Regular viewers of Iron Chef are familiar with the secret ingredient concept, where top-notch chefs must work a special ingredient, such as bananas or peppers, into a minimum of five dishes.
The upcoming Sciabica Olive Oil Dinner at SOHO on Wednesday, July 29, takes a page from the Iron Chef playbook. The dinner will feature a four course meal, with each course showcasing one of the olive oils made by the Sciabica company (for those unfamiliar with Sciabica, this YouTube video offers a brief background). In addition, each dish will be paired with a wine selected by SOHO’s resident wine connoisseur, Bob Matthews. We hope you’ll join us for this special dining experience. The event begins at 6:30pm and the cost is $49 per guest. Please click here for reservations or give us a call at 770.801.0069.
Here is the mouth-watering menu (and palate-pleasing wines) guests will enjoy on July 29:
First course – featuring Sciabica’s Mission Variety limited release olive oil
Marinated fresh mozzarella stuffed with prosciutto and red pepper. Served with heirloom tomatoes.
Paired with a 2006 J Pinot Gris from Sonoma County, California.
Second course – featuring Sciabica’s Sevillano Variety fall harvest olive oil
Sevillano olive oil poached sea bass on a bed on julienne vegetables. Topped with arugula pesto. Paired with a 2007 Qupe Marsanne from Santa Ynez Valley, California.
Third course – featuring Sciabica’s Manzanillo Variety fall harvest olive oil
Manzanillo olive oil roasted baby rack of lamb with Peruvian fingerling potatoes and haricots verts. Paired with a 2006 Penfolds Shiraz, Bin 128, from Coonawarra, Australia.
Fourth course – featuring Sciabica’s lemon extra virgin olive oil
Lemon olive oil pound cake with lemon-basil olive oil ice cream and candied citrus zest. Paired with a NV Chateau Frank Sparkling Cremant, from Finger Lakes, New York.
In addition to great tasting food and wine, the dinner will also feature brief presentations from Nick Sciabica, SOHO’s executive chef, Joe Ahn, and SOHO’s wine specialist, Bob Matthews.
See you on July 29!