Dolfo Pinot Noir 2012 with Tiger Prawn Risotto Rucolawith heirloom tomato and pecorino; Dolfo Merlot 2013 with a juicy Rack of Lamb with orzo, mint pistachio pesto, cucumber créme fraîche and oven roasted Campari tomato. The dessert course will feature Roncus Rilolla Gialla with pastry chef Amber Billingsley’s Lemon Ricotta Cheesecake with roasted stone fruit, local wildflower honey and candied walnuts.
“While backpacking Europe a couple years ago, I was blown away by the wonderful wines being produced along the border of Italy and Slovenia. Since then, I’ve been lucky enough to form a relationship with some of these winemakers, and to help in making their delicious product available in Utah,” says Hillary Merrill, general manager. “These wines are very dear to my heart, making this an especially exciting dinner for me.”
Stanza is located at 454 East, 300 South in Salt Lake. Reservations can be made by calling 801-746-4441, email@example.com or by visiting www.stanzaslc.com.
$85 Five-Course Wine Dinner includes:
Vosca Chardonnay DOC upon arrival
Brûléed Melon, Prosciutto and Burrata with frisée salad and Cavalli balsamic
Dolfo Rose 2016
Tiger Prawn Risotto Rucola with heirloom tomato and pecorino
Dolfo Pinot Noir 2012
– Cassis Sorbet –
Rack of Lamb with orzo, mint pistachio pesto, cucumber créme fraîche and oven roasted Campari tomato
Dolfo Merlot 2013
Lemon Ricotta Cheesecake with roasted stone fruit, local wildflower honey and candied walnuts.
Roncus Rilolla Gialla