Thriving in Tandem Wine Pairing Dinner

Date: Friday, August 1st, 6:30pm

Location: Celestino’s Ristorante

Register:

Who’s This For:
Married business owners who’ve been so busy building a company they’ve forgotten how to enjoy it. Or maybe you’re doing just fine—but let’s be honest, this sounds like a perfect excuse to get out of the house and reconnect with your favorite person over great food and even better wine.

What’s Happening:
A delicious, authentic four-course Italian dinner—each course thoughtfully paired with a perfectly matched Italian wine. We’re talking serious flavor… no microwaved lasagna here.

Why You Should Come:
Between the meetings, client calls, volunteer work, errands, and (if you’ve got 'em) kids’ soccer games—your calendar has more ink than a tattoo parlor. Fun? Connection? Romance? Those are buried under that never-ending to-do list.

That’s why we’re hosting this dinner—to give you a guilt-free reason to slow down, put your phones away, enjoy a fantastic meal, and reconnect with your spouse. You’ll also meet some other high-achieving couples who get what it’s like to balance business and marriage.

And yes—we might slip in a few tips on how to create more margin in your life. Because a thriving business shouldn’t come at the cost of your marriage.

Let’s raise a glass to Thriving in Tandem.

Cost:

$125 ++/person

$100 ++/person (non-alcohol option)

(see menu below)

Menu

WELCOME

Glass of Proseco (Let the fun begin)

FIRST COURSE

choice of:

INSALATA di LATTUGA con BARBABIETOLE e FORMAGGIO

Organic Baby Lettuces, Caramelized Walnuts, Apples, Goat Cheese, Red & Gold Beets , Balsamic Dressing

~OR~

BURRATA CAPRESE

Buttered Mozzarella Cheese, Fresh Tomato, Basil, Olive Oil

Wine Pairing: Carriacante Sicily

SECOND COURSE

TRIO OF:

RISOTTO FUNGHI e MASCARPONE

Risotto with Porcini Mushrooms and Mascarpone Cheese

And

MEZZELUNE D’ANATRA con SALSA di FUNGHI e MIRTILLI

Ravioli Filled with Duck, Mushrooms, and Porcini Blueberry Sauce

And

ORECCHIETTE alla BARESE

Ear Shaped Pasta with Wild Broccoli, Tomato sauce and Pecorino Cheese

Wine Pairing: Nebbiolo Langhe

THIRD COURSE

choice of:

OSSOBUCO ALLA MILANESE

Ossobuco with Saffron Sauce

~OR~

CONIGLIO ai FORNO

Roast Rabbit with Black Olive Sauce

~OR~

VITELLO ALLA VALTOSTANA

Veal Pounded, Topped with Prosciutto and Fontina Cheese in a Sage Sauce

~OR~

COSTOLETTE D’ AGNELLO

Grilled New Zealand Lamb Chops served with Vegetables and balsamic mint sauce

Wine Pairing: Brunello di Montalcino

FOURTH COURSE

Chefs Tasting combination:

Cannoli & Lemon Tart & Flourless Chocolate Cake