Life is all about pairings, isn’t it?
- Tomato & basil
- Cilantro & jalapeno
- Peanut butter & chocolate
- Me and Jamie
Maybe at first we didn’t make as much sense as a Reese’s peanut butter cup, but over the past two years I’ve realized that our decision to marry was the most important decision of my life (I can only speak for myself, right?). The woman makes the man and this man has made me.
A good pairing is something to be savored; I feel this at night, when the apartment is quiet and we’re cooking dinner. He plates the food, I open a bottle of something interesting and we talk food, wine, flavors and sensations. And, sometimes, sitting on our little red stools at the kitchen counter, leaning into our plates and glasses, there’s a moment of magic. When there is, all we want is to create it, again and again.
Last night our food and wine pairings for two were transformed into an event for sixty. In the main dining room at the Institute of Culinary Education, Jamie led a hand-on dinner, recreating the perfect truffled ravioli that we enjoyed in Alba (along with a half dozen other delicious plates), and I talked wine. Five courses and eight wines later, the guests left flushed, happy and full. Below is how they billed the event. I could get used to being called an “expert!” It seems like recently, I’ve just been “MaMa…”
Hands-On Cooking Event At The Institute of Culinary Education With Celebrity Chef James Briscione & Wine Expert Brooke Parkhurst
Roasted Eggplant Dip with Pita Chips
Shrimp & Chorizo Skewers with White Bean Puree
Marques Riscal Rioja Riserva 2004
MartinSancho Verdejo 2008
Ravioli ‘di plin’ with White Truffle Fonduta
Luigi Einaudi Dolcetto di Dogliani 2008
Roero Arneis Perdaudin 2006
Beef with Brussels Sprouts Hash and Bacon
Halibut with Roasted Fennel and Beet Salad
Argyle Pinot Noir Reserve 2006
Brunello di Montalcino 2005
Pumpkin Mousse Tiramisu