Great Vintage BAROLO 2016 Wine

 

BAROLO

2016

The star grape in Italy’s northern Piedmont is nebbiolo, named for the misty fog that drifts over the hills at harvest time, when aromas of white truffles and fermenting wine fill the air. It’s the Italian equivalent to Burgundy’s pinot noir, as important to the region as cabernet is to Napa Valley.

Nebbiolo is a tricky grape, thin-skinned and difficult to vinify. To fully ripen, it requires a long growing season, which tames its famous tannins yet lets the wine age in deliciously complex ways. The haunting blend of licorice, cherry, and floral aromas along with its layers of complex flavors and elegant structure are key to the appeal of its most famous wine: Barolo, named after both a village and a part of the region.

In 2016, wine growers were anticipating a magnificent vintage before they picked a single grape. For starters, the weather was perfect throughout the growing season, says Jimmy Minutella of Renato Ratti, whose single-vineyard Barolo Rocche dell’Annuziata ($105) brims with a rose-petal bouquet and glides over the tongue like velvet.

No heat waves, frosts, or hailstorms interrupted the season. The months of July and August had low humidity and temperatures that were above average but no hotter than 95F. Occasional rains prevented heat stress. September brought cooler evening temperatures, extending the growing season.

But labeling 2016 a great vintage for Barolo is not only a reflection of the weather. Add some science: The local government’s agriculture department and faculty at the University of Turin check the quality of grapes by measuring components such as sugar levels and acidity in clusters plucked from 15 strategically chosen Barolo vineyards. “We start with data,” says Matteo Ascheri, president of the regional consortium of winemakers in Piedmont, which represents more than 500 producers.

To the analyses and their implications for the final product, the consortium added ratings from producers and critics at a Nebbiolo Prima preview event in Alba earlier this year, as well as from global sommeliers and critics like me, who tasted the wines in New York in February. Afterward, all were averaged together to come up with the final official score, which rang in at an almost-­perfect 99.3 out of 100 and was announced at the first Barolo Barbaresco World Opening gala dinner. There were 200 producers on hand.

“This is one of the best vintages I’ve ever made, with 35 harvests on my shoulder,” said Luca Currado, winemaker at Vietti s.r.l., whose stunning single-vineyard Barolo Rocche di Castiglione ($200) nicely illustrates the character of the year: perfect balance, along with expansive anise, mint, and spice aromas; dark plum and cherry flavors; plush, smooth texture; and the structure to age for 30 years longer.

BAROLO

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"BAROLO BOYS"

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BAROLO

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Brunello Tre Bicchieri New York Italian Wine 2022

 

CHIANTI From VERRAZZANO

CASTELLO VERRAZZANO

GREVE

As usual at this time of the year, I'm looking forward to the biggest, most important Italian Wine Tastings of the year. Those being; # 1, The Tre Bicchieri , # 2 The Brunello Tasting, and # 3, yet no less important, The Chianti Tasting on Monday, February 28th ... I love all these tastings, and being one of New York's Top Italian Wine Guys for some 20 plas years now, these are my favorite Italian Wine Events of the year. That is unless, if someone like my old pal Jacopo Biondi Sante of Biondi Sante Brunello fame, happens to be hosting an amazing private Wine Dinner of his great wines, which include his famed Brunello, Moscadello, and Super Tuscan and other IGT wines made by his family wine estates Tenute Greppo (not longer owned by the family, and Castello Montepo (still owned by Jacapo Biondi Santi), and the dinner is only for 16 lucky people. I was one of the Lucky few of several Million people living in New York, when I was invited by Jacapo and Martin Scott Wines (former Improter Distributer) to be among the chosen few at this prestigous Wine Dinner, in a Private Room at Spark's Steakhouse in New York (1998), as I was one of the owner (Chef / Wine Director) of one of the Hottest New York Italian Restuarants of the time, Bar Cichetti. To make it short and sweet, we hadan amazing dinner, starting with an assortment of Italian Antipasti, like; Baked Clams, Stuffed Mushrooms, Stuffed Peppers, Prosciutto and other Italian delicasies. We followed that with a famous Spark's Dry Aged New York Cut Sirloin Steak each, followed by a Cheese Course, then an assortment of wonderful desserts with Jacapo's supreme Moscadello di Montalcino. 

Naturally we drank 3 different vinatges of Biondi Sante Brunello, as well as two of the companies fine Super Tuscan wines in Sassoaloro and Schicdione wines. The evening was absolutely wonderful, as you can see my passion reminiscing these 24 years gone by.

