Academia Barilla just broadcasted another press release today, to announce Barilla’s sponsorship commitment to the 26th American Wine and Food Festival, and the participation of Academia Barilla to the event. 

As usual, we republish the entire press release here below; please find the press office contacts at the boilerplate - enjoy the reading!

Academia Barilla and Barilla at the 26th American Wine and Food Festival in Los Angeles

Academia Barilla participates in the 26th American Wine and Food Festival in Los Angeles sponsored by Barilla, featuring top gourmet Chefs and events to support the Los Angeles Chapter of Meals on Wheels charity organization.

PRWEB, September 24, 2008 - Academia Barilla and Barilla will be participating this weekend in the 26th American Wine and Food Festival in Los Angeles, California. The Beverly Hills wine and food festival is open to the public and features live music, a silent auction and an epicurean feast prepared by an array of the world’s greatest chefs.

Several gourmet events and Chefs dinners are scheduled each day in celebration of the festival – here follows the official program of gourmet events and dinner parties, but please refer to the American Wine and Food Festival website for more booking info.

SEPTEMBER 26 - Red Hot @ Red Seven in celebration of the 26th American Wine and Food Festival. Come meet the chefs at Wolfgang Puck’s Red Seven and celebrate an evening of fine wines and spirits, music and spectacular beef.

SEPTEMBER 27 - Back lot gourmet tasting at the Universal Studios in Los Angeles, where a line up of today’s most prominent chefs will converge for a culinary celebration at the American Wine and Food Festival. A star-studded gathering of internationally celebrated chefs and fine wine and spirit purveyors will serve in honor of the occasion.

SEPTEMBER 28 – 9th Annual Chef’s Grand Tasting Dinner at Spago Beverly Hills in celebration of the 26th American Wine and Food Festival, hosted by Wolfgang Puck, Lee Hefter and Barbara Lazaroff and featuring Guest Chefs such as Nobu of Matsuhisa, Eric Rioert of Le Bernardin, and Daniel Humm of Eleven Madison Park, and Barilla Executive Chef Lorenzo Boni.

Since its inception in 1982, the Puck-Lazaroff Charitable Foundation has supported the American Wine and Food Festival, raising more than $14 million for the Los Angeles Chapter of Meals On Wheels. This organization serves thousands of meals each day to Los Angeles’ homebound, senior and disabled citizens.

As Chef Lorenzo Boni said, “Cooking is always fun, and cooking with other top Chefs is even more fun and inspiring, especially when we are cooking for a good cause!”

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Academia Barilla Press contacts

In the USA: Stephanie Sette: Tel. +1 847-405-7564; ssette@barilla-usa.com
In Italy: Ilaria Rossi: Tel. +39 0521-2621; i.rossi@barilla.it
Barilla Press Office (Italy): Marco Magli; Tel. +39 0521-2621; m.magli@barilla.it

Barilla America and the New York Wine and Culinary Center are pleased to present the 2nd annual Barilla Italian Cooking Weekend.

Check out the New York Wine and Culinary Center website to discover the full program of cooking classes, gourmet demos and guided tours designed for the NY Italian food Lovers for this weekend. 

We already blogged last year about the first Barilla Italian Cooking Weekend, but this year the culinary program is really inspiring. and it is for a good cause, too! 

All of the classes listed below are sponsored by Barilla with 100 percent of the ticket price for the classes being donated to Foodlink to support the food banks in our area, the goal being raising $10,000 for Foodlink. Each participant will also receive a Barilla gift bag filled with the Barilla products we all enjoy.

COOKING CLASS: DINNER IN TUSCANY WITH BARILLA EXECUTIVE CHEF LORENZO BONI
Sep 19 2008 - 7:00pm - 9:00pm
Instructor: Chef Lorenzo Boni
Cost: $50.00 - Ticket price donated to Foodlink - Sold Out

Chef Lorenzo Boni’s menu for this special event is influenced by the food culture of Italy’s Toscana Region. We may not be dining in a quaint restaurant in Florence (or Firenze) enjoying a beautiful sunset, scenic gardens, renaissance fountains or breathtaking art, but we can enjoy the delicious cuisine of the region.

