NY Italian Food Wine Guy Restaurant Career

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RESTAURANT GUY

BEST SELLING AUTHOR

DANIEL BELLINO ZWICKE

When Daniel was The Wine Director of BAR STUZZICHINI NY  NY

These are all wines from some of my very good Winemaking Italian Friends, including:CAMPACIO from Roberto Gundeler, "Ronco di Mele" Sauvignon Blanc from Gianni Venica, "MILLE UNA NOTTE" From Antonio Rallo (Marsala) BARBI BRUNELLO, and CERASAULO di VITTORIO from my friend, the beautiful Frances Planet, Menfi, Sicily ...  

THIS IS MY RESTAURANT and WRITING CAREER

Daniel Bellino-Zwicke

 

Me and My Good Friend CAVELIERI LUIGI CAPPELLINI

the owner of CASTELLO VERRAZZANO , Greve in Chianti

Picture taken during my tenure as Wine Director of DeGrezia Restorante New York

LUIGI Makes thee Absolute BEST CHIANTI you'll ever taste!

 

WHERE IT ALL STARTED FOR MY in The RESTAURANT BUSINESS

The CAMBRIDGE INN , Parmaus , NJ

I was a Busboy here for almost 4 years when I was in High School 1972 - 1976

" I Was a Great Busboy" So Good, the waitresses would all fight over me to be there busboy for the night, as if I did, they'd have less work to do. I did it all. I was Bad Ass !!! I still am!" Working at The CAMBRIDGE INN , I got the restaurant bug, and I learned a Hell of a lot. About the Restaurant Business and Life. I learned how to become the Best Dam Busboy anybody could possibly be, and I was. I watched everybody, especially the cooks, and I dreamed of becoming one day, and to be a Chef too. And I did. .

The CONTINENTAL in The Early 60s

would Later become The CAMBRIDGE INN

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LUTECE

and The Renowned CHEF / OWNER ANDRE SOLTNER

Was my first Kitchen Job . Pre Cook Summer 1979

 

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After working at LUTECE my friend Loic, Chef at Le Relais hooked me up with his friend 

Chef Michele Fitousi at The PALACE RESTAURANT on East 59th Street.   .

The Famous JOHN'S of 12th STREET

LUCKY LUCIANO 'S Favorite Restaurant

My First Waiters Job

I worked at JOHN'S almost 7 years (Part Time) in the 1980s while I also worked full-time as a cook and later Sous Chef as I was learning to becoming a CHEF after attending        New York Technical College (Restaurant Program) in Brooklyn ..

 

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I worked at The ODEON Under the Great Chef Patrick Clarke in the early 80s

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JAY McINEREY "s BRIGHt LIGHTS BIG CITY

ODEON on Cover

It's Funny but my Life at the Time Mirrored that of the main character (played by Michael J Fox in the Movie) ... We'll get to that later.

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The ODEON

The restaurant now, is quite horrible and has been for the past 20 years, but it once was one of the Coolest Restaurants on the Planet. The restaurant was doing well when it first opened, but when the creator of SATURDAY NIGHT LIVE, Loren Michaels started bringing the Cast of SNL down to the ODEON after the SNL Show rapped every Saturday late into the evening, the Odeon became a Hot overnight success. 

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The First ITALIAN RESTAURANT I COOKED AT

CAIO BELLA

This is the only picture I could find from the place back in 1987

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. I got to know the great Sculptor Arturo Di Modica (Wall Street Bull fame)when I was cooking at Caio Bella . Arturo ate at Caio Bella almost every night.He parked his Red Ferrari right outside the restaurant. One of the greatest compliments I've ever had in my career was from Arturo who told , "I love the way you cook."   .

