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First Course
Shrimp & Sundried Tomato Risotto with Tarragon and Preserved Lemon
Wine Pairing: 2023 Guado al Tasso Vermentino Bolgheri
Second Course
Grilled Lettuces with Candied Walnuts and Gorgonzola Dolce
Wine Pairing: 2021 Tenuta Tignanello ‘Marchese Antinori’ Chianti Classico Riserva
Third Course
Chestnut Gnudi with Texas Boar Ragu and Balsamic Braised Cippolini Onions
Wine Pairing: 2020 Pian delle Vigne Brunello di Montalcino
Fourth Course
Grilled, Sausage Stuffed Texas Quail with Lentils, Bitter Greens, and Stewed Figs
Wine Pairing: 2021 Tignanello IGT
Fifth Course
Dark Chocolate Tart with Candied Hazlenuts and Orange
Wine Pairing: 2020 Marchese Antinori Vinsanto
With a winemaking legacy that spans over six centuries and 26 generations, Marchesi Antinori stands as one of the most storied and influential wine families in the world. Founded in 1385 in Tuscany, the Antinori family has shaped the evolution of Italian wine through centuries of innovation, craftsmanship, and unwavering devotion to quality.
From the iconic Tignanello—hailed as a pioneer of the “Super Tuscan” movement—to the timeless Chianti Classico and world-renowned estates across Italy and beyond, Antinori’s wines express a balance of tradition and modernity that defines Italian elegance. Each bottle reflects the family’s enduring belief that “old roots play an important part in producing new fruit.”
Preston Paine is a Dallas, Texas, native and the Executive Chef at Emilia’s. Preston most recently competed in Food Network’s newest cooking competition, Ciao House, where he made it to the finals.
Starting at a young age, after spending time in the kitchen with a close family friend, Preston knew he wanted to create exquisite cuisine for people to enjoy. After graduating from Tulane University in New Orleans, where he studied business development with a focus on restaurant design, Preston returned to Dallas where began developing menus and design concepts for restaurants. He also had the opportunity to spend a year working as an onboard chef and traveling extensively along the Coast of Italy, which enabled him to develop his craft creating authentic Italian cuisine.
Prior to beginning his role at Emilia’s, he was the Executive Chef for Exxir Hospitality, working at Paradiso, Tejas, Mermaid, Botanist, and Casablanca, all found in the Bishop Arts District of Dallas. Preston is also the co-founder of Shug’s Bagels, one of Dallas’ best bagel shops. He has also served as the Culinary Director at Apheleia Restaurant Group, Chef De Cuisine at Catbird Restaurant, and was Chef de Partie at Eleven Madison Park, which retained its 3-Michelin Star status during his time with the restaurant.
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