September 20th in the chilled dreary 6:30am morning as we drove the windy roads to Petraia, yes with the heat on. After the last two days of fall like weather all we could hope was that we could make it through the day without a another storm which often here includes thunder, lightening or hail. We had all of the above the days leading up to this event. We hurried into the kitchen to begin final touches of the prep for the event, and we were fortunate that there wasn't too much to do in that we had all worked so hard in the days leading up to this event. But as some of you at home can relate, on a large event day you should be cleaning plates and doing final touches, that's it! Otherwise you are considered "in the weeds" and if that is the case hope you brought your gum boots as we say back home. But all of us at Petraia were a well oiled machine with no sign of being the weeds!
The plan for this event was simple really. It was a white linen draped table with 30 place settings on each side. The table lined the edge of the chestnut forest and the rows of Petraia grape vines, and was picture perfect. The plan was also that mother nature would part the dark clouds from that morning and chase away the wind before we would lose any perfectly placed wine glasses. Sure enough as the afternoon progressed the clouds disappeared, it was unbelievable how perfect the day progressed right down to the beautiful pink sunset on the Tuscan hills.
We would have Petraia doing the Reception down at the house, which included a Spalla (Proscuitto) being carved out in the gardens. It was accompanied by a Prosecco with a wild Black Berry Digestivo. After a tour of the property the guests made there way up to the table which was a 15 minute walk away from the house. We then served the first three courses which included a Serra and Selva (picture attached), Tomato water & slow cooked egg and then Pumpkin Flan. We were so honored to have Dario Cecchini one of the most famous Butchers in Italy there to do the Beef for the dinner. Check out his amazing website. They cooked a tasting of four different cuts of beef; Grande Griglia di Costata alla Fiorentina, Bistecca Panzanese, bistecca fiorentina, brustico di sushi del Chianti (I don't know the translation in English sorry guys!) The most amazing beef I have ever tasted! Then we did a beautiful Wild Apple and Quince Tart with Zabaione Cream, then on to Petite Four which was Basil Ganache, Honey Marshmallow, Panpepato.
The Outstanding in the Field Company team was part of those memories that will stay with you. The day before the event when they walked into Petraia to talk to Susan and Michael about last minute details they were such down to earth, energetic, and passionate group of people. They had just arrived to Italy the night before from there last event in Spain and had been busy with the entire European tour, but yet they always had a smile on their face. Ready to accommodate, help or answer any question that anyone had for them about the execution of this event. I had the opportunity to talk to a group of them about how they all came to work for Outstanding In the Field, and they would all have a different story but one thing remained the same - the solid belief for what they were doing and the importance of the Farm to Table concept. It made me so humble talking to them and it reminded me that this concept and pride is what we should think about everyday when we put on our chef jacket. A simple table, great wine, good food, guest all sitting at one table sharing, laughing, enjoying the bounty of the farm, and the passion that went into creating it. Isn't that why we all became cooks?
I have attached some pictures, and would just like to say a huge Thank You to Susan and Michael for allowing me to be part of this event, the entire team at Petraia, the kitchen brigade, the team of one of Italy's most famous butchers Dario Cecchini, and the amazing work of everyone from Outstanding in Fields!
Ciao
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| Our beautiful table |
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| Serra & Selva |
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