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On the Menu: Michael Chiarello



December 13, 2010


Michael Chiarello Many vintages ago at Tra Vigne, Top Chef Masters finalist Michael Chiarello’s local, Italian-inspired cooking helped define Napa Valley’s wine-friendly cuisine. Now at Bottega on his own vineyard, he and chef de cuisine Nick Ritchie continue to craft a personal, Mediterranean-based cuisine. Here's what he'll be serving at the Beard House this Wednesday: Hors d’Oeuvre Pesto and Burrata Arancini Grilled Lamb Spiedini with Coal-Roasted Vegetable Purée and Pine Nut Agrodolce Ancient Grain Polenta with Wild Mushrooms and Balsamic–Game Sauce Pairing: Schramsberg Blanc de Blancs 2006 Dinner Angry Ahi Tuna Crudo with Crispy Basil, Garlic, Serrano Chilies, and Orange Pairing: Ruinart Blanc de Blancs NV Roasted Butternut Squash with Porcini, Caramelized Shallots, Burrata, and Balsamic Caviar Pairing: Chiarello Family Vineyards Ribolla Gialla 2009 Ravioli Grosso Braised Winter Green and Ricotta Ravioli with Farm-Fresh Egg Yolk, Black Winter Truffles, and Sage Brown Butter Pairing: Chiarello Family Vineyards Giana Zinfandel 2005 Goat’s-Milk–Braised Lamb Foreshank with Carrots, Onions, and Caponata Pairing: Chiarello Family Vineyards Eileen Cabernet Sauvignon 2006 Molten Chocolate Cake with Hazelnut Crème Anglaise Pairing: Chiarello Family Vineyards Roux Old Vine Petite Syrah 2007