Here are the dishes that Chef Danny will be preparing for our Monday, March 5 seminar on Traditional Balsamic Vinegar at the Taste of Italy/Slow Wine fair:
Ponchatoula Strawberry Tomato Jam Tart
Jackson Street Smoked Beef Brisket
Black Truffle Ice Cream
Salt-Roasted Candy Stripe Beet
Sound good? Spots are filling up fast: Please reserve your seat to ensure availability!
REAL BALSAMIC: THE HOLY GRAIL OF LUXURY FOOD
$19.50 PER PERSON
TASTE A SELECTION OF TOP AGED BALSAMIC VINEGARS FROM ITALY WITH PAIRINGS BY POTENTE AND OSSO & KRISTALLA. CHEFS DANNY TRACE AND GIANCARLO FERRARA DISCUSS TRADITIONAL AND EXPERIMENTAL USES OF BALSAMIC IN THE KITCHEN
MODERATOR: Jeremy Parzen (DoBianchi.com)
PANELISTS: Chef Danny Trace (Potente and Osso-Kristalla) and Giancarlo Ferrara (Amalfi Ristorante)
Foraged white truffles from Piedmont, wild sturgeon caviar from the Black Sea, and… authentic balsamic vinegar from Modena and Reggio Emilia. Few Americans have tasted these coveted and hard-to-find vinegars from Italy. Food and wine historian Jeremy Parzen moderates.
Balsamic-inspired tastings curated by Chef Danny Trace (Potente and Osso-Kristalla).