On Tre BICCHIERI

Well, sorry, I got off of the subject a minute (2022 Italian Wine Eventes NYC). So, as I've said, these are the most important Italian Wine Events of the year (in New York), unless of course you are at an event such as I've just described. If not, then it's The Brunello Tasting, Tre Bicchieri, and The Chianti Tasting, and of these 3, Tre Bicchieri is the most improtant, as it is not just Brunello or Chianti, or any single wine or wine region, but all of the best wines of Italy, in every wine region, all over Italy, from: Peidmonte with their great Barolo and Barbaresco wines, to Montalcino and Brunello, to Chainti Classic and Chianti and numerous Super Tuscan Wines of the region, to Friuli and all the gerat white Italian wines of the North-East of Italy, and all over the land. And besides all the great wine, my favorite thing about this tasting, is that I get to see my Italian friends there, along with all my New York friends in the wine business in New York, or simply lovers of fine Italian Wines, Tre Bicchieri is awesome. 

Two Old ITALIAN FRIENDS

Roberto Fiore with his Dad

The Famed Winemaker VITTORIO FIORE

With Thier Famed Sper Tuscan Il CARBIONIONNE

Tre Bicchieri "can't Remember which Year"

Montalcino

ITALY

BRUNELLO TASTING

OK, that's Tre Bicchieri, now on to the New York Brunello Tasting 2022. As always I look forward to drinking the newly released Brunello di Maontacino, Reserve Brunelli, Moscadello di Maontalcino, and a few Super Tuscan offerings brought by the Brunello producers of Montalcino.

There is without question one Brunello producer who makes my favorite Brunello of all, and that's Fattoria Barbi and their Brunello Normale and Brunello Reserva, with its amazing Red Label that I love so much. Barbi is one of Montalcino's oldest producers, among the First 30, they make amaing Brunello and other wines, and they have one of the most Gorgeous Wine Cellars in the wole of Italy. Bar none.

My second favorite Brunello comes form my pal  Conti Franceso Maruni Cinzano, who along with his family own the great wine estate Col d' Orcia in Montalcino, producing some of, easily the World's Best Brunello. Francesco, always has wonderful older vintages of his wonderful Brunello for me to taste, and it is always a very special treat when I do, especially when he taste me on his most amazing Brunello Reserva Poggio al Vento. This particular time, Francesco tasted me 2004 vintage of the Col d' Orcia Brunello "Poggio al Vento" Reserva 2004.

BRUNELLO di MONTALCINO 2016

Vintage 2016 In Brunello Di Montalcino - The Greatest Ever

The 2016 vintage shows unique tendencies. It is simply a vintage that will stand as a legendary and memorable vintage, regardless of whether we look 5 or 50 years ahead.

If you look back at some of the greatest Brunello vintages, 2016 will stand out, both greater and more magnificent than the others. 2006, 2010, 2015 will all simply come to stand in the shadow of vintage 2016 in the future. Brunello di Montalcino from this vintage is in such perfect balance that the most important wine critics are extremely excited. The producers are also happy - they can see how great wines they have made.

Vinous, which is the great authority in Italian wines, has recently released scores on most, if not all, of the essential wines from this vintage, and there is a clear trend - the quality is high like never before. Wine Advocate has only released a few scores so far. This means that the wine investor can secure strong Brunellos with high scores from Vinous.

Me & CONTI FRANCESO MARUNI CINZANO

Tasting some of The Counts WonderfuL Brunello

This was back in 2014 ... Week of NY BRUNELLO TATSTING

My WINE DIRECTOR DAYS at DeGREZIA

Other BRUNELLO Producers I LOVE, are : Altesino, Poggio Antical,

Livio Sassetti, and  IL Poggione.

READ MORE oN BRUNELLO by DBZ

The CHIANTI TASTING

Let me say it, right up front, "I Love Chianti" ! I first started going to the beautiful area known as Chianti Classico, way back in 1997. I fell in love with the area immediately, driving around, visiting with Giovanni Manetti at Fontodi in Panzano, after an amazing visit to Villa Calcinaia in Greve with the two noble Conti Capponi, the brothers Nicola an Sebastiano Capponi, whose Noble Florentine Family has owned a Pallazzo in Florence, and the wine estate Villa Calciania for over 400 years now. That day we met with the two Conti, who showed us around their family estate, into the cellars and vineyards, and culminating in an amazing private lunch with the two Florentine Counts (Conti). Needless to say, it was more than wonderful. We drank Villa Calcinaia Chianti of course. We at antipasti, pasta, Roast Chicken with potatoes, and dessert with the tasty Vin Santo from Villa Calcinaia, one of the most memorabel meals ever.

