foodwtogninis: Champagne degustation night

Have we got a treat for you! Tognini’s and Moet Hennessy invite you to an evening of fine champagne with exquisite accompanying food. We will be tasting the latest releases from the houses of Veuve Clicquot, Moet & Chandon and Ruinart, finishing with a 1996 Dom Ruinart Blanc de Blanc. These are special champagnes that you won’t find at your local bottle shop.
• Ruinart Blanc de Blanc NV
• Veuve Clicquot Yellow Label NV
• Moet et Chandon Grand Vintage 2000
• Veuve Clicquot Vintage Brut 2002
• Dom Ruinart Blanc de Blanc 1996
• Moet et Chandon Rose NV

David Cross from Moet Hennessy will take you on a journey through the champagnes while Mark will talk about matching champagne and food. You’ll have some delightful tastes matched with each champagne. Expect zuchinni flowers with crab mouse, blinis with smoked salmon, caramelised onion tart, scallops and fruit with mascarpone to finish. Limited releases will also be available for purchase. They’ll add the perfect touch to your Christmas celebrations.

Numbers are limited. Please contact us to book your place:
Price: $85; Time: 6.45pm for 7.00pm start; Date: Wednesday, 12 November 2008 Place: Tognini’s BistroCaféDeli, Cnr Turbot & Boundary Streets, Spring Hill 07 3831 5300; eat@togninis.com; www.togninis.com

Life is too short to eat bad food!

For the past 15 years we have lived our dream of offering fine food to the people of Brisbane through Tognini’s Deli at Milton, Tognini’s BistroCafeDeli at Spring Hill and Tognini’s CaféWineBar at the State Library of Queensland.

So how did a builder and a nurse end up running three of Brisbane’s finest delis? We used to throw the best dinner parties our friends had ever seen. All too soon we exhausted their palates and expanded their waistlines so much we had to find a new group of passionate foodies. We began with Togninis Milton Deli Café and kept growing with the ideal of offering great food, a great experience and the opportunity to learn.

Mark says: The cheese connection started with a childhood passion for big Italian cheeses such as gorgonzola, taleggio and parmesan. I’m happiest surrounded by giant wheels of parmesan, blocks of cheddar and logs of brie, drinking in the distinctive aromas in Tognini’s cheese room.

Narelle says: While Mark grew up with pastas and ravioli making, in my home the emphasis was on traditional baking and preserving. Every weekend Mum would bake and preserve. She was a ‘Vacola’ expert. It was honest cooking where the most extravagant thing would have been spaghetti bolognaise, but I learnt the skills of cooking amongst the smell of freshly cooked scones.

www.togninis.com

Champagne degustation night

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Life is too short to eat bad food!

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