Spring Soiree with Buitoni

"It is only when you start to garden, that you realize something important happense every day. - Geoffrey B. Charlesworth.
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I found this quote from My French Kitchen. It spoke to me. It's always fun to find a new blog that speaks to you!

As my yard turned pretty in pink and white, my thoughts turned to a spring soiree. As pretentious as that sounds!

Spring blooms are fleeting. All the more reason to savor. Do you notice that I always have an excuse to eat? "The tulips are up! Celebrate! Let's feast!"

And feast we did. The appetizers can be found here. And here. I had some carnivores and a vegetarian over. Having been inspired by Marie at Proud Italian Cook to make gremolata last week, I decided to do the gremolata again - but over grilled chicken. Not all guests loved fish. (Don't you love a challenge? A vegetarian, a non-fish eater, a diabetic and one allergic to goat cheese - which I served - hence the variety.)

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If I was Laura Schenone, I would have made my ravioli. But my Easter attempts were less than stellar. So Buitoni made them for me. Buitoni's tortellini has long been a mainstay in my home. One of the first dishes my kids learned to make when they were in grade school was with tortellini. In the winter: Add Buitoni tortellini to a rich chicken broth. Swirl in some spinach and serve (with freshly grated Parmesan of course). In the summer, take out Mom's pesto. Bring to room temperature. Boil tortellini, top with pesto and serve.

As part of the Tastemaker Program at Foodbuzz, I was given a coupon to try Buitoni's Riserva's pastas - specifically Quattro Formaggi Agnolotti. Soft, billowy pockets stuffed with whipped ricotta, fontina, Parmesan, Grana Padano and a touch of roasted garlic of course. I had my vegetarian entre! I bought four of them (to serve 7).

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I paired it with a young wine - a Veridicchio - crisp with an acid finish, it would offset the gentle, mellow flavors of the Agnolotti. And complement the pesto and vegetables I served it with. It also was a slightly tart accompaniment to the gremolata. Verdicchio is also highly affordable for a crowd. Most bottles run in the $10 dollar range.

For the red wine offering, I went with a Malbec. I have fallen in love with this mellow Argentinian red wine. Malbec is very smooth - almost buttery. Deep enough to pair with cheeses, pasta and chicken and the wine is fruity but dry as a young Bordeaux.
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This recipe is an approximation from a class I took years ago. I play with the vegetables, sometimes add feta cheese, sometimes add shrimp and sometimes add sun-dried tomatoes. For the dinner, I stayed with the non-fussy pesto and just added string beans and carrots.

I par-boiled 2 cups of string beans (haricot verts would be grand here) and cooked 5 carrots (sliced into fat matchsticks) in 1/8 cup of olive oil for six minutes.

Large half moons of soft pasta stuffed with cloud-light cheeses. Who needs a sauce? I gently boiled the plump Agnolotti - you can see how they are generously stuffed. I do appreciate actually tasting the stuffing in stuffed pastas instead of guessing what the small blob is.

Tossed all with pesto. (I do the pesto to taste - start with about 4 cups of packed basil, add 1/4 - 1/2 cup of virgin olive oil - I like my pesto on the creamy side. Then add 1/4 cup (or more) freshly shredded Parmesan, 1/4 cup toasted pine nuts or walnuts, and 2-5 cloves of garlic. Toss in blender and blend. In August, I make a ton of them - cover each small container with a thin layer of olive oil and freeze. When I need one, I pop it out of the freezer and onto my counter and let it come to room temperature. I never heat it. My mother freezes pesto in ice cube trays and pops it into red sauces all winter.

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Many thanks to Foodbuzz and Buitoni for giving me a chance to sample their new luxurious pasta! It took center stage which is always a strong place to be!

The wines also paired well with the Gremolata. We talked of cabbages and kings and theatrical things. Revelations, job losses, plays, surgery, the past, the present and the future. That is what food does best. When you break bread together you share. As you pass the ending treats, you open. The night comes to a close but the windows stay open.

Fast Dancing at the 2010 S. Pellegrino Almost Famous Chef Competition

Yes, it's true. Courtesy of Foodbuzz and the S. Pellegrino Almost Famous Chef Competition, this non-gambling, non-glitzy Italian cook journeyed to the the Mirage Hotel in Las Vegas on Thursday, February 4th. Two hours later, I was in a cab, lost in Vegas as the (harried but earnest) cab driver's GPS System kept sending us hither and yon to escape the five accidents on the interstate. Forty-five minutes later, I was at the Las Vegas School of Culinary Arts, meeting and greeting the most helpful people in the world and thrust into a busy kitchen.

Sparkling Pellegrino. The fast-dancing of the bubbles mimicked the hustle and bustle in the kitchen.

A few hours later, one young chef would win first prize, step in front of this display and be granted a chance to compete in Napa Valley from March 5-8, 2010. The competition is fast, heady, creative, and could be a deal-breaker. The winning chef will not only have the prestigious title but also up to $20,000 in prizes and a paid apprenticeship from one of the participating chef judges. Not bad for a recent culinary school grad heading out into a highly competitive world.

Inside the Culinary School's restaurant, the stage was set. The Mountain Region Competition has the largest number of contenders. The kitchen was giddy with excitement - for the first time the competition was streaming online and broadcast over the Internet. Families and fans could watch the entire competition and judging by the Facebook page - they did.

Media, chefs, kitchen judges and well - me - filled the kitchen. Braising, simmering, saucing, chopping, mincing, scalding...

... scraping, slicing, squeezing....

Carefully watched and questioned by the kitchen judges...

... being timed by the clock...

Keeping your cool and focusing on the task at hand.

