Learn to make Chicken* Parmigiana with beloved chef
Liz Lovati, Chef/Owner of Angel Foods, and dine together.
*Vegetarian Option: Eggplant
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Suggestions from PHC’s Sommelier (Karen Ruymann): For a rustic pour, try an inexpensive Barbera d’Alba (Vietti, Vajra, La Spinetta (yummy!), Roagna) or an easy Sangiovese is a Rosso di Montalcino (baby Brunellos - Argiano, Tenuta di Sesto). The VALENTINA MONTEPULCIANO ($11.19 at Penny’s) was a runaway hit at this summer’s W&F Fest. For something more elegant, try a Dolcetto from the Piemonte, a softer version of the Nebbiolo grape (Rinaldi, Pio Cesare).
Suggestions from PHC’s Sommelier (Karen Ruymann): For a rustic pour, try an inexpensive Barbera d’Alba (Vietti, Vajra, La Spinetta (yummy!), Roagna) or an easy Sangiovese is a Rosso di Montalcino (baby Brunellos - Argiano, Tenuta di Sesto). The VALENTINA MONTEPULCIANO ($11.19 at Penny’s) was a runaway hit at this
summer’s W&F Fest. For something more elegant, try a Dolcetto from the Piemonte, a softer version of the Nebbiolo grape (Rinaldi, Pio Cesare).
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