Skip to main content
  1. Leisure
  2. Food & Drink
  3. Drinks

Rosticceria + Eventi: Winemaker dinner with Kokomo Winery

See also

Rosticceria + Eventi, Rosso's newest location, is the latest addition to the Santa Rosa food scene. For those of you who are familiar with the pizzeria-focused location in downtown Santa Rosa and the mozzarella-focused location in Petaluma, you will be pleased to hear that Rosticceria + Eventi distinguishes itself with a focus on rotisserie-style dishes. Rosticceria + Eventi is open for breakfast and lunch, providing delicious local coffee from Taylor Maid Farms, freshly-made pastries, and an array of rotisserie meats, quiches, sandwiches, salads and more; they also have an impressive wine list that features many of the wonderful local, Sonoma County wineries. At night, Rosticceria + Eventi becomes an event space dedicated to bringing providing guests with delicious and unique dinner experiences.

On Wednesday, June 11th, Rosticceria + Eventi held its first winemaker dinner with Kokomo Winery. Kokomo Winemaker, Erik Miller, and 4th generation Dry Creek farmer and grape-grower, Randy Peters, co-hosted the evening alongside John Franchetti—Rosticceria + Eventi's Executive Chef. The evening began with a Prosecco reception, which allowed guests to mingle with each other, as well as speak with Miller, Peters, and Franchetti. During the Prosecco reception, Rosticceria + Eventi hosts passed around wood-fired pizza, hot out of the, topped with juicy tomatoes, fresh mozzarella, and fresh aromatic basil.

When dinner began, guests took their seats at the large, family-style table amongst Miller and Peters. Franchetti was behind the scenes in the kitchen, preparing the five-course meal to be paired with five different varietals of Kokomo wine. As each dish was served, Miller addressed the crowd to discuss the winemaking techniques and tasting notes for each varietal. Then, Franchetti appeared from out of the kitchen to divulge the scrumptious details and ingredients for each unique dish.

2013 Grenache Rosė paired with Scallop Crudo
2013 Grenache Rosė paired with Scallop Crudo Melissa Vogt

2013 Grenache Rosė paired with Scallop Crudo

For the first dish, Franchetti served a lovely scallop crudo with verjus and a saffron, tomato risotto cake, topped with yellow peaches. To pair with this lovely dish, Franchetti chose Kokomo's 2013 Grenache Rosė from Pauline's Vineyard in Dry Creek Valley. The Rosė boasts bright stone fruit flavors, a smooth texture at mid palate, and a crisp, refreshing finish. When tasted with the dish, the stone fruit flavors of the Rosė, as well as its bright finish, perfectly complement the delicate texture of the scallop crudo and the sweet yellow peaches on top. The tenderness of the scallop crudo also gives weight to the wine, providing a rounder and fuller mouth feel. In contrast, the crispy risotto cake balances out those smooth textures by adding a pleasant and tasty crunch. Overall, the flavors of the scallop crudo couldn't have been any better to pair with this delicate and flavorful Rosė.

2013 Sauvignon Blanc paired with Fontina Focaccia
2013 Sauvignon Blanc paired with Fontina Focaccia Melissa Vogt

2013 Sauvignon Blanc paired with Fontina Focaccia

Next on the menu was the fontina focaccia, topped with arugula, prosciutto, and lemon oil. This dish was a delight with Kokomo's 2013 Sauvignon Blanc from the Timber Crest Vineyard in Dry Creek Valley. The wine exhibits refined earthy and grassy flavors alongside a subtle minerality. Together, the fontina focacci and the Sauvignon Blanc complement and contrast each other in different ways. The bitterness of the arugula definitely heightens the grassy notes in the wine, while the salty prosciutto actually brightens the acidity. When eaten with the dish, the finish of the wine becomes more full and rich from the creaminess of the fontina cheese. These flavors and textures work in perfect unison, pleasing every inch of the palate.

2013 Muscat Blanc paired with Lamb Rosticcini
2013 Muscat Blanc paired with Lamb Rosticcini Melissa Vogt

2013 Muscat Blanc paired with Lamb Rosticcini

The third pairing was one that shocked the crowd, but certainly did not disappoint! Lamb is typically paired with big, bold red wines; however, Franchetti pleasantly surprised guests with his lamb rosticcini and Muscat Blanc pairing. The lamb rosticcini was prepared with an arugula salad, topped with a roasted lemon and mint vinaigrette. This dish was rich and juicy, making it pair quite well with the rich, yet subtle sweetness of the 2013 Muscat Blanc from the Timber Crest Vineyard in Dry Creek Valley. The succulent lamb matches the texture and weight of the wine, while the arugula helps tone down the sweetness of the wine and bring out more earthy flavors that complement the mint vinaigrette. The textures of this pairing complement each other, while the flavors of this pairing contrast each other—giving the wine and food good balance, complexity, and cohesiveness.

2013 Pinot Noir paired with Spoon Pudding
2013 Pinot Noir paired with Spoon Pudding Melissa Vogt

2013 Pinot Noir paired with Spoon Pudding

For the fourth dish, Franchetti served a unique French toast-style spoon pudding—stuffed with bacon—and a rosemary marinated portabella, covered in a balsamic vinaigrette glaze. This delectable dish was served alongside Kokomo's delicate and aromatic 2012 Pinot Noir from Russian River Valley, which has notes of cranberry, plum, and subtle oak. Right from the beginning, the bacon picks up on that subtle oak and brings it forward on the palate—creating a smoky compatibility between the food and the wine. Together, this pairing feels smooth and silky on the tongue as a result of the interaction between the rich, French toast-style spoon pudding and the fatty bacon; this also balances out the subtle dryness of the wine beautifully.

2012 Zinfandel paired with Charred Pork Steak
2012 Zinfandel paired with Charred Pork Steak Melissa Vogt

2012 Zinfandel paired with Charred Pork Steak

For the final dish, Franchetti paired a beautifully prepared honey ginger charred pork steak with an apricot, corn salad, to go with Kokomo's 2012 Zinfandel from Dry Creek Valley. This hearty Zinfandel exudes baked blackberry and raspberry fruit, subtle oak, and notes of clove and cinnamon. The subtle oak and baking spice characteristics pick up on the spicy ginger and smoky flavors from the charred pork. Additionally, the honey sauce—drizzled on top of the dish—creates a rich, caramel-like flavor that wonderfully complements the dark berry fruit of this complex Zinfandel.

On their own, Kokomo wines stand amongst the best of Sonoma County. For Franchetti, his unique and delectable dishes would please even the toughest food critic. Together, Rosticceria + Eventi and Kokomo Winery exude food and wine pairing greatness. Keep an eye out for Rosticceria + Eventi's next winemaker dinner; you won't want to miss the brilliance behind Franchetti's food and wine pairing expertise.

Advertisement

Leisure

  • Hookah smoking
    Young adults believe hookah smoking pose no health threat
    Camera
    7 Photos
  • Bikini body
    Get your bikini body while having fun outdoors this summer
    Camera
    5 Photos
  • Scarlett Johansson
    Scarlett Johansson is the face of Perfect Mono: Dolce and Gabbana's first cream eyeshadow
    Camera
    5 Photos
  • Summer dining events
    Solitude Mountain Resort is an amazing place to escape and enjoy delicious dining options
    Camera
    6 Photos
  • Top outdoor activities
    Don't spend your summer indoors: Top outdoor activities to do with your significant other
    Camera
    10 Photos
  • Summer beauty tips
    Use these tips to look and feel great in the summer heat and humidity
    Camera
    10 Photos