Last month, we had the opportunity to attend a VIP Tasting Dinner at Bistro 7 in Wilton, Connecticut. Bistro 7 is a farm to fork restaurant focused on locally sourced food, with a menu that pleases all eaters, and offers vegetarian and gluten-free options. Bistro 7’s menu changes seasonally and uses the best ingredients possible; supporting local farmers and producers, like Easton and Ambler farms, and sourcing wine and beer that are selected by owner Breno Donatti.
At the tasting dinner, we enjoyed an eight course tasting menu that was paired with wines, beer and spirits. The first course was a Beef and Gouda Risotto Ball with Basil Pesto Cream Sauce (pictured above). A perfect way to start the dinner – with a crispy crust and rich and creamy risotto filling, each bite was packed with lots of flavor. The 120 Santa Rita Pinot Noir, 2012 was a perfect pairing for this dish.
Pork Meatball Skewer
The second course was a pork meatball skewer with pickled pearl onion paired with an organic Syrah from Monte Luz, Uruguay, 2008. I was expecting a white wine to accompany the dish, but the Syrah was a great wine, which surprisingly was a little sweet.
Scallop and Shrimp Ceviche
For seafood lovers, we recommend trying the was refreshing and delicious Scallop and Shrimp Ceviche with red onion and lime and the tropical-themed Pan-Seared Swordfish accompanied with mango salsa and mango glaze.
Pan-Seared Swordfish
Lentil Soup
The Lentil Soup garnished with bacon was one of the best lentil soups we’ve had. Using simple ingredients – tomato, carrots, onion, garlic – each spoonful is flavorful, hearty and delicious. The chef topped the soup with chopped smoked applewood bacon that is baked in the oven, giving it some texture, and smokiness. No need to feel any guilt when enjoying this soup. The chef does not include any bacon fat.
Duck Prosciutto Slider
The Duck Proscuitto Slider with whole grain honey mustard is worth trying with a Two Roads Workers Comp Saison Ale. Want a little Latin flair? Try the Pulled Pork Chimichurri served over sweet plantains with a Saranac Prism White Ale.
Pulled Pork Chimichurri
Butterscotch Pudding
For dessert we enjoyed a savory Butterscotch Pudding with chocolate coffee swirl paired with a Brandied Arrow, a concoction made with Makers Mark, macadamia syrup, cayenne and orange juice. I’m not much of dessert eater, but I love pudding. Dig your spoon all the way to the bottom of the cup to get a scoop of the graham cracker crust. Crunch. Creamy decadence. A little bit of chocolate. This was a perfect ending to a fantastic dinner.
Tidbit:
Bistro 7 holds a mixology class once a month. For two hours, guests have the opportunity to make, and drink their own cocktails and munch on some appetizers. Cost: $59.
Bistro 7 – Farm to Fork Restaurant + Bar
991 Danbury Ave
Wilton, CT 06897
Tel: (203) 587-1287
www.bistro7wilton.com
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