July 28th Inhouse Wine DInner with Seasons & Dalla Terra

Wine Dinner Tuesday, July 28 at 6:30 This wine dinner partnering with Seasons Olive Oil & Vinegar and Dalla Terra is an incredibly exciting event! Email erin@lunabluofannapolis.com for gluten free and or vegetarian options. Please arrive a 6pm if you would like to enjoy a cocktail before we begin Matt Lorman is the Mid-Atlantic Market Manager for Dalla Terra Italian Wine & Spirits, where he shares his passion for a curated portfolio of authentic Italian estates. With over a decade of experience in the heart of the hospitality industry, Matt’s approach to wine is rooted in a lifelong love for the table and the stories behind every bottle. A graduate of the Culinary Institute of America, Matt’s journey has taken him from professional kitchens to the classroom. He has served as an instructor at culinary schools globally, including his alma mater, the CIA. His background in sustainable gastronomy was further shaped during his time with the Rome Sustainable Food Project, an experience that deeply informs his appreciation for traditional viticulture and seasonal foodways. Matt holds a Master’s degree in Food Studies from the University of Toulouse, along with a WSET Diploma and certifications through the Court of Master Sommeliers. Whether he is navigating the wine scene or training the next generation of hospitality professionals, Matt remains dedicated to making the world of fine wine and spirits accessible and engaging. Seasons Olive Oil & Vinegar is a woman-owned company passionate about bringing extraordinary olive oils and vinegars to kitchens and tables across the country. We’re delighted to join Luna Blu for this evening’s tasting experience, where each course showcases the depth of flavor these ingredients can bring to a meal. Many of the oils and vinegars featured tonight have earned international recognition, but what excites us most is sharing them with fellow food lovers. 1st course Grilled peaches, blackberries, stracciatella and pistachios on crostini finished with Seasons Basil Infused Olive Oil & Bianco White Balsamic Vinegar Pairing: AIA Vecchia, Vermentino, Toscana 2nd course Blackened Scallops over orzo tossed with fresh basil, tomatoes, corn and Seasons Meyer Lemon Infused Olive Oil & Vinoso Red Wine Vinegar Pairing: La Valentina Cerasuolo Rose, Abruzzo 3rd course Lamb Lollipops with roasted potatoes with Seasons Rosemary Infused Olive Oil & Roasted Garlic White Balsamic Vinegar Pairing: Sallier De La Tour Syrah, Sicilia, DOC 4th course Vanilla Ice cream with Seasons Family Reserve Picual Extra Virgin Olive Oil