For the chefs will soon be in this room, filled with judges who will taste, question and look for clarification regarding their choice of ingredients, their methods, the art of plating....

It's a dissertation really. "How much will this cost?" "Is this a special, a seasonal item or a standard entree?" "Or is it an appetizer?" "What wine would you choose for your dish?" "Were you happy with what you did?"

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The young chefs discussed their inspiration, their choices of melding risotto with squash, parsnips with cream, infusing garlic into a dish, reduction sauces, time constraints. As one chef mentioned, "I thought five minutes was a lot longer than it really is!"
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While the chefs certainly had an intense day, I was the lucky one - brought there to sample, indulge and report. And I did. I tasted all while sipping healthy doses of S. Pellegrino sparkling water (and one glass of wine!). I was there to celebrate all of them. For the chefs, just being asked to be in the competition was an honor. And the stakes are very high. I spoke with many of them. Some were very assured - amazingly calm really and others were in a smiling, zen-state. And of course, others were feeling the intense pressure. But through it all, there was camaraderie, humor and strong support and respect for each other.

Once out of the kitchen, guests were treated to a platter of fruits..

And cheeses.
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I'll let these young chefs speak now and you can see their views on cooking and why they want to be a chef. And parents and grandparents take note: What you do in the kitchen with your children can have far-reaching, wonderful effects! Below each photo find the chef and their dish. I tried them all and was immensely grateful that I was not a judge - because I couldn't possibly choose... all were taste sensations.

CHEF: Carlos Rodolfo Gonzalez Saucedo

DISH: Pan Roasted Fresh Cod

"In my family, the making of dishes represents the reunion of loved ones. Every time my mother makes a large and elaborate meal, I get excited just knowing that our house will be full of chatter and joy."

CHEF: Daniel R. Laferriere

DISH: New England Grilled Lobster

"When I was a kid, I was always intrigued by my father when he would cook something different. Later in life, I received The French Laundry as a gift. Once I read that book, I knew then I wanted to be a chef.

CHEF: Jy'cen D. Loften

DISH: Herb-Grilled Pork Tenderloin

"My grandmother would be the person who contributed to my decision of becoming a chef simply because she taught me mostly everything I know about the culinary arts."

CHEF: Athena E. Thickstun

DISH: Black Currant Duck 'a la Plancha'

"I would someday like to open a farm-to-table, fine dining concept, but for a few years after graduation I would like to travel and work for as many chefs as I can. I want to learn about all styles and cultures of food. I don't plan to ever stop learning!"

CHEF: Miguel Vazquez Sanchez

DISH: Pan-Seared Breast of Chicken

"My mom has been my inspiration. She has taught me how to make mole and many other foods. I can say I have always been around food; I used to live in a town where everything is about food, flavor and aroma."

CHEF: Alexandra Arellano Padilla

DISH: Venison Confit in Adobo

"My grandmother has always been my strongest influence. My mother noticed the attention I paid to my grandmother's cooking style and that I had an interest in ingredients and style. She encouraged me by giving me my first cooking kit and recipe book. Ever since that day, I have dedicated my life to the kitchen."

CHEF: Andrew Kirsh

DISH: Pan-Roasted Duck Breast

"When I was a young child, my grandmother would spend hours in the kitchen toiling away over classical Italian dishes. Seeing her dedication to what she did and the reactions that her food evoked are what inspired me initially to become a chef."

CHEF: Robert Crawford
DISH: Roasted Garlic-Stuffed Lamb Loin

"I have had so many influences that have helped me along the way. Of course, the first was my grandmother; not only did she allow me in her kitchen but she would discuss her cooking 'secrets" with me"

CHEF: Ryan Wieczorek
DISH: Mongolian Sauteed Salmon

"I want to learn various types of cuisine that will influence the way I cook. I want to travel to various places to learn the culture and cooking styles. I believe that when I am finished developing my abilities, it will be time to open a restaurant and set a new goal."

CHEF: Cynthia M. Moss

DISH: Pork Loin Chop

"I admire all chefs for what they do. It is a hard job, but it's nice to know there are so many chefs who are passionate about what they do."

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As you can see, much thought, labor and artistry goes into these platings. Sauces, vegetables, starches all designed to highlight the taste of the entree, please the eye and win the palette. The judges took a wee bit longer than planned to make their decision so the task was not easy.

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In the end, Robert Crawford took the high honor with his Roasted Garlic-Stuffed Lamb Loin.

Robert Crawford is interviewed after his big win by Fabiano Viviano of Bravo's Top Chef fame. Mr. Viviano kept up the most delightful commentary with the chefs throughout the competition. Filled with silliness, appreciation and unwavering support for these chefs, his good humor was appreciated by all.

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Robert Crawford will be in Napa Valley in March with all the regional winners. Self-assured and determined, he remains unflappable during the heat of the competition. I will be closely following the final event. I feel now as if I have a stake in it. One cannot attend a regional competition without coming out a wee bit in favor of the chef whose dish astounded you. You can follow the competition at The Sparkling Life. It, too will be streaming online. More on the Mountain Competition can be found at The Almost Famous Chef website. You can also hear what people have to say by following them on Twitter or becoming a Fan of the competition on Facebook.
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As for me, I can only say "lucky you" to the blogger who goes to Napa. And say "lucky me" for receiving the honor of going to Vegas. I am deeply appreciative to Foodbuzz for the trip and to Alexa Malott for support throughout this fast and busy process. And I extend heartfelt thanks to S. Pellegrino Sparkling Water for not only adding sparkles to my drinks, but giving me extra sparkle in my life. Thank-you to both for allowing me to witness life on the other side of a chef's blade.