Posts by Do Bianchi

Super Tuscan dinner Wednesday May 9

Above: The “old vines” used to produce Sassicaia’s legendary wines are situated on hillsides overlooking the Tuscan coast in Bolgheri. We will be tasting one of the estate’s wines on Wednesday, May 9.

Siena’s next wine dinner, featuring some of our favorite Super Tuscans, will be Wednesday, May 9, at 6:30 p.m.

It will feature an outstanding selection of some of the very best, highly rated, “Super Tuscan” Wines available, all imported by top U.S. purveyor of fine wine from Italy, Kobrand.

We will warm up our palates as everyone arrives with a glass of sparkling Caposaldo Prosecco and a variety of Crostinis.

We will enjoy our second course with a fine Chinati Classico Riseva from Nozzole.

Then onto to our third course with our first two Super Tuscans, Crognolo and Poggio Al Lupo from the renown Tenuta Sette Ponti, both consistently rated 90 to 93 points.

Our final course will feature Cabreo Il Borgo (their 2007 rated 94 points by the Wine Spectator) and Guidalberto from the famous Sassicaia estate on the coast near Bolgheri coast that produces Tuscany’s most famous wine.

We will also be getting a special olive oil from Sassicaia to use for our dinner.

Considering these wines normally sell on our list in the $100 range, the dinner will be a bargain at $69 per person, plus tax and gratuity. Featured speaker will be Sarah Klein, Kobrand’s National Italian Specialist.

Last night at Siena: Chef Harvey’s Foie Gras Black Truffle Terrine

Postcards from Florence…

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Siena Ristorante Toscana events coordinator Pam Crowder recently shared these photos of Florence taken by a family member, Ali Burgoon, who’s currently visiting Italy.

Here at Siena, we believe that Italian food is also a celebration of Italian culture, history, and fine arts. And so we wanted to share these amazing images, taken from the Pitti Palace and gardens above the city and from the Arno River banks.

Pam handles all of our private events: if you’d like to talk to her about hosting your event at Siena, please send her an email by clicking here.

Mother’s Day is Sunday May 13…

CALL (512) 349-7667 TO RESERVE NOW!

Click image below for printable (PDF) version.

Scenes from the Ferrari-Carano dinner…

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The photos above are from our Wednesday night’s Ferrari-Carano Dinner with Winemaker Aaron Piotter (in first photo with me) and many very happy guests (39 in all).

The highlight dish was Chef Harvey’s Nilgai Antelope with Roasted Root Vegetable paired with Aaron’s “Tresor” a beautifully balanced cabernet blend from Ferrari-Carano.

A perfect marriage of natural flavors that wonderfully complimented and enhanced each other.

Our next dinner will be in early May, featuring many of the best Super Tuscans available.

Stay tuned for details!

—Stan Adams, owner, Siena

An Early Spring in Tuscany…

Our friends in Tuscany (writing from Chianti today) just sent us these photos…

“Spring has come early to the Tuscan wine country,” they write. “We were in Panzano in Chianti today, visiting the famous butcher Dario Cecchini and his amazing shop. On our drive down from Florence, we could see that flowers and trees are already starting to bloom and that the pastures have already turned green. What a beautiful sight to see!”

Austin Restaurant Week Continues! April 1-4 at Siena…

Austin Restaurant Week Continues next week at Siena!

April 1-4.

Click here for details!

Scenes from the Simi wine dinner…

Thanks to everyone who came out to share this special evening and incredible wines!

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Spring has sprung at Siena! Our new LUNCH menu…

CLICK THE IMAGE BELOW FOR A PRINTABLE VERSION OF OUR NEW SPRING LUNCH MENU…

Spring has sprung and it’s time to come enjoy an al fresco lunch on the Siena patio.

We have a rich lunch time menu full of classics that deserve to be paired with some fantastic accompanying wines.

Take our Penne con Cavolini al Bruxelles — this dish combines sweet, caramelized Brussels Sprouts with savory fennel sausage and perfectly al dente pasta.

Pair with our classic Avignonesi Rosso that has just the right amount of acidity and richness and you will see how the whole can be more than the sum of its parts.

Our Medaglione di Maiale combines succulent wood-grilled pork with with aromatic juniper, crispy roasted potatoes, and sauteed vegetables.

The high cherry notes and deep French oak counterpoints within the Laetitia Pinot Noir provide the perfect palate play that every expert wine pairing boasts.

Call (512) 349-7667‎ to reserve now! What are you waiting for?

Please click the image below for a printable version (PDF) of our NEW SPRING MENU…

April 4 wine dinner with winemaker Aaron Piotter of Ferrari-Carano

“Ferrari-Carano Winery,” wrote owner Stan Adams here on the Siena website, “lies at the Northern end of Sonoma’s famous Dry Creek Valley. It is my favorite area of the California wine country to visit. Many fabulous wines come from these beautiful hills, but no winery has a more visually stunning entrance than Ferrari-Carano, a spectacular Italian Villa surrounded by world class gardens and vineyards.”

Wine Dinner
FERRARI-CARANO
with winemaker
Aaron Piotter
Wednesday, April 4, 2012
7:00 p.m.
$55 per person

TO RESERVE
PLEASE CALL (512) 349-7667‎

CLICK HERE FOR MENU.

Aaron Piotter joined Ferrari-Carano in 2003, in time to work directly with Don and Rhonda Carano on the design and construction of Ferrari-Carano’s mountain winemaking facility. Aaron now spearheads Ferrari-Carano’s Red Wine Program, which is housed at Ferrari-Carano’s magnificent new Mountain Winery Estate in Alexander Valley, one of the most scenic properties in Sonoma County, and one of extraordinary diversity. Aaron masterminds a range of Ferrari-Carano’s red wines, including the rich, powerful Tresor, a blend of red Bordeaux varietals, Cabernet Sauvignon, Zinfandel, Merlot and the Siena, the winery’s proprietary blend of Sangiovese and Cabernet Sauvignon – all produced and bottled at the new Mountain Winery. The Mountain Winery’s uniquelydesigned grape delivery system allows for meticulous hand-sorting of grapes for maximum quality control, while incorporating gravity flow delivery to French oak and stainless steel fermenters. Over 45,000 square feet of caves with natural temperature and humidity ranges create the ideal environment for aging fine wine in barrels.

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