A Note From Gary Fishman at Wally's Wine About the Seghesio Wine Dinner at Drago

"It was a fabulous dinner, and the evening unfolded beautifully. A splendid collision of super wines and fantastic food! Total attendance was about 70 persons. We had a tremendous response to the wines: 18 different orders totaling nearly 200 bottles of wine were sold at the dinner! Sorry to say we did not take any photos of the dinner. Darn! I can report that there were lots of smiling faces, and that the crowd lingered happily over their coffee and cappuccino. Great to be able to introduce Celestino to the group. Pete and Cathy Seghesio were thrilled with the way the affair was handled. Being in the business for 30 years now, I am pleased to report the Drago/Seghesio Dinner was as flawless an evening as I have ever experienced. My wife and I have been smitten with Celestino and his cooking since he got off the boat in the early 1980s and we tasted the duck ragu over parpadella pasta he prepared when he had his first chef job at a little lean-to off Third Street in West Hollywood by the Beverly Center. He couldn’t speak much English then, but he certainly spoke our language when it came to food! We value his friendship, and are thrilled he and his family have been so successful in our part of the world…."

Regards,

Gary

Wally's Seghesio Wine Dinner at Drago on Monday, October 20th, 2008

With Pete and Rachel Ann Seghesio

DRAGO RESTAURANT

2628 Wilshire Blvd.

Santa Monica, CA 90403

www.celestinodrago.com

The world may be going corporate, but on Monday, October 20^th, 2008 the focus at Drago in Santa Monica will be on family! Wally's, Drago and Seghesio are each Family Owned businesses and we happily join forces to present a casual night of showcasing terrific wines and great food.

Seghesio Family Winery's General Manager Pete Seghesio will be accompanied by his mother Rachel Ann, the matriarch of the Seghesio clan. Founded in 1895, Seghesio's well earned fame for producing classic wines from old vines is certainly come by honestly. In addition to presenting an interesting cross section of their latest wines, the Seghesio's legendary homemade sausage also appears on the wonderful menu that Chef Celestino Drago has created for this special occasion. Please make your reservations soon to make sure you will be part of this extraordinary family affair: 310-475-0606 or 310-828-1585.

Reception

Ahi Tuna Tartar on Potato Chips, Crab Cakes, Orange Compote, Arancini, Crispy Parmesan

Wine: Seghesio 2007 Arneis

First Course

Seghesio Family Homemade Sausage, Polenta & Rapini, Fennel Seed sauce and Porcini Cavatelli

Wine: Seghesio 2006 Costeria Pinot Noir (Sonoma Coast)

Main Course

Kobe Beef Short Ribs braised with red wine, Fregola Sarda and Vegetable Ragout

Wines: Seghesio 2006 Home Ranch Zinfandel, Seghesio 2006 Old Vine Zinfandel, Seghesio 2006 Cortina Zinfandel

Cheese Course

Assorted Italian Cheeses and Condiments

Wine: 2005 Seghesio Venom Sangiovese, 2005 Seghesio Omaggio

Dessert

Warm Orange Ricotta Cake, Strawberry Ice Cream and Biscotti

Coffee, Espresso or Cappuccino

$120.00 per person

Watch a video taped interview with Celestino at Drago Ristorante in Santa Monica!

Drago’s Traditional Italian Christmas Eve Menu Specials

Please call today for more information and reservations. Space will be limited - 310.828.1585

Giacomino, Tanino, Calogero
& Celestino Drago
Four Great Chefs


To read the whole article, please visit Beverly Hills 213

Drago Ristorante
Wine Pairing Dinner
Tuesday, October 2nd 2007 at 7:00 pm

Menu

Hors D’oeuvres

Ahi Tuna Tartar on Potato Chips

Arancini di Riso - Arborio Rice Cones Filled with Mozzarella, Peas and Meat Ragu

Wine: Prosecco, Ca` di Pietra

First Course

Jumbo Shrimp and Truffle Polenta

Wine: 2005 Vermentino di Sardegna "Sardus Paters"

Second Course

Home made Cavatelli with Venison Ragu’ and Porcini Mushroom Sauce

Wine: 2003 Barbera D’Asti "Convento Cappuccini"

Third Course

Wild Boar Tenderloin, Red Wine and Figs Sauce

Wines: 2001 Cruina Ripasso "Provolo"

~

2001 Fattoria Vecelliera "Castellaccio"

Dessert

Valrhona Chocolate Tart, Vanilla Sauce and Raspberry sorbet

Wine: 2006 Bracchetto D’Aqui "Convento Cappuccini"

Cost: $68 per person, plus tax and gratuity
Seating is limited. Please call for reservations today at 310.828.1585

“Drago Goes Down Under"

Tuesday, September 18th, 2007 at 6:30pm

with special guests Tom Hemenway and Patty McCormick of Thurston Wines, Importer of Premier Australian Wines.

