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Chef Harvey’s Valentine’s Day menu is here!

Please call (512) 349-7667 to reserve!

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WINE DINNER JAN. 19: Steve Burgess and Kelly Woods of Burgess Cellars

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We are thrilled to announce that Steve Burgess (left) of Burgess Cellars and his winemaker Kelly Woods will be joining us on Thursday, January 19, 2017 for Siena’s first wine dinner of the new year!

Chef Harvey’s menu, created especially for the occasion, follows.

Please (512) 349-7667 to ensure availability.

One of the wines that Steve will be pouring is the 2012 Burgess Cellars Estate Cabernet Sauvignon. Leading Napa wine critic Antonio Galloni gave this astounding wine a score of 93 points:

The 2012 Cabernet Sauvignon from Burgess hits the palate with an exotic concoction of dark fruit, pencil shavings, spices, tobacco, cedar, savory herbs, licorice and lavender. Dark and imposing, the 2012 possesses superb richness, with plenty of Howell Mountain character and intensity. The silkiness of the vintage has softened some of the contours, but this remains a distinctly savory and mineral-inflected Cabernet with tons of hillside character… This distinctly old-school leaning Cabernet will also thrill readers… as it delivers superb quality and personality…

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“One of the best Italian restaurants outside of Italy.”

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Above: Italian winemaker Cinzia Travaglini (right) with Siena Ristorante Toscana general manager Rina De Guzman. Cinzia hosted a wine dinner at Siena earlier this year and was duly impressed by Chef Harvey’s authentic Italian cooking.

Every year, Siena Ristorante Toscana hosts a wine dinner series with some of the top winemakers in the world, mostly from Italy and California (the next dinner with Steve Burgess is scheduled for Thursday, January 19).

Over and over, when Italian winemakers and winery owners visit Siena, the first they say is, “wow, this looks like an authentic Italian farmhouse. It looks like Italy!”

But then, when they taste Chef Harvey’s cooking for the first time, that’s when their eyes really start to light up.

Over and over, they tell him: “This is one of the best Italian restaurants outside of Italy!” No joke…

And that’s exactly what happened when legacy winemaker Cinzia Travaglini (above) hosted a wine dinner at Siena this fall. She just couldn’t stop talking about how authentic the food was and how well Chef Harvey’s thoughtful menu paired with her family’s wines (some of Italy’s most famous expressions of the noble Nebbiolo grape).

So the next time you are planning a special occasion dinner or you just want an authentic plate of housemade pasta (the way they do it in Italy), come join us at Chef Harvey’s tables for every Italian winemaker’s favorite “Italian restaurant” outside of Italy!

Happy holidays, everyone!

WINE DINNER JAN. 19: Winemaker Kelly Woods to join owner Steve Burgess of Burgess Cellars

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We are thrilled to announced that Burgess Cellars winemaker Kelly Woods will be joining owner Steve Burgess on Thursday, January 19 for our first wine dinner of the new year.

“Kelly is that she is one of the hardest-working and smartest folks I’ve met,” says Steve. Her bio follows.

Click here for Chef Harvey’s Tasting Menu and reservation details.

Please call (512) 349-7667 to reserve.

Kelly Woods has a medley of life experiences and skill sets that she brings to the table. A product of both nature and nurture, she is self-driven to perform and has an open and bright mind. Brought up in the pastoral community of Santa Maria on California’s Central Coast, where she has roots in agriculture, BBQ, sports, and even some ties to classic cars. Santa Maria has bench lands known for fine wine, and sprawling acres of more fertile soils for row crops and pasture. It is also famous for “Santa Maria Tri-tip” and Kelly knows how to do it right on her own Santa Maria-style BBQ. She even brings Santa Maria red oak up to Napa with her to do it right! As a youth, volleyball, raising pigs, and other outdoors activities in addition to school were her interests. She learned to drive in a 1965 El Camino, which served her and her brothers well. Upon acceptance to UC Davis, and having to select a degree, she chose Viticulture and Enology almost on a whim. It was more that a whim though, the wine business was already in her DNA, even if she didn’t realize it.

Putting herself through UC Davis in four years is a herculean feat in this day and age, she did it, and with high marks. Upon graduation, her career has included work at Seavey Vineyard, Bryant Family Vineyard, and Sequoia Grove Winery in the Napa Valley as well as a harvest in New Zealand. She is skilled in everything from cellar work to lab work with an attention for quality and detail in very efficient, modern, and realistic ways. Her character allows her to dispel adversity with decisive techniques, this leads to effective management of the cellar, and therefore greater wines are made in a positive environment.

Currently, her “unyielding desire to make a contribution to the wine industry” is obvious. Starting at Burgess Cellars in January of 2013, there are some changes to this venerable winery that have already manifested. For example, organization of the wine lots in “the cloud” was something this 130-year old facility didn’t even conceptualize before her. Kelly will perform most lab work herself, saving precious time and money. Knowing how much of wine-making happens in the vineyards, she also gets out there to determine picking order, when and where to pick, etc. Organization, detail, and QA then continue through the bottling process. Her strong sensory analysis skills and broad knowledge of wine styles allow for objective and precision wine-making.

“A Chianti that will knock your socks off!” Chef Harvey on Chianti Classico and Tuscan wines at Siena

Give the Gift of Siena Ristorante Toscana this holiday season!

Share the joy of great Tuscan food and wine
with a Siena Ristorante Toscana GIFT CARD

to purchase via email
please click here

Or ask your server or a hostess for details.

Pappardelle with wild boar ragù, the quintessential Tuscan dish!

wild boar ragu recipe best austin texas

There’s probably no dish more “Tuscan” than pappardelle with wild boar ragù: Long, broad homemade pasta tossed in chunks of wild boar that has been braised in red wine and rich stock for hours and hours until it becomes flakey and tender.

Chef Harvey, an expert on Italian gastronomy, is constantly experimenting with new dishes inspired by his beloved Italy and his home state of Texas.

But he always stays true to the classics of Tuscan cuisine like the pappardelle with wild boar.

It’s one of our guests’ all-time favorites and its the perfect pairing for the many Brunello di Montalcino and Super Tuscan wines that we offer on our wine list.

Please call (512) 349-7667 to reserve your table now!

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