Pleasure Palate Pizza & Wine Pairings at the Pitfire Pizza Company September 7, 2006

Time to tempt your palate with all the pleasurable flavors that Southern California has to offer. Join Pleasure Palate as we do some culinary exploring of restaurants (both high-end and holes in the walls), various food and beverage tastings, cooking classes, potlucks and so much more. From savory to sweet, from salty to sour, from spicy to tangy, from exotic to All-American, we'll taste it all, so come along and take your taste buds on the ride of their life. Tonight, we will be experiencing 6 pairings of pizza and wine at Pitfire Pizza Company!

Pitfire Pizza Company is the second culinary collaboration of caterers to the stars David Sanfield and Paul Hibler, who took the recipes and techniques they had perfected at Deluxe Motion Picture Catering and created a relaxed, fast casual restaurant that balances the competing needs of fast service and quality fare.

Unlike quick service restaurants, every dish at Pitfire Pizza is made from scratch, using fresh, local ingredients. By sourcing produce from the many local farmers markets, Pitfire Pizza is able to support our local farmers and utilize fresh, organic products when ever possible. They're committed to making their meals a healthy alternative to fast food.

The crust you can trust is handmade daily from a proprietary recipe. In fact, they trust just one baker to make their dough, and he has perfected the craft over the past eight years. Every batch is handmade, fired in a 750 degree ceramic oven and carefully aged to ensure that each pizza is a perfect balance of crust, cheese and artisanal toppings.

For our evening at the Pitfire Pizza Company, we will be tasting six different pizza offerings and each will be paired with a different wine. The wines themselves are actually special in that all of them come from smaller boutique wineries and are all organic. The complete menu and all for just $30 will include the following:

First Course

* Heirloom Tomato Pizza - The market's finest Heirloom Tomatoes, fresh Mozzarella, Summer Basil, a drizzle of Green Olive Oil and fleur de sel.

(Paired with Rock Rabbit Sauvigon Blanc 2005, Sonoma County)

* Asparagus & Egg Pizza- Their spin on the French classic Frisse & Lardon salad, Organic Asparagus, Tuscan Proscuitto, Oven- poached Egg and Roasted Garlic, Fontina & Lemon Zest.

(Paired with Chateu Mardouine Rose 2004, France)

* Veggie Antipasto Salad - Arugula, Tomatoes, Provolone, Parmesan, and Balsamic Dressing.

Second Course

* Deidre’s Bianca – The organic version of Italy’s finest pie. A mix of Dandelion Greens, Black Russian Kale, Arugula with Herbed Ricotta, Mozzarella and Roasted Garlic.

(Paired with Boutari Moschofilero 2000, Greece)

* Big Sur – Garlic Shrimp Scampi, 4-cheese blend, San Joaquin Tomatoes, Basil, Lemon Zest amd Roasted Garlic.

(Paired with Tête-À-Tête 2002 Rhone Varietal, Sierra Foothills CA)

* Roasted Veggie Plate --Hand-picked Farmer's Market Seasonal Vegetables paired with Humboldt Fog Cheese, Salame & Proscuitto and Grilled Bread.

Third Course

* Pitfire Sausage – Local Sweet Fennel Sausage, San Joaquin Tomatoe, Red Onion, Bel Paese, Fontina and Mozzarella Cheeses.

(Paired with Formulae Super Tuscan 2002, Italy)

* Pacifica – Goat Cheese, Roasted Garlic, House Cured Tomatoes and Pine Nuts.

(Paired with Olivet Lane Chardonnay 2003, Russian River)

Fourth Course

* Dessert - Sorbet

Now that's an awesome menu! Pizza made with local ingredients, delcious wines and spending time with other food lovers is a great way to spend a Thursday night, so hopefully, you'll come out and join us!

COST:

This event needs to Pre-Paid by September 5 to reserve your spot and your payment will cover the cost of the entire meal, including tax and gratuity.

* If you are paying via Pay Pal, please send $32.00 ($30 + $2 Pay Pal Fee) to my Pay Pal account at [email protected].

* If you are paying via check, the cost will go down to $30 and you'll have to email me for an address to send the check to.

IMPORTANT: You cannot just show up for this event. I need to collect all the money and pay in one lump sum by September 6. I also need to turn in a final headcount that same day. This event is first come, first served. The first 20 who pay the fee will get to go.

All fees are non-refundable after September 5.

Official Website: http://www.pleasurepalate.com