I know some time has passed since the team has come home from Italy but I was downloading the Italy pictures the other night and I came across the best picture. It appears to be an American hanging out in Italy without a care in the world. What possibly would be going through his mind to make him use hand gestures like that? Perhaps he was channeling the godfather.
This years contest has been shifted to early summer so look for the regionals to start a later than last year.
Brian and Kim Windschitl, Rebecca Holder, Beppe aka "The Man", Danelle and Jordan Eback
Italy 2008
When we got off the plane in Florence, the skies were clear and sunny. You could see the simplicity of Italy in the sparse Florence airport. Although weary from the long flight we eagerly awaited the arrival of our trip mates wondering what great adventures might lie ahead. Finally, everyone made it to Italy and the adventure of a lifetime is ready to begin. On the way to our first stop, at the Ruffino Estates we were blown away by the incredible landscape which unfolded before us. Our eyes constantly scanning to take in every sight not wanting to miss a single second. The hour long drive through the winding hills left us wondering where exactly is this place? Way, way at the top of a mountain is where we would finally stop at the two huge stone gates sourounded only by cypress trees. As they opened, and we proceeded to drive in we were in awe of massive stone castle right in front of us which stood proudly high in the sky. The view was spectacular. It was 360 degree of pure beauty that went on for miles.
It was so quiet and towering cypresses trees all around us. There were lemon and lime bushes everywhere. It was a truly amazing beginning. We were greeted warmly and immediately shown to our beautiful rooms to get ready for dinner.
That night we went to the kitchen with Chef Aldo and made pizza in the wood burning oven. Everything was laid out for us and Chef’s gentle way and good humor made us all comfortable immediately. The Chianti, food and conversation flowed freely as an unforgettable sunset laid the perfect backdrop for the evening. He had all these fresh ingredients ready to go. The grappa in the sitting room was the perfect way to end our first day.
The first winery visit was to Lodola Nuova Estate (Ruffino) were we toured the estate when the harvesting of grapes was going on. We met up with our Ruffino guide Beppe who truly embodied the spirit of Italy and Ruffino. The 5 course lunch, including fresh made pasta, with wine and the blind tasting of Super Tuscans was unforgettable.
Day three we visited Felsina for a tour of the winery and the olive oil production. One tree produces one bottle of olive oil. The massive caves were the barrels were stored gave it that old world charm. How simple everything was but how much pride was in everything they did.
Saturday night was a true treat when we visited Rocca della Macie and had dinner with Sergio and Daniela Zingarelli. A winery started by his father a movie producer in Italy. They invited us in to their home were we sat at the table and ate and drank and shared stories. Many of the stories were similar to ours in the states. The same opportunities with raising a family, economy, work ethics of the younger generation, and being eco friendly. The food was full of flavor but very simple. We tasted 8 wines and then selected 3 for dinner.
The truffle hunting was incredible walking with Franciscan and Lia (the dog) who seeks out the truffles for her master to unearth. After the hunt we went to a local restaurant for a 5 course truffle lunch with wine. Beef carpacioo, risotto, prosicutto and so much more. Each dish featuring the black truffles that make the region so special.
Barilla Pasta was incredible in Parma. We went to the Academia Barilla for a cooking class. We made a 5 course lunch with wine. It was amazing how simple and flavorful everything was. Brian Koster, from Barilla, really went above and beyond ensuring that our stay in Parma was perfect. The first night we were there we walked to find Guido Barilla’s favorite pizza restaurant. It was off the main path in the back of a warehouse. No English spoken but we were able to enjoy the wine and food. Riding bikes with all the locals was very exlierating.
Banfi’s Elizabeth Koening took us on an adventure. The size of Banfi was amazing and how it started so small. We had Aperitifs in the reading room of the castle. Dinner at the restaurant which would be 3 stars but they only serve Banfi wines. The service was impeccable. The wine was outstanding.
It was a once in a life time trip. The hospitlay of the Italians was so warm and genuine. So much planning went into it and I would recommend everyone go.
I am planning on it next year by winning another contest so bring your best game on!
There is no magic in the coming months. It's going to all be about taking care of each guest.
Yes, we can use Reggiano Parmesan, Proscuitto di Parma, Buffalo di Mozzarella and Porcini mushrooms as much as we like, sure it acknowledges our pride, our Chef Culture.
