On November 19th Forno Bistro celebrated what has been called “the Mozart of the mushroom world” with an unforgettable night of creativity, classic food & wine, and the luxurious truffle. Executive Chef Ryan McCormick created a five course menu; each course including either black or white truffles and will be paired with a complementing wine.
1st course – Fresh egg paparadelle, butter, shaved black truffle, Parmigiano-Reggiano
Paired with Antinori Bramito del Cervo Chardonnay 2012
2nd course – Filet carpaccio, arugula, poached quail egg, white truffle
Paired with La Crema Sonoma Coast Pinot Noir 2012
3rd course – Black truffle stuffed free ranged chicken breast, pan sauce, mashed sweet potatoes Paired with The Calling Chardonnay Dutton Ranch Russian River Valley 2012
4th course – Crostini, duck and pancetta terrine, shaved black truffle
Paired with Byron Pinot Noir Santa Barbara County 2011
5th course – Chocolate and pancetta truffles
Paired with Simi Alexander Valley Cabernet Sauvignon 2011
