LOUISVILLE, Ky. (WDRB) -- Pairing food and wine is an Italian tradition. And Volare Ristorante Executive Chef Josh Moore is matching his menu to wines from the Terlato Family Vineyards for a special dinner on Wednesday, March 11, 2015.
The Terlato family has been crafting world-class California wines for more than 50 years. And Chef Moore is complimenting their Gaja ca'marcanda “promis” 2012 igt tuscany with her herb and citrus flavored pork loin braised in milk for his main course.
Arrosto Di Maiale al Latte (pork loin braised in milk)
Serves 6
One Pork Loin Roast (approx. 5 lbs)
Salt & Pepper
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Fresh Garlic Cloves (thinly sliced)
2 tsp. Fresh Chopped Basil
2 tsp. Fresh Chopped Italian Parsley
1 tsp. Fresh Chopped Sage
½ tsp. Fresh Chopped Rosemary
3 cups Whole Milk
2 cups Heavy Cream
ÂĽ tsp. Lemon Zest
½ tsp Orange Zest
4 Tbsp. Butter
½ cup Chicken Stock
Combine the fresh herbs, garlic, salt and pepper. Completely cover the pork roast with the herb mixture and set aside.Â
In a roasting pan combine the exvoo and 2 Tbsp. of butter over medium heat so as not to burn the butter. Sear the pork loin on all sides for 4-5 minutes until golden brown.Â
Add the citrus, remaining butter, chicken stock, cream and milk to the pan and cover. Reduce heat to medium-low and simmer for approximately 2 hours, turning the pork loin after every 30 minutes.Â
Uncover the pork and continue simmering for 1-2 additional hours until very tender and milk mixture is pale golden and thick. Remove the pork loin and let it rest until it can be sliced. Serve the sliced pork with the reduced milk sauce over top. Enjoy!
Terlato wine dinner
Volare Ristorante
Five Courses
Wednesday, March 10, 2015
6:30 p.m.
$85 per person for food and wine.Â
Hors d'oeuvres
Crostini alla pâté di fegatini di pollo - parmesan toast point with chicken liver pate, cipollini onion and fried sage
Bruschetta- grilled italian bread topped with gorgonzola cheese, shaved prosciutto, arugula and golden raisins
Formaggio di capra- basil panko crusted goat cheese with spicy pommodoro sauce
Nina franco rustico prosecco superiore nv docg veneto
Insalate
Insalata di patata dolce- roasted sweet potato, candied kalamata olives, spiced pecans, red romaine lettuce, crumbled goat cheese and a roasted lemon yogurt vinaigrette
Goretti grechetto 2012 doc umbria
Grandi paste
Cappellacci di zucca- house made egg pasta stuffed with roasted pumpkin, topped with an apricot fresh sage and cracked pepper cream reduction. Finished with grated parmesan
Mazzone barbera d'asti 2012 doc piedmont
Principale
Arrosto di maiale al latte- pork loin braised in milk served with an artichoke custard and roasted vegetables
Gaja ca'marcanda “promis” 2012 igt tuscany
Dolce
Torta di riso- traditional rice pudding torte filled with dried fruits and nuts, served with warm caramel sauce and berries
Goretti moscato spumante nv igt puglia
Volare Ristorante
2300 Frankfort Avenue
Louisville, KY 40206
502-894-4446
http://volare-restaurant.comYear-Round Indoor and outdoor seating is available.
Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.
He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.
Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.
As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.
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