Posts Tagged ‘gelato’
Disclosure: I attended this event as a guest of Allan Aquila. This is not a sponsored post.
sozo (so·zo) – noun
To save, keep safe and sound, to rescue from danger or destruction. To save a suffering one from perishing, to make well, heal, restore to health.
Sozo is an artisan winemaker that selects quality grapes from vineyards to craft their own blends. The company partners with not-for-profit organisations to distribute a portion of sales to assist those in need. Each bottle of wine has a medallion affixed to its label to indicate its contribution to Sozo’s commitment to the community. For example, ’5 lives’ is equal to five meals supplied by local food banks.
Winemaker Cheryl Barber-Jones collaborated with Chef Peter Jahnke on the wine pairings for the five course tasting menu.
The first course was pear, caramelised onion and St André tart, and Sozo Humanity Riesling. Amber and flaky, the tart had a delicate sweetness that was accentuated by the mellow Riesling.
A generous fillet of salmon perched on a mound of mushroom risotto, and Sozo Potential Pinot Noir. Averse to fish skin, I gently peeled it from the perfectly cooked flesh. Both the salmon and creamy rice was well seasoned.
The third course was duck confit with lentils, and Sozo Abundant Mourvèdre Syrah Blend. I love duck but unfortunately this was a little dry and lacked the sumptuous texture of confit meat. Traditionally coupled with Pinot Noir, the Mourvèdre Syrah was a delightful match with the game.
Abundant Mourvèdre Syrah Blend, one of four Sozo wines sampled.
The penultimate dish of braised beef with blueberry barbecue glaze, polenta and kale, and Sozo Generosity Syrah Tempranillo Blend was my favourite of the evening. Tender chunks of slow cooked beef were atop luscious polenta and wilted kale.
We concluded with an affogato. A single shot espresso and a scoop of espresso gelato was presented in a coffee cup. The espresso and vanilla ice cream are served separately in a classic affogato. The caffeine and sugar were appreciated after four diverse savoury courses that highlighted the Sozo wines.
Charmed by the smooth Riesling, Mrs W and I both purchased a bottle.
We were gifted a bag of Yemen Mocca Sanani as we exited into the crisp night.
Sozo is on the wine list of more than seventy restaurants in Seattle. Next time you dine out, consider this socially responsible winemaker!
I was exploring the Flatiron District after lunch at Shake Shack and I found myself at the entrance of Eataly. I stood on the sidewalk for several minutes, observing the speed of the foot traffic in and out. I finally walked in, thinking I’ll do a quick lap and exit.
All my senses were on alert. Cutlery clanging on china, diners conversing and shoppers ordering, the decibel of the din would be near noise pollution. The hum of human activity and the kaleidoscope of colours was a sight to behold. The aroma of freshly ground coffee wafted through the air. I breathed in deeply, to ease the anxious feeling of being enveloped in a large crowd, and to absorb caffeine!
I got lost in Eataly. Unlike IKEA, there were no arrows on the floor, no dividers for a path and no map. Directionally challenged, I weaved and wandered until I took a photo of every section and every restaurant.
The Eataly website lists twenty sections in their market and twelve places to eat. Below is a selection of them!
Wood fire ovens and counter seating at La Pizza and La Pasta for Neapolitan pizzas and al dente pasta.
Il Pesce serves fresh seafood including whole fish.
Paninoteca‘s chalkboard menu highlights regional specialties.
A pretty display of single portion cakes and tarts at Dolci.
With such a concentration of eateries, Eataly is ideal for progressive meals. Apéritif at Birreria, appetizer at one restaurant, main course at another, dessert at Dolci or Gelateria, and conclude with an espresso at Caffe Lavazza or Caffe Vergnano.
A stainless steel espresso machine is the centrepiece of Caffe Vergnano, a standing only espresso bar.
Caffe Lavazza is at the Fifth Avenue entrance and you can while away an afternoon people watching.
Cone, cup or to go, the Gelateria has three sizes and many flavours of gelati.
The market is well stocked with dried pasta.
Shelves are laden with sauces.
Marinated, stuffed and in brine, jars of olives aplenty.
A multitude of packaged biscotti.
Preserves and conserves of every fruit.
Chilled local and imported beer.
Sliced and packaged salumi.
Boxes of cheese wedges.
The butcher has some local and organic meats.
The requisite hanging and dangling salumi.
The bakery bakes daily on site.
Bags of flour are stacked high for handmade fresh pasta.
‘The mozzarella you eat at Eataly is never more than two hours old.’
I had a fleeting urge to roll one of these Parmigiano Reggiano wheels around Eataly.
The fishmonger’s seafood is ‘never frozen’.
The fresh produce are piled high in wicker baskets.
The greens and root vegetables are neatly presented.
Beautiful trays of mushrooms.
Some on vine, others wrapped in protective foam, the tomatoes were glossy and vibrant.
A curated bookstore on Italian culinary culture.
Basic dinnerware and glassware.
Melamine glasses and bowls in rainbow hues.
A ten point manifesto and a motto, ‘eat better, cook simpler’.
I left contemplating how local European style delicatessens and providores can compete with a corporate marketplace that is Eataly.