Zenato Wine Dinner @ Piattini Wine Cafe, 226 Newbury Street, Boston, MA

I've attended a couple of wine dinners at Piattini, which you can read about here and here, and they are always amazing.  You can also read my interview and food review with Owner/Menu Director Josephine Oliviero Megwa, here.

It promises to be another intimate evening with spectacular Italian eats and guided (but not stuffy) wine tasting and pairing.

Zenato Wine Dinner

Monday 10/6/14- 6:00PM

Join us as we explore the fine wines of Zenato, Veneto Italy. The esteemed fine wines will be paired with exquisitely prepared classic Italian dishes.

Our Guest speaker will be Mr. Austin Sitts- Wine Bow

Menu

Reception

Zenato Lugana di San Benedetto DOC 2012

First Course

DIVER SEA SCALLOP AND PANCETTA ENVOLTINI/ GRILLED ROMAINE HEARTS/ARRABIATA SUGO

Zenato Valpolicella Superiore DOC 2011

Second Course

HOUSE MADE POTATO GNOCCHI/WILD BOAR BOLOGNESE/SHAVED PECORINO

Zenato Ripassa Superiore DOC 2010

Third Course

DRY AGED BONE IN SIRLOIN/GRILLED POLENTA/RED WINE REDUCTION YOGURT/BRAISED BROCCOLI RABE

Zenato Amarone della Valpolicella Classico DOC 2009

 

 

About Piattini

Piattini is an upscale restaurant and wine bar specializing in regional Italian cuisine and exceptional wine located on Newbury St. in Boston, Massachusetts’s fashionable Back Bay neighborhood. Opened in 2001, Piattini means “small plate” in Italian, thus the emphasis on shared tapas style offerings where guests can sample a variety of different hot and cold plates, or select from Piattini’s always changing lunch and dinner menus which include traditional sized dishes.  

Similar to the owner’s ancestors in Italy, Piattini is committed to using the finest ingredients with a menu that combines the authentic flavors of yesterday, while adding the creativity and diversity of today. Known for their robust educational wine program,  the experience of choosing from the vast selection of exceptional wines is enhanced as each glass is accompanied by a small card detailing the region, tasting notes, and other pertinent information.  

The intimate dining room and secluded outdoor patio provide the perfect atmosphere for after work gatherings, drinks at the bar, wine tastings and private functions alike.  

Piattini is located at 226 Newbury Street Boston, MA, 02116. 

  For more information call Piattini at 617-536-2020 or visit www.piattini.com.

 

Wine Not?, An Italian Wine Dinner Hosted by Piattini, 226 Newbury Street Street, Boston, MA

Photo Credit: Yelp.com

Last week, I was invited to and attended a family-style Italian wine dinner at Piattini Wine Cafe.  Piattini is a quaint Italian cafe nestled on Newbury Street in the heart of historic Back Bay.  Having recently expanded and doubled their space, I was excited to check out the relatively new "digs".  

The space is roomy but cozy - a comfortable place for couples and groups alike.  Dim, romantic, inviting lighting welcomes guests to the lower level "grotto".  The airy, comfortable patios (2) allow for alfresco dining and fun people watching.

The wine dinner was set in the sunken "grotto" area complete with bay windows and a full bar.  We were taken great care of by the staff and management.  I'd like to personally thank Owner, Mrs. Josephine Oliviero Megwa for her hospitality.

Family style dinner meant we were able to socialize with old friends and associates as well as new faces and we all had a great time!

Winebow's Italian wine expert extraordinaire, Mr. Francesco Calderaro, served as our wine pairing instructor for the evening.  Winebow represents 66 vineyards! Mr. Calderaro was not only extremely knowledgeable about the evening's wine selection, but warm and open to further discussion with patrons.  It's easy for people to feel intimidated by or limited in their knowledge of wine, yet Mr. Calderaro focused on keeping the evening simple and encouraged guests to consider what they were experiencing in regards to nose and taste notes.  Guests immediately relaxed and responded to his inviting personality.

