Beginning 6 p.m. Oct. 24, Basilico Ristorante Italiano, 6111 S. Buffalo Drive, Suite 100, will present a four-course dinner featuring pours from the portfolio of Caymus Vineyards of the Napa Valley. Executive chef Francesco Di Caudo designed the menu. Among the pairings are venison loin with the ’22 California and ’22 Napa Valley cabernet sauvignons. Cost: $155. Required reservations: basilicolv.com/specials.
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