This Italian themed dinner featured a selection of Italian artisanal wines, each paired with traditional dishes, hand-crafted by a local expert in Italian cuisine, Chef Adam Waller of Sotto Sotto. The dinner was held at Le Caveau 6:30pm.
"Taste of Italy" Menu & Wine Pairings:
NV Ferrari Brut Rosé Trento (375ml - $14.99)
Veal Tartare with iGreco White Truffle oil spritz
2009 Feudi di San Gregorio Fiano di Avellino ($23.99)
Carmelized fennel soup with Little Neck Clams and crispy Guanciale
1999 Giuseppe Rinaldi Barolo Brunate Le Coste ($164.99)
Risotto Milanese with Bone Marrow Espuma
1999 Il Macchione Vino Nobile di Montepulciano Riserva ($59.99)
Braised Rabbit Pappardelle with Swiss Chard
2003 Scubla Friuli Verduzzo Friulano Cràtis ($26.99)
Maple Panna Cotta with bacon dust
Veal Tartare with iGreco White Truffle oil spritz
2009 Feudi di San Gregorio Fiano di Avellino ($23.99)
Carmelized fennel soup with Little Neck Clams and crispy Guanciale
1999 Giuseppe Rinaldi Barolo Brunate Le Coste ($164.99)
Risotto Milanese with Bone Marrow Espuma
1999 Il Macchione Vino Nobile di Montepulciano Riserva ($59.99)
Braised Rabbit Pappardelle with Swiss Chard
2003 Scubla Friuli Verduzzo Friulano Cràtis ($26.99)
Maple Panna Cotta with bacon dust
Some photos:
Veal Tartare with iGreco White Truffle oil spritz(Quail Egg in center, other ingredients included Red Onion, Capers, Red Watercress leaves, Parsley, and fried Pumpernickel crumbles)
Braised Rabbit Pappardelle with Swiss Chard(Chef Adam Waller actually made the Pappardelle pasta himself)
Maple Panna Cotta with bacon dust
2003 Scubla Friuli Verduzzo Friulano Cràtis ($26.99)Maple Panna Cotta with bacon dust
Matthew, my husband, looking so "amused" that I'm Photographing his "gluttony" ;)Tidbits on the experience:
Chef Adam Waller is simply amazing. He's a quiet, humble, and almost shy man. While he was obviously pleased that everyone enjoyed his food, he truly seems to love his craft and has a quiet pride in his work. I was in awe of him and his fantastic abilities. Currently, he has moved from Sotto Sotto to EScorpion. I love how down-to-earth and approachable Adam is. If you met him in passing on the street, you'd never know he is a famous chef. His creativity is not limited to the kitchen I imagine, and I'm curious to know the stories behind his various tattoos. Someone compared him to the likes of Daniel Boulud last night, and having dined at one of Boulud's restaurants in New York, I would wholeheartedly agree.
Tasting Notes:
1) NV Ferrari Brut Rosé Trento (375ml - $14.99)
Pinot Nero and Chardonnay varietals used to make this Rose.
Photo of the bottle. Paired with: Veal Tartare with iGreco White Truffle oil spritz
This Rose paired perfectly with the Veal. The CantineFerrari website is almost as amazing as the wine itself, and is chock full of wise quotes. "Those who are thirsty for beauty are never satiated by passions." "The historian describes events, the artist brings them to life"
2) 2009 Feudi di San Gregorio Fiano di Avellino ($23.99)
Fiano di Avellino is the varietal.
Carmelized fennel soup with Little Neck Clams and crispy Guanciale
Words cannot describe this magnificent soup. I think this is the very best soup I have ever tasted. I wonder if I can somehow get Adam to let me see the recipe? The wine paired very nicely as well. and comes from the Campania region. The grapes are harvested in bunches and later spend 3 months in stainless steel. This is a full-bodied white wine, with fresh floral aromas and a palate of fresh minerality.
-
3) 1999 Giuseppe Rinaldi Barolo Brunate Le Coste ($164.99)
Nebbiolo is the varietal
Risotto Milanese with Bone Marrow Espuma
The risotto was just delicious! The Bone Marrow Espuma really gave it a creamy and flavorful taste. It came garnished with a sprig of thyme, which I kept nibbling in between bites. The thyme gave the whole dish a bit of a kick of new flavor. POW!
