During our first week of bar classes (a/k/a HELL), we were invited to attend the Zonin Culinary Experience at the Miami Culinary Institute. If there was ever a time to drink 5 courses of wine at 1:30 in the afternoon, then this was it. We were greeted with bubbly glasses of Zonin Prosecco. Not too shabby. Neither of us had ever been to the Institute before, and we were taken aback at the state-of-the-art-”ness” of the building. It was beautiful. Stainless steel glimmered everywhere you looked. Flat screens were abundant, perfect to broadcast a chef putting that last sprig of dill, the last zest of orange, upon the plate being prepared. Perfectly chilled wine lined the walls. As Shari put it, we felt like we were in kitchen stadium, except without cocky Alton Brown running around. Arguably, there was an “iron chef” just a few floors above us: “Is Norman here? I’d like to say ‘Hello,’” a fellow attendee asked. Mr. Van Aken was in the house, attending to Tuyo.
The showcase was on Sicily region wines. Chef Giancarlo, of Escopazzo, created a rich five course meal to match the wines. Apparently, she didn’t have an opportunity to taste the wines before she created the feast, but all agreed she did an excellent job blindly pairing the notes in the wine to the food served.
If you didn’t take a siesta after this one, you’re a rock star (one half of this blogging team “napped” until 8 p.m.). We’re looking forward to the next one, which will feature a new region, with a new Chef. Cheers!
