Girasole

Archives: September 2015

Truffle Dinner

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Sunday, November 8, 6:30 pm
7 Courses with Wine Pairings by G.D. Vajra
Cost: $240 per person, exclusive of tax and gratuity
Our annual Truffle Dinner celebrates the famed white truffle from Italy’s Piedmont region.. Chef Patierno’s menu for 2015 is inspired by local ingredients and regional Italian dishes that highlight the flavors of the white truffle.

Featuring the following courses and wine pairings by G.D. Vajra
Carne crudo alla Piemontese e scaglie di tartufo bianco
Ayreshire Farm Rose Veal tartare with shaved white truffle
G. D. Vajra Dolcetto ‘Coste e Fossati’ 2013

Fettucine di castagne e scaglie di tartufo bianco
Housemade chestnut fettucine with shaved white truffle
G. D. Vajra Barbera d’Alba 2012

Insalata verde dell’orto con capasanta e olio di tartufo bianco
Local greens salad with white truffle oil and scallop
G. D. Vajra Riesling ‘Langhe Bianco’ 2013

Raviolo bergese e scaglie di tartufo bianco
Ricotta raviolo with a local farm egg and shaved white truffle
G. D. Vajra Pinot Noir ‘PN Q497’ 2012

Risotto alla Piemontese e scaglie di tartufo bianco
Piedmontese carnaroli risotto with shaved white truffle
G. D. Vajra Freisa ‘Kyé’ 2011

Coniglio arrosto e scaglie di tartfufo bianco
Creme d’Argent rabbit stuffed with foie gras and local mushrooms, roasted with shaved white truffle
G. D. Vajra Barolo ‘Albe’ 2009

Dolce al tartufo bianco
Dessert
G.D. Vajra Moscati d’Asti 2014

The cost is $240 per person, exclusive of tax and gratuity. To make a reservation, call 540-253-5501. Space is limited. Menu is subject to change based on availability.

 

European Wine Tasting

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Sunday, October 18, 3-5 pm
Hosted by Michael Downey Selections
Cost: $35 per person

Featuring light antipasti and the following wines:
Casas del Mar Cava Blanc de Blanc Brut NV
Gaspard Sauvignon Blanc Touraine 2013
Pilet Bordeaux Blanc 2014
Sulin Chardonnay 2014
Lucashof Riesling Qba 2014
Vigneau Chevreau Vouvray “Silex” 2014
Chateau Eulalie Monervois Rose 2014
Flos Pinoso Alicante 2013
Chateau Blouin Bordeaux 2012
Clos Siguier Cahors (Malbec) 2012
Degani Ripasso “Cicilio” 2013
Chapoutier/Bila Haut Cotes du Roussillon 2014
Raspail Ay Gigondas 2012
Verbena Brunello di Montalcino Riserva 2006
Poppiano Vin Santo “Della Torre Grande 2007

Southern Italian Wine Tasting

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Sunday, September 13, 3 -5 pm
Hosted by Jason Bise of The Country Vintner
Cost: $35 per person

Featuring light antipasti and the following:

Librandi Efeso Bianco 2013
Botromagno Gravina Organic  2013
Mastroberardino Falanghina 2014
Mastroberardino Greco di Tufo 2013
Mastroberardino Fiano Radici 2013
Tasca d’Almerita Regaliali Rose 2014
Leone de Castris ‘Five Roses’ Rosato 2014
Librandi Ciro Rosso 2013
Brotromagno Primitivo 2012
Di Majo Norante Sangiovese 2013
Di Majo Norante Ramitello 2013
Fessina ‘Erse’ Etna Rosso 2013
Tasca d’Almerita ‘Lamuri’ 2013
Bisceglia ‘Terra di Vulcano’ Aglianico 2011
Mastroberardino ‘Radici’ Taurasi 2008

Honors for Artist, Robert Patierno

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Creativity and artistry run deep and wide in the Patierno family. Artist and brother of Chef Lou Patierno, Robert Patierno’s work adorns the walls of Girasole and is featured in our annual art sale in December (the date of which is still to be determined.)

Not surprising to anyone that has seen his work, Robert was selected as an artist for the Boston Printmaker’s prestigious 2015 North American Print Biennial. Robert’s work is also part of Totemic 17, which is a publisher of unique and limited edition woodcuts. Additionally, Patierno’s block prints have been put on exhibit in the Maier Museum and three relief prints have been placed in the permanent collection of The Musselman Library at Gettysburg College. Congratulations, Robert!

Local Purveyors

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In our last newsletter, Chef Patierno discussed his passion for fresh, local ingredients, especially those from Girasole’s own garden. This month, we thought we’d introduce you to three local purveyors who help to stock Chef Patierno with the best, choicest ingredients.

Ayrshire Farm, located in nearby Upperville, is a certified organic farm, specializing in rare and endangered breeds of livestock and heirloom fruits and vegetables. Among other things, Chef Patierno’s use of free-range chickens, veal, and Gloucesterhire Old Spot hogs helps to create the distinct flavors and tastes of dishes that you’ve come to love.

Fields of Athenry Farm, named from the ballad describing the rolling fields of Gallway Bay, Ireland, is a family-run farm in Purcellville. Dedicated to healthy eating as a means of disease prevention, the Fields of Athenry supplies Girasole’s kitchen with such ingredients as lamb and turkeys. Anyone that has come to Girasole for Thanksgiving Dinner knows the amazing quality of the turkeys.

Imagination Acres, located in Spotsylvania supplies Girasole with heritage-breed rabbits called Creme D’Argent and is the source for such chef specials as rabbit ravioli or braised rabbit loin stuffed with Italian chestnuts.

“Getting the best ingredients is key to cooking, but especially important when creating authentic Italian dishes.” says Chef Patierno. “By using the very best, which usually means local ingredients, we are able to create dishes like those that have been made for generations throughout Italy.” So, the next time you order your favorite meal at Girasole, rest assured that not only will your meal be delicious, but you’ll be supporting local farms right here in Virginia.