ZAGAT PRESENTS
A TUSCAN DAY IN THE COUNTRY
Sunday, November 1, 2009, 11AM-8PM
An Homage to Slow Food With Author Douglas Gayeton and Chef Cesare Casella of Salumeria Rosi At Thanksgiving Farm and The Center for Discovery
Let us take you on a once in a lifetime trip with Tuscan chef Cesare Casella to Thanksgiving Farm in Harris, New York where you will lunch at this certified organic farm, meet and listen to author and photographer Douglas Gayeton, receive a signed copy of his stunning book SLOW: LIFE IN A TUSCAN TOWN, and have a private tour of the farm amidst the fall foliage.
Return to the city for dinner at the boutique Tuscan Salumeria Rosi. The evening will showcase chef Cesare Casella's seasonally inspired Italian tapas — paired with some of the best wines Italy has to offer.Event Details:
$150 includes all meals, a copy of SLOW: LIFE IN A TUSCAN TOWN and transportation to and from Harris in a luxury bus.Click here for driving directions. (opens in a new window)
| 11:00am — | The bus will leave promptly from 73rd and Amsterdam. |
| 12:45pm — | Lunch at The Center for Discovery's Janet & Gerald Carrus Institute overlooking Thanksgiving Farm
Menu:
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| 2:00pm — | An audiovisual presentation and Q&A with Douglas Gayeton in an auditorium at the Center followed by a book signing. Everyone will receive a copy of the book. |
| 3:00pm — | Tour of the farm with Chief of Development Richard Humleker, Head Farmer Greg York & Herdsperson Rob Thompson |
| 4:15pm — | Return by bus |
| 6:00pm — | Reception at Salumeria Rosi Italian tapas, Selezione di Salumi, and vegetarian hors d'ouvers with selections of white and red wine
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| Wine Menu: | ||
White | Red | |
| The white wine to be served is Giovin, "The Young King"
IGT Toscana: This wine born out of a sudden insight (Giovin was tasting the grape harvest and found its aroma extremely rich.) We decided to make wine this Viognier in its purity, and year after year, The Young King Giovin's wine confirms its value. After a short maceration, with the skins in contact with the juice, it ferments in Riasco barrels and rests until May before being bottled without any clarification and filtering. Dishes with a strong personality, savory and spicy, are the best accompaniment. Color: straw yellow. Perfume: incredible vastness of feelings, from fruit which is well distinguished apricot and citrus, spicy with feelings of incense and oriental fragrances. Taste: great continuity of sensation perceived by the nose, in a progression of large,soft and lingering. Matches: fish very structured as fish soup, cod, bluefish, all the savory grilled meat, spicy dishes. Grapes: Viognier 100%. |
The red is Donna Laura's Alteo Chianti DOCG
Sangiovese grapes are selected in the vineyard and then carefully destemmed in the winery and put immediately into steel vats without crushing. The must is kept in contact with the skins for about 20 days and chianti siena classico, pumping over every 10 hours and one delestage a week. Clear ruby-red color with clean aromas of wild rose, black currant and sour black cherry. Persistent flavors of red berries with soft tannins and an overall fine structure. The name Alteo is a combination of the names of owner Lia Tolaini-Banville's sons, Alessandro and Matteo. The painting is a detail of Bacchus from artist Rik Olsen's Bramosia painting. Bacchus symbolizes the toscana mischievous nature of her sons, thus a fitting image for Alteo. |
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Tax and tip not included. Rain or shine! |
To Reserve:
Please e-mail taylor@welcomebooks.com and mention ZAGAT PRESENTS.Welcome Books will donate one half of the book sales to the Center for Discovery
More about SLOW: www.welcomebooks.com/slow
More about Salumeria Rosi at www.salumeriarosi.com
More about Thanksgiving Farm and The Center for Discovery at www.thecenterfordiscovery.org