The meal, by reservation only, starts at 6 p.m. with a foie gras terrine with rhubarb paired with the 2007 Badia a Coltibuono Vin Santo del Chianti Classico, a sweet wine traditionally made with grapes dried on straw mats. It's also the wine of hospitality in Tuscany and should be a terrific match with the goose foie gras.
Michael's chef David Coleman looks to Tuscany for the rest of the menu too. He's making ribollita, a bread-thickened vegetable soup with poached egg, for the 2012 Chianti Classico. Then comes house-made pappardelle sauced with a goat ragu and served with the 2009 Cultus Boni (a Chianti Classico from organic grapes).
The main course is duck scaloppine with spring fava beans and heirloom carrots, a match for the 2009 Chianti Riserva.
The final course is a Tuscan chocolate olive oil cake with the 2009 Sangioveto di Toscano (a Sangiovese produced only in the best vintages).
Stucchi, who is the son of prolific cookbook author and cooking teacher Lorenza de’ Medici, will be on hand to explain the wines and recount the history of the estate.