COOKING FOR A CAUSE

(Villa Della Torre)

I recently had the pleasure of attending the “Allegrini Palazzo Della Torre Cook-Off For A Cause” event, held at Chicago’s Centered Chef, a cooking and wellness event school.  The charity event was sponsored by Italy’s Allegrini Winery and cooking school, and was hosted by sixth generation owner and CEO, Marilisa Allegrini.  Allegrini Winery and cooking schools is located in the Valpolicella region of Italy, and regularly sponsors these charity events throughout the U.S.

Three of Chicago’s hottest chefs were challenged to create a signature dish that paired well with the featured wine, Allegrini Palazzo Della Torre (2009), a full-bodied deep red with fruity overtones; the wine is a blend of three different grapes grown at the historic Villa Della Torre Estate; Corvina Veronese (70%), Rondinella (25%) and Sangiovese (5%). 

(Allegrini Palazzo Della Torre 2009)

  

Monetary prizes were awarded to each chef for their favorite charity.  The judging panel consisted of Marilisa Allegrini, Catherine DeOrio (Host, PBS Check Please!) and Adam R. Seger (Master Mixologist/Sommelier).  Additional judging was done by food and wine media, trade members and winery executives.  All attendees received small plates of each signature chef creation, plus glasses of the featured wine and then voted on which dish ranked as first, second or third.  

(L to R Chef Chris Pandel, Chef Ryan Poli, Marilisa Allegrini, Chef Takahsi Yagihashi)

CHRIS PANDEL, Executive/Chef Owner, The Bristol and Balena

THE DISH ~ Cavatelli with Duck Sugo

THE CHARITY ~ Spence Farm Foundation (1^st Place, $3,000)

MY TAKE ~ Although the homemade Cavatelli was a bit too al dente, the Duck Sugo was the star of this dish.  The perfectly cooked shredded duck added a depth of flavor to the rich and savory sauce.  This delicious dish made me crave more!

TAKASHI YAGIHASHI, Executive Chef/Owner Takashi Yagihashi, Taskashi and Slurping Turtle

THE DISH ~ Grilled Pennsylvania Squab (with Grilled Black Mission Figs with Bacon, White Grits, Mousseline of Squab Liver, Reduction of Concord Grapes with Balsamic Vinegar Glaze)

THE CHARITY ~ Imerman Angels (2^nd Place, $2,000)

(Chef Yagihashi's Signature Dish)

MY TAKE ~ This was a very complex dish with all of its components.  I thought the star of the dish was the Grilled Black Mission Fig wrapped in Bacon.  The Mousseline of Squab Liver was decadent tasting and served between two paper-thin wafers.  And, what’s not to love about Grits.  The garnish of Concord Grape circles, along withthe Reduction with the Balsamic Vinegar Glaze was a nice touch.  The Grilled Pennsylvania Squab was a tad bit on the chewy side; the Squab was served with its claw in tact, an interesting visual, albeit practical for an easy grip.

RYAN POLI, Chef/Partner, Mercadito Hospitality (Tavernita and Little Market Brasserie)

THE DISH ~ Braised Veal Breast (with Vanilla Turnip Puree and Glazed Carrots)

THE CHARITY ~ Pilot Light (3^rd Place, $1,000)

MY TAKE ~ I was disappointed with the piece of Braised Veal Breast I received, because it was too fatty; once I dissected my portion and trimmed away the fat, what little was left on the plate was tasty, especially the crisped topping.  The Vanilla Turnip Puree was a bit too sweet, while the Glazed Carrots had no natural sweetness to them and tasted bland. 

OVERALL ~ The Allegrini Palazzo Della Torre wine paired well with each individual dish and respective components.  The wine’s subtle fruitiness complimented each featured meat, while the wine’s acidity and tannin levels didn’t overpower the delicate savory flavors for each dish.

 

RESOURCES ~

Chef Chris Pandel ~

The Bristol; http://www.thebristolchicago.com/ 
Balena; http://balenachicago.com/ 
Spence Farm Foundation;  http://spencefarmfoundation.org/  

Chef Takashi Yagihashi ~ 
Takashi; http://takashichicago.com/home.php 
Slurping Turtle; http://slurpingturtle.com/home.php 
Imerman Angels; http://www.imermanangels.org/

Chef Ryan Poli ~

Tavernita; http://tavernita.com/

Little Market Brasserie; http://littlemarketbrasserie.com/

Pilot Light; http://pilotlightchefs.org/

 

RECAP ~ It was exciting being a part of such a lively event, and having a chance to taste a leading wine, paired with signature dishes by some of Chicago’s hottest young chefs, and then vote on their dishes and charities.  I’m also pleased that my taste buds were spot-on, since I voted the way the chef signature dishes placed for their charities. Congratulations to Marilisa Allegrini for sponsoring such a worthy event, and to Chefs Pandel, Yagihashi and Poli and their respective charities.  If you’d like to receive a copy of the chef recipes, please email me with “Chef Cook-Off” in the subject line.

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

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