An Evening of Regional Itailan Cusine, Emilia-Romagna

For one night, Chef Kathryne Bennett of Bionda explores the traditions of Emilia-Romagna, a region often regarded as Italy's great culinary heartland. Here, food is shaped by fertile farmland, skilled hands, and a deep respect for time-honored methods that have endured for centuries.

The cuisine is rich not because it is extravagant, but because it is patient. Dough is worked until supple and silky, sauces are allowed to develop slowly over hours, and every dish reflects a culture that values craft over convenience. The result is food that is deeply satisfying — honest, generous, and unmistakably rooted in place.

This is a BYOB event. However, if you would like to bring wine, Sundance Wine Cellars has created a perfectly curated wine pairing. Please contact them directly.

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Antipasto

Erbazzone di Bietola

Erbazzone with Swiss Chard Filling

Primi

Tagliatelle al Ragù

Tagilatelle with Bolognese

Secondo

Bollito Misto

Braised Beef Shank, Italian Sausage, Cotechino

salsa verde, romesco

Contorno

Alubias de Lima Estofadas

Braised Butter Bean with Garlic, Marjoram, and Oregano

Iocopi butter bean

Dolco

Zuppa Ingelese

Trifle of Custard with Chocolate and Alchermes Liquor