A couple weeks ago, I won two tickets to a hand on Pasta making class at New York Vintners. Had the chance to learn the basics of making garganelli (kind of a type of Penne) from the husband/wife of Gabe and Katherine Thompson, the culinary forces behind Dell’anima, L’Artusi and Anfora.
The class was on a Friday at 3pm, so it was great fun drinking great wines and eating great food in the afternoon.
1An enchanting evening at NY Vintners with winemaker Vincenzo Abbruzzese
An entertaining wine tasting featuring various Valdicava vintages of Brunello di Montalcino. As we tasted the palate pleasing selections, Mr. Abbruzzese educated us on the history of his winery and of the passion of winemaking that has been passed on from generation to generation
To make this tasting even more enjoyable, Chef Ryan prepared an incredibly tasty Brandt Farms 16 oz NY Strip topped with ever so delectable foie gras, as well as handmade garganelli with ramp (the meal was deliciously impressive). Next, we enjoyed a perfect assortment of cheese, including a unique and tasty vegetarian sheep’s milk pecorino aged in oak barrel
This was an enjoyable evening of good food and wine. Visit SaraDISH next week when we return to Italy and also venture out to South of France!
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Well New Yorkers, sounds like we’re in for another snow storm this weekend. If you’re looking to hunker down with a hearty yet healthy meal, wherever you may be, I suggest this traditional South American vegetarian stew. It’s thick, warm, and flavorful—what more could you ask for? This recipe…
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1962 Leroy…..oh yeah. Jesse@newyorkvintners.com (Taken with instagram)
Chef Ryan Smith with wine making legend Maria Lopez (Taken with instagram)
Email ryan@newyorkvintners.com (Taken with instagram)
Chef Ryan Smith at ‘There will be Fish’