Arturo's Famous WALL STREET BULL

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My Ex-Boss , Owner of CAIO BELLA

Enrico Proietti

Pictured here with a Small Fortune Worth of WHITE TRUFFLES

Me Back in The DAY

During The Time I was Working at CAIO BELLA

Hanging Out with Nicoletta at Casa Albertina POSITANO , ITALY

 

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LONG BEFORE ANTHONY BOURDAIN

I Helped Opened LES HALLES RESTAURANT in 1990

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Then it was a year and a Half Stint at the famed CAFE des ARTISTES

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A Howard Chandler Christy Mural at CAFE des ARTISTES

I dreamed up my own restaurant while at Cafe des Artistes. I put together a business plan for my concept BAR CICHETTI which I created America's FIRST EVER Venetian Wine Bar (BACARO) Restaurant .

 

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Finally My own Restaurant

BAR CICHETTI

America's First Venetian Bacaro

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Me in my Chef Whites with CAMERON DIAZ

BAR CICHETTI

Picture on Left is Me & My KITCHEN CREW at BAR CICHETTI , Middle: Me and Super Model FRANKI RAYDER , far right My Buddy Raoul, Me , and MATT DILLON   .

After my Partner Tom and I parted our ways at BAR CICHETTI, I took a month rest, and one day accepted SILVANO MARCHETTO 'S offer for me to go work as Maitre'd Manager at his famed restaurant in GREENWICH VILLAGE Da SILAVANO which was at the time, thee # 1 HOTTEST CELEBRITY SPOT Restarant in New York City.

The Affable Character owner of Da Silvano ,

SILVANO MARCHETTO

 

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BARBETTA

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The WINE LIBRARY at BARBETTA

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Hillary & Bill Clinton with Laura Maioglio ( Owner of Barbetta )

and her husband NOBEL PRIZE WINNER Dr. Gunter Blobel

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With Friends SEBASTIANO ROSA (Sassiacaia) 

and Proprietor of NOZZOLE in GREVE, GIOVANNI FOLNARI at TRE BICCHIERI

 

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Mario Batali

I worked for MARIO BATALI JOE 

and LIDIA BASTIANCH at DEL POSTO

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Restaurateur Celebrity Cookbook Author LIDEA BASTIANICH

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BAR STUZZICHINI

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Chef Paul DiBari (far Left) at BAR STUZZICHINI

My Days at BAR STUZZICCINI

WINE DIRECTOR

Some of My Best Italian Friends Wines

(L to R)  Terrabianca "CAMPACCIO"

VENICA "RONCO de MELE" Sauvignon 

Donnafugata "MELLE Una NOTTE"

Fattoria Barbi BRUNELLO

Roberto Gundeler, Gianni Venice, M. Colombini, Francesca Planeta

PLANETA  Cerasaulo di Vittorio

BOOKS

MONTE'S TRATTORIA

GREENWICH VILLAGE, New York

SINCE 1918

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MY WRITING CARRER

 

SUNDAY SAUCE 

BY ME

DANIEL BELLINO "Z"

THE RESTAURANT GUY

In PAPERBACK & KINDLE

# BEST SELLING ITALIAN COOKBOOK AMAZON KINDLE

For 3 YEARS

MORE THAN ANY OTHER ITALIAN COOKBOOK

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The RAGU BOLOGNESE COOKBOOK

SECRET RECIPE

BOLOGNESE SAUCE

THE JOURNAL of ITALIAN FOOD WINE and TRAVEL

"Daniel Makes the Best Ragu Bolognese in America"

That's Why He's Called DANNY BOLOGNESE

 

GRANDMA BELLINO'S ITALIAN COOKBOOK 

RECIPES FROM MY SICILIAN NONNA

   

MANGIA ITALIANO !

COMING SOON

MAKING a POT of SUNDAY SAUCE

at MACARI VINEYARDS

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BRUNELLO TASTING NEW YORK

BRUNELLO TASTING

New York

Gotham Hall

Release of The Great 2010 Vintage Brunello

Brunello Reserva 2009

&

Rosso di Montalcino 2013

BEVENUTO BRUNELLO 2015

The Greatest Brunello I ever drank was the 1990 Vintage of Angelo Sassetti's

Brunello Pertimali "Awesome" !!! My previous favorite, most memorable Brunello was

also a 1990, but from Valcicava, the normale ..

