April No Menu Monday features two James Beard Winners

by Nick Talarico on April 18, 2014

April No Menu Monday: The Scarpetta Edition
Monday, April 28, 2014
Apertifs and Hors d’Ouerves 6:00-6:30
Dinner Service at 6:30

This month’s No Menu Monday is something special for all of us here at Andrew Michael Italian Kitchen, when we will host the team behind Frasca Food & Wine andPizzeria Locale of Boulder, Colorado. Chef Lachlan MacKinnon-Patterson, 2005 Food & Wine Best New Chef and 2008 James Beard Award Winning Chef and his partner, Master Sommelier Bobby Stuckey, who won the 2013 James Beard Award winner for Best Wine Service, will offer a five course No Menu Monday with appetizers paired with their wines from the Scarpetta label.

In December 2011, our chefs Andy Ticer and Michael Hudman traveled to Boulder to meet the duo. Chefs Ticer and Hudman fell in love with the Friulian wines made by MacKinnon-Patterson and Stuckey under the Scarpetta label. Working with our distributors here in town, we brought Scarpetta to Memphis, where we feature their wines on the wine lists at both Andrew Michael Italian Kitchen and Hog & Hominy.

On Monday, April 28, 2014, Chef Lachlan MacKinnon-Patterson will serve a five course menu, paired by Master Sommelier Bobby Stuckey. We will serve apertifs and hors d’ouerves from 6:00-6:30 with dinner service beginning at 6:30. Each of the five courses will be paired with wines from the Scarpetta label. The cost for the dinner is $75.00/person plus tax and tip.

Seating for this special dinner is very limited, so be sure to get your reservations soon. For more information, or to make a reservation, please call us at (901)347-3569. Please let us know of any food allergies at the time of making your reservation as we will present the menu at the conclusion of the meal.

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Our chefs Andy Ticer and Michael Hudman will join chefs Kelly English and Felicia Willet at Blackberry Farm to present an event dedicated to exploring the influences and differences of Eastern and Western Tennessee cuisine. Food & Wine’s Best New Chef 2009 Kelly English and Food & Wine’s Best New Chefs 2013 Andrew Ticer and Michael Hudman, along with Memphis favorite Felicia Suzanne Willet, will pair up with Blackberry Farm chefs to create some extraordinary cuisine. This marriage of Appalachian and Mississippi River influences will be enhanced with wines from Vintner Bob Cabral of the exclusive Williams Selyem Winery. All in all, it’s sure to be a one-of-a-kind experience.
For more information or to book your trip, visit Blackberry Farm’s website here.

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