JBF Wine Notes: Santa Cristina Vin Santo Valdichiana
By Alix Osborn Photo of JBF dinner dessert paired with Santa Cristina Vin Santo Valdichiana 2008, courtesy of FUA Alix Osborn, the 2014 recipient of the Santa Cristina TuttoToscana scholarship, reports on the Vin Santo Valdichiana dessert wine that was paired with the capstone James Beard dinner of our week in NYC. Apricot, orange blossom, […]
Wine Notes: JBF Dinner
By Victoria Poull Photo by the author For the reading pleasure of wine lovers and pairing experts, our team made its way through the tables on October 25th to gage guests’ wine reactions throughout the evening. Several favorites and pairings were nominated, preferences varied across the board, but a common denominator for all wines was […]
2014 JBF Dinner: 10 Years of Tuscan Flavor
By TuttoToscana Staff Photos by David Weiss We knew from the start that 2014, beyond the anniversary concept, was going to be a special year for JBF events. After a smooth garden reception service in the garden of the Foundation, the JBF waitstaff, which includes familiar faces encountered year after year, commented before the seated […]
NJCU: A Standing Ovation
By TuttoToscana Team Photo by David Weiss After a positive start at HSFI, the team transitioned into the second event of the week in NYC. Like HSFI, New Jersey City University was a returning location for our team, and presented a mix of familiar and new elements for 2014. We stuck with a similar, prix […]
HSFI: The Sweet Side of Fashion
By TuttoToscana Staff Photo by David Andre Weiss Our first event held at HSFI kicked off with Chef Simone De Castro who led the high school students on a metamorphic journey through food styling. Using simple ingredients with a few alchemic touches, students transformed syrups into solids and drew forms with sauces in an exercise […]
Not Just Lemons: TT Food Sourcing
By Lisa Wolff Photo by David Weiss New York is just a short sleep away for our young culinary students and our chefs. Now comes the time to crunch before leaving, in addition to packing their jackets, knives and clean undies, they are planning their time in New York to make sure each event is […]
Commemorative Recipe Book
For our 10th JBF anniversary, the Ingorda publishing team at Florence University of the Arts produced a recipe book that recounts a decade of culinary themes from each TuttoToscana event series. Starting from 2005 and concluding with the menu in store for 2014, the volume is divided […]
JBF Trial Dinner at Ganzo
By Lisa Wolff Photo by TuttoToscana Team The Tuttotoscana James Beard trial dinner was a great success, but like any event where planning and preparation on this scale is involved, tensions were high as the Tuttotoscana team worked side by side with the Advanced Culinary career students and Chef Andrea Trapani at Ganzo. This was […]
Florence Team
By Vicky Poull Photo by TuttoToscana Team Here’s our first roundup of TuttoToscana Florence team members who have been preparing for the upcoming NYC week. Jo, Giselle, Alix, Vicky, Lisa, and Jay come from international backgrounds and have in common a strong bond with the culinary arts, which they are excited to share with the […]
A Preview of Our Florence Dinner Preview
By TuttoToscana Team Menu courtesy of FUA Communications & Marketing Office Tonight we are serving a preview of the JBF menu that will be featured in NYC. Diners at Ganzo in via de’Macci 85r have the opportunity to test the flavors and cooking techniques that our team will be utilizing in NYC. TT Florence team members […]
JBF Wine Sponsor Santa Cristina
By Alix Osborn Photo by the author Alix Osborn reports on the Santa Cristina brand to be featured at JBF this October. Santa Cristina is an emblematic wine of Tuscany and its first vintage was produced in 1946. The winery is located in the hills just outside the town of Cortona in Tuscany, where the primarily […]
10 Years
By: TuttoToscana Team Image: David Andre Weiss It’s been a long journey. We’ve been called a culinary caravan. We’ve demonstrated an unwavering desire to share real Tuscan cuisine with NYC audiences. We’re constantly seeking to tweak and play with flavors, while respecting their natural bounty and seeking to capture both tradition and modernity. Ten years. […]