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For all
the talk on DIFFA's boxers in brief, who drank what at the PONCHO
wine auction and what couple had the wedding of the year, check
out page 19 of the October issue.
Chef Walter
Pisano, of Tulio Ristorante recently graced the kitchen of NYC's
acclaimed James Beard House, preparing a strictly NW menu pared
up with NW wines. He and co-guest Chef Kenny Giambalvo, of Portland's
sister-restaurant Pazzo, wowed the crowd with a slew of stellar
appetizers (a favorite, by far, being the stuffed calamari with
purple potato and puttanesca butter). The feast started with an
antipasti terrine of tender eggplant, followed by raviolini filled
with sweet peas and clam sauce, braised eastern cod and roast Oregon
rabbit loin with morel risotto. If you've ever made risotto for
four you know what an undertaking it must be to dish it up for 89!
Pastry Chef Patrick Gabre-Kidan's rounded out the evening with a
killer Northwest hazelnut gelato with chocolate filo crisp and chestnut-honey
zabaglione. Later, the trio of gastronome genies recreated these
same treasures to sold out crowds in both of their corresponding
NW restaurants.
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