Barbaresco Dinner Scrapbook

Chef Marco Forneris of Osteria Lalibera in Alba visited us last week, and in conjunction with Chef Paul Canales, devised a unique menu for our Dinners for Produttori del Barbaresco, June 25th – June 26th, 2009. Ben Schwartz and his video camera spent some time with the two of them in the kitchen that first night…

We’ve Found Our Yolk

After performing a thorough battery of tests, Chef Canales thinks he’s found just the right eggs to create the lush, deep yellow pasta often only found in Italy. The secret is pasture raised eggs. Hens allowed to pasture ingest a much wider range of nutrients producing eggs that offer a certain richness necessary for our laminated pastas…

Chocolate Tasting

From Pacific Gourmet we order Callebaut (belgium; one of the cheapest chocolates on their list) and Valrhona (France; one of their priciest.) I wanted to do a chocolate tasting because I thought it would be cool to order some mid-range chocolates and play around with specific pairings or specific uses for unique chocolates. I am also interested in the “single bean” trend because of how…