La Cucina at Hyatt Regency Kolkata is hosting a 10-day Vineyard Dinner that pairs the best of Italian cuisine with a range of Fratelli wines. Curated by Mauro Ferrari, chef de cuisine for Hyatt Italian speciality restaurants, the dinner spread includes a five-course meal, including both veg and non-veg options that speak of the Italian chef’s 30-plus years of expertise with the cuisine.
Start with an amuse-bouche paired with a Gran Cuvee Brut, move onto the appetiser with a Sauvignon Blanc and then dig into pasta with some Sette. Savour the main course with Sangiovese for company and finish it off with Rum Soda and dessert.
“The pairing was done keeping in mind that I was taking the diner through a journey down five courses. So each course had to be balanced, complementing the wines served alongside and ready to lead you to the next, without leaving you overwhelmed,” said chef Mauro.
What: Vineyard Dinner
Where: La Cucina, Hyatt Regency Kolkata
On till: July 22, 6pm to 11pm
Meal for one: Rs 3,000-plus
Parmesan Creme Brulee, Brioche Crostin with Fratelli Gran Cuvee Brut: The sugar of the brulee combines with the saltiness of the Parmesan and is balanced with the rich butter inside the brioche, which is served with fresh herbs on top. The sparkling alongside is fresh and light on the tongue and freshens the palate for the next course.
Yellow Capsicum Mousse, Tomato Jus, Fry Cherry Mozzarella with a Fratelli Sauvignon Blanc: This vegetarian appetiser has yellow capsicum paste mixed with a hint of whipped cream and is served with cherry mozzarella that is breaded and fried. Jus made of fresh tomatoes, olive oil and a hint of mint complete the dish. The floral notes of the Sauvignon Blanc balance the mix of vegetables and cheese in the dish.
Lamb Rack Villeroy, Soft Shallot Potato and Hazelnut Spinach with a Fratelli Sangiovese: The Villeroy is a sauce made of mushrooms and truffle that follows a recipe used by the Italian dukes from the 17th century. The lamb rack is immersed in it and then breaded and fried in clarified butter. This is served with a sauce of shallot, potato, some spinach and toasted hazelnuts. The red meat goes well with the strong red Sangiovese.
Fresh Home-made Spaghetti, Peruvian Asparagus and Truffle Parmesan Mousse served with Fratelli Sette: The classic spaghetti carbonara meets some delicious purple Peruvian asparagus and is served with a Sette, which is a red blend of 30 per cent Cabernet Sauvignon and 70 per cent Sangiovese, fittingly complementing the cheesy pasta.
Mango Mint Parfait, Chocolate Cage with Dark Rum Essence and Iced Sweet Mint Leaves served with Rum Soda: Fresh parfait made of mango and mint is served with some rum essence and bitter dark chocolate that adds some crunch. The dessert cocktail of rum soda is made of rum, sugar syrup, mint leaves and soda, balancing the sweetness of the dessert.
Text: Anannya Sarkar
Pictures: Pabitra Das