Mr. Francesco Calderaro, Winebow Brand Manager

First Course:

We began with a simple, elegant arugula salad served with bright, fresh, chopped tomatoes, artichoke hearts, tender and peppery arugula topped with Parmigiano reggiano all tossed in a light lemon oil dressing.

 

Arugula salad with tomatoes, artichoke hearts, Parmigiano reggiano, and lemon-oil

The arugula salad was paired with Argiolas Costamolino Vermentino di Sardegna DOC 2012, a lovely, light-bodied, goldish-green white wine made from 95% Vermentino and 5% other Sardinian varietals presenting a light citrus acidity to the palate with a dry yet rich, smooth finish that paired well with the peppery, citrus flavors of the salad.  The wine featured white citrus and rock fruits such as green apple and peach, even pineapple aromas on the nose.  It paired well with both salads of the night.  I especially enjoyed it with the fish on the insalata di pesce.

The Insalata di Pesce was a bonus on the first course.  A beautifully colorful dish of tender, marinated baby octopus, sea scallop, and shrimp atop a bright pea puree and arugula, this dish was simple and sophisticated and quite a palate cleanser to prepare us for the second course.

Insalata di Pesce

Second Course:

Bolognese!  Simple, but one of my favorite Italian dishes from the Northern Italian city of Bologna!  Who wouldn't love slow-cooked pork, beef, and lamb (a great addition and substitute for the popular veal) in a rich red sauce served over homemade, tender, al dente fusilli?!? The traditional ragout is the epitome of comfort food and is found on Piattini's regular menu.

Bolognese

This beauty was paired with Allegrini, Palazzo della Torre, 2008 - a nice structured red with forgiving tannin, dark red fruit aromas such as black cherry, blackberry, and dried sticky tree fruits like dates.  Palazzo della Torre is produced in ripasso style where Amarone is "repassed" over pomace leftovers (yielding more tannin, thus more bitterness) or partially dried grapes.  The color is deep purple to burgundy, the finish smooth and easy.

Palazzo della Torre also easily pairs with the Stracotto di Manzo - tender, fall-apart at the fork, juicy braised short rib served over a parsnip puree for which I appreciated the aromatic character, but not the consistency which was a bit too heavy, and roasted asparagus. 

Dessert:

Biscotti was served with a vanilla almond panna cotta topped with strawberry.  The rich panna cotta had great flavor, however, the consistency was a bit too gelatinous for my taste.  It was served with a Bera Moscato di Asti DOCG 2011.  Due to its sweetness, Moscato typically is not a favorite of mine, but I did enjoy the bit of dryness yielded with this particular bottle.  Overall, we finished dinner on a high note with great flavors, spectacular services, and wonderful company.

Vanilla almond panna cotta

I look forward to visiting Piattini very soon to sample more greatness leaving the kitchen.

Until next time...

~Ciao

Please feel free to send corrections via the comment box at the bottom of the homepage.  Thanks!

Summer Restaurant Week 2013 Extended at Chef Scott Henritt's Marliave & Kitchen

 

Summer Restaurant Week 2013

Grotto

Grotto, located at 37 Bowdoin St.,  will be continuing with their Restaurant Week pricing of $38.13 for a three course dinner thru Saturday, August 31st.  The three course Restaurant Week lunch menu for $20.13 will be available until tomorrow, August 30th.  

Kitchen

Kitchen, at 560 Tremont St, will be serving its three course Restaurant Week dinner menu for $38.13 until August 31st. Kitchen offers its full dinner menu which includes Tournedos Rossini, lobster Thermidor, rack of lamb, crispy half duck and pan roasted sole. 

Marliave

Marliave, at 10 Bosworth St, is serving Restaurant Week dinner thru August 31st. Marliave offers one of the largest dinner and lunch Restaurant Week menus if not the largest In Boston. The dinner menu has over 12 entrees to choose from with option like beef Wellington, diver scallops, wild mushroom risotto and our signature chicken "under a brick". Appetizers include escargot, macaroni and cheese, French onion soup and beef carpaccio.  Marliave will be serving Restaurant Week Lunch also until Saturday, August 31. 

