Enjoy fall, think spring!
Villa Gabriella Organic enjoyed a recent autumn Saturday at the Chicago Botanic Garden for their fall bulb fest. Guests enjoyed the corn maze, gourd hill, music & of course, healthy & delicious lite bites from Villa Gabriella Organic.
An evening to remember! The recent launch party of The Chicago Collective featured great music, delicious appetizers & Villa Graziella artisan crafted wine made with organic grapes along with tasty tidbits made with Villa Gabriella Organic 8 year aged balsamic vinegar & extra virgin olive oil.
Vinous lovers from as far as California attended the recent Lincoln Park Wine Fest in Chicago to sip Australian Shiraz, swirl Spanish Rioja & swig German Riesling to live music. The 2 day event featured 80+ varietals while Villa Graziella was proud to be the only brand pouring artisan crafted wine made from organic grapes.
We were thrilled to participate in 12th edition of the GOOD FOOD FESTIVAL & CONFERENCE this past weekend in Chicago. The 3 day event inspired, moved & motivated us to continue to spread the word on organics & sustainability! Team Villa Gabriella introduced our certified organic, artisan crafted treats to attendees & fellow participants. Events included demonstrations, speaker series & workshops. Topics ranged from sustainable & vertical farming & production methods, food waste & recycling (the challenge is distribution, not supply), good food trends & how culinary communities are creating better food systems for communities. Want to learn more? Visit www.GoodFoodFestivals.com
Guests recently enjoyed a wonderfully delicious, truffle based dinner created by the passionate & talented Chef Giacomo Marinello. Graciously hosted by Giacomo Ferrucci of Archisesto Inc. Showroom & Vincent Anzalone of Genuine Chicago, the 5 course meal was paired with Villa Graziella certified organic wines while some dishes were finished with Villa Gabriella Organic 8 year aged balsamic vinegar & single estate, extra virgin olive oil.
We are already wondering what Chef Giacomo has in mind for his next dinner!
Thank you to La Grande Orange Grocery and Pizzeria for having us at their holiday shopping on December 9th! Guests enjoyed homemade pesto paninis, marcona almonds, & parmesan cheese drizzled in our organic 8-year aged balsamic vinegar!
Villa Gabriella Organic spent a sunny Sunday afternoon celebrating Italian food & wine at Marinarathon. Produced by Vincent Anzalone of Genuine Entertainment Chicago & Rachel de Marte events, guests enjoyed Italian cuisine from 14+ chefs at Morgan Manufacturing in west loop.
The competition determined which Italian restaurant best balanced authenticity with modernity in both flavor & approach. Proceeds benefitted the 100 Club of Chicago which provides for the families of first responders who have lost their lives in the line of duty.
Judges panel included acclaimed author-Ari Bendersky, Zagat Chicago-Sarah Freeman, Editor in Chief Michigan Avenue Magazine-JP Anderson, Host of Chicago’s Best-Brittany Payton, food & cuture writer-Audarshia Townsend & Master Chef Junior-Philly Vazzana. This year’s inaugural winner was Mark Sparacinofrom Prosecco.
Villa Gabriella Organic offered tastings of our pesto panini & herb roasted Marcona almonds made with our single estate, extra virgin, organic olive oil along with our 8 year aged organic balsamic vinegar di Modena paired with Parmigiano Reggiano cheese.
We’re already saving up our appetite for next year’s edition!
A summer celebration with family, friends & Villa Gabriella Organic in Hong Kong!
Guests recently enjoyed a taste of summer at a Mediterranean style dinner paired Villa Gabriella certified organic, Italian wines at the Deep Water Bay Golf Club.
Chef Caesar Chan used Villa Gabriella certified organic aged balsamic vinegar di Modena & Villa Gabriella organic, artisan extra virgin olive oil with fresh, seasonal ingredients to create healthy & delicious dishes.
Villa Gabriella single estate wines from Tuscany complimented the Mediterranean menu of an Antipasto Wellness Salad, Primo piatto of Linguine con Vongole, Secondo of Branzino al forno con sale-Spanish Sea Bass baked in sea salt or whole roasted lamb. Dolce-dessert concluded the evening with the natural sweetness of fresh strawberries, vanilla ice cream & drizzled with aged balsamic vinegar di Modena.