VALENTINO PRESENTS A WINTER MENU CELEBRATING THE NORTH, CENTER AND SOUTH OF ITALY
Selvaggio and Chef Nico Chessa Design an Inspired Travelogue of Tasting, Showcasing Flavors of Regional Culinary Specialties from the Italian Map
WHO: Piero Selvaggio, VALENTINO and Executive Chef Nico Chessa
WHAT: To begin 2014, Chef Nico Chessa has created an inspired menu of dishes designed for a tasting from the north, center or south of Italy showcasing the specialties and ingredients for which each area is known. Guests may design their own menu of à la carte items focusing on a geographical area or customize a taste from the top to the tip of the map. The northern regions of Piemonte, Venice, Fruili and Lombardy are represented by Chessa’s signature Flan of Cardoons and Sunchokes with Raschera Fondue; Hand-Rolled Garganelli with Porcini; and Fork-Tender Braised Beef with La Tur Soft Polenta. From the middle of the map, including Tuscany, Umbria and Marche, the menu includes Jumbo Shrimp with Cannellini Beans – Tuscan Style; Pici al Cinghiale – House- Made Spaghettoni with Wild Boar Ragout; and a Stuffed Rabbit with Herbs and Apples. The South of Italy, home to both Selvaggio and Chessa, offers a taste of Puglia, Sardinia and Sicily’s best with Grilled Octopus with Squid Ink Fregula; Gulurgiones – a Cheese and Mint Filled Ravioli with Fresh Tomato; and Swordfish Involtini with Spiced Couscous. Valentino’s extraordinary desserts, including Valentino’s superlative Sicilian cannoli, are offered separately and complete the evening.
All dishes are listed à la carte; a 3 course tasting with choice of Antipasti, Primi and Secondi is priced at $35 per guests, beverages, taxes and gratuities excluded. Valentino’s full menu is available in addition to the special winter option.
A Winter Menu of Italian Dishes of the North, Center and South
NORTH
ANTIPASTI
Crespella di castagne e radicchio tardivo
Chestnut crespella with radicchio from Treviso and Taleggio cheese 14
Flan di gobbi e fonduta
Flan of cardoons and sunchokes with Raschera fondue – a “Chef Nico Signature Dish” 14
PRIMI
Agnolotti burro nocciola e salvia
Veal stuffed ravioli witth brown butter and sage 19/24
Garganelli ai porcini
Hand rolled garganelli with porcini 20/25
SECONDI
Petto d’anatra all’ uva e balsamico vecchio
Roasted duck breast with grapes and aged balsamic vinegar 35
Stracotto di manzo e polenta
Fork tender braised beef with La Tur soft polenta 32
CENTER
ANTIPASTI
Carciofi alla giudea
Artichokes Roman-Jewish style 12
Gamberoni e cannellini
Jumbo shrimp with cannellini beans Tuscan style 18
PRIMI
Pici al cinghiale
In house made spaghettoni with a wild boar ragù 20/25
Tagliolini cacio e pepe
Literally “cheese and pepper” that simple! 15/20
SECONDI
Cioppino
Brothy seafood stew 35
Coniglio in porchetta
Stuffed rabbit with herbs and apples on potato puree 32
SOUTH AND ISLANDS
ANTIPASTI
Polpo alla griglia e fregola al nero
Grilled octopus with squid ink fregula 19
Arancina di riso e crema di piselli
Orange-sized meat and saffron rice ball with sweet peas 16
PRIMI
Calamarata
Artisanal ring-shaped pasta with fresh tomatoes and calamari 17/22
Gulurgiones al sugo di pomodoro
Cheese and mint filled ravioli with fresh tomato 18/23
SECONDI
Involtini di pescespada e couscous speziato
Swordfish involtini with spiced couscous32
Agnello al mirto
Colorado lamb stew with “true myrtle” essence 32
With optional wine pairing add $60pp
Available as 3 Course Tasting with Choice of: ANTIPASTI, PRIMI AND SECONDI 65
Exclusive of other beverages, tax and gratuities
WHEN: Currently available and serving through March 31, 2014
5:00 p.m. to closing
WHY: For the past 41 years VALENTINO has retained the title as leader of Italian fine dining in Los Angeles. Piero Selvaggio and Executive Chef Nico Chessa are passionately developing new menus of innovative dishes that break away from the past traditions, leaning to the modern, all designed with an elegant fresh look and composition to be discovered by the next generation of guests discovering VALENTINO, the quintessential Italian restaurant of Los Angeles
WHERE: VALENTINO
3115 Pico Blvd,
Santa Monica, CA 90401
310.829.4313
www.valentinosm.com
ABOUT: Piero Selvaggio and VALENTINO have made a significant contribution to the Los Angeles restaurant scene, introducing authentic Italian products, wine and regional cuisine to the public and nurturing many of our most influential chefs and restaurateurs. Selvaggio was recently recognized for his achievement in Angeleno and Wine Spectator magazines in October 2012. VALENTINO was named among the best Italian restaurants in the United States by Travel & Leisure and The Daily Meal. The restaurant was named among the thirteen restaurants that changed the Los Angeles dining scene by Zagat.com in 2012 and awarded Top 10 Romantic Restaurants, Top 10 Wine Lists, Top 10 Italian Restaurants in Los Angeles by Gayot.com in 2012. Selvaggio was recently profiled for the “Lifer” interview in Eater LA about his legendary career. With its intimate dining rooms, unsurpassed wine cellar, and the consummate graciousness of owner Piero Selvaggio, VALENTINO remains the favored destination for some of the best dining in Los Angeles.