We were given an special page of notes about Guiseppe Rinaldi, the winemaker, who insists on natural, unmanipulated wines. "Tradition is a constant theme in his thoughts, and he mourns the special connection with the land that he believes has been eradicated by technology". My favorite part about him was the excerpt..."the only concession to anything resembling contemporary is an old fashioned rotary telephone, which seems to genuinely annoy him each time it rang..." - the Barolo is aged in Slovenia barrels, and wine spectator recently gave it 97 points, the highest rated of 1999. Matthew says "it's so light, it tastes like angels dancing on your tongue." Wine spectator says it has a "beautiful perfume of flowers, mushroom, and forest underbrush" with "fine tension and mineral elements, followed by notes of chai spices and sandalwood on the long finish."
-
4) 1999 Il Macchione Vino Nobile di Montepulciano Riserva ($59.99)
Prugnolo Gentile is the varietal (a clone of Sangiovese)
Braised Rabbit Pappardelle with Swiss Chard
As stated above, Chef Adam made the Pappardelle pasta himself. It was absolutely delicious. The wine paired perfectly, and I would say this was my FAVORITE wine of the evening. It had an amazing nose, "dry, full, long finish with floral notes of violets and minerality." Il Macchione's site quote is "as long as it takes" - a sentiment I wholeheartedly agree with (when it comes to wine). The winemaker's story is fascinating. Swiss dentist, "Azienda Agricola" decided he preferred wine-making to dentistry, and abruptly switched careers. He spent time in California, and apprenticed quite a bit before founding Il Macchione, on a hill in the heart of "Le Caggiole."
-
5) 2001 Brigaldara Amarone Della Valpolicella Classico ($69.99)
Corvina Blend (typically comprised of varietals: Corvina 40-70%, Rondinella 20-40%, and Molinara 5-25%)
No food pairing for this one. I believe this wine was more of a "palate cleanser" or "digestif" in between courses. I really enjoyed this wine and would say it was my 2nd favorite of the evening. Brigaldara is located just outside the town of San Floriano, in the heart of Valpolicella (which literally means "valley of many cellars"), just north of Verona. It is situated at the entrance of the Valley of Marano, one of four valleys that constitute the area of "Classical" Valpolicella. The name "Brigaldara" first appears in a deed in 1260 (just to illustrate the history of the name). Wine Spectator says this wine is "a clean-cut Amarone, with a balanced mix of raisin and spicy oak. Medium-to-full-bodied, with fine tannins, and a clean, spicy finish."
-
6) 2003 Scubla Friuli Verduzzo Friulano Cràtis ($26.99)
Verduzzo Fruilano is the varietal
Maple Panna Cotta with bacon dust
Good lord, this was a decadent dessert. I'm already a huge fan of Panna Cotta, but this was a heavier, thicker, and creamier version. I compared it to EggNog, as in an EggNog Panna Cotta. that is what I tasted anyway. I think there was vanilla bean in it, which might have been the cause of the beautiful black flecks in this masterpiece. With or without the bacon on the side, the dish was superb. Chef Adam tiptoed out of the kitchen to tell us this was his dessert inspiration of pancakes, eggs,and bacon. The wine paired well again, but was almost too sweet for me. It has a rich golden orange color, and an wonderful nose. One sip was enough for me. It made me think of the "Lumiere" fruit (or Faery Fruit) as it could/should have tasted on True Blood. However, I could not drink very much of the wine. It was just a bit thick, sweet, and juicy for me. According to the Scubla website: "Intense amber colour; acacia honey, walnut husk and vanilla bouquet. Sweet and concentrated, with hints of dry fruit, figs, citrus fruits and caramel combined with the typical tannin content of the grapes." We were also told the wine was very labor intensive and is harvested late, almost into ice wine harvesting time.
----
Other thoughts:
We met a lot of people during the dinner, including a gentlemen named Chance and his wife (newlyweds, and she works at a Wine Bistro in Decatur/Stone Mountain area?). Also, a guy named Red was there (who owns/works a Cigar store in Marietta - Tobacco World). We met a nice older couple who had some amazing stories to tell us. The gentlemen was Scottish, a MacDonald of Arnold, who played bagpipes here in town for many years. He told us about "Open That Bottle Night" which is the last Saturday night in February. It was a tradition started by some journalists from the New York Times. He sent in a tidbit about a bottle he and a friend opened that night, and they did an article on him. The wife told us about an experience in Paris (Montmartre area) called "Lapin Agile" featuring a Steve Martin play about Picasso and Einstein. Lapin Agile means Nimble Rabbit.
