• November 18th Themed Dinner: Florence Future Chef Series

  Themed Dinner Event – Florence Future Chef Series

Amuse bouche

• Purè di topinambur, tartufo nero, uovo di quaglia e verdure essiccate

  Sunchoke puree, black truffle, quail egg, and dehydrated vegetables

  Castello del Trebbio “Metodo Classico” VSQ Metodo Classico Brut - Chardonnay & Trebbiano

Antipasto

• Insalata di polpo, mele e finocchi

  Octopus salad with apple and fennel

• Vino

  Villa Corniole “Pietramontis” DOC Trentino Sup. Valle di Cembra - Müller-Thurgau

Primo

• Risotto ai gamberi rossi con gel di tuorlo d’uovo al profumo di ginger

  Red shrimp risotto with ginger-scented egg yolk gel

• Vino

  Castello del Trebbio “CONGIURA” IGT Toscana Bianco Riesling 50%, Pinot Grigio 35%, Manzoni Bianco 15%

Secondo

• Quaglia con riduzione al melograno e verdure d’inverno

  Quail with pomegranate reduction and winter vegetables

• Vino

  Ferlat “Cabernet Franc” DOC Friuli Isonzo Cabernet franc

Pre-dessert

• Sorbetto al lime e tequila con crumble di nocciole

  Lime and tequila sorbet with hazelnut crumble

Dessert

• Torta all’olio e rosmarino, crema di agrumi

  Olive oil and rosemary cake, citrus curd

• Vino

  Marcarini DOCG Moscato d’Asti

• Dinner created by the Culinary Arts Commis Chef I class for the course Cooking Light: Contemporary Techniques for Healthy Living:

  Juan Carabajal

  Kyong Han Chang

  Kinsey Hanson-Jerrard

  Nayeon Joh

  Bronwyn Morgan

  Yongkyu Shin

• Event managed and introduced by:

  Ashlynn Lay

  Laurie Adams

  Rebeca Castro

• Service executed by:

  Ekaterina Savchenko

  Gigi Lang

  Zachary Burchfiel

• Ganzo Manager:

  Lapo Bartalesi

• Apicius Executive Sous-Chef:

  Massimo Bocus