Now, Go run a consolidated system sales report and highlight the top 10 items.
Any Reggiano? Di Parma, Porcinis?
While those items are critical to who now we are and to how we will continue stretching the brand, the sales reports reflect what got us here......the Core Business. Things that have stood the test of time and continue to this day to define what Bravo is to the majority of our guests.
These stalwart, older than old school items...
When is the last time you pulled a Bravo out of the window and tasted it with the management team or better yet the cooks? Was the garlic cooked properly/enough? Was there enough sauce in the pasta? Seasoning? Was the compound butter added in at the end or with the chicken?
That's what your guests know about.
They may never have an affogatto or a eat the Proscuitto Porcini Risotto, but I'll be committed to their exceptional experience none the same and I know you are too.
Just like the rest of you I've been chasing the bright shiny object;
wine list
menu
feature cards
there's always something that keeps me off the blog. Part of it is sometimes, you may not believe it but....not much worth reporting really happens.....
paint dries
you get cooler gaskets
You skip the 5th produce delivery that week
Not exactly like the world financial systems collapsing into a dark abyss.
Sorry, That really did happen.
I have asked the team that just returned from Italy to drop in on the Blog, So in the coming weeks please be on the lookout for the stories and photos.....
Drop me a line on the blog here on on my e-mail and let me what you would like to see posted as well.
The team is ready to go. Final preparations are made, itineraries double checked, passports, e-mail ticket confirmations, film, cameras, clothes, toiletries.......
partaking on such a trip is daunting, what to take for the weather? How much clothes will I need? am I nervous?
Having been on the trip last year I can tell you that that is a journey that you go on not a "vacation" you are in a different country with a different language, cultural expectations, etc.
I can tell you though that we will be taken care of very well, we are escorted by Ruffino, Barilla, Banfi, Palm Bay Imports and some of Solera's main accounts. It is an amazing trip.
They will be staying in a 1000 year old castle, take a tour of the worlds biggest pasta plant and go on a truffle hunting expedition, the prize of the worlds cuisine......
Tuscany will be the inspiration for the trip and will be reflected on the features this coming January as part of "Tutto Fresco"
Homarus Americanus........ the great American Lobster
Lobsters live on rocky, sandy, or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrows under rocks, they typically eat live food, consisting of fish, mollusks and other crustaceans. Occasionally, they will scavenge if necessary, and may resort to cannibalism in captivity. Lobsters grow throughout their lives and it is not unusual for a lobster to live for more than 100 years. In fact, lobsters may exhibit negligible senescence, in that they can effectively live indefinitely, barring injury, disease and capture, they can get Gianormous. According to the Guinness World Records, the largest lobster was caught in Nova Scotia Canada, and weighed 44.4 lb.
Why all the wikinonsense you may ask? Well for the last 36 hours I was in Nova Scotia Canada at the Clearwater Seafood Plants. They are the largest single processor of scallops in Canada and one of the biggest with lobster. We had a chance to see their facilities, they were impeccably clean and amazing. They are the only processor in North America with the technology to do raw unshelled lobster!The way they process the scallops assures freshness processing on the boat within an hour of being pulled from the ocean...Check out the pics.....
Have you ever seen the picture of a menu item or food item in the paper that just looked so staged that it didn't look like real food?? Well, meet Paul and Kate whose job it is to make food look better than it would normally look if you took a picture of it while not making it look staged.
The last time I had done photographs for a Magazine at a food studio it was at least 15 years ago... before digital, My how things have changed, Although many things still stay the same with the mechanics of it, Lighting, last minute placement and lots of Windex for the plates. It shoots quicker because you don't have to develop test shots. But can I tell you it's still like watching paint dry especially for all of us who thrive on deadlines and action.
We brought 5 of each dish and in some cases used all that we had for the picture, you never know what will happen under the lights. Correct that, you know EXACTLY what will happen under the lights of the cameras. We also had to order new plates for the shoot. The plates once they get commercially washed, show up pitted in the photos.
Chef Mark did a great job with the food and Keeping the tempo up and I want to give a shout out to him. We may do another shoot soon to capture some more of the Bravo Classics, anyone have any coffee?
godfather.
