On May 6th, The Commoner in Downtown Pittsburgh will take 12 lucky diners on a culinary journey through the wine-growing regions of Chile including the Andes Mountains, the Copiapo Valley and the Chilean coast. Each of the dinner’s six courses have been crafted by the restaurant’s executive chef, Dave Racicot, and will be paired with a premium Chilean wine.
Wine ambassador Italo Jofre will be on hand to share his insights on winemaking, winegrowing and global wine marketing. He’s a Chilean native who has worked internationally as both a wine educator and a brand spokesperson. Jofre represents a diverse portfolio including California’s Fetzer and Bonterra, Chile’s Concha y Toro, and Argentina’s Triventa.
During the meal, Racicot and Chef De Cuisine Graham McCollum will be tableside saucing dishes before they’re served to each guest.
“It’ll be an interactive style of service,” said Racicot.
Although this is the first wine dinner hosted by The Commoner, Racicot said that the restaurant plans to have more.
“Fine dining is such a huge part of my background,” said Racicot. “It’s where my mind naturally gravitates.”
As a three-time James Beard nominee, Racicot began his career in the kitchens of the Bellagio, Picasso, and Le Cirque, in Las Vegas. He then served as Chef De Cuisine for the acclaimed Lautrec restaurant at Nemacolin Woodlands Resort. After his time at Lautrec, Racicot created his own concept and, later, led and opened several notable restaurants in Pittsburgh before joining The Commoner team in 2019.
Racicot said that he loves fine dining because it gives him the opportunity to create “super concentrated flavors” in the food that he’s serving. The Chilean wine dinner illustrates that concept with the following menu:
First course
- Razor clams with shellfish sauce and cucumber
- Scallop dumpling
- Spring garlic with croquette and uni
- Paired with Casillero del Diablo, Limari Valley, N.V.
Second course
- Bass with radishes and roasted beef fat vinaigrette
- Paired with Terrunyo, Sauvignon Blanc, Casablanca Valley, 2023
Third course
- Turbot (one of Racicot’s favorite fish) with housemade citrus koshu and white asparagus
- Paired with Amelia, Chardonnay, Limari Valley, 2022
Fourth course
- Asparagus and morels with albufera and parmesan
- Paired with Terrunyo, Carmenere, Cachapoal Valley, 2022
Fifth course
- Duck with beets and flavored with fennel pollen
- Paired with Don Melchor, Cabernet Sauvignon, Alto Maipo Valley, 2020
Sixth course
- Housemade cheesecake with corn and strawberry
- Paired with a specially-selected dessert wine
“It’s food that I love and would love to eat,” said Racicot.
In addition to serving delicious food, Racicot wants to give something else to the wine dinner guests.
“I hope that we can offer a respite from regular life for a few hours,” he said. “Making people happy through food is always the goal. It’s the reason we wake up every morning.”
This intimate dining experience on Tuesday, May 6th from 6pm – 8:30pm will take place in The Commoner’s private dining area and is limited to just three tables. Each table seats up to four and is reserved exclusively for one group. Secure your seat now!
