Special Event Management and PR Team Member Rachel Murphy presents updates on the food and wine for De Gustibus at Macy’s Herald Square event located in the heart NYC, Manhattan. The TuttoToscana team offers a delicious sneak peek of the recipe testing for the contemporary Chianti-themed demonstration.
The focus on this week’s is De Gustibus, as introduced in yesterday’s post. The way this demonstration is being presented is that we are able to show Italian cuisine that the guests can recreate at home. The Apicius chefs, Executive Chef Andrea Trapani, Sous Chef Desire Zouzouko Roger Boualy, and Pastry Chef Simone De Castro will be presenting the information to a group of about sixty guests.
The menu shows many traditional Tuscan dishes and products that are easily available for consumers to find within the U.S. so that the dishes can be easily replicated. The menu begins with a cuttlefish stew; the cuttlefish is a mix between a richer squid but lighter than octopus. The health benefits include high amounts of iron, phosphorus, riboflavin; vitamin A, B12, and C. One of the two primi plates is called gnudi, which is a very common and traditional Tuscan spinach gnocchi. Gnudi is like the filing part of the pasta, the most common mixture being spinach and ricotta, and is rolled into balls and either baked or boiled like regular pasta. The other primo is an artichoke risotto with roasted quail in Chianti sauce. The dish in fact features wine produced in the Chianti territory, which is theme for all of our events. Sliced pork with a fried eggplant in tomato sauce is the secondo. The dessert uses mascarpone cheese and pistachios and is shaped in to stacked layers composed of strawberry gelée, mascarpone cheese mousse, and pistachio daquoise.
Seats for this special event on October 25, 2012 are on sale at the De Gustibus site, reserve your space soon!
We will be sending updates, news flashes, and behind the scenes sneak peaks over the coming weeks. Follow us on Twitter and Facebook!