Adobe Stock./By Andrew Bayda
If you’re looking to shake up your Wednesday nights, look no further than Piccolina Toscana’s monthly wine dinners.
Head chef Matthew Curtis returned to the restaurant recently after leaving in 2006. With his return, he began planning monthly wine dinners. The next one planned for Sept. 11 is somewhat special as it’s set to celebrate the restaurant’s owner, Dan Butler.
Curtis calls Butler a restaurant trendsetter for the Wilmington area. He’s planned an entire dinner to celebrate the eatery’s owner, inviting chefs to cook various courses, all the way down to baking a birthday cake.
Each course will be paired with a specific wine, Curtis said. And along with leaving with full stomachs, there will be giveaways including signed bottles of wine. “Everyone is going to leave with something,” Curtis said.
The menu includes a reception with hors d’oeuvres, a first course of prosciutto wrapped icelandic cod, a pasta course of cider braised pork cheek ragu and a main course of tomaxelle or genovese veal rolls filled with porcini, veal brisket, bel paese and pine nuts. It’s served with soft blue corn polenta and fried sage.
To end is the birthday cake. Each course is made by various chefs include Robert Lhulier, Robbie Jester and Curtis. The cake is made by Michele Mitchell.
Curtis said following the September dinner, he has plans for wine dinners through May.