Chef Ken Vedrinski hosts a rare special event at his tiny little trattoria in the ’hood this week.
On Wednesday night, he’ll welcome wine importer and distributor Terra Verus Trading Co. for a four-course wine dinner, featuring Vedrinski specialties like tuna crudo, olive oil roasted spring veggies with poached egg, and scallopini of duck. For dessert, he’s presenting polenta budino with gianduia mousse and candied hazelnuts, a dish Chef Jeff Michaud of Osteria in Philly served at Lucca for the recent Dine Around. We’re glad he shared his dish with Vedrinski, ’cause it’s sublime.
The wines should be spectacular, as Terra Verus specializes in boutique vineyards in Italy and Spain. We’d recommend that you make your reservations now.
Tiofie Pasta, Tuna Crudo, Colartura di Alici, Calabrese Chiles paired with Coscia Arneis Roero 2007
Olive Oil Roasted Spring Vegetables, Poached Organic Egg, Warm Lambrusco Vinaigrette, Crispy Guanciale paired with L’ Arco Rosso Veronese del Valpolicella 2004
Scallopini Of Liberty Farms Duck, Farro, Golden Raisins, Roasted Cauliflower, Pelle Coquant paired with Sangrotino, Montefalco Benincasa 2003
Polenta Budino, Gianduia Mousse, Candied Hazelnuts paired with Ariola Malvasia