A Night of French Elegance: BiGA’s Mediterranean-Inspired Wine Dinner

Chef John Panza and his talented team at BiGA Prescott have once again demonstrated their culinary prowess with another sold-out wine dinner. This time, they transported diners to the Mediterranean coast with a French-inspired menu paired exquisitely with wines presented by Camille Tissot of Advantage International Fine Wine Specialists.

A Symphony of Flavors

The evening began with a delightful amuse-bouche: a baked scallop on the half shell. This delicate morsel was elevated by the addition of puffed quinoa, pickled celery, and a lemon olive oil emulsion, all topped with garlic butter breadcrumbs. The dish was perfectly complemented by Les Caves de Landiras’ Grandial Sparkling Blanc de Blancs Brut, its fine bubbles and fresh butter notes enhancing the scallop’s natural sweetness.

A Refreshing Interlude

The second course showcased Chef Panza’s commitment to local ingredients. A cucumber and melon consommé featured lump crab, shaved fennel, and local radishes and turnips, finished with a dollop of chive crème fraîche. This refreshing dish was paired with Marquis de Goulaine Touraine 2020 from the Loire Valley, its crisp acidity and fruity notes balancing the delicate flavors of the consommé.

Mediterranean Flair

The third course brought a taste of the Mediterranean with braised lamb meatballs nestled on a bed of feta cheese risotto. Accompanied by local carrots, arugula, and a black currant reduction, this hearty dish was matched with Marquis de Goulaine Chinon 2020, also from the Loire Valley. The wine’s robust character stood up beautifully to the rich flavors of the lamb.

The Main Event

For the main course, Chef Panza presented a pan-seared filet mignon, showcasing his commitment to local producers. The steak was served alongside Sun Valley Harvest mushroom and Parmesan au gratin potatoes, Whipstone Farm broccolini, and a turnip top coulis. A decadent gorgonzola butter crowned the dish. This course was paired with Les Violettes Côtes du Rhône, its full-bodied nature complementing the richness of the filet.

Sweet Finale

The evening concluded on a sweet note with house-made dark chocolate ice cream, accompanied by a sesame seed tuile cookie, compressed strawberries, and chopped pistachios. A Shaffer Farms strawberry coulis added a touch of local flavor. This dessert was brilliantly paired with Marquis de Goulaine Rosé d’Anjou 2022, its bonbon pink hue and aromas of peach, cherry, and strawberry providing a perfect counterpoint to the rich chocolate.

A Testament to Local Sourcing

Throughout the evening, Chef Panza’s dedication to local, sustainably sourced ingredients was evident. From Whipstone Farm vegetables to Sun Valley Harvest mushrooms, each dish showcased the best of what local producers have to offer.
BiGA’s commitment to the “farm to fork” philosophy was on full display, proving that when fresh, local ingredients are combined with culinary expertise and thoughtfully chosen wines, the result is nothing short of magical. This sold-out event was yet another feather in the cap for Chef John Panza and his team, cementing BiGA’s reputation as one of Prescott’s premier dining destinations.

Our French Wine Hostess

Camille Tissot is an Area Sales Manager at Advantage International, a fine wines importer based in the United States and part of Grands Chais de France (GCF). With extensive experience in the wine industry, Camille specializes in French imports and works in the San Francisco Bay Area. She represents a portfolio of prestigious French wine brands, including J.P. Chenet, Moillard, Chateau Fonfroide, and Les Violettes.
As a French Import Specialist, Camille leads educational tastings featuring wines from renowned French regions such as Burgundy, Loire, Rhone, and Bordeaux. Her expertise allows her to provide valuable insights into the characteristics and nuances of these wines.
Camille’s role involves managing sales relationships, promoting French wine brands, and expanding the market presence of Advantage International’s portfolio in the United States. Her passion for French wines and deep knowledge of the industry make her an invaluable asset in connecting American consumers with high-quality French imports.

Chef John and BiGA

Chef John Panza is the owner and operator of BiGA restaurant in Prescott, Arizona. He and his wife Cassandra Hankison started their culinary journey in July 2016 with a catering company called Senses, focusing on sustainable, locally sourced food. In May 2017, they took over BiGA, transforming it into a farm-to-table establishment.
BiGA, located at 623 Miller Valley Road, offers a modern take on American cuisine using locally-sourced ingredients. The restaurant partners with over 10 local farms and businesses, including Whipstone Farm and K4 Gourmet Beef. John and Cassandra personally select ingredients from the local farmer’s market every Saturday morning.
Under Chef Panza’s leadership, BiGA has become known for its commitment to sustainability and fresh, expertly crafted dishes. The restaurant features a diverse menu, including popular items like New Orleans Style BBQ Shrimp and The Local Burger. BiGA’s dedication to quality and local sourcing has made it a culinary gem in Prescott’s dining scene.