Seven-course + Recipe

Prepare the Appetizers

Slice the bruschetta loaf and toast until golden. Dice tomatoes and mix with chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Top the bruschetta with the mixture and serve with Chianti.

Make the Soup

In a large pot, combine vegetable broth, diced carrots, celery, onion, thyme, salt, and pepper. Bring to a boil and simmer for 20 minutes. Serve hot with Sauvignon Blanc.

Cook the Fish

Marinate salmon fillets in lemon juice, olive oil, dill, salt, and pepper for 15 minutes. Bake at 375°F (190°C) for 20 minutes. Serve with Chardonnay.

Prepare the Meat

Rub beef tenderloin with minced garlic, rosemary, olive oil, salt, and pepper. Grill or sear until desired doneness. Serve with Cabernet Sauvignon.

Cook the Pasta

Cook fettuccine according to package instructions. In a separate pan, melt butter, add heavy cream, and parmesan cheese. Stir until combined. Serve with Pinot Grigio.

Make the Dessert

Melt dark chocolate and heavy cream together. Stir in vanilla extract and a pinch of salt. Pour into molds and refrigerate until set. Serve with Port.

Set the Cheese Course

Arrange assorted cheeses, fresh fruits, and nuts on a plate. Serve with Merlot.