We will begin our evening with a glass of Prosecco served with an antipasti of Crostini con Salsa ai Ceci, Scampi e Cavolo Nero (Bread Croutons with Chick Pea Sauce, Scampi and Cauliflower), followed by Mostaccioli al Ragù Toscano (Mostaccioli with Tuscan Sauce), Tagliata di Manzo con Salsa ai Funghi Porcini (Beef Tenderloin with Porcini Sauce) and Cannellini con Salvia (Cannellini Beans with Sage). Each course will be served with a pairing of Italian and NYS wine.



After dinner in the Theater, we will continue the evening in the Wine Tasting Room with coffee and Chef Lorenzo’s famous Gelato (and more wine of course!).

Please join us as we kick off our Barilla Italian Cooking Weekend with this special Tuscan Dinner!!

 Sold out!!

GUIDED TOUR: BARILLA PLANT TOUR - AVON, NY

• Sep 20 2008 - 11:30am - 2:00pm
• Sep 20 2008 - 2:30pm - 5:00pm

Cost: $10.00 - Ticket price donated to Foodlink

In 2007, Barilla opened its second US based manufacturing facility in Avon, NY, where pretty much all of the Barilla products sold in America are produced (with only a few exceptions), following the original Italian recipes and the exacting standard and processes that have been used for generations in Italy.

Join the New York Wine and Culinary Center next Saturday, September 20, as Barilla opens its doors at the Avon plant and discover all the secrets of Barilla’s commitment to quality in the manufacturing process.

Travel by motor coach bus round-trip, originating from the New York Wine and Culinary Center, to and from the Barilla Plant in Avon, NY. This is a unique opportunity to tour the Barilla manufacturing plant. At the plant, you’ll be guided through the state-of-the art food manufacturing facility.

The Barilla plant must adhere to all standard regulations to ensure the utmost safety for guests. To make your tour more enjoyable, please visit the NYWC website for travel and safety tips in advance of your upcoming visit.

COOKING CLASSES: PASTA 101 AND COOKING DEMONSTRATIONS
Cost: $10.00 - Ticket price donated to Foodlink
Instructor: Barilla Italian Cooking Weekend Chef Instructors

Class Schedule:

September 20 2008

• 11:00am - 12:00 - Mario’s via Abruzzi Executive Chef Paul Maytag - recipe to be announced
• 12:30pm - 1:30pm - Rochester Institute of Technology Executive Chef Stephen Kingston - Shrimp Pasta
• 2:00pm - 3:00pm - Barilla Executive Chef Lorenzo Boni - Linguine with Clams and Leeks
• 4:00pm - 5:00pm - Barilla Executive Chef Lorenzo Boni - Linguine with Clams and Leeks

September 21 2008

• 12:00 - 1:00pm - Casa de Pasta Executive Chef Dominick Dardano - Egg Fettuccini with Prosciutto, Roasted Tomatoes, Garlic and Pecorino Gran Cru
• 2:00pm - 3:00pm - Senior Executive Chef Steven Miller, Cornell University - Penne with Broccoli Rabe and Parmigiano Reggiano Cheese
• 4:00pm - 5:00pm - Barilla Executive Chef Lorenzo Boni - Linguine with Clams and Leeks

TASTING CLASSES: TASTING OLIVE OILS, BALSAMIC VINEGAR AND MUCH MORE
Instructor: Chef Italo Besseghini
Cost: $10.00 - Ticket price donated to Foodlink

Class Schedule:

September 20 2008
11:00am - 12:00
12:30pm - 1:30pm
2:00pm - 3:00pm
3:30pm - 4:30pm

September 21 2008
12:00 - 1:00pm
2:00pm - 3:00pm
4:00pm - 5:00pm

Aceto Balsamico of Modena is as precious and difficult to produce as fine wine, bringing hundreds of years of artisanship to the table. The preciousness of Balsamic Vinegar comes from the quality of the grapes, the length of the aging process and the types of casks used. The best Balsamic Vinegar is made exclusively from grape must, and is aged 12 to 25 years. Extra Virgin Olive Oil - like wine - requires a proper tasting technique to discover how surprisingly delicious and flavorful a good olive oil can be.
 

In addition to understanding these products and learning the proper tasting techniques of Academia Barilla regional Italian olive oils and balsamic vinegars, Chef Italo Besseghini will prepare a tasting of other Italian culinary specialties. You’ll be delighted with this creative 4-course tasting and you’ll receive plenty of useful tips and recipes!!