Another lady there was talking of a place in Scottsdale, AZ called Cowboy Ciao - which I am now convinced I must try! I believe she also said she had a "black thumb" as I do (I cannot keep any plant from dying to save my life). Very cool people!
Before we said "Ciao", the Scottish Man and his Wife did their toast. It went something like (and please forgive me as I was STUFFED with food and a little toasty from wine at this point): "Not above me, not below me, but Beside me."
-
Just the caliber of people who attended this dinner made me VERY glad to be a part of Le Caveau's world. I really enjoy the people, the wine, and the unique experiences there.
-
Chef Adam Waller is simply amazing. He's a quiet, humble, and almost shy man. While he was obviously pleased that everyone enjoyed his food, he truly seems to love his craft and has a quiet pride in his work. I was in awe of him and his fantastic abilities. Currently, he has moved from Sotto Sotto to EScorpion. I love how down-to-earth and approachable Adam is. If you met him in passing on the street, you'd never know he is a famous chef. His creativity is not limited to the kitchen I imagine, and I'm curious to know the stories behind his various tattoos. Someone compared him to the likes of Daniel Boulud last night, and having dined at one of Boulud's restaurants in New York, I would wholeheartedly agree.
Tasting Notes:
1) NV Ferrari Brut Rosé Trento (375ml - $14.99)
Pinot Nero and Chardonnay varietals used to make this Rose.
Photo of the bottle. Paired with: Veal Tartare with iGreco White Truffle oil spritz
This Rose paired perfectly with the Veal. The CantineFerrari website is almost as amazing as the wine itself, and is chock full of wise quotes. "Those who are thirsty for beauty are never satiated by passions." "The historian describes events, the artist brings them to life"
"The legend of Ferrari began with a man, Giulio Ferrari, and with his dream of creating a wine in Italy inspired by the very finest French Champagne. A skilled and painstaking enologist who
had studied at the prestigious School of Viticulture in Montpellier, Giulio created Ferrari in 1902..." go to their site to read more.
-2) 2009 Feudi di San Gregorio Fiano di Avellino ($23.99)
Fiano di Avellino is the varietal.
Carmelized fennel soup with Little Neck Clams and crispy Guanciale
Words cannot describe this magnificent soup. I think this is the very best soup I have ever tasted. I wonder if I can somehow get Adam to let me see the recipe? The wine paired very nicely as well. and comes from the Campania region. The grapes are harvested in bunches and later spend 3 months in stainless steel. This is a full-bodied white wine, with fresh floral aromas and a palate of fresh minerality.
-
3) 1999 Giuseppe Rinaldi Barolo Brunate Le Coste ($164.99)
Nebbiolo is the varietal
Risotto Milanese with Bone Marrow Espuma
The risotto was just delicious! The Bone Marrow Espuma really gave it a creamy and flavorful taste. It came garnished with a sprig of thyme, which I kept nibbling in between bites. The thyme gave the whole dish a bit of a kick of new flavor. POW!
We were given an special page of notes about Guiseppe Rinaldi, the winemaker, who insists on natural, unmanipulated wines. "Tradition is a constant theme in his thoughts, and he mourns the special connection with the land that he believes has been eradicated by technology". My favorite part about him was the excerpt..."the only concession to anything resembling contemporary is an old fashioned rotary telephone, which seems to genuinely annoy him each time it rang..." - the Barolo is aged in Slovenia barrels, and wine spectator recently gave it 97 points, the highest rated of 1999. Matthew says "it's so light, it tastes like angels dancing on your tongue." Wine spectator says it has a "beautiful perfume of flowers, mushroom, and forest underbrush" with "fine tension and mineral elements, followed by notes of chai spices and sandalwood on the long finish."
