Gourmet Italy Dinner with Francine Segan at The Fourth Estate Restaurant
April 17, 2018 6:00 PM
Location: 4th Estate Restaurant
On Tuesday, April 17, 2018, the Fourth Estate will host an Italian wine dinner and lecture. As you enjoy the wines of Tuscany, Italian cultural expert Francine Segan will discuss the ancient and varied culinary specialties of Emilia-Romagna; a region that has the most specially protected foods than any region in Italy.
Hors d’oeuvres will be served at 6 p.m., with dinner at 6:30 p.m. A ticket includes a copy of Ms. Segan’s ever relevant book, “Pasta Modern,” recipes from which will be part of the evening’s dinner. Wines are from the respected Castello di Gabbiano in Tuscany.
Francine Segan is one of the foremost experts on Italian cuisine. She is a noted food historian and James Beard-nominated author of six books including one of her most recent, Pasta Modern: New & Inspired Recipes from Italy.
She hosts the i-italy TV series Americans who Love Italy and has appeared s on the Today Show and Early Show. She has also been featured on PBS, the Food Network and History, Sundance and Discovery channels.
She lectures across the USA and is a frequent guest speaker at the Smithsonian Museum in DC, NYC’s cultural center, the 92Y, the Virginia Fine Arts Museum and Museum of Natural History in NYC. She recently moderated a Tribeca Film Festival panel on food in film with Isabella Rossellini and Stanley Tucci.
Francine co-edited Entertaining from Ancient Rome to the Superbowl, a 2-volume encyclopedia, a finalist for the coveted Gourmand World Cookbook Award given in Paris. She writes for magazines including Epicurious, Saveur and Organic Life. She recently wrote a twelve-page cover feature on Italian chocolate desserts for La Cucina Italiana magazine.
Celebrity Chefs and Restaurateurs Jean Georges Vongerichten and Daniel Bouloud have noted, “Francine does a wonderful job of translating ancient recipes for use in today’s kitchen… [She] delves passionately into…music and food and shows us that when combined, they truly delight the senses, nourish the body, and warm the heart
- Figs with blue cheese
- Gamberi in crosta de pasta (pasta-wrapped shrimp)
- Basotti (Emilia Romagna specialty crunchy-tender pasta squares)
- Grana Padana cubed and skewered
- Timballi di capellini e spinaci (gooey mozzarella pasta sliders)
Wine: Peach Bellini, Brut Prosecco, Mionetto, Treviso, Italy NV
Tagliatelle con Bolognese ragú (Emilia Romagna tomato and meat sauce
Wine: Chianti Classico (Sangiovese, Merlot, Other), Castello di Gabbiano, Chianti Classico (DOCG) 2014
Greens, radicchio, pickled beets, Grana Padana, fennel, pancetta and toasted walnuts
Wine: Dark Knight (Cabernet Sauvignon, Merlot, Sangiovese), Castello di Gabbiano, Toscana (IGT), Italy 2015
Grilled beef filet, balsamic reduction glaze, Tortelli Piacentini con la coda (Piacenza, Emilia Romagna specialty sage tortelli with a tail)
Wine: Chianti Classico Riserva (Sangiovese, Merlot), Castello di Gabbiano, Chianti Classico (DOCG) Italy 2014
Torta Tenerina (moist and tender chocolate cake) topped with Nidi di Tagliatelle per Carnevale (Emilia Romagna specialty sweet crispy pasta crowns)
Wine: Bellezza, (Sangiovese), Castello di Gabbiano, Chianti Classico Gran Selezione (DOCG), Italy 2012