Today was one of those days at work. You know, when you stroll in assuming you’ve got just a few revisions waiting after which the stars will magically align and all will be right in the world and you can duck out early…
But then…of course…inevitably really…you are wrong. Attempt #1 quickly becomes attempt #467 and you’re positively dwarfed by drafts.
(sorry! But confidential means con.fi.den.tial!)
What got me through, you ask? Aside from the fact that it is my job and I do actually adore it…I had a little post-work adventure planned.
An olive oil and wine tasting/seminar hosted by two cogs (very, very important cogs, mind you!) in Mario Batali‘s food empire wheel. Nicholas Coleman is Eataly‘s Chief Olive Oil Specialist (and has graced the uber cool pages of GQ) and Dan Amatuzzi (who’s been honored with a place on Zagat’s 30 Under 30 List) who takes care of all the wine.
And so the choosing…
They taste the oils. They cook with the oils. They literally love the oils. They even drink them just like you would wine.
A swirl, a sip, and a nice long savor.
So, tonight, I did too.
We tried three oils. Never could I have imagined the striking difference between regions.
Why?
Well because we Americans so enjoy mixing everything together and selling “Italian Olive Oil”, when really what we should do is sell “Tuscan” or “Sicilian” oils.
We learned about pairing robust, grassy oils (Tuscan) with robust dishes, like steak or tomato sauce.
We learned about the delicate finish a light oil (Ligurian) offers a nice piece of white fish.
And in the end, we learned a lot about our own personal palates.
My favorite?
The Roi Oil from Liguria. It was buttery, light, and had a magnificently sweet finish.
Mario Batali has over 20 finishing oils in each of his kitchens (of which there are many) destined for specific dishes. If you’ve ever experienced the divine pleasure of his food…you are now the proud bearer of his secret.
And then it was time for wine.
A sparkling, which I didn’t love. A white, which I surprisingly did. And a red (pinot noir, to be exact) so velvety I nearly melted into my glass.
If you’re on the prowl for a fuller-bodied pinot, this is your gal. She’s heavier than most, certainly smokier than most, and dances about your mouth long after the glass has left your lips.
Bonus? She’s not all that expensive. $20 a pop and recommended by arguably the premier culinary figure of our time? Consider me sold and one of these on the way!
If you’ve been to Eataly, you know this cannot be all. The night can’t possibly end here, after just a few flights of wine and handfuls of soda crackers.
Oh no, soon after the speeches we retired to a cozy lounge for socializing and (more importantly) snacking.
Antipasto platters overflowing with prosciutto, brie, grapes, olives, crunchy bread and various garnishes filled the room while waiters manned with the wine tasting’s recommendations fluttered about.
Utterly indulgent.
Utterly necessary.
Thank you Eataly!
