Appetizers
December 28, 2012
Enotria has a few spots left for New Year's Eve extravaganza

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The talented team that's doing extraordinary things at Enotria Restaurant and Wine Bar is really able to strut its stuff on special occasions. If you're wondering what all the recent fuss has been about -- and you're willing to pay big bucks to find out -- you might want to nab the last few spots for the 12-course $240-per-person New Year's Eve Dinner.

The event is sold out, but we've learned that the restaurant is opening up 10 more seats at the wine bar for last-minute reservations. Enotria is at 1431 Del Paso Blvd., Sacramento. (916) 922-6792.

The team of Chef Pajo Bruich, pastry chef Edward Martinez and sommelier Matthew Lewis has put together a menu with wine pairings based on Bruich's research into how various cultures celebrate the New Year. The chef has given each of the 12 courses a themed title.

Here's a look at the menu, though based on personal experience, words don't do the food justice. The wines are in italics. The dinner is $150 and the pairings are an additional $90.

Good Tidings: a celebration of the New Year

First Footings whisky | rice | oats − 1992 En Tirage Extra Brut

Fortune caviar | turnip | uni − Henriot Souverain Brut Champagne

Abundance Dungeness crab | bitter orange | rosemary − 1988 Schloss Schönborn Riesling

Joy lobster | dashi | buckwheat − Jayson by Pahlmeyer Chardonnay

Motivation eel | jasmine | saffron − Emilio Moro Cepa 21 Tempranillo

Health oat pasta | sunchoke | pine nut − Damilano Leciquevigne Barolo

Wealth squash | truffle | olive oil − Domaine Richou Les 4 Chemins Anjou

Luck pork | cabbage | black eyed peas − Failla Hudson Vineyard Syrah

Wishes wagyu | ash | beet − Cakebread Cellars Cabernet Sauvignon

Prosperity grapes | raisin | verjus − Allegrini Palazzo della Torre Veronese

Laughter apple | vodka | phyllo − Chateau Ste Michelle Late Harvest Chenin Blanc

Love chocolate | beet | cascara − Banfi Rosa Regale Brachetto d'Acqui


Executive Chef | Pajo Bruich
Wine Director | Matthew Lewis
Sous Chef | T Dy
Pastry Chef | Edward Martinez


Blair Anthony Robertson is The Bee's restaurant critic. Follow him on Twitter, @blarob.

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