Tuesday, June 6th 2017 | 6:30 pm - 9:00 pm | Southside, Spinelli Bar Italia | EDMONTON

FRUTTA E VERDURA-An Italian Summer Menu by Get Cooking's Chef Doreen Prei. 

Doreen lets food 'speak inspiration' to her, which is why there's always wizardy in every dish she conjures up. The simplest of ingredients, perfectly put together. Vegetarians will love this night out. Wine pairings by Color De Vino. 

APPETISER

• Grilled radicchio, pistou, caciocavallo cheese, toasted bread.

Wine Pairing: Conde de Caralt Cava

FIRST

• Kathryn Joel’s delicious ricotta gnocchi, melted tomatoes.

Wine Pairing: Maculan Pino & Toi

MAIN

• Faro risotto, smoked mushrooms, parmesan foam.

Wine Pairing: 2010 Marius

DESSERT

• Chocolate mascarpone tart, cherry & apricot compote

Wine Pairing: Tenuta Caseo Capinera Giallo Moscato

Chef Sean O'Connor's Early Valentine's Affair

Tuesday, February 7th 2017 | 6:30 pm - 9:00 pm | Southside, Spinelli Bar Italia, AB

A ROMANTIC AFFAIR. An early Valentine's Day dinner for lovers, families and friends.

Chef Sean O'Connor is a master at making fine dining a casual and cosy affair. This menu is designed for you to fall in love with each course and perfectly paired wines by our partners at Color di Vino. All the ingredients you can find in our stores. 

APPETISER

• Caramelised Onion, Anchovy & Olive Tart

• Wine Pairing: Aria Siciliana Grillo

SECOND COURSE

• Zuidhof Family Porchetta w/ Sweet Corn Polenta, Cabbage & Salsa Verde. 

• Wine Pairing: La Rua Marzemino Roeno

THIRD COURSE

• Peony Farms Grass-Fed Piedmontese Beef Short Ribs w/ Leek Bread Pudding, Glazed Balsamic Carrots. 

• Wine Pairing: Baccolo Rosso

DESSERT

• Chocolate Coffee Pot de Crème w/ Almond Lace Cookies

• Wine Pairing: Batasiolo Moscato D’Asti

Print the Recipe 

Sonny Sung from Bistecca's Step Into Italy

Tuesday, March 7th 2017 | 6:30 pm - 9:00 pm | Southside, Spinelli Bar Italia | EDMONTON

STEP INTO ITALY. The legendary chef behind the Sorrentino's restaurant group invites you to be Italian for the evening, featuring his favourite signature dishes, perfectly paired with wines from our partners at Color di Vino. After Giusti Prosecco welcome bubbles you'll be treated to:- 

INSALATE

• Six-hour Poached Farm Eggs w/ Asparagus, Black Truffle & Pancetta
  
• Wine Pairing: Oggio Morino Vermentino Igt Meramma

PRIMO

• Ricotta Gnudi w/ Prosciutto, Parmigiano-Reggiano, Caramelised Black Fig
• Wine Pairing: Il Feuduccio Cerasuolo Rosé

SECONDI

• Signature Marinated Prawn Risotto PRINT THE RECIPE
• Wine Pairing: Pietradolce Etna Rosso DOC

DESSERT

• Amarone Poached Pear in a puff pastry wrap with Gorgonzola cheese, Truffle Honey & Hazelnut Streusel.

• Wine Pairing: Castello di Meleto Vin Santo

Tuesday, April 4th 2017 | 6:30 pm - 9:00 pm | Southside, Spinelli Bar Italia | EDMONTON

UKRAINIAN COMFORT FOOD. Chef Brad Smoliak from Kitchen pours his passion for simple, beautifully prepared ingredients into this special menu of favourite dishes with a Ukrainian flavour. Wine pairings by Color De Vino. 

Welcome Bubbles: Cava – Funambul Equilibri Natural

APPETISER

• Nalysnyky - Mini Crepes stuffed with house-made Syr Cheese & Wild Mushroom Cream Sauce

• Wine Pairing: Butter Chardonnay

SALAD

• White Bean & Tomato Selection w/ Fresh Herbs, Cold-Pressed Canola Oil & Whipped Feta
• Wine Pairing: Le Gran Cros Esprit de Provence AOC

ENTREE

• Peony Farms/Messinger Meats Grass-Fed Braised Beef Short Ribs w/ Brassica Mustard, Alley Kat Amber & Creamy Polenta
• Wine Pairing: Adalia Ripasso

DESSERT

• Blueberry & Poppy Seed Tart w/ Whisky Caramel Sauce.

Tuesday, May 2nd 2017 | 6:30 pm - 9:00 pm | Southside, Spinelli Bar Italia | EDMONTON

PORTUGUESE TREASURES. Chef Lino Oliviera from SABOR & BODEGA restaurants treats us to Iberian-inspired flavours from land and sea. Wine pairings by Color De Vino. 

TAPAS

• Sardine rolled w/spinach, celery, carrot, red pepper & romesco
  

• Bacon-wrapped Dates stuffed w/Manchego cheese
  
• Bruschetta crostini w/ ricotta
• Serrano Pinchos w/ sundried tomato, garlic & olive oil pesto
• Roasted Artichokes w/ garlic & olive oil
• Bacalao, chickpea & endive salad

Wine Pairing: Luis Pato, Bruto Baga Espumante

SOUP

• Bacalao Soup, saffron, seafood & cream broth
  

Wine Pairing: Lixa Vinho Verde

FIRST

• Tempura Octopus w/ Tomato & Rapini Risotto
  

Wine Pairing: Alorna

MAIN

• Pork tenderloin, Roasted Vegetables, Manchego cheese (served family style)
  
• Peony Farms Piedmontese grass-fed Beef Tenderloin, Wild Mushrooms in Sherry, Poached Egg (served plated)

Wine Pairing: Veedina 

DESSERT

• Flan, Berries, Nuts & Caramel
  

Wine Pairing: Humus

Print the Recipe