Ganzo Recap – What the Clients Said
By Paola Carretero
Photo by Isabela Elizondo
Team Member Paola Carretero spoke to Ganzo diners about their overall experience during our JBF dinner simulation. From our wine sponsor to Apicius professional culinary students and Italian diners, see what our Ganzo clients had to say.
Manuele Verdelli, Capannelle Winery:
“Tonight was great…It is an immense pleasure for me to be here. It’s nice to see the effort of the students working on events. Also, I appreciated being able to speak to students and helping them to grow. The menu and all courses were delicious, and pairings were perfect with the different wines. It was a good choice to start with a very international wine, like the Cabernet Sauvignon, and to finish the dinner with a very specific Italian wine such as the Chianti Classico. In this way the group was able to emphasize the importance of Tuscany and Chianti Classico, a main concept of your TuttoToscana Dinner. Great job tonight. It is my pleasure to be part of this experience, thanks for having me!”
Ellie Humm, Apicius Culinary Career Student:
“The wine was perfectly matched with each course. Everything was so delicious! The presentation was beautiful and everything was well cooked. It was a really educative experience to hear all of your presentations about the program and then the description of the menu. It was an opportunity to taste Tuscany at its best. The variety of the whole menu was also interesting, we got a chance to taste so many different plates from Tuscany. My favorite was the ragù!”
Elizabeth Shensky, Apicius Baking & Pastry Career Student:
“The combination of the dessert with the wine was just perfect. They belonged together, it felt like it was the continuation of the flavor. Now I don’t think I can picture them separately. I loved the second presentation of the “schiacciata” in it’s modern version! Not only because it looked super with the diverse shapes, colors, ingredients, but because you could actually taste all these different things together and they made sense. I love the variety and complexity of a course., visualizing different ingredients on the same plate. Well done, I must say dessert was my favorite part, and the wine with it”
Michele Amodeo, Italian guest:
“Not once during the evening did I sense a moment of weakness or things out of place. The pairings were amazing, and at times moving! I felt especially moved by the Vin Santo, and I have to say that the ragù was my favorite flavor of the evening though the antipasti were choreographed well with balanced flavors. It was an emotional meal.”
And how did our TuttoToscana team members feel at the end of the evening? Paola also caught up Mayte Almada, who shared the following impressions:
“It was such a learning experience. We got to practice our dialogues, not only for the presentations but for the hospitality/service aspect as well because we got a chance to interact with the guests, see their reactions. Also, it was good for us to present this evening, because now we will continue practicing and make some adjustments. We got to see our difficulties, which items need to be improved, so it was the perfect way to learn and practice for our upcoming events in New York City.”