A Drinkable Legacy

Fine wines pair with fine foods at the Grapes for Humanity dinner.

By Lael Hazan

Italian families are proud of their heritage and legacy. A son will often follow a father in the same trade. Families live, generation after generation, in the same town; with immediate families often sharing the same house. There is a reverence and pride in the accomplishments of the past. I was reminded of this recently at the Marchese Piero Antinori dinner on behalf of Grapes for Humanity at Michael’s On East.

Marchese Piero Antinori discusses wines with the Grapes for Humanity attendees.

The Antinori family has been making wine for 26 generations, over 600 years, each generation expanding and perfecting their product. They have grown from humble beginnings in 1385 Florence to an international empire, always innovating yet remembering their roots. It was fitting that Antinori was the wine sponsor of the dinner of Grapes for Humanity, an organization created by chairwoman Arlene J. Willis in honor of her own brother’s memory and valor. For those of you unfamiliar, Grapes for Humanity, is an organization that raises money from the wine community to assist those who have been affected by landmines. http://www.grapesforhumanityus.com/ The international wine community has embraced the concept and has enabled Grapes for Humanity to become extraordinarily successful in accomplishing its mission. SarasotaMagazine was the media sponsor for the event.

Volunteers and silent auction items.

Our family heritage is one of food. Giuliano remembers wonderful summers at the beach eating his grandmother’s cooking. He is hard at work creating a fitting legacy to memorable Hazan family meals.But for an Italian, as important as the food is the wine to be drunk with the meal. The Grapes for Humanity dinner was magnificent for creating a fitting marriage between the wonderful Antinori wines and the sumptuous affair, prepared by Phil Mancini of Michael’s on East.

In center of table: Grapes for Humanity founder Arlene Willis and Marchese Piero Antinori.

The menu was staggering:

HORS D’OEUVRES

Ground Lamb & Beef Kabobs with Fresh Mint Pesto

Balsamic Fig & Mascarpone Rustic Crostini

Prosciutto Wrapped Mission Fig Stuffed with Gorgonzola

Toasted Coconut Crusted Scallops

Montenisa Sparkling Wine

1^st Course

Fresh Florida Lobster with House-made Ricotta Gnocchi, Roasted Crimini Mushrooms, Sage Butter, Roasted Butter Nut Squash & Crushed Amaretti

Cervaro della Sala 2007

2^nd Course

Pan Roasted Cod with Arugula, Roasted Red Peppers, Fennel Confit, Olives & Preserved Lemon

Peppoli 2007

3^rd Course

Braised Kobe Short Ribs with Mashed Cauliflower & Sautéed Brussels Sprouts with Pancetta

Tignanello 2006

4^th Course

Goat Cheese Torta with Cracked Fennel Lavach, Honey Walnuts & Sake Cherries

Antica Cabernet 2006

Finale

Individual Chocolate Hazelnut Cakes with Frangelico Ice Cream

Muffato della Sala 2006

Although the menu was long, it was not overwhelming; and the guests had time to socialize as well as watch Michael Klauber http://www.michaelsoneast.com/ act as the perfect emcee. If he were ever to give up the restaurant world, he would be a formidable auctioneer.

Most of us don’t eat like that often. However, there are times that we would like to make some of those wonderful dishes at home. At my request, the kitchen at Michael’s was kind enough to share its recipe for the Kobe short ribs. They were flavorful and fell right off the bone. Here is the recipe so you, too, can have it at home. Or better yet, call Arlene Willis and go to her next Grapes for Humanity function.

Kobe Beef Short Ribs

Ingredients:

8 oz. Kobe short ribs

1 teaspoon garam masala

1 teaspoon Szechuan peppercorns

¼ cup diced carrots and celery

1 pint chicken stock

4 oz. veal broth

1 tablespoon pomegranate molasses

2 oz. canola oil

Salt and pepper to taste

Season short ribs with salt and pepper, sprinkle with garam masala and peppercorns. Add 2 oz. oil to hot pan, heat until hot, sear short ribs on all sides. Remove from heat, add mirepoix (carrots, celery), sauté until soft. Deglaze with chicken stock. In an ovenproof container put short ribs; fill with 2/3 chicken stock and mirepoix. Cover and braise in 350-degree oven until fork tender, adding water and or stock as required to maintain 2/3 moisture level.

Heat veal glace, add molasses. Season with salt and pepper to taste. Heat veal glace mixture, remove short ribs from braising liquid, position on plate, and nape with sauce.

Posted: 2/9/2010 12:17:31 PM | 0 comments

A Drinkable Legacy

Post archive