COOKING CLASSES: INTERACTIVE COOKING DEMONSTRATIONS
Instructor: Barilla Italian Cooking Weekend Chef Instructors
Cost: $10.00 - Ticket price donated to Foodlink

Class schedule:

September 20 2008

• 11:30am - 12:30pm - Barilla Executive Chef Lorenzo Boni - Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms
• 1:30pm - 2:30pm - Wegmans Executive Chef Mark Makovec - recipe to be announced
• 3:00pm - 4:00pm Barilla Executive Chef Lorenzo Boni - Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms - Sold Out

September 21 2008

• 1:00pm - 2:00pm - Barilla Executive Chef Lorenzo Boni - Barilla Campanelle with Lobster and Sautéed Porcini Mushrooms - Sold Out
• 3:00pm - 4:00pm - Wegmans Executive Chef Mark Makovec - recipe to be announced

Today we have again with us Chef Tony Mantuano from Spiaggia Restaurant in Chicago sharing with us an end-of-summer recipe for the Italian Food Lovers Chef Network: Warm Berry Soup with Mint Gelato (Macedonia ai Frutti di Bosco con Gelato alla Menta).

This recipe is featured, alongside with other dozen yummy recipes, cocktails and Chef tips, on The Spiaggia Cookbook, Eleganza Italiana in Cucina, co-authored by Chef Tony Mantuano and his wife and wine expert Cathy Mantuano. Follow the links to get the book online at Amazon or Barnes&Noble.

WARM BERRY SOUP WITH MINT GELATO
A recipe by Chef Tony Mantuano
(serves 8)

INGREDIENTS FOR THE MINT GELATO

- 3 cups whole milk
- 1 cup half-and-half
- 1 1/4 cups sugar
- 1 1/2 cups loosely packed fresh mint leaves, chopped
- 1 cup liquid pasteurized egg yolks (8 egg yolks)
- 2 teaspoons green crème de menthe

INGREDIENTS FOR THE MACEDONIA

- 2 tablespoons unsalted butter
- 4 tablespoons sugar
- 4 cups mixed fresh berries, such as strawberries, blueberries, raspberries, and blackberries
- Juice of 2 lemons
- 3 cups water
- 1 cup raspberry sauce
- Leaves from 8 sprigs fresh mint for garnish

PREPARATION

In a saucepan, combine the milk, half-and-half, 3/4 cup of the sugar, and the chopped mint and bring it to a boil. Remove from the heat, strain through a fine-mesh sieve, and return to the saucepan. Keep warm over low heat. Discard the mint.

In a bowl, whisk together the remaining 1/2 cup sugar and the egg yolks until combined, about 2 minutes. Gradually add half of the hot milk mixture to the egg-yolk mixture and whisk vigorously to combine. 

Return the egg-yolk mixture to the pan with the remaining milk mixture. Return to medium heat and stir constantly with a wooden spoon until thick enough to coat the back of the spoon, 4 to 6 minutes. Do not let it boil; overheating will break the custard. Remove from the heat and continue to stir for a few seconds to keep the mixture from overcooking.

Stir in the crème de menthe. Let cool, cover, and refrigerate until well chilled, at least 3 hours or preferably overnight.  Pour the custard into an ice-cream maker and freeze following the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 3 hours.

In a large saucepan over medium heat, melt the butter. Add the sugar and whisk to combine. Add the berries and sauté for 2 minutes. Add the lemon juice, water, and raspberry sauce and bring to a simmer over low heat.

Remove from the heat and ladle into 8 warmed bowls. Top each serving with a scoop of the gelato and garnish with mint leaves. Serve immediately.

CHEF MANTUANO’S TIPS

This soup warms both body and soul, and is easy and quick to prepare. You can substitute purchased mint gelato or ice cream for the homemade. You can prepare this recipe to serve 4, by halving the ingredient measures for the berry soup. Make the gelato as directed and serve generous portions.

Thank you Chef Mantuano for sharing this recipe with us, we look forward to having you as a guest again at Italian Food Lovers!

Another recipe from the Chicago Botanic Garden’s Chef Series.

Today, Barilla USA Executive Chef Lorenzo Boni who shares another recipe he performed at the Chicago Chef Show: Rotini Pasta with Braised Fennel, Carrots and Spring Onions. Ready? Let’s go to the kitchen!