MENU
Passed Appetizers
Tuna Tartar on Potato chips, Beef Carpaccio and Truffles on Toast, Herb Shrimps
served with Tower Estate Verdelho Tempus Two Semillon/Sauvignon Blanc

White Wine Course
Black and White Lasagnette with Crostauces Sauce served with both
Tyrells Vat 1 Semillon
and
Brokenwood ILR Reserve Semillon

Sparkling Course
Ahi Tuna Poached in Olive Oil, Orange Fennel Salad, Yuzu Dressing
served with Lehmann Black Queen Sparkling Shiraz

Elegant Reds
Pan Roasted Quail, Stuffed with Prune and Fois Gras, Red Cabbage
served with both Lehmann 8 Songs Shiraz
and
Tower Estate Barossa Shiraz

Big Reds
Wild Boar Rack, Figs and Star Anise Sauce served with
Brokenwood Graveyard Shiraz

Dessert
Profiteroles filled with Sweet Ricotta, Mandarin Sauce
Assorted Biscotti served with Tempus Two Botrytis Semillon

$200.00 per person

(Tax Deductible: $105.00.
Federal Tax Id
#95-6219308 )

DRAGO RISTORANTE
2628 Wilshire Boulevard
Santa Monica
310.828.1585

Click here for Menu and Reservations

Featuring the cuisine of
Executive Chef Celestino Drago

Dinner Chairmen
Carolyn and Bud Rhoades

A Special Note...

Because of the risks to people with cystic fibrosis (CF), individuals with confirmed positive sputum culture for burkholderia cepacia complex shall not attend this event. B. Cepacia can be passed between individuals who have CF through close proximity. B. Cepacia infection in a person with CF can cause serious respiratory illness and, in some patients, may lead to death. Despite this policy, there still might be some individuals with B. Cepacia in attendance. B. Cepacia is not a risk for otherwise healthy individuals. For alternative ways to participate and for information about this policy, please contact the CF Foundation at ( 800) FIGHT-CF or visit our website at http://www.cff.org/. Consult your CF care center physician with medical questions.

Click here for Menu and Reservations

The 20 Best L.A. Italian Restaurants
By JONATHAN GOLD
Wednesday, February 7, 2007

L.A.'s Pasta King: Celestino Drago

"Here There Be Dragos"

Celestino Drago has been the king of pasta in Los Angeles since the day we all stopped eating SpaghettiOs, the duke of carpaccio, the baron of squid-ink risotto. His casual, pan-Italian yet rigorous cooking at his various dining rooms helped define the way Angelenos think about Italian food, and the late all-Sicilian restaurant l'Arancino, which some critics viewed as his mature statement of purpose, is still one of the most ambitious experiments in regional Italian cooking the city has ever seen. A lot of his early successes; beet risotto with goat cheese, spaghetti al cartoccio (cooked in parchment or foil), the supple tortelloni stuffed with sweet pumpkin live on at the restaurants Celestino, Il Pastaio, Panzanella, all run by his brothers, and at his own elegant wine bar Enoteca Drago. He even supports a bakery.

But you will most often spot his mournful, bearded countenance at the seat of his empire, Drago, working the door, barking at a sous-chef, following a bit of roast venison or stewed boar out into the dining room as if he had shot it himself. Drago is a passionate hunter who can go on for hours about wild pigs in Northern California and birds in North Dakota, the many uses of hare blood and the sweetness of doves who fatten themselves on autumn fruits. Shot game is illegal in U.S. restaurants (except for imported Scottish game for some reason), so he isn't likely to have killed what is on your plate, but the careful braising and sweet-and-sour flavors that are characteristic of Drago's style really come into focus when he is stuffing boned-out quail with dense sausage, cooking pheasant with mushrooms for a pasta sauce or simmering boar until it all but collapses under its own molecular weight. Drago 2628 Wilshire Blvd., Santa Monica, (310) 828-1585. Also Enoteca Drago, 410 N. Canon Dr., Beverly Hills, (310) 786-8240; Celestino, 141 S. Lake Ave., (626) 795-4006, Pasadena; Il Pastaio, 400 N. Canon Dr., Beverly Hills, (310) 205-5444; Panzanella, 14928 Ventura Blvd., Sherman Oaks, (818) 784-4400.

