Italian inspiration at Quiessence

Jackie Mercandetti Chef Greg LaPrad and sous chef Anthony Andiario ride their vacation high with a culinary take on Tuscany. Fresh off the plane from a trip to Italy, the kings of the Quiessence kitchen have cooked up a tasty looking menu for next week's special dinner (6:30 p.m., Aug...

By Michele Laudig

August 9, 2007

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Jackie Mercandetti

Chef Greg LaPrad and sous chef Anthony Andiario ride their vacation high with a culinary take on Tuscany.

Fresh off the plane from a trip to Italy, the kings of the Quiessence kitchen have cooked up a tasty looking menu for next week's special dinner (6:30 p.m., Aug. 16, $75 per person, plus $45 for wine pairings -- call 602-276-0601 for reservations).

Doesn't it figure I'd find this tidbit right around lunchtime? Check out what's planned for the evening:

Aperitif: Carta Di Musica and Prosecco

Antipasti: Panzanella (Tuscan Bread Salad)

Wine: Vernaccia Di San Gimignano 2004

Primi: Pici al Ragu di Carne (Hand Made Pici Pasta with a Meat Ragu)

Wine: Fontodi Chianti Classico 2004

Secondi & Contorni: Coniglio e Pollo Etruscan ("Etruscan Style" Braised Rabbit and Chicken with Olives and Red Wine)

Fagioli All'Olio (Tuscan White Beans in Olive Oil)

Wine: Valdicava Brunello di Montalcino 2001

Dolci: Insalata di Frutta (Tuscan Fruit Salad)

Cafe: Italian Espresso

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