From Yaletown To New York: Posteraro At James Beard House

October 28, 2009.

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The week’s must read is an excellent feature on Cioppino’s owner/chef Pino Posteraro’s trip to New York’s James Beard House in the new issue of Vancouver magazine.

Twelve cases containing six different vintages of specifically sourced Antinori wines must clear Customs and arrive in New York, on time and undamaged. The same goes for thousands of dollars’ worth of B.C. sablefish, spot prawns, albacore tuna, and Qualicum Bay scallops. God (and FedEx) willing, 80 of his signature limoncello cheesecakes should be waiting for him in the walk-in cooler of Daniel Boulud’s restaurant on the Upper East Side. The fresh herbs and produce should arrive from Union Square Market just after his plane touches down. Specialty ingredients (oils, vinegars, truffles, piquillo peppers, three types of salt, and four types of olives) sourced from Roland (an American food importer) should also be waiting.

In the airplane’s cargo hold are items too delicate to be trusted to overnight shipping. Meticulously wrapped in gel packs are $1,400 worth of Peace Country lamb racks, 320 handmade ravioli stuffed with beef cheeks, 13 pounds of reduced lamb stock in double-sealed containers, two one-kilogram bags of imported chickpea flour, and Posteraro’s collection of knives. If this trip is to be a success, the timing must be perfect and the organization meticulous. Nobody said cooking dinner at the James Beard House would be easy.

Check the full story here. Hats off to the writer, Chris Gonzalez, for the superb piece.

#ScoutThis
  • http://www.TotalWellnessSolution.ca/ Ontario Wellness Center

    Where have you seen a cheff or a cook wearing a bracelet and a ring???? mhhhh, not much cooking done by those hands.

  • tattooeddirtbag

    What?

  • tattooeddirtbag

    I get it. Apologies. I believe the word I was looking for was apt, not what.
    Good eye.

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