A Menu Created by Chef Michele Lisi and Wine Pairings by Sommelier Samantha Johnston in Celebration of Jonata’s Cult Wines
As part of a continuing series of dinners showcasing domestic and international winemakers, Nerano presents an intimate five-course dinner tasting menu paired with wines from Jonata, one of the Central Coast’s most sought after wine producers, on Tuesday, August 22, 2017.
The wines selected for Nerano’s Jonata wine dinner were chosen to introduce and familiarize the richness of these Santa Barbara County wines to a wider audience. Winemaker Matt Dee’s wines offer something for everyone – Rosé for warm afternoons or Aperitivo, versatile Chardonnay for any food at every price point, and reds that can be enjoyed every day like The Hilt, or something reserved for a memorable dinner, such as Jonata’s Tierra or ‘Alma’ Cabernet Franc.
The evening reception begins with Stuzzichini of Crostino di Pomodoro Verde with Apulian Burrata and Green Tomato Marmellata and Ahi Tuna Tartare with Meyer Lemon, Capers and English Cucumber Cup paired with The Paring, Rosé of Pinot Noir 2016. A Primi course of Capesante with Roasted Scallops, Sunchoke Crema, Toasted Walnuts and Crispy Salsify is paired with The Hilt, ‘Vanguard,’ Chardonnay 2014; followed by a Risotto with Kabocha Squash and Norcia Black Truffles paired with The Hilt, ‘Old Guard,’ Pinot Noir 2014. Next is the Pasta course of house-made Pappardelle with Colorado Lamb Ragu’, Castelmagno Cheese and Crispy Rosemary paired with Jonata, ‘Tierra,’ Sangiovese 2007. For Secondi, guests will savor Braciola Di Cervo – a Roasted Venison Chop with Oregon Chanterelles, Grilled Polenta and Bing Cherry Riduzione paired with Jonata, ‘Alma,’ Cabernet Franc 2013.The dinner is completed with a Dolci of Coconut Sorbet paired with Nerano’s House-Made Limoncello.
Pricing for Nerano’s Jonata Wine Dinner is $175 per person inclusive of menu and wines, and exclusive of tax and gratuity. Dinner will be served in the upstairs BG Lounge promptly at 7:30 p.m. Reservations are required and seating availability is limited for this event.
ABOUT JONATA
Matt Dees and the Jonata team’s commitment to a forward thinking approach to winemaking has made Jonata one of the most sought after cult wines of California’s Central Coast. The sandy soil slopes of the 84-acre vineyard in the Ballard Canyon AVA of Santa Barbara County were uncultivated until the Jonata team pioneered the land, planting some of the first and most successful Bordeaux and Rhone varietals in the region. Matt Dees has shown extraordinary results and gained widespread acclaim from critics such as Robert Parker, Antonio Galloni, and Stephen Tanzer. In addition, the Jonata team has an incredible commitment to sustainability. The Jonata Estate integrates livestock into their farming model, which enhances the soil and the health of their land. The ranch also contains a large communal garden, an orchard that produces olives for estate olive oil and honey bees raised for the production of honey. The vineyard team practices judicious water use without using chemicals such as herbicides or pesticides. Small production, meticulously made, with an outstanding commitment to quality – that is Matt Dees and Jonata’s way.
JONATA WINE DINNER WITH SPECIAL GUEST MATT DEES
Executive Chef Michele Lisi
Sommelier Samantha Johnston
Special Guest Winemaker Matt Dees
Tuesday, August 22, 2017
7:30 PM IN THE BG LOUNGE
stuzzichini
Crostino di Pomodoro Verde
apulian burrata, green tomato marmellata
Ahi Tuna Tartare
ahi tuna, meyer lemon, capers, english cucumber cup
The Paring, Rosé of Pinot Noir 2016
primi
Capesante
roasted scallops, sunchoke crema, toasted walnuts, crispy salsify
The Hilt, ‘Vanguard,’ Chardonnay 2014
Risotto
risotto with kabocha squash, norcia black truffles
The Hilt, ‘Old Guard,’ Pinot Noir 2014
pasta
Pappardelle
pappardelle, colorado lamb ragu’, castelmagno cheese, crispy rosemary
JONATA, ‘Tierra,’ Sangiovese 2007
secondi
Braciola di Cervo
roasted venison chop, oregon chanterelles, grilled polenta, bing cherry riduzione
JONATA, ‘Alma,’ Cabernet Franc 2013
dolci
Sorbetto
coconut sorbet
Nerano House-Made Limoncello
$175 per person
inclusive of menu and wines, plus taxes and gratuity.
WHEN:
JONATA WINE DINNER WITH WINEMAKER MATT DEES
TUESDAY, AUGUST 22, 2017
7:30 p.m. upstairs in the BG Lounge
Limited availability; advanced reservations required
WHERE:
Nerano & The BG Lounge
9960 South Santa Monica Boulevard
Beverly Hills, CA 90212
ABOUT:
Nerano is the fourth restaurant from the Toscana Restaurant Group and is the vision of owners Andy Brandon-Gordon and Carlo Brandon-Gordon’s trips to the Amalfi Coast where they became inspired by the temperate climate, the pure simplicity of the coastal cuisine and the inviting Italian culture. In combining their individual talents with a virtuoso team of culinary and creative professionals, they are fulfilling their vision of a stunning contemporary space matched with exquisite dishes and welcoming service they discovered in the village of Nerano. Executive Chef Michele Lisi’s menu is deftly created with a light touch, using only the finest California and imported Italian ingredients. Mixologist William Perbellini has crafted the cocktail program for both Nerano and the sleek and lush BG Lounge upstairs. The BG Lounge is beautifully appointed and the dramatic and theatrical room is an instant classic, reminiscent of Bemelmans Bar at New York’s Carlyle Hotel or Bar Hemingway in Paris. Nerano and BG Lounge opened in November with much fanfare from The Hollywood Reporter, Eater, Thrillist and Urban Daddy.
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San Luis Obispo, Calif. – The 
The Thomas Hill Organic Kitchen San Luis Obispo team is led by Executive Chef Justin Casey and Chef Elijah Blackburn. Chef Casey, who has trained under Michelin starred chefs and worked at such praised Bay Area restaurants as Aqua and Thermidor, brings his farm-fresh, seasonal culinary approach to the Thomas Hill kitchen. “I like to focus on using great products and treating them with respect and love,” shares Casey, who strives to create “simple yet elegant food that’s memorable.” Continues Casey, “San Luis has offered me a great place to cook and raise a family, and I am very excited to be working with a restaurant that puts so much focus on utilizing the best of what the Central Coast has to offer.”
Michel makes a white Rhône, a 100% Viognier; and a red Rhône, a Syrah, Grenache and Mourvedre blend.
