We had a delightful, intimate Dinner Party at Rocco’s, the wonderful fine dining Italian restaurant in Winter Park. Chef and owner Rocco Potami was the gracious host with his well-trained staff keeping things moving. Tony Matos, representative for Opici Wines & Spirits, curated the pairings.
For our welcome reception, Matos poured the Laluca Prosecco Superiore Valdobbiandene, made with 100 percent glera grapes. Always nice to start things off with a bit of bubbly, especially one as full and fruity as this one.
Dinner was served in Rocco’s private dining room. We started with an appetizer of Arancini, the crispy rice ball stuffed with truffles and served in a truffled cream sauce with cheese shavings. Baglio di Pianetto Timeo Grillo was the apt accompanying wine.
Next were Butternut Squash Ravioli in a buttery sauce tinged with sage. The pillowy ravioli were topped with generous shavings of winter truffles. (Potami never holds back on his truffles.) Viberti ‘iI Pubblicano’ Dogliani, made with 100 percent dolcetto, which gave the wine a beautiful deep plum color and rich cherry notes on the palate to stand up to the strong tuffles.
The fish course was Tuna Beurre Blanc, two sushi grade fillets slightly seared and draped with a luscious and buttery sauce. Matos conceded that it was unusual to move from a red wine to a white wine (and going back to a red wine in the following course), but this was about what paired best with the food – he and Potami spent quite a bit of time conferring – and so the tuna was accompanied by a chardonnay from Viberti Filebasse (75 percent corvina) that complemented the lusciousness of the sauce.
Filetto Rossini, a beef tenderloin on a toasted bread platform with pate and a bit of foie gras on top, was the dinner’s denouement. The meat was cooked just right and ladled with Madeira reduction sauce. It was accompanied by roasted potatoes and ribbons of squash. The only thing missing was an amarone wine, which was supplied by the staff. It was Cesari Amarone Della Valpolicella Classico and had the characteristic taste of raisins and cherries.
The dessert was Cinque Sensi, or five senses, a creation of Sal de Riso, a Michelin-starred pastry chef. It was a chocolate cake with five layers, including creamy hazelnut and crunchy dark chocolate imported from Italy. Carpineto Vino di Montepulciano Reserva, primarily sangiovese, was served alongside. It was a drier wine than typically served with a dessert course, but with a cake as sweet as this one, a dry wine was perfect.
It was a terrific evening and another example of why Rocco’s is one of the best restaurants in town.
Rocco’s Italian Grille & Bar is at 400 N. Orlando Ave., Winter Park (map). It is open for dinner Monday through Saturday. The phone number is 407-644-7770.
And join us for our next Dinner Party at Tabla Winter Park. Everyone is welcome. Details here.
