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Get Ready for a Wood Fired, All Natural Italian Wine Dinner on 30A

Pat Ladd of Progress Wine Group joins Chefs Phil McDonald and Zach Keaton at Bud & Alley’s Pizza Bar Friday, Nov. 16.

Bud & Alley’s Pizza Bar + Trattoria on 30A in Seaside celebrates the season with a Fall Harvest Wine Dinner Friday, Nov. 16, at 7 PM.

 

Chef Phil McDonald of Black Bear Bread Co. and Chef Zach Keaton of Bud & Alley’s Pizza Bar will serve a seasonal, four-course wood-fired harvest dinner. Special guest Pat Ladd of South Florida’s Progress Wine Group will showcase his all-natural wines.

 

“We are thrilled to host a fall harvest dinner at Pizza Bar,” says Chef McDonald. “Progress Wine Group is producing some beautiful organic wines. Not surprisingly, sustainable and organic farming gets us excited at Pizza Bar, and it’s a philosophy we’re happy to carry over in the wines that we offer.”

 

Born in Suffolk, England, Ladd spent his youth moving across the U.S as a military brat before settling on the Northwest Florida Gulf Coast in the late 1980s.

 

After applying his English degree teaching high school literature for three years, Ladd decided to leave teaching and follow his passion for wine by pursuing a career in wine distribution. Collectively, he has spent 15 years in the Florida independent restaurant and retail wine industry.

 

Ladd, who currently serves as both North Florida Regional Manager and a Progress Portfolio Manager, began his distribution career as a wine and spirits sales representative for Premier Beverage in the Florida Panhandle, where he worked in on-premises management role for eight years. For two years, he also served as director of sales for Destin-based McNeese Distributing.

 

The wood-fired Italian-inspired harvest menu is as follows:

 

Diver Scallop Crudo with Cayenne Pepper, Puffed Farro, Grapefruit dusted with Jacobsen Sea Salt paired with Casa Coste Piane Prosecco Frizzante Naturalmente (2016).

 

Wood Fired Beets with Ricotta Salata, Winter Citrus, Endive, Pistachios paired with Luigi Maffini, Cilento Fiano Kratos (2016).

 

Squid Ink Gnocchi, Charred Squid, ‘Nduja, Tomato Conserva topped with Sourdough Breadcrumbs paired with Foradori, Foradori Fontanasanta Manzoni Bianco (2016).

 

Berkshire Porchetta, Pear Slaw in a Cranberry Jus paired with Dirupi, Valtellina Superiore (2014).

 

And for dessert, Sweet Heirloom Carrot Pie, Pecans and Ginger Ice Cream served with Italo Pietrantonj, Cerasuolo d’Abruzzo Rosé (2017).

 

Tickets to the Fall Harvest Wine Dinner are $120 per person (plus tax and gratuity) and include an aperitif and passed hors d’oeuvres followed by the four-course wood-fired themed dinner with four flights of wine. Reservations are required and can by made by calling 850-231-3113.

 

For more information, visit budandalleys.com.

Zandra Wolfgram

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