Wine Dinner Q & A with Patrick Boyd

A fall evening in Volterra
Patrick Boyd introduces each course.
Patrick Boyd introduces each course.

We asked Chef Patrick Boyd a few questions about the upcoming wine dinner at the Lilipad on Wednesday, October 14. His answers are below. Seats are filling up fast, so reserve your spot today. You won’t want to miss this truly unique, Tuscan-inspired evening!

Q: What is the driving force behind this wine dinner?

A: Years back in Seattle, I worked with a chef who spent almost a year traveling and cooking his way through Italy. His journey took him to a Tuscan hillside village, Volterra where he gathered many wonderful recipes and stories that he later shared with me. That’s really the driving force behind this wine dinner. To hear how the story ends, join us October 14th!

Q: Tell us about the menu

A: Tuscan-inspired flavors! Close your eyes imagine the smells of roasting garlic, citrus and rosemary, grilled wild game, creamy sauces, bold flavors…

Q: And the wine?

A: The wines are from both northern Italy and deep south in Sicily. I think our guests will be impressed. The whites and rose are just as one would hope for… refreshing, easy to drink and very food-friendly. The reds are simply stunning, meant to be shared with food. My favorite of the evening is the Campolieto Valpolicella – really deep, rich and elegant. Another one I love is the Querceto Chianti Classico. It’s everything and then some you would expect from a beautiful chianti. Brilliant ruby red, delicate on the nose, dry and balanced, with an elegant finish.