{"id":338987,"date":"2025-10-28T18:59:11","date_gmt":"2025-10-28T18:59:11","guid":{"rendered":"https:\/\/www.europesays.com\/us\/338987\/"},"modified":"2025-10-28T18:59:11","modified_gmt":"2025-10-28T18:59:11","slug":"antinori-wine-dinner-at-the-blue-room-fort-worth","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/338987\/","title":{"rendered":"Antinori Wine Dinner at The Blue Room Fort Worth"},"content":{"rendered":"

Fort Worth is no stranger to luxury dining, but come Nov. 5th, The Crescent Hotel<\/a> is offering something truly special: a night where Tuscany meets Texas in a way that\u2019s both unexpected and utterly enchanting. \u00a0<\/p>\n

The Blue Room<\/a>, the hotel\u2019s elegant dining space tucked behind the ornate fa\u00e7ade of the historic Crescent, will host\u00a0\u201cTuscany in Texas,\u201d an intimate five-course dinner celebrating the centuries-old wines of the Marchesi Antinori estate, according to a release. \u00a0<\/p>\n

For over six hundred years, the Antinori family has been shaping the Italian wine landscape, producing vintages that are as elegant as they are enduring. Guests at the dinner will sip a curated selection of these iconic wines while learning from the experts themselves \u2014 GaYoung Kim, education director for Marchesi Antinori, and Glenn Salva, estate manager for Antinori Napa Valley \u2014 who will offer insight into the family\u2019s legacy and the meticulous artistry behind each bottle.\u00a0<\/p>\n

But the evening isn\u2019t all about wine. Executive Chef Preston Paine<\/a> has created a menu that channels Tuscany\u2019s rustic charm while showcasing the best of Texas ingredients. Each course is designed to complement its wine pairing, from the delicate shrimp and sundried tomato risotto with preserved lemon to the indulgent dark chocolate tart with candied hazelnuts and orange. Between bites and sips, diners will experience the thoughtful choreography of flavors that only a kitchen like The Blue Room can orchestrate.\u00a0<\/p>\n

Highlights include the chestnut gnudi with Texas boar ragu and balsamic-braised cippolini onions, paired with a Brunello di Montalcino, and grilled, sausage-stuffed Texas quail with lentils, bitter greens, and stewed figs alongside a Tignanello IGT. Each pairing is an invitation to savor the nuances of Italian craftsmanship elevated by Texan ingredients.\u00a0<\/p>\n

For those who attend, the night is more than a meal \u2014 it\u2019s a journey. It\u2019s the rolling hills of Tuscany imagined in the heart of Fort Worth, a toast to generations of winemaking and the artistry of modern Texas cuisine. \u00a0<\/p>\n

Reservations are required, with tickets priced at $200 per person, exclusive of tax and gratuity \u2014 an investment in an evening that promises memories as rich as the wines being poured.\u00a0<\/p>\n

The Blue Room at The Crescent is located at 3300 Camp Bowie Boulevard. For more information and to reserve a spot, visit emiliasfortworth.com\/happenings<\/a>.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"Fort Worth is no stranger to luxury dining, but come Nov. 5th, The Crescent Hotel is offering something…\n","protected":false},"author":3,"featured_media":338988,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5138],"tags":[5229,9610,2105,7371,7372,358,167301,7453,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-338987","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fort-worth","8":"tag-america","9":"tag-emilia","10":"tag-food-and-drink","11":"tag-fort-worth","12":"tag-fortworth","13":"tag-texas","14":"tag-the-blue-room","15":"tag-top-story","16":"tag-tx","17":"tag-united-states","18":"tag-united-states-of-america","19":"tag-unitedstates","20":"tag-unitedstatesofamerica","21":"tag-us","22":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115453333646782930","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/338987","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=338987"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/338987\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/338988"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=338987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=338987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=338987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}