After our amazing lunch with the two Counts, we made our way down the beautiful Cypress lined driveway, and made a right on to the Chiantigiana Road (Ancient Roman Road), south to Panzano to meet up with Giovanni Manetti at the Fontodi  Estate. And yes this was quite nice as well. Not like having lunch with two noble Italian Counts, but not bad, being given a private tour of the Fontodi Cellars and Estate by the owner Mr. Giovanni Manetti. The tour was followed by a tasting of all of Fontodi's fine wines, including Chianti, Chianti Vigna del Sorbo, the estates famed Super Tuscan wine Flacianella, Syrah, and Vin Santo. 

Needless to say it was a great day.

CHIANTI GRAND TASTING 2022

NEW YORK

So I am greatly looking forward to seeing a few of my old friends on February 28th in 

New York. I am particularly looking forward to my old pal Cavelieri Luigi Cappellini who O haven't seen in a few years. Luigi owns what to me is one of the most beautiful wine estates in Italy, Castello Verrazzano in Greve. Along with the fine Chianti of Villa Calcinaia, Lugi makes some of my favorite of all Chiantis at his Verrazzano estate. He also makes amazing Chainti Vinegar, Aceto, Olive Oil, and Honey, and when you have a lunch or dinner at Castello Verrazzano it's quite soemthing.

At least one of the Conti Capponi will be there to represent his family estate, it will most likely be the brother Sebastiano. I have never seen his brother Nocola in New York, only at the family's Palazzo in Florence, and at their wine estate Villa Calcinaia in Greve, about 18 miles south fo Florence. But one never knows, maybe Nicola will show up as well, and I can't wait to try their lastest vintages of Chainti, and if I'm lucky, they will have their sublime Chianti with them as well. Ir's going to be great.

Some of my other favorite Chianti producers I'm looking forward to seeing, are from : Bibbiano, Badia Coltobuono, Monsanto, Vicchomaggio (Greve), Castello Querceto (Greve), my good friend Giovanni Manetti from Fontodi (Panzano), Vignamaggio in Greve, on the estate where scholars beleive the Mona Lisa may have been painted by Leonardo di Vinci. Naturally the estate has a wonderful wine, named after the lovely lady, the wine Vignamaggio Chianti Classico Grand Seleczione Monna Lisa. 

Flesina will be there, along with Ruffino from Castellina, Villa Cerna, Castello Gabbiano, Castello Fonturetoli, and my good friends the Marchesi Frescbaldi bringing wines from their estate in

Tenuta Perano in Gaiole. 

I can hardly wait to see all my Italian friends from Chianti Classico, one of the most beautiful spots in the World. I'll see my Tuscan friends and drink thier wonderful Chianti Wines. I Love it. And if I can't be in Chianti, in Tuscan, this is the nest best thing. "It's gonna be awesome"

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TRE BICCHIERI

The Gambero Rosso Tre Bicchieri Tour and Top Italian Wines Roadshow are the World’s Premier Italian Wine showcases. We’re pleased to announce the tour’s return to the U.S. Join us once again for the ultimate, industry-only tasting of Italy’s highest-rated wines! The Tre Bicchieri events feature top Italian wineries pouring wines awarded the coveted “Tre Bicchieri” (“three glass”) designation, exclusively for members of the wine trade; additional wines will also be shown, including some of the year’s “top value” wines from Italy.

Come taste Italy’s “best of the best”, meet the winery representatives, and celebrate the release of the newest edition of Gambero Rosso’s legendary wine guide, the Vini d’Italia. Featuring more than just reviews of Italy’s finest wines, Vini d’Italia covers the brilliant, passionate individuals who devote their lives to winemaking. Today, more than 70 expert tasters comprise the team that blind-tastes 45,000+ wines annually. Of these many thousands of wines, fewer than 1% achieve the Tre Bicchieri designation. Gambero Rosso will visit four U.S. cities in 2022, introducing remarkable Italian winemakers and hundreds of Tre Bicchieri-awarded wines to the U.S. wine trade.

"DARIO"

The MAD BUTCHER of PANZANO

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My Own Personal Favorite

BRUENLLO

Fattoria Barbi Brunello di Montalcino

The Worlds Greatest Butcher ? Dario Cecchini

 

Dario Cecchini

The MAD BUTCHER of PANZANO

 No visit to the Chianti region in Tuscany would be complete without a visit to Panzano in Chianti at what may be considered as one of the most famous butcher shops in the world.

Dario Cecchini, butcher of the Antica Macelleria Cecchini needs no introduction. He rose to fame during  of the mad cow disease crisis when eating a ‘bistecca fiorentina’ or t-bone steak was prohibited for health scare reasons. He organised a funeral for the bistecca fiorentina and a plaque still commemorates the ceremony (see photo below).

