Hailing from Tolaini Estate, Winemaker Pierluigi Tolaini and Chef Davide Canella Celebrate Tuscany’s Traditions with Bountiful Lineup at One-Ninety at Four Seasons Hotel Singapore

Special menu events and cooking demonstration November 15-18, 2012

2012-10-10 — /travelprnews.com/ — Founded by Pierluigi Tolaini, the Tolaini Estate sited in the Montebello and San Giovanni vineyards is renowned for its production of wines embodying Tuscany’s rich traditions. Along with Tolaini and Guest Chef Davide Canella, Four Seasons Hotel Singapore Executive Chef Giovanni Speciale will present a line-up of signature Tuscan dishes, cooking demonstration and wine dinner in One-Ninety November 15 to 18, 2012 at Four Seasons Hotel Singapore.

Tolaini Wine Dinner – November 15, 6:30 to 10:30 pm

Priced at SGD 168.00 per person, the six-course dinner menu is a gastronomic showcase of Tuscan cuisine paired by an array of Tolaini wines:

  • Poached Maine lobster, zolfini bean emulsion, osetra caviar; paired with Zardetto “Zerifo” Extra Dry Prosecco (Rated 87 points by Wine Spectator, the crystal clear Prosecco has a delicately soft and harmonic flavour bearing a clean and pronounced character.)
  • Mediterranean red mullet, blue fin tuna, zucchini blossom filled with ricotta cheese, raisins and pine nuts; paired with Tolaini al Passo IGT 2008 (Full-bodied with soft round tannins and a delicious finish, the ruby red wine evokes sweet ripe strawberry and sliced plum with hints of earth.)
  • Organic spelt soup with red prawns; paired with Tolaini Chianti Classico Riserva 2009 (Made of Sangiovese grapes, this is a sensual wine with notes of cherry fruit, tobacco, leather and hints of licorice and spice. A long and satisfying finish confirms this Sangiovese is true to its terroir.)
  • Risotto with white truffles; paired with Tolaini Valdisanti 2008 (Youthful, rick dark fruit, berry and cassis aromas meld with notable French oak spice. On the palate, Valdisanti is full-bodied with deep but reserved fruit flavours framed by rich oak.)
  • Applewood grilled Florentine steak, forest autumn mushrooms, Poggiagliolmi organic extra virgin olive oil; p aired with Tolaini Picco Nero Toscano IGT 2007 (Comprising Merlot, Cabernet Sauvignon and Petit Verdot grapes, this rich and concentrated wine is wonderfully balanced with big tannins and deep tiers of cherry, plums and wild berries, and nuances of spice, vanilla and licorice.)
  • Tear of ricciarelli biscuit, panforte cannoli, panpepato ice-cream; paired with Carlo Pellegrino Passito di Pantelleria DOC 2010 (Awarded a silver medal at the International Wine Challenge 2008, this wine is golden with amber reflections. Elegant but intense, it has hints of dried and candied fruit.)
  • Cantuccini biscotti

Cooking Demonstration – November 16, 4 to 5:30 pm

Reflecting home-style Tuscany cuisine, Chef Canella will demonstrate the following three dishes:

  • Panzanella salad with tomatoes, prawns and crispy bread
  • Caciucco with rich seafood soup
  • Cantucci cookies

Priced at SGD 110.00 per person.

Lunch Mezze – November 16 to 17, 11:30 am to 2:30 pm

Apart from the appetizer and dessert buffets, guests can select one of the following entrées:

  • Homemade Tuscan pici pasta with pork ragout
  • Ricotta and pumpkin dumplings with percorino cheese fondue
  • Rich fish soup, Livorno-style
  • Roasted cod with chickpea ragout
  • Grilled rye bye with salted lard and rosemary sauce
  • Roasted duck breast with acacia honey and chestnuts

The three-course Lunch Mezze is SGD 48.00 per person.

Dinner Menu – November 16 to 18, 6:30 to 10:30 pm

For an evening repast with family and friends, an extensive a la carte selection awaits, allowing for a fuller appreciation of Tuscan flavours that can be shared if the diners so wish to do so. Highlights include baby squid with zolfini bean cream and crispy bacon, roasted cod with chickpea ragout, roasted duck breast with acacia honey and chestnuts and the Florentine t-bone steak with wild forest mushrooms served in a 1,000 g portion.

Notable desserts include the spelt and dark chocolate soup with ginger ice-cream, and tear of ricciarelli biscuit, panforte cannoli, panpepato ice-cream.

Prices are subject to 10 percent service charge and prevailing government taxes. For reservations, contact One-Ninety at (65) 6831 7250 or                           one-ninety.sin@fourseasons.com

Hotel Press Contact

Michelle D. Wan
Public Relations Director
190 Orchard Boulevard
Singapore, Singapore 248646
Email Michelle D. Wan
T. (65) 6831-7130

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Hailing from Tolaini Estate, Winemaker Pierluigi Tolaini and Chef Davide Canella Celebrate Tuscany's Traditions with Bountiful Lineup at One-Ninety at Four Seasons Hotel Singapore

Hailing from Tolaini Estate, Winemaker Pierluigi Tolaini and Chef Davide Canella Celebrate Tuscany’s Traditions with Bountiful Lineup at One-Ninety at Four Seasons Hotel Singapore