DiCarlo's Armanetti
and
Carlucci's - Downers Grove
The Best of Italy Dinner at Carlucci
February 8, 2004
Price is $65.00 per person, for members, or $75.00 for non-members, inclusive.
The Carlucci Restaurants are famous for their open kitchens and this restaurant exceeds expectations. The brick-lined walls add a rustic touch to the kitchen and the overhead lighted stained glass lends a feeling of comfort and warmth to the room.
Award-winning Chef John Coletta will delight your senses with his masterpieces of culinary cuisine. He has globe-trotted from America to the Far East, where he worked as Executive Chef at Singapore's five-star rated Shangri-La Hotel, and then to Europe, where he worked for Alain Ducasse at Louis XV in Monte Carlo and Joel Robuchon in Paris.
At the 1997 Epcot International Food and Wine Festival, Chef Coletta shared the billing with Julia Child and Paul Bocuse as part of the Visiting Masters from the World of Foods program.
DiCarlo's Armanetti Fine Wine & Spirits has been serving the Chicagoland area for over 50 years with stores in Willowbrook, Mundelein and Grand & Western Avenues in Chicago. The DiCarlo business, founded by Michael DiCarlo and now operated by his son, Carlo, has sought to offer the best in service, selection and pricing.
MENU
RECEPTION
Olive Oil Tasting During Reception
Porcini Crusted Ahi Tuna with "Peperonata" and Shaved Celery Salad
Roasted Heirloom Beets with Goat Cheese
Umbrian Lentil Soup with White Truffle Oil
"Baccala" with Fork Mashed Yukon Gold Potatoes
Polenta "Crostini" with Duck Liver Mousse
Isola Augusta Pinot Bianco Brut NV
DINNER
A Tasting of Three Antipasti Displayed from a Tower
Oven Roasted Sea Scallops Wrapped in
Homemade "Guanciale" with Calabrian Fig Vinaigrette
Grappa Cured Salmon Tartare with
Cucumber, Avocado and Caperberries
Grilled Baby Octopus with Tuscan White Beans and
Salt-Cured Capers
Moschioni Tocai Friulano '00
A Tasting of Three Homemade Paste
Oxtail Ravioli with Borlotti Beans and Escarole
Fettuccine with Gulf Shrimp, Zucchini, Tarragon and
Oven-Roasted Grape Tomatoes
Wide Ribbon Farro "Pappardelle" with
Veal "Bolognese" Ragu and Crisp Sage
Marco Donati Marzemino '01
Slow Braised Venison "Osso Buco" with Winter Barley "Risotto"
Moschioni Refosco '00
A TASTING OF THREE DESSERTS
"Panna Cotta" with Winter Berry Salad
Mascarpone Cheesecake with Caramelized Bananas and Pinenuts
Homemade Twin Cannoli with White & Dark Chocolate Mousse
Dario Coos Verduzzo Friulano '01 "Il Longhino"
Artisanal Biscotti
Wines & olive oils provided by ChicaGourmets! member Beverly Malen of
Imports Inc./chicago.
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