That’s staying power friends, and when it comes to Italian cuisine, few things have stood up like the ravioli. Yes the ravioli, that little doughy Italian dumpling that can be stuffed with anything—though ricotta cheese is the traditional starting point—to devise the perfect bite of food.
Stephen Kalt, Borgata chef/partner at Fornelletto’s Cucina & Wine Bar, recently highlighted the savory little bites, along with some perfect wine matchings at a another of his Holy Ravioli demonstration and luncheon events on Saturday, March 14 as part of the Savor Borgata Culinary Series.
It’s a formidable task, of course, to come up with a new take on an 800-year-old standby like the ravioli.
Legend has it that though “riavvolgere” means “to wrap,” most believe the dish was actually named after Ravioli, a renowned 13th-century chef in the Repubblica di Genova.
Oh, sure we all know that the pilgrims and Native Americans got together about 1621 and celebrated a great feast and then watched some high school football before going out at midnight to get great bargains to start their Christmas shopping. And it was in 1863 that Abe Lincoln declared the first official national Thanksgiving Day along with the proclamation that the Detroit Lions always play a game on the holiday.
But to tell the truth, there’s a lot of controversy over that first Thanksgiving Day–especially the menu. The pilgrims probably ate some turkey, but venison (deer) was the likely main course along with a lot of seafood and also vegetables from their great harvest that year (which was the reason for the whole thing).
What’s not clear is if they had pie. Records show the pilgrims had access to a lot of wild fruits and berries growing around New England, but whether they baked them into a flaky crust and served them with coffee and ice cream is anybody’s guess.
Think of it—a pie-less Thanksgiving. Oh those poor, poor pilgrims.
When Borgata Hotel Casino & Spa was looking to highlight the amazing dining and restaurant options we offer here in Atlantic City—not to mention our incredible line-up of chefs—we decided to offer a series of events, demonstrations, and special deals at our dining venues.
Thus was born the Savor Borgata Series. Of course, first we had to come up with a name for the series.
After rejecting the “Them’s good eats at Borgata” series and the “Chow down until you bust at Borgata” series options, we decided to go with the more refined, Savor Borgata Series title (which we were absolutely thrilled someone thought of).
It was the perfect name for the series of occasional wine tastings, chef demonstrations, cook-book signings or special restaurant deals.
Except, as time went on, it became clear that you, the savorers (the ones who savor?), wanted a lot more than an occasional event. No, once you start savoring, you never want to stop.
Well, we heard you.
The annual Savor Borgata Restaurant Week at Borgata is November 2 to November 7.
Important info to be sure, but perhaps the key point of any wine is where it’s from—not just the country of origin, but the region where it was made.
It’s one thing to say a wine was made in Italy. It’s another to say it was made in the province of Piedmont in the northwest corner of Italy.
Such a wine may be a Piemonte Barolo, one of a range of wines made from the Nebbiolo grape. That alone tells a wine aficionado that this rather light-colored red wine will be wonderfully fragrant, with traditional notes of bitter cherry, earth and even roses.
Or if a wine is made in Tuscany (Toscana), then it comes from an Italian province known for some of the world’s most notable wine regions including Chianti and Brunello di Montalcino. In Tuscany, the Sangiovese grape (red) holds sway, yet many towns may have slightly different versions.
We recently sat down with Fornelletto Cucina & Wine Bar’s Executive Chef, Jason Olson, and challenged him to create four unique, fresh, and easy recipes, all of which incorporate his favorite four spring ingredients. Using Fava Beans, Baby Arugula, Meyer Lemon, and Pecorino Sardo, Chef Olson shares his mouth-watering recipes for 12-hour Lamb with Spring […]