He has been mentioned in books such as Heat by Bill Buford and has been featured in most of the world’s top newspapers and magazines over the past years.

This 59-year-old legendary Italian butcher has literally made Panzano in Chianti a tourist attraction in its own right. While the hill-top village is attractive and located on a high ridge on the scenic Via Chiantigiana, many would probably not stop unless to take pictures of the beautiful scenery had Cecchini not put it on the world gastronomic map.

No visit to the Chianti region in Tuscany would be complete without a visit to Panzano in Chianti at what may be considered as one of the most famous butcher shops in the world.

Dario Cecchini, butcher of the Antica Macelleria Cecchini needs no introduction. He rose to fame during  of the mad cow disease crisis when eating a ‘bistecca fiorentina’ or t-bone steak was prohibited for health scare reasons. He organised a funeral for the bistecca fiorentina and a plaque still commemorates the ceremony (see photo below).

He has been mentioned in books such as Heat by Bill Buford and has been featured in most of the world’s top newspapers and magazines over the past years.

This 59-year-old legendary Italian butcher has literally made Panzano in Chianti a tourist attraction in its own right. While the hill-top village is attractive and located on a high ridge on the scenic Via Chiantigiana, many would probably not stop unless to take pictures of the beautiful scenery had Cecchini not put it on the world gastronomic map.

The family have been in the butchery business for eight generations and Dario tries to maintain the high values in his work while following the family’s traditions.

And while nose to tail cooking (and butchery) is in vogue today, he has been practicing nose to tail butchery for the past forty years.

‘Having respect of the animal, of its life, of its death and using everything to the very last tendon is what I have been doing every day for the past 40 years,” he says.

At the MAD Food Conference in Copenhagen, Cecchini said he was on a mission to protect and promote the traditional local butcher from the rise of the powerful supermarkets. He explained that he believed butchery was an ancient art that involved the respect for the animal and saw his role as a teacher and educator. Cecchini believes there is no ‘premium’ and ‘lower cuts of meat but rather all parts of the animal were useful if butchered and cooked in an appropriate way.

He has been mentioned in books such as Heat by Bill Buford and has been featured in most of the world’s top magazines and newspapers.

Born in 1955, he was in the third year of a six-year university course studying veterinary science at the university of Pisa when he had to take over the family business from his dying father.

In the past years, he has opened three restaurants next to his butcher shop. These are the Officina della Bistecca, Solociccia and Dario Doc. The first is for people with a ‘big appetite’ and aims to answer the difficult question of the perfect way to cook the Bistecca alla Fiorentina. The menu includes beef tartar, seared rump carpaccio, bone-in ribeye, the Panzanese steak and the Bistecca Fiorentina or the T-Bone.

Solociccia on the other hand is the butcher’s kitchen and it is here that Cecchini showcases the nose to tail philosophy.

Inside DARIO'S BUTCHER SHOP

Panzano, Italy

In CHIANT

At Dario Doc, he takes his aim at fast food chains and shows how you can serve good food at reasonable prices. His first dish is the famous ‘Mac Dario’ which plays with the concept of high quality yet fast food.

If you want to try his products and happen to be in the the Tuscan town of San Gimignano you may want to visit the Osteria del Carcere which serves meat and salumi from Cecchini. But his importance in Tuscany is also visible from his products such as salt or mustard with the distinct logo of his butcher shop that can  be found in many food shops in Tuscany.

HOTELS iN FLORENCE

TUSCAN / WORLDWIDE

BOOKING.com

MEMORIES of ITALIAN FOOD

DARIO - BISTECA

VINO - PORCHETTA

And a WHOLE LOT MORE

Frome BEST SELLING AUTHOR

Daniel Bellino Zwicke

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Satriale's Pork Store

The SOPRANOS

GROCERY TOTE BAG

STEAK and Creamed Spinach Steakhouse Recipe

Percectly Cooked Steak

Medium Rare 

A BIT ABOUT STEAK

Beef purists may prefer to take in the unadulterated, rich flavour of a quality steak by adding nothing more than a sprinkling of salt and a generous twist of pepper. 

Searing a steak until it gets a caramelised brown crust will give it lots of flavour. For this to happen, the pan and the fat need to be hot enough. The conventional way is to sear it on one side, then cook it for the same amount on the other side. This gives good results but the second side is never as nicely caramelised as the first. To build up an even crust on both sides, cook the steak for the total time stated in the recipe, but turn the steak every minute.