Valentine's Day Menu Specials 2007

Starter
Yellowtail Carpaccio with Yuzu Dressing $16

Heart Shaped Ravioli Filled with Smoked Salmon
and Sweet Potatoes $17

Risotto with Red Beets and Champagne $18

Main Course
Bay Salmon with Caviar Sauce and Rose Petals $29

Roasted Breast of Duck
with Barolo and Cherry Sauce $34

Dessert
Coconut Rice Pudding Heart Shaped Napoleon
with Roasted Pineapple $10

Heart Shaped Chocolate & Raspberry Cake
with Passion Fruit Sauce $10

Call Drago today for Reservations - 310-828-1585

The Tartufo Bianco or White Truffle is the most prestigious of the underground mushrooms and is referred to as the "White Diamonds of the Piedmont". It is the "creme de la creme" of the underground tubers, more delicate and prized than the black truffle. Because of its organic composition and superior aroma, and scarcity, it also the most expensive. Shaved paper thin over warm dishes, the aroma of the white truffle intensifies...
We invite you to enjoy our White Truffle Specialties at Drago Ristorante tonight.

~ ~ ~

Drago's White Truffle Menu 2007
All Dishes are served with or without white truffles
Zuppa di Funghi Porcini, Crostino con Fontina
Porcini Mushroom Soup with Fontina Cheese Toast
$8 with Truffles $28

Carpaccio di Cappesante con Insalatina di Patate e Funghi
Jumbo Scallops Carpaccio, Potato and Mushroom Salad
$16 with Truffles $36

Risotto alla Parmigiana con Fonduta di Formaggio
Risotto with Parmesan and Fontina Cheese Fondue
$16 with Truffles $78

Tagliolini All’Uovo, Burro e Parmiggiano
Freshly made Tagliolini Pasta with Butter and Parmesan
$16 with Truffles $78

Filetto di Rombo in Guazzetto con Patate e Carciofi
Filet of Fluke in a White Wine Broth with steamed Potatoes and Artichokes
$30 with Truffles $85

Filetto di Vitello Arrosto con Funghi Trifolati e Prosciutto
Roasted Filet of Veal with Sautéed Mushrooms and Prosciutto
$34 with Truffles $85

Chef Celestino Drago, a pioneer of Los Angeles
annual truffle indulgence, has been serving his
guests exquisite truffle menus for over 14 years.
This celebration of the season’s delicacies will
feature classic rustic Italian dishes that both
enhance and encase the glorious taste and aroma
of these earthy delights.

Please call for reservations: 310-828-1585

Cooking Classes with Celestino Drago at The Italian Cultural Institute of Los Angeles

Celestino moved to Los Angeles in 1979 at the age of 22 after accepting an offer to become chef at Orlando Orsini. After working as chef at various successful restaurants, Drago opened il Panino at MOCA in 1984. In 1985, Celestino in Beverly Hills opened to immediate success. In 1991, Drago Ristorante was born. A haven for fine regional Italian cuisine, Drago remains an integral part of Los Angeles’ dining culture, and consistently ranks on numerous “best-of” lists. The Success of Drago Ristorante allowed Celestino and his brothers to open Il Pastaio in Beverly Hills, Celestino Ristorante in Pasadena, Celestino Italian Steakhouse in West Hollywood, as well as Celestino’s newest haven for food and wine, Enoteca Drago in Beverly Hills. Celestino Drago has created his own recipe for success. His beliefs and traditions have earned him accolades ranging from Food & Wine “Best New Chef” to an honor from the National Kidney Foundation’s 17th Annual Great Chefs of Los Angeles. Angeleno Magazine aptly referred to Chef Drago as an “Icon and Legend”. Through all of Chef Drago’s success, his Sicilian roots and culinary traditions continue to infuse his menus with the joy of food and family.

