On Monday, October 12, The Purple Pig Oak Brook welcomes Count Neri Capponi of Villa Calcinaia for a one-night-only fall wine dinner bringing more than 500 years of Tuscan winemaking history to the table. The evening offers guests an opportunity to explore one of Chianti Classico’s historic estates alongside a member of the family that has stewarded it since 1524.
The evening begins with a New York Sour featuring Calcinaia Mammolo ’18 and wine-paired welcome bites, followed by five seasonal courses created by Culinary Director Brian Motyka and Executive Chef Michael Elliott. From scallop and autumn pasta to lamb Wellington served with two Gran Selezione wines, the menu explores the estate’s range through pairings created for the occasion. Throughout dinner, Capponi will share the family stories and winemaking traditions behind the pours.
Menu & Pairings:
Welcome bites: Focaccia with apple, caramelized onion and gorgonzola; crostini with Tetilla, tomato jam and ’nduja; and crispy tête de cochon with pear mostarda, paired with Comitale ’25.
Diver sea scallop with pickled fennel, trout roe beurre blanc and sunchoke, paired with Tor Solis ’22 Chenin Blanc.
Roasted white sweet potato caramelle with brown butter, sage, fall mushrooms and pecorino, paired with Mauvis Chapon ’19.
Grilled sea bass with frisée, local squash and roasted grape vinaigrette, paired with Chianti Classico Riserva ’22.
Lamb Wellington with lamb sausage, lamb bacon-braised Brussels sprouts and foie jus, paired with Vigna Bastignano ’22 and Contessa Luisa ’20 Chianti Classico Gran Selezione.
Baklava with spiced walnut, orange blossom and fig gelato, paired with Vin Santo ’15.
Count Neri Capponi represents the next generation of his family’s Villa Calcinaia estate in Greve in Chianti, Tuscany. Involved in every stage of the business, from production to sales, he brings hands-on experience and a personal connection to the land his family has farmed for more than five centuries.
Today, Villa Calcinaia is a fully organic farm whose winemaking emphasizes indigenous yeasts, patient aging and the distinctive character of its vineyards. The dinner brings that philosophy to Oak Brook through wines selected to complement The Purple Pig’s seasonal cooking.
Tickets are $225 per person, plus 20% gratuity and seating is limited to 50 guests. Reserve here.
Save the Date
On Monday, October 12, The Purple Pig Oak Brook welcomes Count Neri Capponi of Villa Calcinaia for a one-night-only fall wine dinner bringing more than 500 years of Tuscan winemaking history to the table. The evening offers guests an opportunity to explore one of Chianti Classico’s historic estates alongside a member of the family that has stewarded it since 1524.
The evening begins with a New York Sour featuring Calcinaia Mammolo ’18 and wine-paired welcome bites, followed by five seasonal courses created by Culinary Director Brian Motyka and Executive Chef Michael Elliott. From scallop and autumn pasta to lamb Wellington served with two Gran Selezione wines, the menu explores the estate’s range through pairings created for the occasion. Throughout dinner, Capponi will share the family stories and winemaking traditions behind the pours.
Menu & Pairings:
Count Neri Capponi represents the next generation of his family’s Villa Calcinaia estate in Greve in Chianti, Tuscany. Involved in every stage of the business, from production to sales, he brings hands-on experience and a personal connection to the land his family has farmed for more than five centuries.
Today, Villa Calcinaia is a fully organic farm whose winemaking emphasizes indigenous yeasts, patient aging and the distinctive character of its vineyards. The dinner brings that philosophy to Oak Brook through wines selected to complement The Purple Pig’s seasonal cooking.
Tickets are $225 per person, plus 20% gratuity and seating is limited to 50 guests. Reserve here.
Explore This Topic
Location
15 Oakbrook Center, Oak Brook, IL
Comments
Be the first to comment.
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us