Special Events
Exclusive Event - Joe Bastianich Wine Dinner November 12, 2008
An Evening With Joe Bastianich
at ZINC Restaurant
starts promptly at 6pm
A 4-course dinner prepared by Chef Denise Appel to accompany wines from the Bastianich Wine Portfolio.
Joe Bastianich has dedicated his life to bringing the traditions of the Italian table to the American palate. Joe, along with his mother, Lidia Matticchio Bastianich and business partner, Mario Batali, is a key player in the food and wine revolution that transformed the red checkered tablecloths and fiasco Chianti of a prior era.
Joe first partnered with Lidia to open Becco in the theater district of New York City and then teamed up with Chef Mario Batali to open Babbo Ristorante Enoteca. Continuing their partnership Joe and Mario opened six more wildly popular restaurants including, Lupa Osteria Romana, Esca Casa Mono and Otto Enoteca Pizzeria.
Zinc Co-Owners Donna Curran and Chef Denise Appel are thrilled to welcome Joe to New Haven. Join us for an unprecedented evening of wine, food and conversations at Zinc. Guests will also receive a complimentary copy of Bastianich's latest book, Vino Italiano.
THE EVENING'S MENU IS:
Amuse Bouche [Served when guests are arriving]
Crespelle with Roasted Long Neck Garlic + Truffle Pesto
Crostini with Roasted Yellow Beets/ Chianti Syrup/ Ricotta Salata
Bastianich Rosato, Friuli, Italy
100 % Refosco
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1st Course
Maine Diver Sea Scallop/ Fresh Cepes/ Baby Artichoke + Italian Endives/ Lemon + Frantoia Sicilian Olive Oil
Bastianich Vespa Bianco
Friuli, Italy
Chardonnay, Sauvignon Blanc + Picolit
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2nd Course
Rustichella d’Abruzzi Orechiette Pasta/ Wild Boar Ragu/ Pecorino di Vino
La Mozza “I Perazzi” Morellino di Scansano
Magliano in Toscana, Grosseto, Italy
Morellino, Syrah, Alicante + Colorino
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3rd Course
Natural Hangar Steak/ Aceto Balsamico Sauce/ Red Kuri Squash + Golden Raisin Caponata/ Fried Capers
La Mozza “Aragone”
Magliano in Toscana, Grosseto, Italy
Sangiovese, Alicante, Syrah + Carignan
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Dessert
Olive Oil, Lemon + Honey Cake/ Mascarpone Gelato/ Lemon Marmalade
Grappa
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$125 per person all-inclusive
Reservations pre-paid with credit card
No refunds
Call 203.624.0507
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New Haven's Restaurant Week - Sunday, November 9 - Friday, November 14
ZINC MENU*
(*excluding Wednesday November 12*)
LUNCH MENU
Limited 2 course fixed price menu
$16.38 per person + 6% sales tax and 18% gratuity
3 Selections
Ceppo Noodle Lasagna with Spinach/ Smoked Tomato Sauce/ Mesclun Greens
Roasted Salmon with Zinc’s House Made Vindaloo Sauce/ Brown Rice
Natural Beef with Udon Noodle Stir Fry/ Thai Garlic Sauce/ Snow Peas/ Peanuts + Lime
2 Desserts
Chai Crème Brulee
Apple Cinnamon Crisp/ Vanilla Ice Cream
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DINNER MENU
Limited 3 course fixed price menu
$29 per person + 6% sales tax and 18% gratuity
3 Selections
Small Plates
Soup: Roasted Garlic, Almond+ Bread
Roasted Red Beets/ Endive/ Toasted Pumpkin Seeds/ Great Hill Blue Cheese/ Sherry Vinaigrette
Ceppo Noodle Lasagna with Spinach/ Smoked Tomato Sauce
Main Plates
Natural Herbed Chicken/ Green Peppercorn Jus/ Spinach + Almond Sauté/ Buttermilk Mashed Potatoes
Pan Seared Salmon/ Lemongrass Sauce/ Bamboo Rice with Mango + Coconut/ Broccoli + Snow Pea Sauté
Fall Wild Mushroom Risotto/ Pancetta/ Butternut Squash
2 Desserts
Chai Crème Brulee
Warm Chocolate Fondant with Vanilla Ice Cream
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Market Menu returns June through November 2008!
The Market Menu will be making its grand entrance at ZINC on June 18. The Market Menu will be available Wednesdays through Saturdays until the beginning of November. For fresh menus updated weekly, click here>
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CHEF'S TABLE TASTINGS - Returning December 2, 2008 at 6:30p!
Have you ever wanted to ask the Chef at one of your favorite restaurants how they make that sauce you can’t stop dreaming of? Now's your chance.
Chef Appel will discuss technique and ingredients while leading guests through a light dinner and wine selection. This is a great opportunity to ask our Chef and co-owner questions about some of your favorite ZINC recipes while tasting specially prepared dishes.
The Chef’s Table Tastings will run once each month [usually the first Wednesday of the month, holidays permitting] and will always feature a unique tasting menu. Even better, the cost is $55 per person all-inclusive [food, wine, tax and gratuity].
You may even want to book the Chef’s Table Tastings for your special group of friends, your office or as a way to say thank you to clients or colleagues.
Reservations are required and must be pre-paid when making your reservation. Email elizabethciarlelli@zincfood.com or call Elizabeth at 203.624.0507.
December Chef's Table Tuesday December 2, 6:30pm at CHOW — "Holiday Cookie Demo"
Join us for light hors d'oeuvres and complimentary wine (and some delicious cookies!) with Chef Denise Appel and Mike Hafford as they demonstrate a few baking techniques just in time for your own holiday baking. We will provide recipes and a box of cookie treats to take home. $33 per person, all inclusive. Reservations required with credit card; Email elizabethciarlelli@zincfood.com or call 203.624.0507.
For more information on this month's event detials, visit our blog.
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GET CURIOUS + EXPERIMENT IN YOUR KITCHEN
If you want to try your hand at any of Chef Appel's recipes, make sure to visit her blog and try out her recipes too!
blog and try out her recipes too! Denise's recipes are also listed on Epicurious.com. Here's how to find them>