View menu - Alexandra`s


View menu - Alexandra`s
Wine Dinner
American Fusion presents...
Grilled flatbread / goat cheese / sopressata / prosciutto / olives
Vernaccia di San Gimignano
Sarah Fioroni, a native of San
Gimignano, Italy, will be visiting
Alexandra’s from her family
farm, Fattoria Poggio Alloro.
Sarah is the General Manager
and Executive Chef, she is also
an AIS-certified Sommelier and
President of the Associazione
Strada del Vino Vernaccia di
San Gimignano. Join Sarah
and Alexandra’s Executive
Chef, Russell Svoboda, as they
collaborate to bring you a
little taste of Italy, paired with
olive oil and wine from Fattoria
Poggio Alloro.
White bean purée / smoked tomato emulsion / crispy
pancetta / white truffle-brioche croutons
Vernaccia di San Gimignano Il Nicchiaio
‘Fattoria Poggio Alloro saffron’ risotto / sea bass /
baby octopus / mussels
Rosso di Toscana
Pancetta di maiale croccante (Crispy pork belly) / wild mushroom
duxelle / asiago-rosemary polenta / fire-roasted red pepper sauce
Cabernet Toscana
Seared strip steak / caramelized romanesco / blistered
tomato / black garlic / pine nuts / olio extra vergine di olive,
Fattoria Poggio Alloro
Starbucks® Coffee
Espresso-mascarpone cheesecake / butterscotch gelato /
cocoa dust
american fusion
Friday, February 20, 7:00PM OR
Saturday, February 21, 7:00PM (sold out)
$70.00 per person, plus tax & gratuity
Tuscan Wine Dinner includes two VIP Tickets to Turf Valley’s
Luxury Home Show, Saturday, February 21 & Sunday, February 22.
Overnight Packages Available
Reservations Required. Call 410-480-2400 or Visit
alexandrasrestaurant . com 2700 Turf Valley Road Ellicott City, MD 21042
Have you ever wondered how prosciutto is
made? Or how saffron is grown and harvested?
What it’s like to live on an organic, selfsustainable farm and daily prepare the farmproduced food for family and guests?
Sarah Fioroni, executive chef, sommelier, and
general manager of Fattoria Poggio Alloro,
overlooking the towers of San Gimignano,
Tuscany, (Italy) shares stories of family
traditions and daily life as well as recipes in her new book, A Family Farm in Tuscany:
Recipes and Stories from Fattoria Poggio Alloro. Sarah provides a month-by-month glimpse of
farm living through beautiful color photos, as well as seasonal recipes. Her recipes are simple
yet so delicious, and easy to prepare in your kitchen.
The family moved to the farm as sharecroppers
in 1955, and through their hard work and
dedication to the land, later purchased the
farm. They have since transformed it into a
model of integrated, sustainable agriculture
that has received accolades from around the
world and has been featured in numerous
publications. Three generations of Fioronis
continue to work the land using ageold practices, growing a bounty of fruits,
vegetables, cereal crops, olives, and grapes for
their award-winning wines. They also keep
bees, produce saffron, and raise chickens,
Chianina cattle, and pigs, the basis of
homemade prosciuttos and salamis.

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