2018 Santa Fe Wine and Chile Dinner-
Gaja On Fire (350.00 pp)

Presented by Executive Chef Christian Pontiggia, Kirk W. Haverkamp, CS, Terlato International

Chef Pontiggia will be preparing a four-course  meal utilizing old world cooking techniques
and pairings from Gaja Winery. Come experience these amazing courses while learning about
these exquisite wines presented by Kirk. W. HaverKamp CS.
Antipasto
White Polenta Escargot
Champaign Escargot Ragu served atop white polenta grilled over cherry wood
Paring:
Piper Heidsieck Brut Champagne NV, Champagne, France

Primo
Risotto Cotechino
Carnaroli Rice infused with rosemary red wine topped with wood fired
cotechino di Modena sausage
Paring:
Gaja Rennina Brunello di Montalcino 2013, Sangiovese Montalcino, Tuscany, Italy

Secondo
Kobe Cenere
Japanese Kobe Filet cooked in ashes, served with seasonally foraged porcini and chanterelle mushrooms
finished with a light white truffle demi-glace
Pairing:
Gaja Sperss 2011, Nebbiolo, Piedmont, Italy

Dulce
Fabergé Egg
Chocolate Fabergé Egg prepared with gelato, fresh berries and melted with Chef’s zabaglione sauce.
Pairing:
Gaja Sito Moresco 2013, Piedmont, Italy