Wednesday, February 28, 2024

6:30 PM – 9:30 PM


La Grotta Ristorante
529 E. Broad St.,
Richmond, Virginia, 23219


Savor a Brilliant Culinary Tour of Italy's Finest Regional Cuisines With Chef Antonio Capece and in Collaboration with Barboursville Vineyards and Palladio Restaurant Executive Chef Michael Clough

In collaboration with Jason Tesauro and Luca Paschina of Barboursville Vineyards, acclaimed owner and Chef Antonio Capece will take you on a culinary tour of Tuscany, Piedmont and Veneto at Richmond's premier Italian restaurant.  Paired with each course, you'll savor highly-regarded Barboursville Vineyards' wines, including their legendary Octagon and Nebbiolo.  The inviting and warm service, intimate environs, and captivating artistic presentations of the cuisine make this an elite dining experience an Italian food-lover simply cannot miss!

With Your Ticket, You Will:

  • Savor an exquisite all-inclusive wine pairing dinner, with presentation of wine and food pairings by Chef Antonio Capece, Jason Tesauro and Luca Paschina of Barboursville Vineyards
  • Enjoy a sparkling wine upon your arrival

Important Information:

  • You may arrive any time after 6:00 pm
  • We can accommodate special dietary restrictions (please contact us prior to buying tickets)
  • Parking is available on the streets around La Grotta Ristorante
  • Dress is smart casual

Talent - About Chef Antonio Capece

Antonio Capece was born in Potenza, Italy.  He attended Impass Culinary School and gained more work experience in several large resort hotels during their season.  Moving to the United States in 1981, he worked in all the top Italian restaurants in Washington, DC including Tiberio, Il Giardino and Terrazza to name a few.

In 1987 Antonio opened his first restaurant, Otto Scalini located on K Street.  He sold this restaurant in 1990 allowing him to move to Richmond.  In 1991 he and his partner Carlo Gaione opened Amici to much fanfare.  Together they brought us La Grotta in 1994, Pronto in 1998 and Twenty Seven in 2005.

In October 2022 La Grotta was nominated as one of 23 restaurants from across the United States representing Italian Excellence in the ITA/
FIPE Project.

About Chef Michael Clough

Born and raised in New Hampshire, Chef Michael Clough cut his teeth in his uncle’s pizzeria before embarking upon formal training at New England Culinary Institute. After getting hooked on fine dining cuisine in Arizona, he returned to the East Coast in the early 2010s. He interned at Palladio Restaurant under celebrated Chef Melissa Close-Hart who earned four James Beard Award Foundation nominations under her tenure. Clough was promoted to Sous Chef in 2015 and earned the Executive Chef position in 2020. His mastery shines in particular through his fresh pastas, handmade gnocchi, and creativity in expressing Italian traditions with Virginia ingredients.

Tentative Menu 

La Grotta Course Pairing Event

Each course uniquely paired with a Barboursville Winery wine

Chef Antonio Capece, La Grotta Ristorante

Chef Michael Clough, Palladio Restaurant

Barboursville Vineyards


Medaglione di Aragosta e Gamberi

Pan Seared Maine Lobster-Shrimp & Scallop Medallion

Roasted Root Vegetables & Lobster Cream Sauce

Cuvée 1814 Brut Rosé NV


Ravioli Di Fagiano

Pheasant ravioli in a butter and sage sauce

Vermentino Reserve 2022


Quaglia Farcita 

Roasted Quail Stuffed with Octagon & Barley

Sautéed Spinach & Barboursville Estate Sunchokes

Barbera Reserve 2021


Medaglioni di Vitello

Veal medallions wrapped with parmesan, prosciutto, 

and sage in a black truffle marsala reduction sauce

Octagon 2019

“Top 100 Wines in the World,” Wine Enthusiast Magazine


Torta al Torrone

Fresh baked sponge cake with pastry cream 

and Frangelico nougat

Paxxito 2019