-
4) 1999 Il Macchione Vino Nobile di Montepulciano Riserva ($59.99)
Prugnolo Gentile is the varietal (a clone of Sangiovese)
Braised Rabbit Pappardelle with Swiss Chard
As stated above, Chef Adam made the Pappardelle pasta himself. It was absolutely delicious. The wine paired perfectly, and I would say this was my FAVORITE wine of the evening. It had an amazing nose, "dry, full, long finish with floral notes of violets and minerality." Il Macchione's site quote is "as long as it takes" - a sentiment I wholeheartedly agree with (when it comes to wine). The winemaker's story is fascinating. Swiss dentist, "Azienda Agricola" decided he preferred wine-making to dentistry, and abruptly switched careers. He spent time in California, and apprenticed quite a bit before founding Il Macchione, on a hill in the heart of "Le Caggiole."
-
5) 2001 Brigaldara Amarone Della Valpolicella Classico ($69.99)
Corvina Blend (typically comprised of varietals: Corvina 40-70%, Rondinella 20-40%, and Molinara 5-25%)
No food pairing for this one. I believe this wine was more of a "palate cleanser" or "digestif" in between courses. I really enjoyed this wine and would say it was my 2nd favorite of the evening. Brigaldara is located just outside the town of San Floriano, in the heart of Valpolicella (which literally means "valley of many cellars"), just north of Verona. It is situated at the entrance of the Valley of Marano, one of four valleys that constitute the area of "Classical" Valpolicella. The name "Brigaldara" first appears in a deed in 1260 (just to illustrate the history of the name). Wine Spectator says this wine is "a clean-cut Amarone, with a balanced mix of raisin and spicy oak. Medium-to-full-bodied, with fine tannins, and a clean, spicy finish."
-
6) 2003 Scubla Friuli Verduzzo Friulano Cràtis ($26.99)
Verduzzo Fruilano is the varietal
Maple Panna Cotta with bacon dust
Good lord, this was a decadent dessert. I'm already a huge fan of Panna Cotta, but this was a heavier, thicker, and creamier version. I compared it to EggNog, as in an EggNog Panna Cotta. that is what I tasted anyway. I think there was vanilla bean in it, which might have been the cause of the beautiful black flecks in this masterpiece. With or without the bacon on the side, the dish was superb. Chef Adam tiptoed out of the kitchen to tell us this was his dessert inspiration of pancakes, eggs,and bacon. The wine paired well again, but was almost too sweet for me. It has a rich golden orange color, and an wonderful nose. One sip was enough for me. It made me think of the "Lumiere" fruit (or Faery Fruit) as it could/should have tasted on True Blood. However, I could not drink very much of the wine. It was just a bit thick, sweet, and juicy for me. According to the Scubla website: "Intense amber colour; acacia honey, walnut husk and vanilla bouquet. Sweet and concentrated, with hints of dry fruit, figs, citrus fruits and caramel combined with the typical tannin content of the grapes." We were also told the wine was very labor intensive and is harvested late, almost into ice wine harvesting time.
----
Other thoughts:
We met a lot of people during the dinner, including a gentlemen named Chance and his wife (newlyweds, and she works at a Wine Bistro in Decatur/Stone Mountain area?). Also, a guy named Red was there (who owns/works a Cigar store in Marietta - Tobacco World). We met a nice older couple who had some amazing stories to tell us. The gentlemen was Scottish, a MacDonald of Arnold, who played bagpipes here in town for many years. He told us about "Open That Bottle Night" which is the last Saturday night in February. It was a tradition started by some journalists from the New York Times. He sent in a tidbit about a bottle he and a friend opened that night, and they did an article on him. The wife told us about an experience in Paris (Montmartre area) called "Lapin Agile" featuring a Steve Martin play about Picasso and Einstein. Lapin Agile means Nimble Rabbit.
Another lady there was talking of a place in Scottsdale, AZ called Cowboy Ciao - which I am now convinced I must try! I believe she also said she had a "black thumb" as I do (I cannot keep any plant from dying to save my life). Very cool people!
Before we said "Ciao", the Scottish Man and his Wife did their toast. It went something like (and please forgive me as I was STUFFED with food and a little toasty from wine at this point): "Not above me, not below me, but Beside me."
-
Just the caliber of people who attended this dinner made me VERY glad to be a part of Le Caveau's world. I really enjoy the people, the wine, and the unique experiences there.
-
When is the next dinner?!? I can't wait!
No comments:
Post a Comment