News Release:
Mozz Restaurant is teaming up with Dave Dubou of Vintner select and Tim Stratman of Vanguard Wines to celebrate the food and wine of Italy. Chef Matt Antonivich created a five-course menu featuring cuisine from the culinary hot spot region of le marche. Tim Stratman and Dave Dubou have paired the courses with hand-made, artisanal and family farmed wines from Marche.
The event takes place on Monday, March 14. A reception begins at 6:30 p.m. followed by dinner at 7.
Cost is $59 per person excluding tax and gratuity.
Call 502.690.MOZZ (6699) for reservations
Mozz
445 E. Market St.
690-6699
Ciao: Passed Little Cichetti Plates
Specialties from Le Marche
Bazzott, Breaded and Crispy Fried Tuscan Olives
Filled with Mortadella, Pecorino, Eggs, Nutmeg & Lemon Peel
Calcioni Fritters with Prosciutto & Ricotta & Scamorza & Parsley
Calcioni Fritters with Chick Peas, Chorizo & Honey
Wine: Tavignano 2008/2009 Verdicchio Castelli di Jesi Classico Superiore
Antipasti
Pesaro, on the Adriatic sea, is famous for its "brodetto" or fish soup. Also prepared along the coast, the "brodetto marchigiano" made with fish dipped in flour, fried in a mixture of oil, onion and parsley, and flavored with saffron. Ingredients are different in other areas.
Le Marche: Brodetto
The food of Le Marche equally shares from the bounty of the sea as well as the farm. Brodetto is the most famous fish stew of the Adriatic coast and varies in form from each coastal town.
Mozz prepares a version of Le Marche Brodetto
Olive Oil steamed mussels with Saffron, Garlic & Pinot Grigio
Peperoncini & Cherry Pepper –Soffritto Crostini
Wine: Rio Maggio Telusiano, I G T, 2009
Primi
Vincisgrassi “Lasagana with Truffles”
Prepared with braised leeks, wild mushrooms, grilled Treviso, tomato and bescimella-cream
Wine: Rio Maggio Rosso Pecina, 2009,
Secondi
“Porchetta” Slow Roasted Berkshire Suckling Pig
Olives, Fennel, Garlic and Rosemary slow roasted.
Served over Casciotta d’ Urbino (PDO) Cheese & Fig Polenta
Wine: Le Terrazze 2007 Rosso Conero - DOC - Le Marche
Dolce
Frustenga
Fig & Raisin Cake with Walnuts
Wine: Bricco Del Sole Moscato D’Asti