ROTINI WITH BRAISED FENNEL, CARROTS AND SPRING ONIONS

(Rotini integrali con finocchio e cipolline fresche)
A recipe by Chef Lorenzo Boni
(serves 4)

Preparation Time: 5 min
Cooking Time: 25 min
Season: Spring/ Summer

INGREDIENTS

- 4 tablespoons, Academia Barilla Toscano extra virgin olive oil
- 2 Cloves, Garlic
- 2 Fennel bulbs with tops
- 1 medium carrot
- salt, black pepper, to taste
- 1 bunch, spring onions
- 1/2 cup, Academia Barilla Parmigiano Reggiano, grated
- 1 tablespoon, Fennel frawns, chopped

PREPARATION

In a medium pan, sauté the minced garlic in the olive oil until it turns slightly yellow, about 3 minutes. Meanwhile, slice the fennel bulbs in half, then into thin slices.

Add the sliced fennel to the skillet, along with the carrot, sliced into roundels, about 1/8 inch thick. Braise the ingredients for about ten minutes over medium high heat, covered.

Season with salt and black pepper; cover with a lid and cook through stirring occasionally.

Slice the onions into 1/2 inch strips and stir them into the mixture and cook an additional three minutes.

Meanwhile cook the pasta according to the instructions on the package. Drain and toss with the sauce. Stir in the Parmigiano Reggiano and the fennel frawns before serving.

Thank you for sharing with us the recipe, Lorenzo. See you soon again on Italian Food Lovers!

Be ready, as we have a hot series of recipes from the Chicago Botanic Garden Chef Show to share with you this week.

Let’s welcome Chef Mark Grimes, Executive Chef at Pinstripes, an intriguing venue located in Northbrook, IL. Basically Pinstripes is an indoor bocce ball destination with bowling lanes and a top gourmet restaurant. Check out their website at www.pinstripes.com and also this restaurant review we found online.

Chef Mark Grimes is a celebrity Chef, with 25 years of culinary pedigree and Corporate Chef positions at RDGChicago/Restaurants America, Fox Sports Grill, ESPN Zone/Disney, and previous experience at The Windsor Court Hotel and The American Club resorts, among others. Here below Chef Grimes is pictured during his Barilla Italian Cooking Weekend cooking demo.

Today we will share with you a gourmet recipe by Chef Mark Grimes, Lobster Bread Salad, a dish he prepared at the Botanic Garden Chef show (sorry we don’t have a good picture of the final dish, but we got you a nice picture of lobsters!).

LOBSTER BREAD SALAD
A recipe by Chef Mark Grimes
(serves 4)

INGREDIENTS FOR WHITE BALSAMIC DRESSING

- 1 oz shallots, chopped
- 1 cup white balsamic vinegar
- 1/4 cup honey
- 1 teaspoon fresh thyme leaves
- 3 cups Academia Barilla Riviera Ligure extra virgin olive oil
- 2 tablespoons of Dijon mustard
- Salt and fresh ground pepper, to taste

BALSAMIC DRESSING PREPARATION

Mix with hand blender the vinegar, mustard, shallots and honey, add an ice cube and slowly drizzle olive oil in to create an emulsion. Season with salt and pepper.

INGREDIENTS FOR BREAD SALAD MIXTURE

- 1 loaf of your favorite bread (brioche, sesame semolina), cut into 1 inch cubes
- 4 cups heirloom tomatoes, chopped
- 2 cups fresh corn
- 1 cup of homemade pickles, chopped
- 1 pound of cooked lobster or shrimp, chopped
- 2 cups of white balsamic dressing
- 1 oz roasted garlic, chopped
- 2 oz caper berries, chopped
- Academia Barilla Riviera Ligure extra virgin olive oil, to taste
- Academia Barilla Balsamic Must, to taste
- Salt and fresh ground pepper, to taste

BREAD SALAD MIXTURE PREPARATION 

Mix all ingredients well and serve immediately as a salad or place on plastic wrap and mold into a roulade and let it sit 24 hours for Hor D’Oeuvres and then slice into rounds.

FINAL PREPARATION: ASSEMBLE

Take bread salad rounds and place on small plate or platter and garnish with crispy Academia Barilla Riviera Ligure extra virgin olive, Academia Barilla Balsamic Must and micro arugula.

Thank you Chef Mark Grimes and Pinstripes for sharing with us this recipe - you Italian foodies stay tuned, more gourmet recipes to come in the next days!