-Via Chef Scott Email Release

Let's Talk Burrata: A Mild Italian Cheese with Character!

Who doesn't love Italian restaurants with amazing "mozzarella bars"?  Add that sexy mild, creamy cheese with character known at burrata and I am in foodie heaven. Two textures - firm an soft - this milky white uber fresh cheese is simple yet special.  The outer "shell" is semi-firm, as is expected of typical traditional mozzarella.  Once "opened", one reveals the creamy more silky product within.  This is the little miracle that is burrata which means "buttered" in Italian!  Traditional buffalo or cow's milk mozzarella filled with pieces of mozzarella topped off with cream before the pouch is sealed makes for a lovely final product.

Burrata, when it is fresh, is tame on the palate, buttery, soft and smooth.

I first fell for burrata at Chef Lydia Shire's Scampo in The Liberty Hotel, Boston, Mass.  Scampo features a beautiful mozzarella and brick oven bar which is the centered focus in the rear of the main dining room.  There, during a Boston Foodie Tour (See my review, here), we were treated to a tomato, burrata, and arugula salad.

Tomato, burrata, and arugula salad at Scampo, Boston

Chef Jody Adams' Trade Restaurant also served up a great burrata one night for dinner (See my review, here)

Burrata over heirloom tomatoes and date puree with blanched almonds and microgreens at Trade Restaurant, Boston

Finally, at Shelly Fireman's second Bond 45 location on The National Harbor (DC Metro/Ozon Hill/Fort Washington) with the first being in NYC, I enjoyed a lovely burrata with Beefsteak tomatoes, purple onion, EVOO, olives, and basil while overlooking the Potomic River.  Review of lunch at Bond 45 coming soon.

Burrata with Beefsteak tomatoes, purple onion, EVOO, olives, and basil

Bond 45 takes their mozzarella bar to another level serving the delicacy with tasty choices like fried artichoke, pomodora dip and proscuitto di parma, meatballs, or 'in/en Carozza' (basically fancy, sometimes layered grilled cheese finger sandwiches made with egg-battered and fried crusty bread and burrata - in Carozza translates to "in a carriage")

Mozzarella en Carozza. Credit: www.homefood.it

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"Crazy French" Fondue Dinner @ The Wine Cellar...Ostrich, Kangaroo, Boar, Oh My!

The Wine Cellar offers deliciously authentic fondue from a Frenchman's perspective.  The always jovial and gregarious, Chef/Owner Thierry Chares is as much a part of the atmosphere as the open brick and iron decor and the sizzling oil or the Pierrade (hot stone) entree preparation in the background.

I visited The Wine Cellar, located in the Back Bay neighborhood of Boston at 30 Mass Ave., a couple of year ago (prior to beginning this blog) and enjoyed myself immensely.  The restaurant can easily be overlooked in its subterranean locale and I consider it a jewel on the block with its quaint and romantic space, fantastic service, and delicious options.


I suggest, if beginning with a cheese fondue, keep in mind how filling the rich cheese, savory meat/seafood is along with the standard baguette bits and potato accompaniments can be.  It seriously can serve as a meal for two and you may want to move on to dessert!  Also select from The Cellar's impressive wine list.  We enjoyed a bottle of Malbec.





We began with the Gruyere and Emmenthale "Savoyard" pot, dipping our bread, fried potato wedges, and ham cubes into the creamy, melted contents accented by flavors of white wine, brandy, herbs, spices, and mushroom.

Additional cheese options include...

 

Classic
gruyere & emmentale cheeses melted with cracked black pepper in white wine & brandy

French Gruyere
gruyere cheese melted with sauteed onions, roasted garlic, spices with cracked black pepper in white wine & brandy

Formaggio
mozzarella & gruyere cheeses, roasted peppers, black pepper, lemon juice, white wine & brandy

Brittany
artichoke hearts, shallots, white wine & brandy

Queso
cheddar cheese, fresh cilantro, roasted peppers, sweet onions, white wine & brandy 

...and many more!

