Campanile Welcomes the Batic family for a winemaker dinner

    January 19, 2010 @ 6:30 pm – 7:30 pm America/Los Angeles Timezone

    Please join Campanile Restaurant and Blue Danube Wine Company on January 25th as we welcome IVAN & MIHA BATIC, one of Slovenia’s most talented and innovative winemaking teams — and two of our favorite producers anywhere.The Batic family has been making wine in Slovenia’s Vipava Valley, not far from the Italian border, for more than four centuries. Like most great producers, Ivan and his son Miha are grape-growers first and winemakers second; their respect for the land and their dedication to the cultivation of good fruit trumps all else. They make a stunning array of wines: whites range from Pinot Gris, the rare indigenous Pinela, Sauvignon Blanc and Rebula, while reds are typically based on the Cabernet family of grapes as well as Merlot. Ivan and Miha also produce a small amount of dessert wine, though little ever reaches the United States.Ivan and Miha are at the forefront of what may well be the most exciting wine-producing region in the word these days, and we are fortunate to be hosting them for one special night. The full range of Batic wines (ten in all, plus some possible surprises) will be on display, along with a couple of surprises not seen before on this side of the Atlantic.Along with Wine Director Taylor Parsons, chef de cuisine Erica Lins has composed a six-course menu to match the wines.The complete line-up is as follows:FLIGHT ONE — Light WhitesFried Calamari with Fried Lemon Segments and Chorizo, Romesco SauceFLIGHT TWO — Heavy WhitesPulled Veal, Bone Marrow, Potato Pancakes & Caramelized Onion MarmaladeFLIGHT THREE — RosiÆ’© & Macerated WhitesHerb-crusted Salmon with Horseradish Mashed Potatoes & Pea TendrilsFLIGHT FOUR — Medium RedsVenison LasagnaFLIGHT FIVE — Heavy RedsSteak & Kidney Pie with Puff Pastry CrustFLIGHT SIX — Sweet WineL’Aigle Noir Roquefort with housemade oat biscuitsMessrs. Batic will also be available for a private meet-and-greet event for industry professionals from 3-5pm at Campanile.Dinner begins at 7pm, and costs $100 per person. For reservations and inquiries, please call Caroline Allain at (323) 938-1447 x 16. or contact: [email protected]www.campanilerestaurant.comDineLA begins on January 25th and lasts through February 5th at Campanile.We’re offering three-course menus for lunch ($22) and dinner ($34).Please check our website ( for further details.Monday-Friday only; reservations strongly encouraged.Also, join us on Monday, January 25th for an intimate dinner with the master of Slovenian wines, Ivan Batic. Six courses, ten wines, one unforgettable evening.$100 per person, reservations required.

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