* Roasted quail stuffed with house-made sausage, potato, guanciale and finished with black truffle demi-glace
* Creamy polenta, wild mushrooms, pancetta and shaved white truffles
* Fillet of dover sole stuffed with scallop, shrimp mousse and black truffle beurre blanc
* Chocolate lava cake with truffle ricotta gelato and honey
* Wine pairing with each course from the world-renowned Antinori Estates
* One 47mm Panerai Luminor Submersible 1950 Amagnetic 3 Days Automatic Titanio wristwatch, a limited-edition Italian time piece manufactured by Officine Panerai
* And one full-day Italian cooking class conducted by Le Castagne executive chef Michael DeLone
We once paid $600 for dinner for two at the exclusive French Laundry in Napa Valley, but never in a million years would we spring for this. Wonder just how many such dinners they sold?
You can check out a video highlighting the experience at http://bit.ly/UFVMNZ.
Contact writer Steven Keith at dailymailfood...@aol.com or 304-348-1721. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at http://blogs.dailymail.com/foodguy/.
Brussels Sprouts with Shallots and Salt Pork
1 cup 1/4-inch cubes salt pork or pancetta (about 8 ounces)
2 large shallots, peeled and quartered (about 1 1/2 cups)
1 1/2 lbs. Brussels sprouts, outer leaves removed, trimmed and halved
1-2 Tbsp. juice from jarred dill pickles
1. Blanch salt pork in a large saucepan of boiling water for one minute. Using a slotted spoon, transfer salt pork to a paper towel-lined plate to drain.
2. Cook salt pork in a large heavy skillet over medium heat, stirring occasionally, until about 3/4 cup fat is rendered, 10-12 minutes. Carefully strain drippings into a small bowl, but return 2 tablespoons drippings and pork to pan. Increase heat to medium-high and cook, stirring occasionally, until salt pork is browned and crisp, 5-6 minutes. Transfer to paper towels to drain.
3. Reduce heat to medium. Add 2 tablespoons reserved drippings to skillet and add shallots, cut sides down. Cook, turning once or twice, until tender and browned, 10-12 minutes. Season with salt and pepper. Transfer shallots to a serving platter.
4. Increase heat to medium-high. Add 2 tablespoons more of reserved drippings to skillet. Working in 2 batches and adding 2 more tablespoons of drippings between batches, cook Brussels sprouts, turning occasionally, until tender and browned. Transfer Brussels sprouts to platter with shallots.
5. Drizzle shallots and Brussels sprouts with 1 tablespoon pickle juice. Season to taste with salt and pepper and 1 tablespoon more pickle juice, if desired. Scatter salt pork over.
Recipe courtesy Bon Appetit.