Sneak preview: the TuttoTocana James Beard dinner menu revealed in Florence
Last Thursday, Meaghan Kacsmar had a sneak peak in Ganzo’s kitchen doing an exclusive photo-reportage of Andrea Trapani’s Italian Riviera-inspired menus for the James Beard Foundation Dinner, slated for October 29 in New York. She came back enthused from an extremely successful evening and shares with us some insider scenes.
Thirty nine special guest VIP’s and critics took their seats at Ganzo, Apicius’ student-operated restaurant for a dry run of TuttoToscana’s Manhattan JBF dinner. The climate for kitchen staff and management students was similar to being judged on Top Chef, as Riviera dishes were being presented to the public for the first time.
As Ganzo’s kitchen fires lighted up, a synchronized dance of graceful energy and efficient motion mesmerized guests from the start. Meaghan’s favorite moments began with the sounds and smells of Genova’s finest basil from Pra, pounded and stirred with pinenuts and blended with olive oil. A fine, almost liquefied pesto was whisked into large white bowls lined up like soldiers on the stainless steel table. The final plating was dramatically revealed through the delicate bite-sized trofiette pasta as if suspended in pesto. Another pasta dish being plated was so gorgeous it could be a cover shot on Saveur magazine. The sea bass-stuffed ravioli, locally called tordelli in the Riviera, are artistically posed and dressed with bits of shellfish and a mussel-based foam emulsion making the whole dish look as if it had perfectly washed up at Ganzo’s tables from Riviera waters.
From the critics’ reaction, the trial run of the James Beard dishes were created and served with pure sensory poetry and transported guests towards a crescendo of flavors. The trofiette, braised beef, and desserts especially won over the palates at Ganzo. Below are full descriptions of the food and wine pairings to tease your tastebuds as we anticipate the official dinner on the 29th.
An amuse bouche of paper-thin crispy focaccia stuffed with cheese served with prosecco. Antipasto followed, a succulent cuttlefish and peas finished with citrus.
First course featured both the trofiette in pesto and the tordelli ravioli paired with a Felice Bianco (2010), balanced but delicate chardonnay of Trebbiano and Malvasia grapes enhanced without overwhelming the subtle flavors of the pastas.
Ligurian style braised beef with a fragrant red wine tomato-based sauce was paired with Santa Cristina Estate’s Le Maestrelle, a robust sangiovese, merlot and syrah blend.
Pastry Chef Ilaria Fusi oversaw a pinenut mousse with schiacchetrà (Ligurian dessert wine) atop a layer of canestrello, a regional cookie, was paired with Vin Santo from Castello di Volognano. A miniature pre-dessert and after dinner shortbread cookies completed the dessert experience.
Opened in 2008 by Apicius founder Gabriella Ganugi, Ganzo brings together, art, culture, food and wine, in a unique venue where students and faculty create top-flight gastronomic experiences every day.
Ganzo also rehearses front and back of the house restaurant operations, conducts events, gourmet meals and tastings in a real life setting. Thursdays at Ganzo programs extra-special culinary and wine events throughout the year.
Ganzo – Via dei Macci 85r, 50129 Firenze Italia, tel +39 055 241076
Pasta sponsor for both the evening at Ganzo and the JBF dinner – Pastificio Novella
To attend our events, ticket costs, and dates, see the links below:
Oct 24 – De Gustibus @ Macy’s Herald Square
Oct 25 – Astor Center Aperitivo
Oct 28 – James Beard Foundation Lunch
Oct 29 – James Beard Foundation Dinner
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About the blogger: Meaghan Kacsmar is in her final year at UNC Wilmington with a major in Communication Studies. Her career goal is the field of Public Relations and Integrated Marketing Communications.
Photo credit: Meaghan Kacsmar