Ristorante Carmelo hosted an exquisite Wine Dinner featuring a meticulously crafted four-course meal with perfectly paired wines.
The First Course featured Cozze. PEI Mussels simmered in Carmelo’s signature wine sauce; which consists of Fennel, Bell Peppers, Onion, Roasted Tomatoes, Micro Basil, and Parmesan. Served with a toasted crostini. The dish was accompanied by a Caposaldo Pinot Grigio Delle Venezie.
The Second Course was an Arugula Salad with Roasted Beets, Pickled Carrots, Radicchio, Marcona Almonds, and Pecorino Romano, topped with a Shallot Vinaigrette. A glass of Kris Pinot Noir complemented the course.
The Featured Course of the evening, a lovely Lobster Ravioli with Lobster Sauce & Squid Ink Tuile, paired deliciously with the crisp and refreshing Banfi Fontanelle Chardonnay.
For dessert, the chef offered up a sumptuous Tiramisu complimented by a sparkling glass of Freixenet Asti.
The event masterfully combined culinary sophistication with outstanding wine selections, creating a memorable and indulgent experience for all attendees.
