FOOD&WINE EVENT WITH FUSION CUISINE on SUNDAY 22/04 at 7:oopm

backdoorkitchen47@gmail.com

The BackDoor team is ready to cook up a storm as celebration time has finally come. On Sunday 22/04 we celebrate the first six months of foodie extravaganzas, crazy wine tastings and lovely discovers of as traditional as hidden  Italian and Spanish produces…and chef’s parents will come over! For the big occasion the challenge is to match an outstanding selection of Aubert&Mascoli natural white wines to traditional Italian dishes with a Spanish twist thanks to the amazing produces from Flavours of Spain. Bottles of wine offered by the house after each tasting, fine food and great fun come as granted!

We started these secret nights with passion and with the hope of spreading the popularity of yet to be discovered regional Italian and Spanish foodie gems among our customers. It was a short journey so far but it gave us so many rewards and a lot more is yet to come.We had the chance to meet great people who made us even more proud of our concept. We could  mention Andrew, Colleen, Jen, Giulia, Shu and Leigh but the great encounters we had are much more!

A bit of stata now, just to remind chef his economic and financial academic origins:P

Chef created about 100 different dishes among starters, mains and desserts so far. We had the honour to have seated to our table about 150 people. The dwarf got drunk about 20 times but remarkably he was badly hangover only 8. Chef’s used  and finished (or lost) 6 pens to write down his menus. 8 glasses have been broken, 4 in one night only. We tasted 22 bottle of Aubert&Mascoli Wines though, and about 36 litres of Fiji Water have been drunk. We have been fully booked each single night sinc ewe started 😀 and the following menu is our eleventh supperclub menu…enjoy!

Tiger prawns wrapped in Jamon Iberico Bellota and laid on a bed of Carciofi alla Romana – slowly cooked artichoke with herbs and extra virgin olive oil

matched to Colombaia Frizzante Naturale – A Tuscan lightly fizzy white wine produced in a few hundreds of bottle every year or so!

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Homemade mixed herbs & potato gnocchi with Manchego cheese sauce and asparagus

matched to Ottavio Rube Bianco – A dry crisp mineral white from Piedmont, vinified from the grapes which gave to Gavi wines its popularity.

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Baby Squid stuffed with Italian herbs sauteed courgette and slowly cooked in a sauce of wine and chorizo sausage

matched to Marco Sara’s Pinogris – the most unusual Pinogris with pink reflections and a great aromatic body, an Italian with a Slovenian soul

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Cabrales Panna Cotta topped with secret fruit comfit – a heavenly homemade pre-dessert which out together a piquant lovely blue cheese from Spain with the traditional recipe of one of Italian most famous desserts which goes savoury for our guests

matched to Skerlj Vitovska– hints of orange, honey and apricot for an aromatic white from Friuli-Venezia-Giulia. Amazing!

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Secret Dessert – Chef is thinking is keen to pick up among his parents’ favourite desserts

Suggested donation: £35 including a 4 courses meal plus  dessert, wine tasting session led by our wine girl Colleen, free extra top ups up to 3 glasses for each wine!

backdoorkitchen47@gmail.com