olive & june to Host Exclusive Wine and Pasta Pairing Dinner:
Featured Guests Include Renowned Tuscan Winemakers
olive & june, Chef Shawn Cirkiel’s sophisticated Southern Italian-style restaurant located in Central Austin, is hosting an intimate and exclusive wine and pasta pairing dinner event featuring Tuscan winemakers and a multi-course chef-prepared pasta tasting menu. On Sept. 16, olive & june welcomes distinguished winemakers Emilia Nardi of Tenute Silvio Nardi, and Giovanna Moretti of Tenuta Sette Ponti, who will discuss their featured Tuscan wines as they are paired with Chef Cirkiel’s and Executive Chef Justin Rupp’s handmade pasta dishes and Pastry Chef Steven Cak’s Italian desserts.
Winemaker Emilia Nardi heads her family winery, Tenute Silvio Nardi, a storied 63-year-old business and the founding winery of the prestigious Brunello di Montacino wine consortium. She manages the company’s rich Montalcino vineyards and cellar, and has a penchant for incorporating scientific advancements in winemaking without compromising Tenute Silvio Nardi’s strong family traditions. Giovanna Moretti is the sister of Antonio Moretti, founder of decades-old family winery Tenuta Sette Ponti, named for Road Sette Ponti (Seven Bridges), which connects the banks of the River Arno between Florence and Arezzo. Tenute Silvio Nardi’s Brunello di Montalcino, a sophisticated and complex Sangiovese, as well as several Tenuta Sette Ponti “super Tuscan” wines will be paired with each dish throughout this special pasta and wine pairing dinner.
olive & june’s Executive Chef Rupp—a veteran of the restaurant industry who previously worked as the chef de cuisine at Cirkiel’s Sixth Street gastro pub, parkside—will present a tasting menu highlighting seasonal ingredients presented in a simple yet creative fashion.
Chef Rupp and Chef Cirkiel’s meal begins with piccolo piatti of crostini, warm ricotta, whipped lardo, roasted garlic and seasonal, marinated sweet peppers, followed by a delicate dish of whey custard, pine nut crumbs, pickled pears, chives and olive oil. The first course features Chef Rupp’s sweet potato cappellacci with caramelized onions, a calabrese pepper puree, brown butter, sage, Pecorino Romano and fried sweet potato vermicelli. Freshly made squid ink spaghetti with calamari and shrimp, an olive & june delicacy, will be served with charred cherry tomato, pickled peppers, pepperoncini, bread crumbs, white wine and oregano. The chefs’ main course is a savory dish of garganelli and rabbit ragu with Castelvetrano olives, capers, fennel juice and pollen, and Parmigiano-Reggiano.
Following this special pasta tasting menu, Pastry Chef Steven Cak will present a dessert course of verjus granita, frozen grapes, lemon yogurt and fresh mint, followed with a chestnut semifreddo with smoked granny smith apple, amari caramel and cinnamon biscotto.
This exclusive pasta and wine pairing dinner event ($100 per person) is limited to only 32 guests. Tickets can be purchased at www.oliveandjunepasta.eventbrite.com.
olive & june is located at 3411 Glenview Ave., in Central Austin. Serving Southern Italian-style cuisine handmade by Chef Shawn Cirkiel and Executive Chef Justin Rupp, olive & june is open seven days a week for dinner service. For more information about the upcoming wine and pasta pairing dinner event featuring Tuscan winemakers Emilia Nardi of Tenute Silvio Nardi, and Giovanna Moretti of Tenuta Sette Ponti, call (512) 467-9898 or visit www.OliveandJune-Austin.com
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