Schedule: February 24th and March 17th/Saturdays/11AM to 2PM
Fees: $125 (for a single class)
Minimum enrollment: 8 people
Location: Drago Ristorante
2628 Wilshire Boulevard
Santa Monica, CA 90403

http://www.iiclosangeles.esteri.it/IIC_LosAngeles/Menu/Imparare_Italiano/I_corsi_di_lingua/Calendario/Traduzione/

Drago's New Years Eve Menu 2006

Upon Arrival...
Amuse- Bouchée and Champagne Aperitif
(a la carte - $14)

First Course
Jumbo Scallops, Peruvian Potato and Black Truffles
(a la carte - $22)

Second Course
Sweet Lobster Potato Gnocchi in a Vanilla Lobster Broth
(a la carte - $19)

Third Course
Chestnut Tagliolini, Black Truffle and Cheese Fondue
(a la carte - $35)

Fourth Course

Polenta crusted Halibut, Green Lentils and Cotechino Ragu
(a la carte - $34)
Or
Piedmontese Filet of Beef, Celery Root Gorgonzola Cake,
Roasted Shallots and Barolo Sauce
(a la carte - $38)

Dessert
A Tasting of Chocolate
Cassata Semifreddo with Blood Orange Sorbet
(a la carte - $10)

$95 per person, plus tax and service

Christmas Eve Menu 2006
Cena di Natale 2006

Celebrate Christmas Eve like the Italians with a savory seafood tasting menu - a tradition that goes back hundreds of years. Our tasting menu includes 7 different seafood dishes and dessert.

Tasting Menu
First Course

Stuzzichini
Polpettine di Granghio con Composta di Cipolle e Arancia
Crab cake with an onion and orange compote

~
Tartara di Tonno su Patatine Croccanti
Ahi tuna tartar served on a crispy potato

~
Maccarelli in Carpione
Sweet and sour Spanish mackerel

(a la carte - $10)

Second Course
Insalata ai Frutti di Mare
Assorted seafood dressed with oil, lemon and herbs
Or
Carpaccio di Pesce Spada con Finocchi e Arance
Swordfish carpaccio with fennel and blood orange salad

(a la carte - $16)

Third Course
Lasagnette Bianchi e Neri con Salsa D’Aragosta
Black and white lasagna with lobster sauce
Or
Risotto con Barbabietola Rossa e Guanciale di Rombo
Red beet risotto with braised halibut cheeks

(a la carte - $18)

Fourth Course
Seppia alla Griglia con Rapini All’Aglio
Imported seppia, grilled and served with garlic rapini
Or
Branzino in Padella con Ragu’ di Lenticchi Verdi
Pan roasted Sea Bass with green lentils ragout

(a la carte - $29)

Fifth Course
Cappesante con Caponata alla Siciliana
Jumbo scallops with Sicilian caponata
Or
Orata del Mediterraneo in Crosta di Patate e Vegetali Gratinati
Mediterranean snapper with crispy potato and vegetables

(a la carte - $30)

Dessert

Dolce
Semifreddo al Torrone con Salsa al Caffe
Croquant semifreddo with espresso sauce

Or
Pastiera Napoletana
Wheat and ricotta cheese Neapolitan style cake

Or
Tronco di Natale
Buche de Noel

Or
Budino di Panettone con Salsa al Cioccolato
Panettone bread pudding with chocolate sauce

Or
Gelati e Sorbetti
Homemade ice cream and sorbet

Or
Biscotti Assortiti
Assorted homemade cookies and biscotti

(a la carte - $8)

$78 per person, plus tax and service.

A minimum of 2 guests will be required to order from the Tasting Menu

Catering and Private Parties
For inquires about our private rooms or catering service, please contact our Special Event Coordinator Betty Cardenas at 310-280.6004. Also, visit our web site www.celestinodrago.com for upcoming special events at DRAGO.

Zagat Review

Food 25/Decor 21/Service 23/Estimated Cost ~$50

"Celestino Drago, LA’s “heavyweight champ” of “serious” Italian cuisine, presents an “outstanding” (if “pricey”) regional menu at his “warm” Santa Monica flagship: “superb” homemade pastas, including “simply scrumptious” pumpkin tortelloni, are the hallmark, but foodies also favor the steaks and “wonderful” game – not to mention the “fine service”; and while a few dissenters pooh-pooh the “drab” decor, the place makes paesani proud." - Zagat.com