IL Ritorno Launches Spirit Pairing Series Starting with Tequila

  • Home
  • Events
  • IL Ritorno Launches Spirit Pairing Series Starting with Tequila

THIS CONTENT SPONSORED BY:

IL Ritorno Launches Spirit Pairing Series Starting with Tequila

Kevin Godbee · Feb 8, 2018 · 1 min read

IL Ritorno will host a dinner once a month with a five-course tasting menu created to pair with the designated spirit. (The series runs from February to May.) February's dinner pairs with Lunazul Tequila. Lunazul means "Blue Moon", and this tequila has a 250-year history. Joining Chef David is Lunazul's master distiller, Francisco Quijano. He'll be educating attendees on the pairings that evening.

Lunazul Tequila Master Distiller, Francisco Quijano

Lunazul Tequila Master Distiller, Francisco Quijano

Check out the succulent sounding menu:

Hamachi Crudo - fingerlings, & calabrese chili foam
Paired with the Lunazul Blanco

Tallegio Agnolotti with wild boar belly, chanterelles mushrooms, & charred garlic scape
Paired with Lunazul Reposado

Tallegio Agnolotti

Tallegio Agnolotti

Subscribe to our Mailing List for all of the Monthly Food News
(Content Continues Below)

* indicates required
Email Format

Seafood Risotto with seared scallops, key west pink shrimp, lemon leaf, & jalapeno
Paired with Lunazul Añejo Primero

Truffle Spaghetti
Paired with Lunazul Double Barrel Aged Reposado

THIS CONTENT SPONSORED BY:
Truffle Spaghetti

Truffle Spaghetti

Blood Orange Panna Cotta with Meyer Lemon Gelato, & Vanilla Tuile
Paired with the Lunazul Añejo

*Menu subject to change depending on ingredient avaiablilty

Time & Place:

What: IL Ritorno Spirit Series: Tequila
Where: IL Ritorno - event room
When: Tuesday, February 27th
Time: 7 p.m. - 9:30 p.m.

Featuring five expressions of Lunazul Tequila including Blanco, Reposado, Anejo, Primero, and Double Barrel Reposado (finished on Rittenhouse Rye barrels).

Tickets are $95 per person and can be purchased on Eventbrite. There is also a Facebook event page with more information.

Below is the Spirit Series schedule, with more details to come.

March 20: Rum
April 11: Bourbon
May 22: Cognac

Mark your calendars!

(Tequila and Francisco photos courtesy of Lunazul. Food photos courtesy of IL Ritorno.)

IL Ritorno
  • Readers Rating
  • Rated 5 stars
    5 / 5 (1 )
  • Your Rating

  • IL Ritorno
  • Italian, Modern Italian, Northern Italian
    • Mon - Sat 5:00pm - 10:00pm
  • View menu
  • Take Reservations: Yes!
  • 449 Central Ave, St. Petersburg, FL 33701, US

IL Ritorno's first spirits pairing dinner event with Lunazul Tequila is Tuesday, February 27th.

MORE FOODIES READING  Fun Cooking Parties Sizzle in Downtown St. Pete

DISCLAIMER: Kevin, Lori, Abby, & Haley do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner.
Events
No comments
136
0
, , , , ,

Written by

Kevin Godbee

I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"

In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.

This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved Downtown St. Petersburg.

View all posts by:

THIS CONTENT SPONSORED BY:

More Foodies News, Reviews & Recipes

No Comments Yet.

Leave a comment