We decided on the "Crazy French" fondue entree which included marinated kangaroo, ostrich filet, and boar sausage (substituted, by the restaurant, for the rabbit loin).  I adore rabbit, but was very much pleased with the boar sausage!

 My favorite dipping sauces:  BBQ, tomato, and the creamy chipotle!

The ostrich and kangaroo were both very lean with nice flavor.  We cooked them in the basic oil pot.  The sausage was tender, perfectly seasoned, with great flavor!  This was only my second "kangaroo tasting", my first time was with Chef Poe, and I am a fan of even this simple preparation.  It's simply a great lean meat!

Though our stomach could not handle much more, Chef Thierry gifted a lovely chocolate fondue - a Belgium dark chocolate, "tamed" with heavy cream and brown sugar to "appease the American palate".

 

 

We were also treated to a piping hot, flaky, buttery, perfect croissant!  No image can do it justice!

 

 

Be sure to check out the rest of The Wine Cellar's amazing menu, here.

 

Before leaving, we were invited back to sample The Wine Cellar's inaugural brunch menu.  That review will be posted soon.

I'd like to thank Chef Thierry and our gracious and friendly server, Kenisha, for showing us such a great time!

 

Kenisha and Chef/Owner Thierry

 

 

 

Disclosure:  A portion of this meal was provided gratis.

Chef Marcus Samuelsson Prepares a Special Dinner During Barbados Food+Wine+Rum Festival 2012 @ The Cliff Restaurant

"Without foodies coming out and being excited about this, it wouldn't work!" 

-Chef Marcus Samuelsson @ his cooking demonstration, Hilton Barbados

An epicurean's dream come true.  As the Caribbean Sea crashed beneath our feet and its song crashed in our ears, attendees enjoyed hors d'oeuvres and rum punch as we eagerly awaited this once in a lifetime dinner experience the breathtaking Cliff Restaurant.

The Cliff Restaurant.  Photo Credit: www.thecliffbarbados.com

Hor d'oeuvres included massive, lightly coated coconut shrimp, a wafer topped with rich tuna tartare with pops of tobiko, and wafers blanketed with roasted veggies and goat cheese.  We were surrounded by the sound of the ocean, a steel drum band, remarkable wall art and statement pieces, and smiling faces.  It was great to see notable celebrity chefs, industry people, and foodies co-mingling.  Even Chef Samuelsson took time out before and after dinner service to personally greet guests.

I absorbed the scene with a lovely couple from NYC, whom I briefly met the previous day at Chef Samuelsson's Cooking Demonstration.

Once dinner service commenced, the band began to play on a boat at the end of the pier.  With the choppy waves, this was quite the feat.

Once seated, I enjoyed conversation with a diverse group of table mates including a couple and local business owners of Cafe Luna at Little Arches Hotel and Cafe Sol, an oncology nurse from Virginia, and VP of Hotel & Resort Development for Harlequin.  

Everyone was lovely.  Later, Project Runway 2011 winner, the talented Anya Ayoung Chee, joined us.  

Anya was friendly and personable.  

Keep an eye out for her first boutique opening in Barbados soon!

( www.anyaayoungchee.com )

Each course was paired with wine selected by King of the Vine, Joshua Wesson, Sommelier and Co-founder of Best Cellars.

Bread Course 

Harlem cornbread with tomato jam and honey butter, a staple on Chef Samuelsson's menu at Red Rooster in Harlem, NY.

First Course

Swedieopien smoked salmon with pickled boiled egg, and teff noodles.

Wine Pairing:

Renancer Malbec Rose 2011

 

Chef Samuelsson, on a quest to find noodles similar to ramen, but lighter, introduces us to the teff noodle.  Teff is gluten-free and is the grain used to make the traditional Ethiopian 'bread', injera.

The noodles were bathed in a soft miso broth and topped with smoked salmon, shredded veg , and pickled egg.  On the side the egg and salmon was presented like nigiri-zushi.

 

Second Course 

Oistins Surf & Turf

Roasted prawns, jerk bacon, and baked beans. 

