Wine Dinner Pictures 6/28

frash pasta...taking form

arancicni, fontina fondue, panchetta ,lemon ,stuffed with pheasant sausage and riccota

caprese, balsamic pudding,basil gelee, powdered tomato, heirloom tomato,opal basil,cress

shrimpand mascapone ravioli, creamed pesto,tuscan kale,jumbo shrimp ,lemoncello froth

truffle tagliatelle,black truffle,grana padano ,truffle oil....

poached tuna , fennel pollen, cool ratatouillie ,smoked putanesca ,grilled radichio trevisiano

veal loin, speck ,sage cream , pine nut , cannellini puree , rappini

gorgonzola ,honey , stewed pear , powdered candied pecan.

Olive oil cake, black olive caramel , mozzerella gelato ,balsamic macerated figs

Thanks for coming out last night and enjoying the meal we provided ..One of my earliest memories in this field was at the age of 15 as a dishwasher in an Italian restaurant , i was amazed by the hustle and clatter that happened a mear 50 feet away from me.. the smells and sights of different sauces and pasta shapes really blew my mind.. when i decided that this was the path of life that i wanted to embark on i took those memories with me every where. At 22 i took position at a high end Italian restaurant in the city, I took an enormous pay cut and drop in rank to work side by side with some of the best culinary minds i had ever had the privilege of meeting. They pushed me and challenged me 17 hours a day 7 days a week for the better half of a year. To some this might sound cruel and at times i might of as well, but what it did is install the fire and the passion that is cooking into my heart , as well as a passion for detail.. they taught me that you have to love what you do , if not ...why do it??.... I've channeled this passion into an affection on global cuisine..But it all stems from that Italian experience.. And it will always be a cuisine that is near and dear to my heart... I hope you were able to taste that passion ..

GRANDE TASTE OF ITALY WINE DINNER 6/28

This Sunday we will be hosting our biggest wine dinner yet , Under a tent in our garden the meal will be 8 courses of Food Paired with 6 Wines the first 2 and last 2 courses will feature the same wines to show the diversity and contrast ..We pulled together a ton of ideas to go into this meal .. The host M.C of the event has a stellar portfolio on Italian Wine The Meal will Start at 3:30 and its only $59.95 the menu will be as follows.

ARANCINI { Canella Prosecco di Conegliano}
pheasant sausage ,whole milk riccota , panchetta crisp , marjoram , lemon , fontina fondue

CAPRESE FUTURA {Canella Prosecco di Conegliano}
hand pulled mozzerella , traditional ingrediants manipulated with post modern aproaches

SUMMER TRUFFLE {Einaudi Dolcetto Dogliani 2006}
fresh truffle tagliatelle, aged parmesean , truffle oil , shaved truffle

TUNNATO LEMONE { Santadi Carignano "Grotta Rossa" 2007 }
roasted lemon oil poached tuna , radichio trevisiano , chilled ratatouillie mosaic , smoked putanesca

SALTIMBOCCA DE VITELLO { Terrabianca Super-Tuscan "Campaccio" 2005 }
milk-fed veal loin , speck , sage cream , pignolis , cannellini puree , spicy rappini

GAMBEROS RAVIOLO {Villa Matilde Falaghina 2007}
shrimp and marscapone ravioli , tuscan kale , herb buttered jumbo shrimp , creamed pesto , lemoncello froth

FROMMAGE {Marcarini Moscato d'Asti 2008}
artisinal gorgonzola , candied pecan , stewed pear

DOLCE {Marcarini Moscato d'Asti 2008}
olive oil cake , mozzerella gelato , black olive caramel , balsamic mascerated fig.

ClASSIC .. SIMPLE..

Slow Roasted Hereford Prime Rib , Burnt Rosemary Jus , Parisian Carrots & Potato's A Throwback to my earliest days of cooking ..A bit more refined but delicious as always..

With Beauty Spawns Inspiration..

I have been inspired as of late, with the summer menu around the corner. The bounty of my favorite ingredients are returning like a relative I've missed for a year. An inspiring glow on the face of my boss and the return of our seasonal customers, remind me that summer is near. They always let us know how much they have missed us....I am a grateful chef....

"Boneless " Buffalo Wings...Creating The Ultimate!

Thank you to everyone who came to our deck opening. Since the weather was on and off, alot of people did not show. Those that did show, however, got to not only sip on some really tasty martinis created by Michael, but they were able to eat some really yummy food as well. The thought of yummy martinis, brought on the thought to seek out the world's greatest buffalo wing. In order to do so , I had to first think about what is it that the majority of people love about buffalo wings. Could it be the crunchy exterior, the juicy meat hidden beneath or the sauce and complimentary sauces that go with it? Whatever it is, I know when people bite into these amazing morsels, the heat from the sauce and the tantalizing textures that are on the inside bring smiles to their faces. My only complaint is there is never enough meat on the bones themselves. So it hits me like a ton of bricks!!! What if i could remove the bone, leaving all the wing meat intact and stuff the wing with a Tabasco laced chicken mousse?? Well I'll tell you, with this application, the moisture from the Tabasco sauce will keep the meat juicy. Then with the next step, I will actually be able to create, a super crisp exterior because the wings skin will be stretched around the mousse and the glue will actually fuse the chicken into one seamless so called "Nugget." After removing the whole bone still intact, (keeping the bones for stock) I then Butterflied the wing and dusted it with Tranglutaminas stuffed with mousse wrapped and chilled to fuse overnight. The next day, I unwrapped a picture perfect cylindrical wing. After frying the wing, it was tossed in a szechuan "buffalo" sauce, topped with a Great Hill Blue Cheese Crema, and pickled celery leaves. If you could take everything you love about buffalo wings and multiply it by 3o, then this is what you'll get.