CRUSH Michigan Food and Wine Classic Presents: Celebrity Chef Eric Ziebold of CityZen Restaurant and Anna Abbona of Marchesi di Barolo
By: Nikki Little
TROY, Mich., September 29, 2011 — Southeast Michigan residents will have the opportunity to experience a rare and exquisite dining event that combines culinary and wine masters from the U.S. and Italy with two of metro Detroit’s most talented chefs on Saturday, October 8 at 6:30 p.m. at Bacco Ristorante in Southfield.
The masters of cuisine and wine will include:
– Executive Chef Eric Ziebold – a James Beard Award winner denoting “Best Chefs in America” and executive chef of the award-winning CityZen Restaurant, Mandarin Oriental in Washington, DC
– Anna Abbona – proprietress of Marchesi di Barolo in Piemonte, Italy, one of Italy’s premier wine estates that features world class wines, five-star cuisine and Italian hospitality
– Executive Chef/Owner – Luciano del Signore, Bacco Ristorante, Southfield
– Executive Chef Jim Bologna – Rugby Grille, Townsend Hotel, Birmingham
– Certified Master Pastry Chef Joe Decker – Schoolcraft College, Livonia
The rare culinary event will take place at Bacco Ristorante in the Saletta, a rich and warm space that includes the wine cellar of the restaurant. Chef Luciano will prepare hors d’oeuvres and one of the main courses. Chef Bologna will cook with the white wines of this winery and Chef Ziebold will synergize his cuisine with two wines from Marchesi di Barolo.
CRUSH Michigan wine director and Michigan resident Ron Edwards, M.S., one of only 184 wine experts worldwide who has achieved the prestigious Master Sommelier credential, will also present alongside honorary wine ambassador and special guest, Anna Abbona.
Tickets are $750 per person, and all proceeds will benefit the Children’s Leukemia Foundation of Michigan. Space is limited to 40 people.
For more information and to purchase tickets, visit http://www.crushmichigan.com/tickets/benefactor-patron-dinners/.
MEDIA CONTACT
Nikki Little (Stephan)
248.258.2333
nlittle@identitypr.com
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The Menu
Passed Hors d’Oeuvres
Chef Luciano del Signore, Bacco Ristorante
Heidsick RARE, Champagne 2000
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Pan Seared Ono, sorrel purée, bourcheron, tomato caviar, potato crisp, and white wine sauce
Chef Jim Bologna, Townsend Hotel
Marchesi di Barolo Arneis, Piemonte 2010
Marchesi di Barolo Gavi di Gavi, Piemonte 2010
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Shallot Crusted Veal Sweetbreads
Braised Abalone Mushroom, Melted Leek, and Marcona Almond Pudding
Chef Eric Ziebold, Cityzen DC
Marchesi di Barolo Dolcetto d’Alba Madonna di Como, Piemonte 2010
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Agnolotti del Plin
meat filled agnolotti, fresh truffle, sugo arrosto, sage chip
Chef Luciano del Signore, Bacco Ristorante
Marchesi di Barolo Barbera d’Alba Ruvei Cru, Piemonte 2008
Marchesi di Barolo Barbera d’Alba Ravera Cru, Piemonte 2008
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Pan Roasted Hudson Valley Lola Duck Breast
Celery Root Tagliatelle, Dried Michigan Cherries and Duck Bolognese
Chef Eric Ziebold, Cityzen DC
Marchesi di Barolo Barolo Cannubi Cru, Piemonte 2005
Marchesi di Barolo Barolo Sarmassa Cru, Piemonte 2005
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Dessert
Certified Master Pastry Chef Joe Decker, Schoolcraft College Culinary School
Marchesi di Barolo Barolo Moscato d’Asti, Piemonte 2010