VOL2 2018

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Page 139 of 147

Truffle Wine Dinner at Veneto BY MICAELA CHOO, Vice Chargée de Presse THE SALT LAKE City Mondiale enjoyed an epic five- course truffle dinner at Veneto Ristorante Italiano on October 29. The menu showcased black and white Alba truffles harvested five days before the event. These truffles were hard to come by; truffle hunters reported that in some parts of Italy, truffle production was down as much as 90 percent because of the hot summer and unusually dry fall weather. Co-Owner/ Executive Chef Marco Stevanoni's meal was paired with spectacu- lar Italian wines. The chef, who is also a wine broker for the Bastianich family, served Bastianich Plus Passito Per Lidia 2003—produced for Lidia Bastianich's sixtieth birthday—with dessert. This same wine was served during Pope Benedict XVI's New York visit in 2008. Vice Echanson National David Merrill contributed Miani Malvasia Colli Orientali 2015 and Bruno Giacosa Barbaresco Rabaja 2000. Bruno Giacosa is considered one of the finest producers of barolo and barbaresco. "Notice the intense minerality, the plum and spice cake aromas, and the complex flavors of this classic wine," said Vice Echanson Sheral Schowe of the bar- baresco. Paired with tortellini filled with wild boar and Monte Veronese cheese and finished with white truffle shavings, it was definitely a crowd-pleaser. G SALT LAKE CITY Veneto Ristorante Italiano October 29, 2017 POACHED FREE-RANGE EGG Shaved White Winter Truffles, Carbonara Sauce, Crostini Miani Malvasia Colli Orientali 2015 WILD BOAR- AND MONTE VERONESE CHEESE-STUFFED TORTELLINI White Truffle Shavings Bruno Giacosa Barbaresco Rabaja 2000 BEEF FILET MIGNON Roasted Potatoes, Snow Peas, Black Winter Truffle Shavings Luciano Sandrone Barolo Cannubi Boschis 1998 CHOCOLATE TRUFFLE GELATO Bastianich Plus Passito Per Lidia 2003 Bailli Hon. Ashby Decker, Vice Echanson National David Merrill, and Colleen Merrill. Cynthia Peterson, Maître de Table Restaurateur Helen Petras, Vice Chancelier-Argentier Carl Spaulding, and Dame Sharon Kucera. Co-Owner/Executive Chef Marco Stevanoni and staff. Co-Owner/Executive Chef Marco Stevanoni. Co-Owner/Executive Chef Marco Stevanoni and staff. MONDIALE 138 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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