Looking for something exciting on the dining scene? Then join Chef Mike Simpson and spoil your taste buds with the unique taste of Asiago Euro Cuisine, the chic restaurant in downtown’s One Oxford Centre on Grant Street. For a memorable dining experience, let owners Yves Carreau and Robert Barozzini welcome you to Asiago’s casual, yet refined atmosphere. Their extensive wine list boasts an outstanding selection of French Bordeauxs and California Cabernets, which pair beautifully with Chef Mike’s new menu. Asiago has become the venue of choice for brides and wedding planners for Rehearsal Dinners. With the guidance of the restaurant’s Event Planner, your party is customized to just how you want it. Asiago is perfect for any event with two dining rooms available to accommodate up to 150 people. Asiago Located in One Oxford Centre 412-392-0225 www.asiagoeurocuisine.com (Wine Display)

"A meal without wine is like a day without sunshine." That’s what Sonoma Grille, the newest and hottest restaurant in town, is all about. It is like nothing you’ve ever seen in Pittsburgh. Located at 947 Penn Avenue in the Cultural District, Sonoma Grille is a California wine bistro with fresh and innovative west coast cuisine. Sonoma Grille is open and airy and offers a warm and inviting atmosphere. Chef owner Yves Carreau believes food and wine should be celebrated everyday; he has designed a menu that is eclectic, yet approachable, where food and wine are uniquely paired side by side in a suggestive and appealing format. Sonoma Grille features over fifty wines by the glass with a state of the art preservation system that guarantees a fresh glass every time. Sonoma Grille 947 Penn Avenue 412-697-1336 (Wine Display)

Executive Chef Michael Simpson

Sesame Encrusted Ahi Tuna with a Ginger Soy Wasabi Glaze Ingredients 1 7 oz. piece Tuna (Sashimi Grade) 2 tablespoons Sesame Seeds 1 teaspoon Sesame Oil For the Glaze 2 tablespoons Sesame Oil 1 teaspoon Garlic (chopped) 1 teaspoon Fresh Ginger (chopped) 1 teaspoon Wasabi Paste 1/2 cup Teriyaki Marinade 1/2 cup Water 1/2 cup Scallions (chopped) Method Coat fish with sesame oil and dredge in sesame seeds. Set aside. For the Glaze 1. Sauté garlic and ginger in sesame oil. 2. Add wasabi, teriyaki and water to pan and bring to a boil. 3. Lower heat and simmer for 30 minutes. 4. Thicken slightly with cornstarch slurry (1 tablespoon of cornstarch mixed with 1/4 cup of water). Finish with chopped scallions. Method 1. Sear tuna in sauté pan at high heat until seeds are golden brown and tuna is still rare. 2. Coat with glaze and serve.

Executive Sous Chef Andrew Hebson

Sea Scallops wrapped in Serrano Ham with Sherry-Papaya Gastrique & Crispy Fried Jalapeño For Scallops 1 pound U-10 Scallops dry 1/4 pound Serrano Ham (thinly sliced) Method 1. Wrap ham around scallops and season with salt and pepper. 2. Sear and caramelize in hot pan. For Crispy Jalapeños (prepared in advance) 2 Jalapeños 1. Remove seeds and ribs. Finely julienne. 2. Aggressively season with salt and pepper. Let sit for 20 minutes. 3. Squeeze peppers very dry. 4. Toss with 1/4 cup of all-purpose flour and deep fry until crisp. 5. Drain on paper towel. For Sherry-Papaya Gastrique Sauce (prepared in advance) 1 cup Papaya puree 1/2 cup Sherry Vinegar 1/2 cup Dry Sherry 1/4 cup Granulated Sugar 1 tablespoon Tomato Paste 1 teaspoon Garlic (minced) 2 tablespoons Shallots (very fine dice) Method 1. Caramelize sugar in pan. 2. Add shallots, garlic and tomato paste. 3. Deglaze with Dry Sherry; reduce heavily. 4. Add vinegar; reduce slightly to more than a half. 5. Add Papaya puree; simmer for 3 minutes. 6. Adjust seasoning with salt and pepper. 7. Place seared and caramelized scallops in the center of the plate. 8. Coat scallops with the Sherry-Papaya Gastrique Sauce. 9. Sprinkle with Crispy Jalapeños. 10. Garnish with chopped thyme and cilantro and drizzle with chili oil.

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