CHEF NOTES
This traditional slow-cooked recipe consists of course ground cornmeal, an ingredient that dates back to ancient times in Northern Italy: this becomes the crust for our Wine Bar pizza. We chose a topping of oven-roasted tomato sauce, Portobello mushrooms and Fontina cheese to deliver bold and delicious flavors.
FROM OUR WINE DIRECTOR...
A natural match with our featured pizza is Rosso di Montalcino or a Chianti Classico from Tuscany.
CHEF NOTES
Blue cheese, red wine and beef have been a classic combination of flavors for centuries. In this dish, we have taken a more refined approach to utilizing these ingredients. Instead of blue cheese sliced directly from the wheel of cheese, we make a creamy blue cheese flan with herbs, and instead of simply accompanying the dish with a glass of wine, we prepare a red wine caramel sauce to accent the flavor of the beef sirloin.
FROM OUR WINE DIRECTOR...
In the Wine Bar, we feature a few Reserve wines that are served by the glass. One of my favorites is Chateauneuf du Pape, the renowned red wine from the Rhone region of France. It translates as the "new castle of the Pope" referring to the summer palace of the Pope that was built in the 1300's. This appellation permits thirteen grapes to be blended in this wine. Although the practice is unusual in France, it is this combination of grapes that contributes to the unique flavor profile of the wine. Grenache and Syrah are the primary grapes in this particularly rich, full-bodied, spicy-raspberry blend that pairs wonderfully with braised beef or lamb. Sante!