May 20, 2007 - D'Amico Cucina,
Spring Formal Dinner
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Hosts: Executive Chef John Occhiato,
& Ted Farrell, Professionnel du Vin
D'Amico Cucina General Manager: Amy Kelly
Photography courtesy of Lara Leimbach Photography
For our Spring Formal Gathering, the Board of the Minneapolis / St. Paul Chapter of the Chaîne des Rôtisseurs chose to pair Executive Chef John Occhiato with Professionnel du Vin Ted Farrell at Minneapolis' famed D'Amico Cucina Restaurant. It had been a number of years, far too many it seemed, since we had last dined at "Cucina" and everone was looking forward to a very special evening.
Alex Ghebregzi and Michael Warren
Great parties begin with fine bubbles - in this instance Prosecco, Carpene Malvolti. Chaîne members and their guests gathered in the atrium outside of the restaurant to savor server-passed foie gras, hamachi tartare, and zampone with that sparkling glass of Prosecco.
Also to be cherished was the opportunity to rekindle friendships developed over many years through the sharing of fine dining events.
Executive Chef John Occhiatowith Bailli Carl Blanz
At the Reception, Bailli Carl Blanz introduced the Executive Chef for D'Amico Cucina, John Occhiato.
John's menu offered many refined tastes ranging from Soft Shell Crab to Lamb cooked "Sous Vide." Not to be left behind by other "cutting-edge" Chefs, John showed us the advantages this low-temperature technique has for capturing delicate flavors (see Menu).
We found ourselves ensconced in comfortable chairs, surrounded by soft lighting, gracious service, and food and wine worthy of royalty.
A very special treat
Professionnel du Vin Ted Farrell brought along a luscious Druid "Le Limozin" Meursault from our local cellar and a spectacular J. M Boillet Volnay that suited the Roasted King Salmon to a tee.
I make this look easy!
If you haven't witnessed the spectacle of watching the heavens open, nor heard a chorus of Angels sing, then you haven't tasted John's Chevre Cheesecake served with Isole e Olena Vin Santo 1997. Who could have wished for more?
Dueling Commentaries
At the close of the evening, Executive Chef John Occhiato introduced his staff and then answered questions about the meal and Professionnel du Vin Ted Farrell commented on the food and wine pairings. But one needed only to listen to the quiet buzz of contentment in the room to know that both had worked their magic this day.
Chef John introduces his staff: Laura Enslen, James Knittel,Dave Johnson, and Jason Bittner |
Professionnel du VinTed Farrell |