“This dish – our Seared Scallops with Sweet Corn Risotto and Tomato Relish – comes from one of our favorite wine dinner menus.
We’ve presented our special wine dinners since 2006. They’re a chance for the whole community to gather and share the same meal, the same experience, and learn a little something along the way. At its best, it is travel on a plate – since learning about an area, trying its cuisine and its wines, is halfway to being there yourself.
When we look back on and all the dishes Geri and I have made and shared with our many friends and restaurant family, I am struck by the wealth of joy that we have earned these many years. And I am reassured that the greatest reward of a life in this maddening, thrilling, and fulfilling business… is the people. The handshakes, the hugs, and the heartfelt thank you’s.
In this time of sacrifice and struggle, here’s to more fellowship!
This dish is one we served at an Italian wine dinner several years ago. Believe we paired it with an Arneis from Piedmont, but any crisp white with bright acidity will do well, such as Sancerre or even Avino Verde.
Here we have Seared Scallops with Sweet Corn Risotto and Tomato Relish.”
– Chef Tom Foley
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