VENETO @ THE ROOSEVELT
A dinner featuring the wines of Gabriele Rausse
and four courses from Lee Gregory
Crostini, sardine in saor, whipped lardo
Vin Gris de Pinot Noir
Monkfish, porcini, cauliflower, salsa verde,
anchovy bread crumbs
Smoked pork shoulder, polenta, cranberry beans,
cabbage, Virginia clams
Olive oil cake, mascarpone, orange sorbet
To celebrate our first year, we hosted a dinner pairing the wines of Charlottesville vintner Gabriele Rausse and chef Lee Gregory's interpretation of Venetian dishes on July 29, 2012. The sold-out evening was a perfect marker for the end of our first year in Church Hill.
We were beyond excited to have Gabriele Rausse visit The Roosevelt. Known as the father of modern wine in Virginia, Gabriele Rausse creates wines that are among the most highly regarded of Virginia wines. Gabriele Rausse helped start Virginia wine when he successfully planted Vitis vinifera at Barboursville Vineyards in the late 1970s. Rausse later helped establish Jefferson Vineyards in the early 1980s and Kluge Estate Winery and Vineyard in the 1990s, and has consulted for Afton Mountain Vineyard, Blenheim Vinyard, and White Hall (among others). He branched out on his own in 1997 with the launch of Gabriele Rausse Winery.
Photos from the evening.