Chef Collaboration: Birch & Vine at the Birchwood | Tropical Look of the Night Feat. Louis Vuitton Denim Remix Collection

 

Blouse: Farm Rio

Trousers: Billy J Boutique 

This is the gluten-free version

Each dish is paired with selections from Banf, guiding you through Northern and Central Italy.

The evening begins in Piemonte with a bright and celebratory Vintage Brut, then moves through Toscana with Pinot Grigio and Chianti Classico Riserva, building into the depth of Brunello di Montalcino and finishing with the structure and elegance of Summus. The progression is intentional, growing in richness and complexity with each course.

The experience opens with a delicate ✨️hamachi crudo layered with citrus and heat, 

✨️followed by spring asparagus with caviar and buttermilk sabayon. 

✨️cured duck course brings warm spice and subtle sweetness, 

✨️leading into handmade strozzapreti with wild mushroom ragù. 

✨️The evening continues with a deeply savory, slow-braised wild boar 

✨️before closing with a refined chocolate and blackberry dessert.

FEATURED WINES COURSED WITH OUR FOOD

This was more than a dinner. It is a rare opportunity to experience three chefs, one table, and a menu designed to unfold course by course leading into the Tampa wine and food festival.

✨️AMUSE BOUCHE- HAMACHI CRUDO:

Orange, Red Thai Chili, Garlic, Shiso Flower.

Executive Chef Andrew | KÖsen

Banfi Vintage Brut 2020- Piemonte, Italy

✨️COURSE 1- SPRING ASPARAGUS WITH CAVIAR:

Asparagus, Caviar, Buttermilk Sabayon, Nasturtium Leaf.

Executive Chef Alex | Mei

Banfi San Angelo Pinot Grigio - Toseana, Italy

✨️COURSE 2- CURED DUCK BREAST

Pink Peppercorn, Coriander, Cane Syrup (Frogsong Farms), Daikon Fondant.

Executive Chef Alex | Mei

Banfi Chianti Classice Riserva

Chianti Classico, Toscana, Italy

✨️COURSE 3- STROZZAPRITIAL RAGÙ DI FUNGHI SELVATICI

Brunelic pentper & Parmigiano Vacche Rosse.

Executive Chef Steven | Birch & Vine

Banfi Brunello di Montaleino

Montaleino, Toscana, Italy

✨️COURSE 4- RED WINE-BRAISED WILD BOAR SHANK:

Celery Root Chestnut Purée, Porcini & Cipollini, Cocoa-Ancho Gremolata, Summus Jus.

Executive Chef Steven | Birch & Vine

Banfi Summus - Toscana, Italy

✨️COURSE 5- COCOA BOMBE |

VANILLA + BLACKBERRY MACARON:

GF Chocolate Cake with Cocoa Glaze & Cacao Nibs I Vanilla Macaron filled with Blackberry Ganache.

Executive Chef Steven + Pastry Chef Leisa Johnson

Birch & Vine