Wine Pairing:

Castle Rock Mendocino Pinot Noir 2012 (CA)- an overwhelming table fave  

 

A Caribbean spin on another Red Rooster Brunch item was the Surf & Turf with spicy, tender brown beans, sweet, herb-rubbed prawn in lieu of egg, pikliz (sweet and sour pickled carrots and onion) and a sliver of crisp jerk bacon.  Though this dish was not a table favorite, I enjoyed the heat of the beans.

Main Course 

Moontown Dinner

Fried chicken thigh with red-eye gravy, bean puree, roasted local white fish, conch salsa, and macaroni pie

Wine Pairing:

Billecart Salmon Brut N.V- a personal fave of the evening

  

The fried chicken thigh was served over a bean puree with nice red-eye gravy, but fried a bit to hard for my liking and left me desperate for a steak knife.  The fish was light and seasoned well with a vibrant conch salsa resting on top. The main course was pure comfort food!

Macaroni pie

I forced a second serving of macaroni pie onto my plate!  Its plump, tender shells were coated in rich, creamy, cheesy goodness with a nice encrusted top layer.  The peppers added texture and extended flavor profile.  Truly a favorite of the evening.  I almost succumb to a third helping, but came to my senses soon enough.

Desserts 

Lemon bread pudding with Bajan rum cream 

Wine Pairing:

Errazuriz Late Harvest Sauvignon Blanc 2010 (Chile)  

The enchanting evening concluded with Mount Gay 1703 Rum...a great digestif over good conversation.

It was a great last night in Barbados for this foodie!

Barbados: Food+Wine+Rum Festival- The Famous Fish Pot Restaurant, Speightstown, St. Peter, Barbados

Photo Credit: Little Good Harbour/The Fish Pot

We're walked to our corner table overlooking crashing waves just beneath us and a quarter moon reflecting on the ocean just over the horizon- a great start to a good evening of mostly remarkable plates.

Bungalows are available for dining on one side and more private dining space is located just off the main dining area.

We started with the Duck Prosciutto, Grilled King Prawns, and Conch Goujo:

Duck prosciutto-marinated mushrooms, goat cheese crumbs, truffle oil with mushroom and mesclun

The duck prosciutto was just OK.  The concept and execution was interesting but the flavor was unremarkable.  More goat cheese was warranted but I did enjoy the tangy mushrooms.  I didn't pick up on much truffle oil at all and it's one of those ingredients that stands out like a sore thumb with me because I have such a negative reaction to it so I doubt much was included.  Overall, I found this dish to be lacking in the the listed ingredients as well as character.

Fried goujons of conch with pickled cucumber salad, red pepper vinaigrette

The conch breading had good flavor but the conch itself was characteristically chewy and tough.  I more so enjoyed the cucumber salad which was fresh and topped with a spicy crushed red pepper vinaigrette that carried nice heat.

Grilled King Tiger Prawns

I've never encountered King prawns of this magnitude.  The claw meat is inedible as the claws are miraculously hard, but the tail meat was tender and buttery.  They were absolutely magnificent!

Our entrees were delicious.  I opted for the blackened barracuda served atop roasted root veg, zucchini, onion, and a spiced cream sauce.  The blackened seasoning (and thus the skin) was sadly inedible due to heavy salt, but the fish itself was wonderfully full and fresh with solid white flesh that flaked against the fork.

Undisturbed blackened barracuda

Flesh of the blackened barracuda

The highlight of the entrees was the grilled Caribbean lobster with a butter lettuce salad and sweet potato gratin! 

I personally prefer Caribbean spiny lobster over Maine lobster.  The meat is sweeter, mild and light, though the lobster is smaller in stature.

Caribbean Lobster

The green pea and mushroom risotto was wonderful.  The rice was tender and perfectly cooked, the peas and mushrooms firm- all bound with parmesan cheese.

The view at The Fish Pot was utterly breath-taking! It's a must-do on your next visit to Barbados! 

Thanks Executive Chef Shephen Belgrave, Manny and staff!

Having a night cap back at the Hilton