Next Vino Kitchen The Italian Table
@ Pebblebed Tasting Cellar Wed August 26th 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. 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.
September 23rd "American
October 14th "Italian Table"
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 email@example.com.
(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 August Italian Table
An Italian summer meal
Tuscan summer 'bread' salad
Roast loin and belly of free-range Kenniford pork, stuffed with
fennel, garlic and chilli
Pesche al Moscato (optional)
Peaches in Moscato wine
The Vino Kitchen is by reservation only - to reserve your place,
please email firstname.lastname@example.org or telephone 01392 873778.
Vino recipe of the month
La Panzanella - Tuscan summer 'bread' salad
Panzanella is a Tuscan classic, making use
of stale bread, the freshest seasonal summer vegetables, and the
best quality Tuscan extra virgin olive oil to create a summer salad
that is out of this world. The bread and the oil are the keys to
success: seek out and use only the best.
(Serves 6-8 as a starter)
Place the chopped tomatoes in a colander set over
a large bowl, season liberally with salt and allow the juice to
drain into the bowl for about an hour. Add the capers and the chopped
anchovies to the tomato juice.
In another bowl or a shallow tray, add the chunks
of stale bread. Add the drained chopped tomatoes, the diced cucumber,
the thinly sliced onion and celery, the sliced, roasted peppers,
and the torn basil leaves
Make a dressing from the tomato juice, adding the
olive oil and vinegar and seasoning to taste. Pour this over the
bread and vegetable mixture, mix well with the hands, and leave
at room temperature to allow the flavours to blend for an hour
or so. If the dish seems too dry, then adjust the oil and vinegar.
There should be some sharpness in the flavour, so be judicious
in your use of vinegar (not too much, though, or it will kill the
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