Thursday, November 11, 2010

Tosca's MASSIMO FABBRI fires it up at FOOD & FRIEND's charity dinner (11-10-10)

Each year we attend a wonderful private event in the kitchen at FOOD & FRIENDS headquarters. Last night we had the pleasure of dining with a couple dozen others and the chef in the kitchen was MASSIMO FABBRI of Tosca & Posto. This event is done several times a year at Food & Friends for major donors, and for a donation you could attend as well.....maybe we shall see you there next year!
I have to admit we have been to Posto, but have sadly not been to Tosca since the departure of its original chef Cesare Lanfranconi who we so sorely miss. Chef Massimo did a superb job last night starting with some sparkling Vouvray and several hor's d'oevres:
A SALMON Mousse on crostini (I wish the crostini was a bit smaller so the wonderful mousse would have super starred over the bread)
mini-pastries(a la quiche) of creamy rich FONTINA Cheese with Shallot and Truffle Oil
and Grilled Sausage slices
It was a yummy start, but we had to refrain knowing that much more was to come.
In the kitchen we were treated to ROASTED SCALLOPS with Sunchoke Puree, Foie Gras Lentils and Port Wine Reduction. This super dish takes the scallop to a new autumn/winter high. One of the folks at the table raved about the lentils saying she could not make them this well at home, and deservedly so--I explained what foie gras was (a bit) and that was clearly the divine secret. DOMAINE GARDIES 2009 Vin Pays des Cotes Catalanes "Mas Las Cabes" Blanc a fascinating blend of Muscat, Grenache Blanc & Macabeu that was a smokey white and a great match to the intense lentils, yet perfect for the lighter scallop.
CHATEAU LA BASTIDE 2008 Corbieres from Durand was a superb red wine on its own, and when it met the TORTELLI filled with super-rich divine ROBIOLA Cheese & Blakc Truffles in a Porcini Mushroom Sauce the marriage was consummated divinely. All of us adored this pasta dish and raved about the wine.
BEEF TENDERLOIN is something I avoid eating out and rarely order except at steak places or if the preparation is special. Here it was presented cooked to perfection and as tasty as could be with Garlic Mashed Potatoes, Tuscan kale and Oxtail Sauce....but I would have preferred a veal, duck or other meat oh so much more. DOMAINE de FONTENILLE Cotes du Luberon 2007 was a good companion.
Dessert was a PUMPKIN CREME CARAMEL with Orange-Cranberry Compote and a magnificent mini Walnut Macaroon.
Overall, it was a superb meal and maybe we have to return to Tosca to see what main courses are being offered up by Chef Fabbri and his always pleasant partner Paolo.