Piedmont Wine Dinner Coming To Four Seasons Bangkok

Wine dinners at the Four Seasons’ Hotel in Bangkok are not held on a frequent basis but when they are, they are done right. The Biscotti Italian restaurant in the hotel is the setting for a wine dinner on May 15 that will be featuring the wines of Michele Chiarlo and the food of the restaurant’s chef, Danilo Aiassa. The winery has recently signed a distribution agreement with IWS, a local wine importing company to represent them in Thailand and this dinner is a way for the company to introduce the winery to Bangkok wine lovers.

They could hardly have picked a better location either, as Biscotti is one of the most popular Italian restaurants in the city and Chef Danilo is a dedicated and accomplished chef who has a great sensibility for wines, perhaps especially so for wines from his native Italy. At a recent media preview of the dinner we sampled the food that will be on the menu along with some of the wines that will be served. A couple of the wines were still I transit from Italy but if the taste as good as the ones that were already there then the pairings will certainly be successful.

Chef Danilo has a great creative gift and that’s the main reason I like eating at Biscotti. And the dishes he will be serving are prime examples of that creativity. Starting with the appetizer of red bell pepper mousse along with yellow bell pepper sorbet and Testun cheese foam, this menu highlights a number of the chef’s talents. We were next treated to a terrine made with lobster, salmon and trout and wrapped in sliver beet with salmon roe and vegetables accompanying it.
 
He followed these two delicious starters with a great risotto that included white asparagus and a deep-fried frog’s leg along with some green peas. I’m not a great frog’s leg fan but this one was quite tasty and the risotto was cooked perfectly. Next came some ravioli stuffed with porcini mushrooms, ricotta cheese and summer black truffle. The richness of these three ingredients blended together inside the ravioli created incredible taste sensations in the mouth. The last dish before dessert was a braised beef cheek on a bed of polenta with pecorino cheese and accompanied by a silky smooth cauliflower brule.  What a combination of flavors this meal presented and the wines seemed to have been made especially for these dishes.
   
If you want to experience the deliciously creative food of Chef Danilo and Biscotti along with wines that will greatly enhance the meal then you’ll want to be in the restaurant on the 15th of May at 7 PMfor the Michele Chiarlo wine dinner. Check with the hotel for reservations.