November 5th at 7:30pm in The Blue Room
Join us in The Blue Room for an extraordinary five-course dining experience celebrating the legendary Marchesi Antinori estate, one of Italy’s oldest and most prestigious wine families, crafting wines of remarkable elegance and distinction for over six centuries.
The evening’s menu, curated by Chef Preston Paine, draws inspiration from the heart of Tuscany while showcasing the best of Texas ingredients. Dishes such as Shrimp & Sundried Tomato Risotto with Tarragon and Preserved Lemon, Chestnut Gnudi with Texas Boar Ragu, and Grilled, Sausage-Stuffed Texas Quail with Lentils, Bitter Greens, and Stewed Figs will be paired with exceptional Antinori selections, including 2021 Tignanello IGT and 2020 Pian delle Vigne Brunello di Montalcino.
Guests will enjoy insight and storytelling from GaYoung Kim, Education Director for Marchesi Antinori, and Glenn Salva, Estate Manager for Antinori Napa Valley, as they share the winery’s remarkable history and guide guests through a tasting of the evening’s featured wines.
Learn MorePreston 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.
We are thrilled to announce that The Blue Room has been nominated for Best New Restaurant at the 2025 CultureMap Fort Worth Tastemaker Awards!
