If Swine and Wine aren't evocative enough to get you to Osteria via Stato, consider this: Baconcello

November 5, 8:39 AMChicago Dining ExaminerEmily Szopa

Previous Next

3 comments Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Chicago Dining Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Photo courtesy of Osteria via Stato

Master Mixologist Adam Seger will once again roll out his Baconcello at Osteria via Stato's 2nd annual Swine and Wine dinner this Thursday, Nov. 6th. Yes, at it's core, it's bacon-infused vodka, but Seger adds Granny Smith apples and maple flavors to help this smoky liquor stand on its own as an apertif, rather than just another creative bloody mary ingredient (Don't get me wrong--I still love bacon bloody marys, but this has to to be sampled.). It will be served straight-up, in champagne glasses, during the "Baconcello Reception" preceding the dinner.

Here are the details:

Swine & Wine 2008 at Osteria via Stato

Thursday, November 6th
6:00 Baconcello Reception
6:45 Seated 4-Course, Family-Style Dinner
$69/Guest*
(Includes Paired Wines)

Per Osteria's event details:

"Chef DiGregorio and Chef de Cuisine, Brandon Wolff are creating a menu that speaks to the heart of pork and wine lovers alike.

Guests can expect Osteria's trademark-- keep it simple (and seasonal)--approach to its dishes.  The dishes of course will play on all the different facets and flavors that pork brings to Italian cuisine. 

After toasting with Baconcello, Adam Seger will pair wines from Piedmont and Le Marche.  Piedmontese wines are earthy and heady-- Nebbiolo, Barolo, Barbaresco-- perfect for pork.  While Le Marche wines brings all the flavors of the Adriatic most  present in Verdicchio, Sangiovese and Montepuliciano.

Both Montarbaldi  Winery and Fattoria Laila will round out our evening.  We are  thrilled to have their wines present at our table."

*Price Excludes Tax & Gratuity
For Reservations--Please call Allison Gallese at 312-642-8450