Four-course paired wine dinner at Harvest in Sonnenalp Club | VailDaily.com

Four-course paired wine dinner at Harvest in Sonnenalp Club

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On Wednesday, Harvest will host a four-course, regionally inspired culinary adventure with Italian wine pairings featuring dishes from guest chef Alessandro Taras, of Argiolas, a Sardinian wine estate.

EDWARDS — Today, Harvest restaurant in the Sonnenalp Club in Edwards is featuring a collaborative culinary experience with guest chef Alessandro Taras of Argiolas, the foremost wine estate on the Italian island of Sardinia.

Italian for "four hands," the Quattro Mani experience offers guests a four-course, regionally inspired culinary adventure with Italian wine pairings curated by Argiolas winery owner Antonio Argiolas and courses offered by Harvest executive chef Jarrod Morrah and guest chef Taras.

Hidden Gems

A native Sardinian, Taras' cuisine is focused on seasonal and locally available ingredients. Leading the culinary program at the Argiolas estate, Taras is shining a spotlight on the hidden gems of Italian-Sardinian cuisine.

Morrah began his career at the Four Seasons Chicago before moving to Colorado. As chef de cuisine at The Sebastian in Vail and Grouse Mountain Grill in Beaver Creek, Morrah brings years of experience to the Harvest team, incorporating his diverse culinary background with the best of the Vail Valley.

For reservations or more information, call 970-477-5353 or visit the website at http://www.harvestvail.com.

If you go …

What: Quattro Mani dinner with guest chef Alessandro Taras, of Argiolas, featuring Italian wines of Sardinia.

When: 6 p.m. Wednesday, March 1.

Where: Harvest, Sonnenalp Club, 1265 Berry Creek Road, Edwards.

Cost: $75 per person includes wine pairings; tax and gratuity not included.

More information: Call 970-477-5353.

Quattro Mani menu

• First course — Wild mushroom Caesar salad with Treviso, shaved Grana Padano and house made crouton, prepared by Harvest executive chef Jarrod Morrah and paired with Argiolas Costamolino Vermentino di Sardegna DOC

• Second course — Culurgiones (Sardinian dumplings) stuffed with mashed potatoes, Pecorino cheese, garlic and mint, prepared by Argiolas chef Alessandro Taras and paired with Argiolas Perdera Monica di Sardegna DOC

• Third course — Lamb Bourguignon with cauliflower mash and spring vegetables, prepared by Morrah and paired with Argiolas Costera Cannonau di Sardegna DOC and Argiolas Korem Isola dei Nuraghi IGT

• Fourth course — Candy almond parfait with saffron sauce, prepared by Taras and paired with Argiolas Tremontis Limone liqueur