Next Vino Kitchen The Italian Table
@ Pebblebed Tasting Cellar Wed July 15th 7-ish for 7.30pm
Once a month, the Vino Kitchen, in conjunction
with the Pebblebed Tasting Cellar, offers “The Italian Table”, a family-style,
homecooked meal prepared by food and wine writers Marc and Kim
Millon. Dishes are freshly prepared using the best locally sourced
ingredients to regional Italian recipes based on our researches,
and accompanied by a selection of Vino’s own range of outstanding
Everyone sits together at trestle tables in the atmospheric Pebblebed
Tasting Cellar, there is no choice, and the meal is served at just
one single sitting. Recently, an Italian Table menu included sgombro
in saor – marinated mackerel, Venetian style, followed
by Tuscan sausages specially made to our recipe by Jason Wise of
Ark, served with cannellini beans with tomato, garlic and sage.
As an optional extra course there was pecorino cheese sent over
direct from the Valdera, a Tuscan zone that has established strong
links with Slow Food Devon.
Places are by reservation only, and the evening
meals usually cost £10 for two courses for Club Vino and Friends of Pebblebed
members (£12.50 for non-members), with an optional course
available for an additional £3.50.
In August we are currently planning an "American
Table" on Wednesday August 26th. Watch this space for further details
and the menu!
To reserve your place or to find out more, call Kim or Marc on
01392 873778 or email firstname.lastname@example.org.
(Here's a review of our first Italian Table evening
by Fiona Beckett on her excellent web site Matching
Food and Wine.)
The menu for July Italian Table
Risotto al limone e zucchini
Lemon and courgette risotto
Pollo al limone
Ark chicken quarters roasted with lemon and herbs
Torta al limone (optional)
The Vino Kitchen is by reservation only - to reserve your place,
please email email@example.com or telephone 01392 873778.
Vino recipe of the month
Sgombro in saor - Mackerel Venetian style
In Venice, the classic agrodolce – sweet
and sour – preparation
would be used with sfogi – flatfish or sole
from the Venetian lagoon. The same preparation is also delicious
with our own fresh local Exmouth mackerel, which is so superb at
this time of year.
(Serves 4 as a light main course or 8 as a starter)
Season the mackerel fillets with salt and pepper, dust in the
seasoned flour, and fry in hot olive oil until golden brown. Remove
and pat dry on paper towel.
Heat the remaining olive oil over a medium
heat, add the sliced onion and cook until soft and just slightly
coloured, about 10 to 12 minutes. Add the currants, sugar, pinenuts,
vinegar and bring to simmer. Cook 5 to 6 minutes until the currants
are soft, then allow to cool. Add the orange juice and
zest. When all the ingredients are cool, place the fish in an
earthenware dish and top with the agrodolce mixture.
Refrigerate for 24 hours, occasionally spooning the marinade
over the fish. To serve, bring fish to room temperature. Arrange
the salad leaves on a plate and add the fish fillets, spooning
the marinade over the fish and the salad
Wine: Loretello Verdicchio dei Castelli di Jesi 2007
Hope you are enjoying the summer and we look forward
to seeing you soon.
Best to all,
Marc and Kim