This week Miliotes, one of 230 master sommeliers in the world, paired up with Four Seasons Orlando executive chef Fabrizio Schenardi for a five-course dinner at Ravello that left the ravenous and ravishingly attired attendees gratified and satiated. Miliotes poured seven wines, including a "badass Barbera" (his words, not mine) he paired with a succulent Barbera-braised short rib.
If you're curious as to where Miliotes will pop up next, look for him at the 4th annual Field to Feast dinner at Long & Scott Farms March 25.
Until then, check out the visuals of "An Evening with Master Sommelier George Miliotes":
Charcuterie and cheese board
Veal liver mousse | apple marmellata | balsamic gelatin (paired with Antinori Vermentino)
Red trout and roe | fingerling potatoes | haricots verts | quail egg | pickled vinaigrette (paired with Princip Friulano and Ceretto Arneis "Blangé")
Bucatini pasta "paglia e fieno" | gorgonzola dolce | walnut kale | sage brown butter (paired with Medici Ermete Lambrusco)
Barbera wine-braised short rib | acquerello rice "budino" | golden raisin | red mustard (paired with Poderi Elia Barbera D'Asto and Castello di Bossi Chianti Classico)
Strawberry citrus granita | candied orange | warm biscotti (paired with Perlina Moscato)
Featured wines for "An Evening with George Miliotes"
Executive chef Fabrizio Schenardi and Master Sommelier George Miliotes