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ARTISAN ANNOUNCES “MONDAY NIGHT SUPPERS”
LINEUP FOR 2014
Chef Kobayashi Designs Menus Showcasing 23 Guest
Producers from the Central Coast
3 Course Menu Series Dedicated to Sustainable Practices
Runs January 20 through March 31
WHO: Chef Chris Kobayashi of ARTISAN, Paso Robles
WHAT: ARTISAN, the acclaimed American restaurant in the heart of Paso Robles, announces the return of their popular Monday Night Supper series, beginning Monday, January 20, 2014. As an extension of the restaurant’s philosophy of “Farm to Table” cuisine, Artisan is offering a three course family style menu of Kobayashi’s modern American dishes, showcasing products from local food producers, including ranchers, farmers, fishmongers, coffee roasters and creators of artisanal cheeses. These guest producers also practice ARTISAN’S fervent dedication to sustainable and organic farming, ranching and fishing. The dinners will be offered with selected paired beverages from area vintners, breweries and includes a distillery.
The Monday Night Supper series invites their vendors to participate in the evening and meet with guests, where they can talk about their specialized approach to raising natural food products, wines, spirits and craft beers. Kobayashi’s dinner menu will highlight the food and drinks from the week’s guest producers and beverage artisans. The family style meal is priced at $45 per guest ($55 for January 20th Guest Chef Dinner with Suzanne Tracht). Beverage pairings are offered at an additional price, according to the guest producer, and will be available by the glass, bottle or as a flight for two or three courses.
Monday Night Suppers at ARTISAN
January 20 ~ Halter Ranch & The Abalone Farm (Guest Chef Suzanne Tracht)
January 27 ~ Jack Creek Cellars & Rinconada Dairy
February 3 ~ RN Estate & Farm Girl Creamery
February 10 ~ L’Aventure & Vivant Fine Cheese
February 17 ~ Figueroa Mountain Brewery & Central Coast Seafood
February 24 ~ Tablas Creek | Lone Madrone & J&R Meats
March 3 ~ Re:Find Distillery & Charter Oak Style Meats
March 10 ~ Herman Story & Dark Nectar Roasters
March 17 ~ Hope Family Wines & Peacock Farm
March 24 ~ Jacob Toft & Windrose Farm
March 31 ~ Firestone Brewery & Alle-Pia Fine Cured Meats
three course prix fixe menu served “family style” ~ $45*
beverage pairing ~ additional; price varies*
**january 20 dinner ~ $55 (beverages additional)
WHEN: January 20, 2014 – March 31, 2014
Monday Nights Only
Dinner begins at 5:00 p.m.
Reservations recommended
WHERE: ARTISAN
843 12th Street, Paso Robles, California 93446
805.237.8084
Chef Chris Kobayashi | ©Rob Stark
ABOUT
ARTISAN: Since its debut in 2006, ARTISAN has been embraced by locals, travelers and journalists around the nation. ARTISAN has successfully become a family business and integral part of the growing Paso Robles community which has developed into a richly diverse wine country destination. ARTISAN and the Kobayashi family remain committed to sourcing locally and serving organic, sustainable fare whenever possible. There is a long-standing relationship with local farmers as well as an ongoing project where they grow their own produce on a local organic farm in nearby Templeton (founded in 2011). These practices showcase Paso Robles and the Central Coast and have elevated the region to a respected culinary destination. In addition to produce from the ARTISAN farm, the restaurant features products from Windrose Farm, Rocky Canyon Farm and Charter Oak. The kitchen’s respect for local farmers and food artisans is enhanced by Kobayashi’s use of time- honored techniques that show reverence for the products. ARTISAN’s menus appeal to a broad audience of loyal locals and visitor’s far and wide with diverse tastes in dining.
For further information about this series visit Monday Night Suppers
Visit Artisan on the Web at www.artisanpasorobles.com
Become a fan of ARTISAN on Facebook at
https://www.facebook.com/ArtisanofPaso
Follow ARTISAN on Twitter at @artisanofpaso
Follow Chris Kobayashi on Twitter at @ChefKoby
