Italian Food Lovers

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

This is definitely the best time of the year to visit the Chicago Botanic Garden. The mild climate, the summer light and the awesome settings of the garden’s landscapes surely invite for a day of nature exploration and discovery, long walks, bike rides, or to enjoy one of the many learning workshops and events offered by the Chicago Botanic Garden.

This is also the time of the year when, among the other events and attractions, the Botanic Garden also presents the Garden Chef Series, a lineup of top Chefs with a full calendar of cooking demos every Saturday and Sunday starting the last week of may, and closing the first week of October.

Barilla America, the presenting sponsor for the 2008 Garden Chef Series, will showcase the Barilla Italian Cooking Weekend, a weekend of Italian cooking programs and special giveaways at the Regenstein Fruit & Vegetable Garden this Saturday, July 26 and Sunday, July 27. Barilla USA and Academia Barilla sponsored also last year’s edition of the Garden Chef Series - you might remember our blog posts from last year’s edition.

This year, Barilla USA Executive Chef Lorenzo Boni, Academia Barilla Italian Culinary Specialist Mario Rizzotti, the participating Chicago top Chefs and their respective teams, will give demonstrations using fresh Italian ingredients such as those found in the Fruit & Vegetable Garden.

Among the participating Chefs is Chef Doug D’Avico, who is already participating in our Italian Food Lovers Chef Network.

In addition to plant and recipe giveaways, the Barilla Italian Cooking Weekend will offer family activities and tastings of gourmet olive oil, balsamic vinegar, pasta, traditional Italian cheeses and other Italian gastronomy delights.

The event is free but seating is limited, so please make sure to arrive early.

The Chicago Botanic Garden is easy to find, located approximately 20 miles north of Chicago at 1000 Lake Cook Road in Glencoe, Illinois. Google Map below for driving directions.

We have already received a number of gourmet recipes from the Chefs of the Barilla Italian Cooking Weekend that we will be sure to share with you after the event.

So be ready for yummy dishes and top Chef tips for the preparation of Farfalle Piccolini Salad, Sautéed Wild Mushroom Bruschetta, Crescenza Ravioli with Parmigiano Reggiano and Truffle butter sauce, Lobster Bread Salad, Chicken Parmesan with Campanelle Pasta and more - all on our Italian Food Lovers blog, stay tuned!