Casa Grisanti Dinner

Just got in from the Casa Grisanti dinner at Corbett's this evening. Too full, too tired, and little too wobbly to give you a full report this evening, but it was quite an event. Stay tuned for a complete report tomorrow when I regain some sense of order.

For those that remembered the days of Casa Grisanti, Dean Corbett renewed an evening at Casa Grisanti last evening at his restaurant, Corbett's. Directed by former Grisanti executive chef, Domonic Serratore, now owner of Ditto's, the evening gathered former Casa employees and celebrated with a memorable dinner.

It was a gathering that included Casa Grisanti alumni, Michael Grisanti, Vincenzo Gabriele, Susan Seiller, Majid Ghavami, David Cahill and many others to have a great reunion.

Each table was adorned with homemade breadsticks and a platter that included cheeses, cured meats, pepperocinis, and olives.

Then the feast began;

PASTA COURSE
Fettucini with Alfredo and King Crab
Veal Filled Ravioli with Veal Jus
Pasta with diver scallop with pesto and garlic sauce
WINES
La Slina Rocco Rosso Dolcetto di Ovada '07
Ronco dei Pini Pinot Grigio '07

SALAD COURSE
Bibb salad with candied percans, pickled onions, bleu cheese and a marsala vinaigrette
WINE
Pala Vermentino '07

FISH COURSE
Striped bass topped with scampi flavored with white wine, lemon, capers, butter & parsley
WINE
Terlano Classico ( Pinot Bianco/ Sauvignon Blanc/ Chardonnay)

ENTREE
Veal Scallopini with procini mushrooms, Buffalo Mozzarella & marsala infused veal jus
WINE
Renato Ratti Marcenasco Barolo '03

DESSERT
Chocolate hazelnut souffle with anglais
PAIRING
Tuaca liquer

FINAL TOAST
Santa Margherita Prosecco

Needless to say the entire evening was done to perfection. My congratulations to Dean, Domonic and to the entire staff at Corbett's for an excellent recreation of an evening at Casa Grisanti. If you missed it, pray that Dean recreates it again.

Sounds like a wonderful dinner....I see that David Cahill attended...what's he doing these days? David and I worked together during my stint at Grisanti, Inc. (late-80's - early 90's).

David is in business for himself. He is out of the "stress" as he puts it. He owns his own bread route here in Louisville. He looks well and is enjoying life.

David is in business for himself. He is out of the "stress" as he puts it. He owns his own bread route here in Louisville. He looks well and is enjoying life.

Good for him.