Tasting Time

With the opening of Hearts on Fire just a week away, Teatro ZinZanni’s waitstaff and crew were treated to a training and tasting of the new fall menu and Wine Flight this afternoon. Up first was the appetizer, a classic Tiropeta stuffed with Ricotta and Chevre, Marinated Olives with Roasted Fennel, Greek Oregano and Marcona Almonds matched with Jailance Renaissance Brut (France, NV). Back by popular demand is the Creamy Butternut Squash Soup, this time paired with Covington Cellars Viognier (Washington 2009).

To read more about the upcoming menu designed by celebrated Seattle chef Tom Douglas, visit the incoming menu page on our website.

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