Perbacco + Barbacco News
On Friday, July 12 Pietro Viglino, winemaker at the iconic winery Oddero located in the heart of the Langhe region, will be in the Perbacco dining room throughout the evening pouring some of their exceptional wines. Chef Staffan will prepare a few dishes that pair well with these world class wines.
Featured Wines: subject to change
2016 Barbera d’Alba, Superiore
2015 Barbaresco, ‘Gallina’
2014 Barolo, Oddero
More About Oddero:
Oddero is one of the oldest established Barolo houses and the most important landowner of Barolo’s greatest crus. Its viticultural beginnings date back to the 1700s, and Oddero’s first bottle was released in 1878.
This Thursday, July 11th we are happy to welcome the Ordine dei Cavalieri del Tartufo e dei Vini d’Alba — the Order of the Knights of the Truffle and Wines of Alba, Bay Area-Napa Delegation — to Perbacco for their summer event. This group is made up of people who share a love and interest for wine, truffles, and the landscape of Alba. Cavalieri Umberto Gibin and Cavalieri-to-be Chef Staffan Terje will be hosting a group of new knights, catch up with the existing knights, and enjoy an extraordinary menu of Staffan’s Piemontese specialties (menu can be found below).
The evening will begin at 6:45pm with an hors d’oeuvres reception, followed by a five-course dinner beginning at 7:15pm. The dinner will include an excellent selection of wines selected especially for this event from the cellars of the Grinzane Cavour and we also invite you to bring your own bottle of Langhe wine to be opened without additional corkage on this very special night only. You do not have to be a knight to attend! This special evening will be $150 per guest, plus tax and gratuity.
To secure your seats, please e-mail Stephen Lee, Director of Hospitality & Private Events, at firstname.lastname@example.org or call 415-955-0663. We hope you’ll join us!
M E N U
Passed Hors d’Oeuvres
2015 Brut Rose, ‘Rosanna’, Ettore Germano
Povron ed Acciughe
Marinated peppers “agrodolce,” anchovy, Langhe hazelnuts, salsa verde
2016 Langhe Riesling, ‘Herzu’, Ettore Germano
Merluzzo e Piselli
Lightly salted, poached Atlantic cod, sweet pea passatina
2016 Barbera d’Alba, Superiore, Oddero
Angolotti al Plin
Pinched ravioli filled with Wolfe Ranch quail, black truffle sugo d’arrosto
2013 Barbaresco, Riserva, ‘Boito’, Rizzi, ‘Selezione della Enoteca dei Cavalieri’
Guancie di Vitello al Nebbiolo
Veal Cheeks braised in Nebbiolo, polenta dal Mulino Sobrino
2013 Barolo ‘Gattera’, Bovio, ‘Selezione della Enoteca dei Cavalieri’
Torta Morbida al Cioccolato Selvatico
Wild chocolate tart with amaretti and apricot composta
NV Chinato, ‘In Chino’, Mossio
You’re invited to join us for the 12th annual Italian Passover at Perbacco. Chef Staffan Terje and Umberto Gibin will be collaborating for one special evening on Monday, April 22nd.
As is our tradition, the dinner will feature a special four-course menu inspired by a collection of Jewish-Italian recipes.
The dinner is priced at $58 per person, excluding tax and gratuity, and below is a sample menu (subject to change).
Passover Seders Fruit Condiment
Antipasti – served family style
Egg with Tuna Pate – Pepper Sauce
Insalata Russa – Asparagus
Fegatini – Caramelized Onion
Trota Affumicata – Smoked Trout with Cucumber Radish
Roasted Beets – Horseradish Vinaigrette
Primi – choice of
Umberto’s Matzo Ball Soup
Secondi – choice of
Simmered Brisket – Salsa Verde
Braised Chicken with Citrus – Crispy Chicken Skin
Fish alla Livornese
Meatloaf with Fagioli
Contorni for the Table
Dolce – served family style
Fragole Caramellate con Zabaglione – Caramelized Strawberries with Zabaglione
Pan di Spagna alle Nocciole – Passover Hazelnut Sponge Cake, Almond Chocolate
Torta di Noce – Walnut Cake, Lemon Meringue
Marzipane con Limone – Lemon Marzipan