Animal lovers can still be happy as herbivores in a pasture at this month’s Fresh Flavors Wine Dinner up for the picking at Ecco, Fifth Group Restaurants’® Mediterranean bistro in Midtown. Ecco Executive Chef Micah Willix unites summer’s bounty of locally grown veggies and fruit with tender pasta and perfectly paired wines at this 6:30 p.m. event on Tuesday, June 24. Passed hors d’oeuvres signal the evening’s start: crostini with fresh caprino, cantaloupe gazpacho and mozzarella in carozza share time with Laurenz “Charming” Gruner-Veltliner, Austria ’05. The first course follows featuring a salad of avocado and radishes topped with gewürztraminer vinaigrette and lemon verbena and served with Willm Reserve Gewürztraminer, Alsace, France ’06. The second course features house-made rigatoni with oregano, summer squash and blossoms served with Cairel Arneis, Cascina Cheirello, Italy ’06. A third course follows with confit of wild mushroom with fresh beans and oven-dried tomatoes and is accompanied by Domaine Lafage Grenache, Languedoc, France ’03 and Artazu “Artazuri,” Navarra, Spain ’06. The delectable dinner ends with a sweet note of wild Georgia blackberry preserves, short bread and crème fraîche. Cost is $50 per person. Reservations are required and are limited; call 404-347-9555. Ecco is located at 40 7th Street NE in Midtown.
Monday, June 23, 2008
Meet for a Meat-Free Wine Dinner at Ecco on June 24
Animal lovers can still be happy as herbivores in a pasture at this month’s Fresh Flavors Wine Dinner up for the picking at Ecco, Fifth Group Restaurants’® Mediterranean bistro in Midtown. Ecco Executive Chef Micah Willix unites summer’s bounty of locally grown veggies and fruit with tender pasta and perfectly paired wines at this 6:30 p.m. event on Tuesday, June 24. Passed hors d’oeuvres signal the evening’s start: crostini with fresh caprino, cantaloupe gazpacho and mozzarella in carozza share time with Laurenz “Charming” Gruner-Veltliner, Austria ’05. The first course follows featuring a salad of avocado and radishes topped with gewürztraminer vinaigrette and lemon verbena and served with Willm Reserve Gewürztraminer, Alsace, France ’06. The second course features house-made rigatoni with oregano, summer squash and blossoms served with Cairel Arneis, Cascina Cheirello, Italy ’06. A third course follows with confit of wild mushroom with fresh beans and oven-dried tomatoes and is accompanied by Domaine Lafage Grenache, Languedoc, France ’03 and Artazu “Artazuri,” Navarra, Spain ’06. The delectable dinner ends with a sweet note of wild Georgia blackberry preserves, short bread and crème fraîche. Cost is $50 per person. Reservations are required and are limited; call 404-347-9555. Ecco is located at 40 7th Street NE in Midtown.
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