Beginning Thursday, November 2nd, The Grand Cru at Nick & Toni’s will embark again on “Getaway Thursdays” their 3rd season of region-specific wine pairing events. Each evening begins with a walk around tasting reception including passed appetizers and a welcome wine, regional aperitivo, or spritz. Dinners are held in Nick & Toni’s middle and back dining rooms; four seated courses are thoughtfully paired with indigenous grape varieties and the culinary team led by Chef de Cuisine Courtney Sypher-Barylski and Executive Pastry Chef Kelsey Roden prepares one-of-a-kind menus spotlighting authentic regional dishes. Getaways are created by Honest Man Hospitality Beverage Director Chimene Macnaughton, and co-hosted by retail partner Jacques Franey of Domaine Franey. Attendees are able to pre-order each evening’s wines at event-only pricing through Domaine Franey during the event. Guests are led through the wines by an industry insider/expert rooted in the region or regions being explored. November’s dinner will be joined by Kevin Russell, Italian Portfolio Manager for David Bowler Wine. Kevin will guide guests through Tuscany’s famed grapes – both classic and “super” varieties; sharing his producers’ stories with good humor and the sense of vinous discovery that’s become the hallmark of these special evenings.
“Experiential hospitality is my favorite kind and who doesn’t need an alt-island getaway from our own island in the depths of January? ‘Getaway Thursdays’ are tasting dinners designed around wine-themed escapes. From the A in Austria to the Z in indigenous Sicilian Zibbibo, we explore the world’s wine regions paired to delicious one-night-only menus crafted by the skilled culinary team at Nick & Toni’s.” Chimene Macnaughton, Beverage Director, Honest Man Hospitality.
For reservations go to https://bit.ly/3FiqOWf. The menu, subject to change, is as follows:

Cocktail Reception
Olive all’ Ascolana
Nduja Stuffed Olives
Donzelle
Warm Fried Dough, Anchovy, Sea Salt
Fiori de Zucca Fritti
Crispy Zucchini Blossoms, Lemon Aioli
Frittata di Carciofi
Artichoke, Eggs, Parmigiano Reggiano
Crostini di Fegatini Toscani
Chicken Liver, Pickled Shallots
Affettati Misti
Sopresatta Toscana, Finocchiona Salami, Pecorino al Tartufo
Rosato Di Carignan | Alicante
Ampeleia, Costa Toscana Rosato di Ampeleia 2022 [CERT BIO]

First Course
Calamari Inzimino
Local Squid, Tomato, Swiss Chard

VERMENTINO
San Ferdinando Toscana 2022 [CERT ORG]

Second Course
Gnocchi di Castagna
Chestnut gnocchi, rabbit ragu, Pecorino Toscana

SANGIOVESE
La Gerla ‘Poggio gli Angeli 2020 [CERT ORG]
SYRAH
Stefano Amerighi Cortona 2020 [DEMETER]

Third Course
Porchetta E Fagiole
Wood Roasted Pork Belly, Cannellini Beans

CABERNET SAUVIGNON
Montesecondo’I1 Rospo’ Toscana 2020 [CERT BIO]
SANGIOVESE
Candialle Chianti Classico Riserva 2015 [PRACT ORG]

Fourth Course
Torta Pistocchi
Dark Chocolate, Bitter Cocoa

RICCIARELLI
Almond Cookie

VERDUZZO FRIULANO
Marco Sara Friuli Colli Orientali Passito 2021 [CERT ORG]