La Tour restaurant hosts Italian wine dinner with Master Sommelier Damon Ornowski | VailDaily.com
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La Tour restaurant hosts Italian wine dinner with Master Sommelier Damon Ornowski

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Alfonso Cevola | www.alfonsocevola.com
Alfonso Cevola | www.alfonsocevola.com |

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What: Italian wine dinner hosted by Master Sommelier Damon Ornowski.

When: Tuesday, June 28; Ornowski will present the featured wines from 6:30 to 8:30 p.m., and tasting menu and pairing will be available from 5 to 9:30 p.m.

Where: La Tour Restaurant & Bar, 122 E Meadow Drive, Vail.

Cost: $145 for four-course dinner with wine pairings (regular menu also available).

More information: Call 970-476-4403 for reservations.

VAIL — Master Sommelier Damon Ornowski, of Southern Wine and Spirits, and La Tour Restaurant & Bar will host an Italian food and wine experience Tuesday. The four-course tasting menu and pairing will be available from 5 to 9:30 p.m., with Ornowski presenting the featured wines from 6:30 to 8:30 p.m.

The first course is cannelloni tonno pinnagialla, with yellowfin tuna cannelloni, apple, fennel, celery, pine nuts and lemon crema, paired with Bisol Crede Prosecco Superiore, NV, a wine made from glera, verdiso and pinot bianco grapes grown on the steep hills of the Bisol Vineyards.

The second course is pesce spada alla griglia, spaghetti vino rosso, with grilled swordfish, red-wine spaghetti, lardo, pancetta and parsley, paired with 2013 Tenuta delle Terre Nere Calderara Sottana, a blend of nerello mascalese and nerello cappuccio from Marco de Grazia.



Next is the vitello al tartufo, a veal medallion with summer truffles, carrots, pea coulis and Madiera sauce, paired with 2011 Produttori di Barbaresco Paje Riserva, a full-body vintage with intense and rich fruit; ripe, powerful tannins and long finish.

The meal concludes with piccione con gnocchi di funghi, is pan-roasted squab breast with wild mushroom gnocchi and prosciutto tritato sauce, paired with 2010 Conti Costanti Brunello di Montalcino, a wine made from vines that are six to 25 years old. Fermentation takes place on the skins in temperature-controlled, stainless steel tanks, lasting approximately two weeks. The meal concludes with a dessert of tiramisu piccolo forno.



About Ornowski

Ornowski became the 28th member of the Court of Master Sommeliers in 1996. He currently works as the wine specialist at Southern Wine and Spirits and is based in Colorado. Ornowski will be available all evening to discuss the wines and answer questions. Learn more about the dinner at latour-vail.com/italian-wine-dinner.


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