Category: Events

Featuring Shafer Vineyards & Volker Eisele Family Estate. Presented by Special Guest Master Sommelier Peter Neptune!

Shafer Vineyards
From a modest beginning of 1,000 cases in 1978, Shafer Vineyards has grown slowly until reaching its present size of 30,000 cases of Cabernet Sauvignon, Merlot, Chardonnay, and Syrah. Today Shafer wines are available in major markets nationwide and in top restaurants and hotels internationally.
“… one of the world’s greatest wineries.” – Robert M. Parker, Jr

Volker Eisele
Volker Eisele Family Estate creates enticing wines from the Chiles Valley District of the Napa Valley. Organically farmed since 1974, the vineyard reflects the passion of the Eisele Family’s commitment to grow exceptional grapes and to produce elegant estate wines.

Peter Neptune
Peter Neptune is one of only 159 individuals in North America to hold the wine industry’s most prestigious title: Master Sommelier. He is a 31-year veteran of the wine business, beginning as a sommelier in New York City, where he trained and worked for 10 years. Upon returning to his native California, Peter entered into Wine Education full time, and has established a nationwide reputation as one of the premier wine educators in the USA.

Make your reservations today, we sell out every year! $150 per person tax and gratuity included.
Tickets are not available for purchase online. 
Call Pizzaioli at 9095905454 to save your spots!

November 30, 2017, 6:00pm

Antipasto

Pan seared Alaska Weathervane Scallops and Wild White Shrimp, sautéed with aromatic Falanghina white wine, butter lemon, chives, tarragon, and toasted herb crostini.

CrossBarn by Paul Hobbs Sonoma Coast Chardonnay 2016 – “Daffodil yellow with aromas of Bartlett pear, yellow peach, and citrus/yellow flowers. On the palate, there are flavors of juicy pink lady apple, fresh guava, and apricot. The texture is creamy, energetic, long and salivating.” –Paul Hobbs

Insalata

European Mesclun greens, apples, candied pecans, blue cheese, dried cranberries and drizzled with apple cider vinaigrette, shallot, dijon, and olive oil.

Paul Hobbs Russian River Chardonnay 2015 – “With a pale straw, pearlescent hue, the wine impresses with aromas of yellow blossoms, citrus and a note of chamomile tea. The richly textured palate offers delectable flavors of fresh white fruits and sweet brioche accented by minerality for a lingering and pleasurable finish.” – Paul Hobbs

Primo Piatto

Homemade Ravioli fresh pasta sheets filled with slow Braised Pork from Idaho’s Salmon Creek Farms natural Duroc boar, sautéed with wild winter mushrooms, in a Burgundy reduction.

Paul Hobbs Hyde Vineyard Pinot Noir 2015, from Carneros, California – Dense violet in color, this elegant wine from Larry Hyde’s vineyard intrigues with an aromatic medley of blueberry, violets, and dried sage. The supple and earthy palate gives way to ripe flavors of blackberry, black cherry and hints of lavender and herbal spices. This richly textured wine integrates fine, velvety tannins, clean minerality, and balanced acidity that grace the lingering finish.” – Paul Hobbs

Secondo Piatto

Herb coated Colorado lamb rack, pecorino pepper polenta and Roasted leeks, parsnips, carrots, celery, butternut squash, and zucchini with Cabernet reduction.

Crossbarn Cabernet Franc, Moon Mountain District 2014 –“…distinctively deep violet hue and opaque core. Dulcet aromas of vanilla bean, ripe Brooks cherry, wild blueberry, thyme, and sage emerge from the glass, setting the stage for the vibrant palate to follow. Polished layers of juicy fraise des bois, raspberry, and red currant are accented by notes of sea salt, sage, and lavender. Firm tannins and vibrant acidity establish structure, evident throughout the wine’s long, silky finish.” – Paul Hobbs

L’ultimo Piatto

Cabernet Chocolate Cake topped with ganache frosting, panna, and Maraschino cherries, rich, moist and intense.

Paul Hobbs Napa Valley Cabernet Sauvignon 2014, from Napa Valley, California – “ Dark crimson in color, the nose is perfumed with luxuriant aromas of red currant, boysenberry, cedar box, and Herbes de Provence. The intensely layered palate excites with flavors of cassis, graphite, blueberries, and sage, woven seamlessly together with savory, velvety tannins. The finish is long and pure, a perfect harmony of richness and elegance.” – Paul Hobbs

$150 per person all-inclusive of tax and gratuity, prepaid reservations only, you may also purchase online at Pizzaioli.com.  Final Menu selections may change based on the availability of fresh ingredients.

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