The Glowbal Restaurant Group is raising a glass to the good life — and great wine — by hosting an exclusive Al Fresco Wine Dinner under the pergola at its Italian Kitchen restaurant (860 Burrard St.) on Thursday, July 20.
Starting at 6 p.m., the event will transport guests to the heart of Tuscany for a taste of its cuisine, culture and hospitality as chefs prepare a five-course feast paired with a thoughtfully curated selection of wines from Tenuta Luce presented by sommelier Alessandro Lunardi.
Tickets to the event are $250 per guest plus tax and gratuity and limited to 20 guests.
Guests will enjoy Old World-inspired fare like Porcini Mousse-Stuffed Fraser Valley Duck Breast, Pork Cheek Agnolotti and Tuscan signature dish Bistecca Alla Fiorentina paired with rare and standout varietals such as Attems Pinot Grigio 2020, Lucente Toscana IGT 2017 and 2014 and 2017 vintages of Luce Brunello di Montalcino DOGC that highlight unique terroir of Tuscany.
Tenuta Luce (formerly known as Luce della Vite) is located southwest of the town of Montalcino, in the heart of Tuscany’s Val d’Orcia Natural Park, a rural landscape sensitively re-designed by man in the pre-Renaissance era and declared a World Heritage Site by UNESCO in 2004.
It is best known for its iconic wine, LUCE, created when the winery married the elegant structure of the Sangiovese grape to the classic, seductive texture of Merlot, becoming one of the first ‘Super Tuscans’ from the region when it debuted in 1993.
Al Fresco Wine Dinner Menu
THURSDAY, JULY 20 at 6 p.m.
$250 per person plus tax and gratuity
*limited to 20 guests
- CANAPÉS
- Lemon & Mint Arancini
- chive aioli
- Chilled Honey Mussel
- edible local flowers, orange emulsion,
- vitello tonnato, house-made focaccia
- — WELCOME COCKTAIL —
- Italian Sparkling Cocktail
- Lemon & Mint Arancini
- First Course
- California Striped Bass Crudo
- lemon purée, radish compressed candied grapefruit
- olive oil, micro herbs
- — VINO —
- Attems Pinot Grigio 2020
- California Striped Bass Crudo
- Second Course
- Pork Cheek Agnolotti
- herbs, sauce café au lait
- — VINO —
- Lucente Toscana IGT 2017 1.5L
- Pork Cheek Agnolotti
- Third Course
- Fraser Valley Duck Breast
- stuffed porcini mousse, creamy polenta
- sour cherry jus
- — VINO —
- Luce Toscana IGT 2015
- Luce Toscana IGT 2016
- Fraser Valley Duck Breast
- Fourth Course
- Bistecca Alla Fiorentina
- dry aged roasted porterhouse, rosemary potatoes
- arugula salad, 25 yr old aged balsamic
- red wine broken marrow jus, salsa verde
- — VINO —
- Luce Brunello di Montalcino DOCG 2014
- Luce Brunello di Montalcino DOCG 2017
- Bistecca Alla Fiorentina
- Dessert Course
- Cheese
- Taleggio , Gorgonzola, Parmigiano, served with
- blackberry mostarda, fresh figs, vanilla honey,
- house baked focaccia
- Petit Fours
- Cheese
Reservations
Reservations for the Italian Kitchen Al Fresco Wine Dinner, limited to only 20 seats, can be made here.