Tuesday, March 20, 2012

From a Southbay magazine article on the perfect outdoor brunch menu . .


Southbay Magazine



Food and wine editor Bonnie Graves teams with
renowned Chef David LeFevre of Manhattan Beach
Post and his good friend, Chef Giuseppe Tentori,
for the perfect South Bay brunch and wine pairing,
hosted in the beautiful outdoor entertaining space
of a private Manhattan Beach home.



THE WINE LIST
Moscato d’Asti, Varja
(Piedmont, Italy—2010) $22
Trebbiano d’Abruzzo, Cirelli
(Abruzzo, Italy—2010) $15
Montepulciano d’Abruzzo, Cirelli
(Abruzzo, Italy—2009) $16
Sant’Antimo Sangiovese, San Polino
(Montalcino, Italy—2009) $22


"In keeping with our theme and in homage to Giuseppe’s roots, we poured some amazing artisanal Italian wines pulled from the portfolio of boutique importer Rinascimento Wine Company. Owner Justin Gallen excels in sourcing small-lot wines that are often made by the farmers who grow the grapes. Standouts from our lunch were the wines from Cirelli, made with organically grown fruit from the Abruzzo region of Italy. The refreshing acidity of the 2010 Trebbiano, a widely planted white in the area, and the easy-drinking red fruit profile of the 2009 Montepulciano, epitomize how Italians view wine—as a condiment to good food and a conduit to good friends. We had plenty of both at our festive lunch." - Bonnie Graves


THE MENU

FIRST COURSE
Sticky buns with pecans and brown sugar
Bacon cheddar buttermilk biscuits with maple butter
Belly button bagel, poppyseed,
cream cheese and strawberry jelly

SECOND COURSE
Beet arancini with shaved fennel,
arugula and Winter Perigord truffles
Turkey sausage patty with sage, cavolo nero and maple
Nueske’s bacon with rosemary, brown sugar and chili

THIRD COURSE
Benedict on a bacon cheddar biscuit with arugula,
La Quercia prosciutto and hollandaise
Chimichanga of scrambled egg, chorizo spiced pork,
pepper jack cheese, yam and Jimmy’s mom’s salsa verde
Blueberry lemon skillet cake
with Noble Tonic No. 1 vanilla maple syrup

FOURTH COURSE
Nante carrot cake with cream cheese icing,
candied walnut and pickled carrot
Polito Farms citrus salad of ruby grapefruit,
blood orange, tangelo and pomegranate

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