Chef Harvey delivers another stunning wine dinner at Siena
Siena Chef Harvey Harris (left) and Francesco Russo (right) of Tuscan winery Terrabianca sharing a glass of Francesco’s award-winning Campaccio. A blend of 70% Sangiovese and 30% Cabernet Sauvignon that paired beautifully with Chef Harvey’s Veal Ossobuco! Another great wine dinner at Siena!
Chef Harvey on the menu he created to celebrate the wines of Terrabianca and winemaker Franesco Russo, Oct. 24, 2013, at Siena…
It was my intention to start out with the simple crostini and progress to the mighty Osso Buco (not pictured). I wanted the food to reflect the simplicity and rustic elegance of Tuscan cuisine as well show off the complexity of Francesco's wines.
After the dinner Francesco paid us a giant compliment by saying, "It is so refreshing to finally eat at an Italian restaurant that understands Italian cuisine."
"I travel all over the United States and it's always the same old food, too much garlic, cream and heaviness, Here, you guys really know the true Italian food."
With that wonderful compliment I once again was assured Siena is one of Austin's truly unique Italian restaurants and our efforts to provide Austinites with a truly authentic Tuscan dining experience have not gone unnoticed.
Grazie a tutti and grazie a Francesco!
Crostini, homemade bread grilled and topped with black truffle-mascarpone mousse.
Mixed antipasti of crostini with chicken liver pâté and green fig-mustard seed conserve; Tuscan salami and Pecorino Toscano D.O.P.; and a game terrine with porcini gelée.
Pheasant and Swiss chard ravioli with a roasted pheasant-Sangiovese wine reduction.
—Chef Harvey Harris