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Squid Ink Pasta!!

We have an experience like none other at our pairing and pouring tonight from 5-8 p.m. Arny will be preparing Shrimp & Lemon Pasta with Al Dente’s new Squid Ink Fettuccine. Al Dente was started by a then 24-year-old Monique Deschaine. In 1980 the idea of bringing fresh pasta to Michigan was born from her passion for food nurtured by summers in France with her grandparents. The twist would be to make pasta that tasted like fresh, cooked quickly like fresh, but had the convenience of dried. The idea seemed perfect but the obstacles were many. With a degree in psychology, Monique had never taken a business course, had no access to capital, was not Italian, and didn’t know the first thing about making pasta. But she did have the drive to learn, a sense of optimism, and best of all boundless determination. The novice entrepreneur was on a mission and Al Dente was formed.

Their new Squid Ink Fettuccine tastes like the sea: silky, dark and dramatic. You will love the balance of flavor, texture and visual drama. It cooks up tender but firm in just 3 minutes. All natural, hand crafted and homemade, Al Dente’s texture egg fettuccine flavored by black squid ink is the best of any dry variety you will find.

Our wines tonight include Gnarly Head 1924 Sauvignon Blanc from California which boasts aromas of bright citrus and stone fruit that complement flavors of green apple and melon with a clean finish; 1000 Stories Prospectors' Proof Bourbon Barrel-aged Cabernet Sauvignon which is a rich, full-flavored Cabernet Sauvignon that expresses a pioneering spirit along with signature bourbon barrel notes of charred vanilla and dried herbs; and Stella Rosa Green Apple Wine, like the love you never knew was possible, no matter how many sips you have of this semi-sweet, semi-sparkling wine, your palate will always be left smitten and yearning for more.

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