Tristan Celebrates Truffles and Hazelnuts With 5-Course Dinner

Italian ingredients and an Italian chef are the starring players in Tristan’s next wine dinner, scheduled for Jan. 19.

Tristan’s chef, Nate Whiting, is collaborating with Villa San Carlo Hotel and Restaurant’s Carlo Zarri on a five-course meal featuring black truffles and hazelnuts. The menu includes king prawn tails fried in hazelnut tempura; truffle risotto and hazelnut sponge cake with pear custard.

The cost of the 6:30 p.m. dinner is $140. For reservations, call 534-2155 or email rachael@tristandining.com.

Communion Wine Club Pops Up Again at High Wire Distilling Co.

Full-bodied, Piedmontese reds are especially well-suited to the holiday season, according to advanced sommelier Patrick Emerson, who’s devoting his next pop-up wine bar to Northern Italian wines.

“They are some of our personal favorites, especially the wines from Barolo and Barbaresco,” says Emerson, who this year launched Communion Wine Club as an umbrella organization for his consulting services and events.

Emerson and Kevin Kelley will pour more than 20 “hard-to-find” wines at the Dec. 13 event at High Wire Distilling Co., 652 King St. Wines will be available in three- and six-ounce portions; customers can also purchase wines by the bottle.

The party runs from 6 p.m.-12 midnight. For more information, visit Communion Wine Club’s website.