Take a trip through the Italian wine country right here in Sarasota. Chef Paul Mattison and his culinary team have created a delightful 6-course menu perfectly paired with a unique collection of wines from multiple regions throughout Italy.
Attendees can expect to taste wines from the following regions: Ca Maiol, Lugana, Alto Adige, Chianti Classico, Trento, Veneto and Tuscany.
Over the last 80 years, Santa Margherita has grown, expanding its portfolio to encompass vineyards across Italy, from Veneto to Tuscany, producing a variety of distinctive, authentic and enjoyable wines with deep tradition and regional character.
Santa Margherita Wines represent the best of tradition, innovation, and respect for the people and lands that produce them. By utilizing sustainable and natural methods such as extreme organic farming and land management, renewable energy sources such as solar power and vegan friendly products in the production of the wines, Santa Margherita places environmental, economic and social consideration at the forefront of their company’s core mission. Concern for the environment is one shared by Mattison’s Restaurants and Catering making this a perfect match for an enjoyable evening for those who also share a passion for conservation as well as a love of good wine and good food.
Make reservations today to enjoy these exquisite wines paired with an Italian inspired, 6-course feast created by Chef Paul Mattison and his expert culinary team of classically trained chefs. For reservations call 941-921-3400 or visit their website here. Tickets are $95.00 ++ per person.
Date: September 26, 2019 at 6:30pm
Location: Mattison’s Forty-One, 7275 S. Tamiami Trail, Sarasota, 34231.
Starter: 2018 Ca Maiol, Valtenesi Chiaretto Roseri | Frozé
First Course: Ca Maiol, Lugana | Toma Cheese Crocchetta on a bed of sorrel and arugula, tossed in a marzipan vinaigrette, crispy golden beet garnish and candied almond
Second Course: 2013 Kettmeir, Sudtirol Alto Adige Muller-Thurgau | Grilled Colossal Shrimp over house made strozzapreti pasta, Mixon Farms marinated bamboo hearts, tossed in basil pesto, tomato coulis, crumbled pine nuts
Third Course: 2017 Kettmeir, Sudtirol Alto Adige Pinot Nero | Shogun Farms Wild Boar Cinghaile three cheese polenta terrine, stewed spinach, Luxardo cherry reduction
Fourth Course: 2015 Lamole di Lamole, Chianti Classico | Niman Ranch Lamb Ossobuco cauliflower puree, porcini mushroom ragu, roasted cipolinni onions, compari tomato, mint gremolata
Fifth Course: Santa Margherita, Brut Rose | Classic Italian Zabaglione macerated berries, strawberry biscotti
Photos from Mattison’s.