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A Roman Affair Times Two

Casale del Giglio Wines in Twin Engagements at the 'Twin' Four Season Resorts Bali in Sayan and Jimbaran Bay.


Bali News: A Roman Affair Times Two
Click Image to Enlarge

(2/25/2012)

Rome has a special affinity for twinning. Founded in ancient times by the twins Romulus and Remus, the Roman tradition that good things come in pairs of twins is transported to Bali via a twin-date dining affair featuring the premier wines of Casale del Giglio at the twinned-resorts of the Four Seasons in Bali on March 8th and 10th 2012.

In two very special nights at, respectively, the Four Seasons Resort  Bali at Sayan and the Four Seasons Resort Bali at Jimbaran Bay, a group of select diners will enjoy a Roman Holiday feasting on exquisite five-course degustation menus prepared by Executive Chef Denny Frederick and Chef de Cuisine, Samuele Baudoino.

Outstanding cuisine must, of course, be “twinned” with extraordinary wines. A task assigned on these "twinned" occasions to wines from the vineyards of the Lazio region of Italy. Outstanding vintages of the Agro Pontino valley produced by Casa del Giglio Estates and the culinary mastery of two of Bali’s most outstanding chefs will create an evening only removed in miles, but not in ambiente and bonhomie, from the experience of dining on the outskirts of Rome.

The wines to be featured on the two evenings include the Satrico Chardonnary Sauvignon & Trebianno Giallo 2009, the Antinoo Chardonnay & Viognier 2008, Casale del Giglio Merlot 2008 and the prized Mater Matuta Syrah & Petit Verdot 2007.

“Mater Matuta 2007 is nothing short of spectacular;
in fact this is easily one of the finest reds being made today”
Wine Advocate

+++++++

WINE DINNER – March 8th – Four Seasons Resort Bali at Sayan
Prepared by Executive Chef Denny Frederick

Pre-dinner cocktails and canapés, five-course dinner with paired wines at RP. 850,000 per person plus 21% tax and service (US$114).

The Menu

“Tuna sambal matah”
Quick seared tuna steak on fernshoot vegetable salad shallot and lemongrass relish
Casale del Giglio. Satrico a blend of Chardonnay, Sauvignon & Trebianno Giallo, 2009

“Bebek’s”
Steamed minced duck wrapped in banana leaf Balinese style duck skewer and roasted duck salad
Casale del Giglio. Antinoo Chardonnay & Viognier, 2008

”Sop buntut”
Indonesian oxtail soup, leek, celery leaf and fried shallot
Casale del Giglio, Merlot, 2008.

“Kambing bumbu rujak”
Grilled lamb chops, sautéed baby long bean, red rice pilaf spice tamarind sauce
Casale del Giglio. “ Mater Matuta” 85% Syrah and 15% Petit Verdot, 2007

Ayung’s sweets
Jack fruit custard, layered chocolate rice cake with coffee bean sauce
Casale del Giglio. “ Mater Matuta “ 85% Syrah and 15% Petit Verdot, 2007

Coffee and tea

++++++++

WINE DINNER – March 10th – Four Seasons Resort Bali  at Jimbaran Bay

Prepared by Chef de Cuisine, Samuele Baudoino

Pre-dinner cocktails and canapés, five-course dinner with paired wines at RP. 950,000 per person plus 21% tax and service (US$127).

The Menu

Chilled tuna carpaccio with water cress and spicy lemon granite
Casale del Giglio “SATRICO“ Chardonnay, Sauvignon & Trebbiano Giallo, 2009

Home made prawn tagliolini with smoked tomato sauce
Casale del Giglio. “ANTINOO” Chardonnay & Viognier, 2008

Seared foie gras with apple cinnamon compote, truffle brioche
Casale del Giglio, 100% Petit Verdot, 2008

Roast loin of lamb with taleggio wild mushroom crusted, creamy spinach and natural jus
Casale del Giglio, “MATER MATUTA” 85% Syrah & 15% Petit Verdot, 2007

Valrhona chocolate parfait
Caramelized popcorn, salted caramel and peppermint.
Casale del Giglio, “MATER MATUTA” 85% Syrah & 15% Petit Verdot, 2007

Double Your Pleasure, Double Your Fun

A “twinned” two-date dinner package covering both evenings and both resorts is available at a special price of RP. 1.65 million per person plus tax and service (US$222)

For reservations and more information telephone:

Four Seasons Resort Bali at Sayan
: Telephone ++62-(0)361-977577 or [Email]  

Four Seasons Resort Bali at Jimbaran Bay:
Telephone ++62-(0)361-701010 or [Email
 


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