Getting ready to jead up to Gotham Hall for one of my favorite tastings of the year, The Brunello Tasty, where I'll be tasting the highly taunted vintage Brunello's of 2010, a great year for Brunello and the town of Montalcino .. The 2010 Vintage Brunello will be the star, along with Reservas from 2009 and the just released 2013 Rosso di Montalcino .. Some 50 producers of Brunello will be at the tasting with about 200 different Brunello's to try .. Most Brunello producers bring a couple other vintages of Brunello besides the 2010 & 2009 Riserva .. The Count Franceso Moruni Cinzano of Col d'Orcia usually brings some nice older vintages. Last year he brought his 1997 vintage Brunello which I bought 2 cases of. It's really fine and should be drunk now or within the next 2 years. If you happen to have some, drink it now (do not hold). The Count makes one of the most wonderfully impressive Reserve Brunello's of all with his Brunello Reserva Con Vento, which I always look forward to trying. It never disappoints.

BRUENLLO VALDICAVA

"The 1990 Vintage was one of the Greatest Brunello's I've ever

tasted. I drank the 1990 in the year 2006, as well as the 1990

Angelo Sassetti Brunello Pertimali .. Both were absolutely Awesome" !!!

Well, that's it for now. I'm heading up to the Brunello Tasting. I'll drink, taste, schmooze, 

take notes, and have a great time. I'll take pictures and post them and report back on

my time and impression of this the Bruenllo Tasting New York 2015 ...

Che ve Diamo Presto !!!

Daniele

Daniel Bellino Zwicke

CHIANTI CLASSICO TASTING NEW YORK 2008

Daniel Bellino Zwicke with Conti Sebastiani Cappone and Joe Macari Jr. at Chianti Tasting
(Top Left) The Barone Ricasoli (Top Right)
Vicchmaggio, Greve in Chianti, TUSCANY