HOW to COOK YOUR STEAK

Get your Butcher to cut you a nice Sirloin or Rib Steak a inch & a half thick. If you can afford it, it is best to buy Prime Beef Steaks, you will taste the difference, and Prime Meat is the best (though not cheap). If you can't afford to buy Prime Beef, you can get Choice Beef, and it will taste good if proerly seasoned and cook, but it just won't taste as good as Primed Beef. 

COOKING YOUR STEAK

1. Season your Steak liberally with Salt  and fresh ground Black Pepper.
2. Heat a heavy-based frying pan until very hot but not smoking.
3. Drizzle some oil into the pan and leave for a moment.
4. Add the steak to the pan.
5. Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.
6. After you have turned the Steak over to its second side, after it has cooked for 1 minute on the second side, add a nob of butter to the pan.
7. When the butter melts, baste the steak with the butter for the last minute of cooking by, using a spoon, pour the melted butter over the top of the Steak.
8. Leave to rest on a board or warm plate for about 5 mins.
9. Serve the steak whole or carved into slices with the resting juices poured over.

NOTE : MEDIUM RARE STEAK . This (MR) will be the benchmark for you to cook your steak. If you are cooking a 1 & 1/2" Steak at medium-high heat, you will need to cook your Steak between 2 1/2 and 3 minutes per side for a nice Medium Rare Steak.

RARE  ... Cook about a minute less per side than the above Medium Rare Steak

MEDIUM ... Cook about 1 minute more per side than the medium rare Steak. About 3 1/2 to 4 minutes per side.

Well Done ... Cook about 4 1/2 minutes per side for a Well Done Steak.

Additional flavors :  You can add a couple drops of Worscheter Sauce to the pan juice. Add the Worcestershire Sauce to the pan juice, mix together. Once you have placed the Steak (or Steaks) on to the plates, evenly drizzle the pan juices over the steaks.

Serve with potatoes, Creamed Spinach, or whatever you like.

Two Nicely Cooked SIRLOIN STEAKS

A COUPLE NICE RIB EYE STEAKS

Notice the Garlic and Rosemary in Pan

If you Like, you Can Cook your STEAKS

with or Without GARLIC & ROSEMARY in the PAN

BON APPETITE !

 

STEAKHOUSE CREAMED SPINACH

Creamed Spinach, along with Shrimp Cocktail, and Potaotes is a favorite Steakhouse staple.

Creamed Spinach is a simple side dish that is also the perfect way to use up any dying spinach. The creaminess will make you forget you're eating spinach and turn anyone into a fan of leafy greens. It seems like a lot of spinach, but it will boil down into almost nothing so don't skimp on it. 

STEAKHOUSE CREAMED SPINACH - Recipe

Ingredients :

• 2 pounds Spinach, washed

• 3/4 cup Heavy Cream

• 2 ounces (4 tablespoons) unsalted Butter

• 1/2 teaspoon Salt (Sea Salt or Kosher)
  

• 1 teaspoon fresh ground Black Pepper

• 3 quarts Boiling Salted Water (to cook Spinach in)
  

• 
  

• Place Spinach in boiling water. The water will stop boiling when you put the spinach in.

• Once the water comes back to the boil, cook for 30 seconds, then turn heat off. Drain the cooked spinach into a colander. 

• Fill the pot you cooked the spinach in with cold water. Add the spinach and let sit for 2 minutes. 

• Drain the spinach again in the colander. Let sit.

• Put the Cream in a small sauce pan and turn the heat on to mediu. Add a pinch of salt, and cook the cream over medium heat for about 5 minutes, until the cream starts to thicken. Turn heat off.

• Remove the spinach from colander, and squeeze the spincah to get as much possible water out of the spinach.

• Spinach on a cutting board, and roughly chop the spinach with a chefs knife.
  
• Dump any remaining water that was in the pot you cooked the spinach in. Make sure the pot is dry. Place butter in the pot and heat on low heat until the butter melts.
• Add the spinach to the pot with the Salt and Black Pepper. Heat for one minute on medium heat.
• Add the cream to the pot with the spinach and cook on medium heat for two minutes. Lower heat to low and cook another 3 minutes on low heat.
• Turn off heat and serve the Creamed Spinach with a Steak, Chicken, Fish or whatever you like.
• Enjoy!

HOW to COOK The PERFECT ITALIAN STEAK

RECIPE  in SUNDAY SAUCE

by Daniel Bellino Zwicke

SUNDAY SAUCE

PASTA - SOUPS - SAUCE

CHICKEN - STEAKS and ???

AMAZON.com

"Don't overcook it" !

"You overcook it, it defeats its own purpose"

ROBERT DeNIRO

As JAKE LaMOTTA

Raging Bull STEAL Tee SHIRT

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

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