June 25th and June 26th
Essential to the Oliveto Wine in Time project is Aldo Vacca, Director of Produttori del Barbaresco. Beginning in 1998, he has helped shape our ideas about wine, introduced us to many other fine producers, found old wine for our list, been a great host and friend, and helped us acquire hours of video tape about the region. On June 25th and 26th, Chef Canales will offer a Piedmontese menu for Produttori del Barbaresco wines. Available are twelve vintages and single vineyards including a very elegant 1979 Ovello. Weâ€™ll be serving many of these wines by the glass, half-glass and taste.
And over the years, on our annual (truffle) trips to the Piedmont, we dine at Osteria Lalibera in Alba. Osteria Lalibera and Chef Marco Fornerisâ€™ food are stylish, genuine, and delicious. Marco will be giving a master class for our kitchen staff this next week, the results of which will be reflected on the menu. Weâ€™ll report to you on the details by email before the dinners.
Also on this menu will be some very special young adult beef, vitellone, from our Potter Valley rancher, Mac Magruder. These animals have been hanging in our meat locker for several weeks and will be at their optimum point for these dinners (see video). We will feature the rib eyes and loins, and the chuck eye rolls will make a fine Brasato al Barbaresco.
Here are some of the highlights of what Marco and Paul have planned for us:
Chicche alla crema al parmigiano
Truly lovely gnocchi from Valle Maira in the north. This dish of Marco’s grandmother’s is quite different from our usual smaller, more dense gnocchi. Marco taught the dish to our kitchen staff at a class held last Saturday.
Carpaccio of Niman Ranch beef tenderloin bagna cauda
This bagna cauda is the classic Piedmontese two-day preparation, served with meat only for very special occasions.
Brasato al Barbaresco of Magruder Ranch milk- and grass-fed vitellone chuck eye
This young adult beef, vitellone, from our Potter Valley rancher, Mac Magruder, will have been marinating in Produttori del Barbaresco nebbiolo for five days. The meat has been hanging in our meat locker for several weeks and will be at its optimum.
Aldo Vacca and Chef Marco Forneris will be in the restaurant on Thursday night only, so if youâ€™d like to say hello, or chat, please reserve for the June 25th.