http://nyfoodeedotcom.blogspot.com/
Chianti Classico Tasting



On Monday , April 21st 2008 the greatly anticipated Chianti Classic Tasting was held at 583 Park Avenue. Hosted by the Consorzio Vino Chianti Classico, which is a Consortium of Professionals who are made up of Wine Producers (Proprietors and Winemakers) of the wine Chianti Classico. This group is not a Governmental Body but a private group of individuals that was created in 1924 to define the area of Chianti Classico and its wines, also called Chianti Classico and the manner and guidelines of how the wine was to be made and the parameters of what constitutes a Chianti Classico. Yes the name of the zone and the wine are the same, “Chianti Classico,’and the wine was actually name after the zone.
When the Consozvio Vino Chianti Classico was created in 1924, there did not exist any governmental bodies that now do to set guidelines and laws to which wines have to adhere to all over Italy.This is why the consorzio was created in the first place, in order to define which area was the “Classico” area and to maintain quality and consistency.
This Grand tasting held in New York on April 21, 2008 by the Chianti Consorzio was personally hosted by the President of the Consorzio, Marco Pallanti who is also the Enologist and proprietor along with Lorenza of the renowned estate of the
Castelo Di Ama in Gaiole in Chianti. As for myself, if feel that the wines of
Castelo Di Ama are overrated, grossly overpriced, and not worth the money. I actually have personally monikered the the “Gaja of Chianti” of Angelo Gaja and his wines, which are highly overrated and even more grossly overpriced, but that is all for another discussion.
Along with Dr. Pallanti the event was also hosted by esteemed Sommelier and wine writer David Lynch, who co-authored one of the Italian Wine Worlds most renowned books on the subject of Italian Wine, Vino Italiano along with Joseph Bastianich.
The tasting was made up of 40 producers of Chianti Classico of which there were over 150 different Chianti offered for tasting. The Chianti presented were both
Chianti Normale (base Chianti) and Chianti Riserva and the vintages ranged from 2001 to 2006.
Note that “Chianti Normale” or base Chianti does not infer that these Chianti are of a lesser quality. The styles are different and the base Chianti are to me and many others, actually more the true and traditional of Chianti as the weight is lighter more correct and less concentrated than the weight (body) of Chianti Reserva.
As with many subjects there is debate and differences of and agreement of what is true traditional Chianti is and what is not. I as a Wine Professional of many years who has focused mainly on Italian Wine and a great lover of Chianti and a traditionalist at heart, of course I am of the Old-School Traditional Chianti. I do feel that the laws of the Chianti Consorzio are not correct and are not for the Great Tradition of Chianti in that the wine Chianti when created by the Baron Ricasoli almost 150 years ago was created as a wine made up as a blend of local grapes that was dominated by Sangiovese as its main grape and that Sangiovese was to be the primary grape of Chianti and to give it its special character along with small percentages of other local blending grapes such as Cannaiolo, Colorino, Trebbiano, Ceiligiolo, Malvasia Nera, and Mammolo.
I feel, as do other respected authorities on Italian Wine, such as one of my esteemed peers Charles Scicilnoe feel that the Italian Government and Chianti Consorzio are by allowing Cabernet, Merlot, and Syhrah into Chianti, are ruining this “Great Wine” Chianti and its great traditions.
Just a small percentage of Cabernet Sauvignon or Merlot in what is allowed to be Chianti, completely changes the feel and taste of Chianti and what, according to tradition it should be.
“It’s not Chianti anymore!” Not it if has the slightest trace of Cabernet or Merlot, and traditionalist like myself, Charles Scicilone and others will not cease our Crusade until the day that the Italian Government and Chianti Consorzio come to their sense and completely eliminate Cabernet Sauvignon, Syrah, Merlot, or any non-native grape variety from ever entering Chianti again.” We wait patiently, but why is it taking these people so long to act. They ruin one of their own National Treasures and every year that these grapes that are not of Chianti Classico, is another bad vintage for any producer that uses them.
Let’s note that although the sacrilege of allowing Cabernet, Merlot, and others into Chianti, it is not mandatory and is at each individual producers (Wine Estate) choice whether to put these grapes in their wine or to leave them out and thus make “Real,”
True, Traditional Chianti. There are a number of Estates that make real true Chianti devoid of any trace what so ever, of the dreaded Cabernet or Merlot. Some of these estate are; Castello Volpaia, Castello Verazzno, Monsanto, Castello Querceto, and
Castel Vicchomaggio to name a few. These estates are to be highly commended and there should be more. If all the producers in Chianti had enough pride, non would ever permit a bottle of wine that they label be called Chianti if it has Cabernet, Syrah, Merlot or any non-native grapes in it. Hey if you have acres of Cabernet or Merlot planted on your estate and want to use them, “Fine.” Just don’t call the wine Chianti! Classify it as IGT and call it “Super Tuscan,” it’s OK by me, “Just don’t call it Chianti!”
If you want to make a wine and call it Chianti, make sure it is a blend. A wine that is made of 100% Sangiovese is allowed to be called Chianti, though it should not. As per the original Chianti Recipe, Chianti is always a blend, made primarily of Sangiovese with other native grape varieties such as; Mammolo, Cannaiolo, Malvasia Nera, Trebbiano, and Colorino and Chinati should always be made with mostly Sangiovese with other minor blending grapes. It should never be made solely of Sangiovese (though according to the Government it can, but what does the Gov’t. know?) but have at least one or more other native grapes, even if it’s just 2 or 3%, there “Must” be at least one other native grape varietal accompanying the Sangiovese, it should not stand alone. This must be changed in order to make true Traditional Chianti.



Daniel Bellino Zwicke April 2008


Some of our Favorites of the Chianti Tasting 2008:

CHIANTI CLASSICO, VILLA CALCINAIA 2004 from Conti Capponi in Greve
CHIANT CLASSICO, CASTELLO BROLIO 2001 from the Barone Ricasole Gaiole

CHIANTI CLASSICO RIS. ROCCA GUICCIARDO, CASTELLO BROLIO 2005

CHIANTI CLASSICO, FONTERUTOLI 2005 from Marchese Mazzei, Castellina