american fusion

Reservations Required. Call 410-480-2400 or Visit opentable.com

alexandrasrestaurant.com 2700 Turf Valley Road Ellicott City, MD 21042

AlexAndrA’s American Fusion presents...

Wine Dinner

Sarah Fioroni, a native of San Gimignano, Italy, will be visiting Alexandra’s from her family farm, Fattoria Poggio Alloro. Sarah is the General Manager and Executive Chef, she is also an AIS-certified Sommelier and President of the Associazione Strada del Vino Vernaccia di San Gimignano. Join Sarah and Alexandra’s Executive Chef, Russell Svoboda, as they collaborate to bring you a little taste of Italy, paired with olive oil and wine from Fattoria Poggio Alloro.

TUSCAN

MENU

Friday, February 20, 7:00PM ORSaturday, February 21, 7:00PM (sold out)$70.00 per person, plus tax & gratuity

Tuscan Wine Dinner includes two VIP Tickets to Turf Valley’s Luxury Home Show, Saturday, February 21 & Sunday, February 22.

Overnight Packages Available

ANTIPASTOGrilled flatbread / goat cheese / sopressata / prosciutto / olives

ZUPPAVernaccia di San GimignanoWhite bean purée / smoked tomato emulsion / crispy pancetta / white truffle-brioche croutons

PRIMOVernaccia di San Gimignano Il Nicchiaio‘Fattoria Poggio Alloro saffron’ risotto / sea bass / baby octopus / mussels

SECONDIRosso di ToscanaPancetta di maiale croccante (Crispy pork belly) / wild mushroom duxelle / asiago-rosemary polenta / fire-roasted red pepper sauce ~Cabernet Toscana Seared strip steak / caramelized romanesco / blistered tomato / black garlic / pine nuts / olio extra vergine di olive, Fattoria Poggio Alloro

DOLCEStarbucks® CoffeeEspresso-mascarpone cheesecake / butterscotch gelato / cocoa dust

Have you ever wondered how prosciutto is made? Or how saffron is grown and harvested? What it’s like to live on an organic, self-sustainable farm and daily prepare the farm-produced food for family and guests?

Sarah Fioroni, executive chef, sommelier, and general manager of Fattoria Poggio Alloro, overlooking the towers of San Gimignano, Tuscany, (Italy) shares stories of family

traditions and daily life as well as recipes in her new book, A Family Farm in Tuscany: Recipes and Stories from Fattoria Poggio Alloro. Sarah provides a month-by-month glimpse of farm living through beautiful color photos, as well as seasonal recipes. Her recipes are simple yet so delicious, and easy to prepare in your kitchen.

The family moved to the farm as sharecroppers in 1955, and through their hard work and dedication to the land, later purchased the farm. They have since transformed it into a model of integrated, sustainable agriculture that has received accolades from around the world and has been featured in numerous publications. Three generations of Fioronis continue to work the land using age-old practices, growing a bounty of fruits, vegetables, cereal crops, olives, and grapes for their award-winning wines. They also keep bees, produce saffron, and raise chickens, Chianina cattle, and pigs, the basis of homemade prosciuttos and salamis.

MORE ABOUT SARAH FIORONI