Authentic Piemontese Dinner Series

Osteria Langhe in Chicago

Our first-ever event series at Osteria Langhe with Executive Chef/Co-Owner Cameron Grant was a blast! We’re still dreaming about that Plin, and particularly enjoyed listening to Chef Grant share his story about where/how he learned to make it (hint hint… It required eating A LOT of pasta!). Apparently, we weren’t the only ones who were blown away by the Plin, as it predictably came out as the top-rated course on attendee feedback cards for both days! Check out the full Top-3 courses from each day as rated by attendees below:

 

DAY 1

1st Place: Plin - with hand pinched ravioli with la tur, parmesan, thyme, and butter

2nd Place: Ragu - with house made tajarin noodles with northern meat ragu and grana padano

3rd Place: Maiale - with roasted pork loin with chicken sausage, red wine, capers, olives, rosemary, and crispy potato

 

DAY 2

1st Place: Plin - with hand pinched ravioli with la tur, parmesan, thyme, and butter

2nd Place: Maiale - with roasted pork loin with chicken sausage, red wine, capers, olives, rosemary, and crispy potato

3rd Place: Panna Cotta - with with fresh fruit and chocolate ganache