Pop Up Dinner with Guest Chef Silvia Barban
- Thursday, December 9th, 6:30 p.m.
- Stonecat Cafe and Damiani Wine Cellars Welcome Chef Silvia Barban, of LaRina in NYC
- 1 Night, 4 Courses, 5 wines
- An Experiment in Italian Cuisine Paired with Damiani Wines
- Vaccination Required
This dinner is designed to help you remember that food and wine are both modes of creative expression, and the mediums over which we gather to storytell and connect as human beings. The alchemy of being together in slow consumption of nourishment is tribal, wholly sustaining and a ritual greatly missed over the course of the pandemic. Gather with us in equal parts reverence and play, to enjoy Chef Barban’s particular way of evoking Italy at dinner. Bring someone with a curious mind who deserves to revel in taste, smell, and great company.
The Stonecat Cafe is a local institution, which has played host to farm workers and tourists for nearly 20 years. Closed for the winter season, the idea sprouted to use the unique former farmstand, as the setting for an intimate dinner. The Fitzsimmons-Davis family, part of the Damiani Wine Cellars ownership, has long wanted to create a dining experience with Chef Silvia Barban, whose culinary prowess they came to know through a dear family friend, Nora Walker. Nora worked with Barban in Brooklyn at her restaurant, LaRina, and came to Hector this harvest season to bring in grapes and generally rally Phil Davis’s spirits through a difficult but gratifying grape growing season. And so the parts and pieces aligned to bring Silvia north on a day she can get away from her duties in the city, with help from Nora, the always stellar staff of the Stonecat, and Damiani’s delicious wines. To be continued with your help…
The Menu
6:30 pm:
Sparkling wine greeting
7:00 pm: Dinner:
Smoked Whipped Ricotta, Carrots, Honey and Calabrian Chili Vinaigrette
Paired with 2019 Barrel Fermented Chardonnay
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Sweet Potato Gnocchi, Fontina Fonduta, Charred Cabbage, Sage, Breadcrumbs
Paired with 2020 “Sunrise Hill Vineyard” Lemberger
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Duck breast, Grape Reduction, Radicchio, Fennel Pollen
Paired with 2020 Cabernet Franc
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Olive Oil Cake, Maple Syrup Poached Pears, Rosemary
Paired with 2013 GEM
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Coffee Service
