UNA BELLA NOTTE

EVENT # 409

The Miami Chapter had a delightful second visit to an outstanding local Italian restaurant Ferraro’s Kitchen, run by Chef/Sommelier Igor Ferraro. Hosted by Mark Raymond and Cellar Master Phil Lyons. Having visited prior to the pandemic, the talk from members was how amazing the food was. Since Covid, the restaurant has expanded their outside seating which would comfortably handle our club dinner. Allowing for those members still concerned with indoor dining to come enjoy a night out. Everything was in place for a wonderful meal outside, except the weather forecast was predicting 100% chance of rain at dinner time. Fortunately, the chef closed the restaurant for our event, and we were able to have dinner inside.

The evening began with Canape’ of Wild Salmon, Crème Fraiche and Caviar paired with NV Chartogne-Taillet Cuvee St. Anne Brut. Chef Igor stepped up his game by serving some dishes that are not on his regular menu. As regulars of the restaurant, we must insist he add some of these to the menu! The Antipasto was Porcini Flan, Red Cow Parmesan Cream Thyme Sprouts paired with 2018 Castello della Sala Antinori, “Cervaro della Sala”.

Prima Piatto was a Calamarate Pasta stuffed with Short Ribs, Cannellini Beans Cream and Stracciatella & Winter Truffle washed down with 2001 Tua Rita “Giusto di Notri” Toscana IGT.

Secondo Piatto was a wonderful Ribeye Roast beef with Roasted Garlic mashed and Bone Marrow Demi Glace. Our plan was a side-by-side of 2004 Brunellos but we hit a snag when pulling the wines from our cellar, we discovered we were missing the second Brunello. So, we quickly improvised and had two selections of six bottles each of Barolo as a substitute. Not an ideal situation, but when, all was said and done the wines were well paired. We did hear one complaint, we had too much wine. That was a first! 2004 Cassanova dei Neri, “Tenuta Nuova” Brunello di Montalcino (DOCG). The two 2000 Barolos Elio Altare Barolo Vigneto Arborina/ Paolo Scavino Barolo Cannubi.

Dessert course was the ever-popular Tiramisu accompanied with 1927 Alvear PX Solera. All in all a most excellent evening, of camaraderie, delicious food and delightful wines enjoyed by all.

The Menu & The Wines

Champagne Reception & Passed Hors d’Oeuvres

Canape of Wild Salmon, crème fraiche and Caviar

NV Chartogne-Taillet Cuvee St. Anne Brut

Antipasto

Porcini Flan, Red caw Parmesan Cream Thyme Sprouts

2018 Castello della Sala Antinori, "Cervaro della Sala"

 Primo Piatto

Calamarata Pasta Stuffed with Short Rib
Cannellini Beans Cream, Stracciatella & Winter Truffle

2001 Tua Rita "Giusto di Notri" Toscana IGT

Secondi Piatto

Ribeye Roast Beef, Roasted Garlic Mashed, Bone Marrow Demi Glace

2004 Casanova dei Neri, "Tenuta Nuova" Brunello di Montalcino (DOCG)
2000 Elio Altare Barolo Vigneto Arborina | 2000 Paolo Scavino Barolo Cannubi

Dolce

Tiramisu

1927 Alvear PX Solera