This past week, guests enjoyed the extraordinary culinary talents of Jaime Ortiz of 677 Prime at the exquisite home of Stephen and Rick Cutting-Miller, SkyFall.
Co-hosted by Continuum Wealth Advisors and Columbia Cabinets, the evening began with champagne and welcomes from Evan Levey, Stephen and Jaime.
The kitchen, designed by Justina Auer, one of Columbia Cabinets talented designers, is fitted with Brookhaven cabinetry. The coolness of the natural stone countertops in both the kitchen and pantry is warmed by the soft white pantry cabinets and rich tones of the rift cut oak kitchen cabinets. The result is an inviting sophistication…a perfect synthesis of urban chic situated in bucolic splendor.
The space worked exactly as Stephen and Rick intended. The main kitchen, bookending the magnificent great room, served as an ideal place to gather and, in this case, watch Jaime demonstrate and breakdown the evening’s recipes. The uber functional, separate chef’s pantry was the perfect venue to complete all the prep work, plating and clean-up, adjacent and convenient but out of sight and therefore not distracting.
The menu was a nod to the cooler months headed our way:
SURF and TURF TEMPURA ROLLS with CHILI WASABI AIOLI and SWEET SOY SYRUP
7 HOUR PORK
NY STRIP with TRUFFLE VEAL REDUCTION with TRUFFLED PARM STEAK FRIES and HAZLENUT BRUSSELS SPROUTS
Many thanks to our gracious hosts, Stephen and Rick, and of course to the extraordinarily talented Jaime Ortiz.
During your holiday weekend, try making a classic Pasta with Pesto from Christopher Columbus’ hometown of Genoa in the province of Liguria.
Here’s an original documented pesto recipe dating back at least 150 years.
50g basil leaves, preferably the variety grown in Liguria and only small leaves from young plants, no stems; half cup extra virgin olive oil from Liguria; 6 tablespoons of grated Parmigiano Reggiano DOP cheese and 2 tablespoons of Pecorino DOP cheese; 2 Italian garlic cloves; 1 tablespoon pine nuts; a couple of granules of coarse salt.
Use a marble mortar and wooden pestle. All ingredients should be at room temperature.
Wash the basil leaves with cold water and dry well with a clean cloth. Crush the garlic in the mortar. Add a couple of granules of salt and crush. Add about 30 basil leaves and crush.
The oils and aroma of the basil are in the veins of the leaves, so don’t be aggressive when crushing; use a gentle, rotating motion. Keep at it, adding a few more leaves at a time and the pine nuts, again not all at once! Add the cheese, one spoon at a time, alternating with a drizzle of olive oil until you’ve included all the ingredients.
Use it as a sauce for pasta, put some into a minestrone or try it instead of a stock cube in other dishes. Variations on the theme include substituting the pine nuts with walnuts.
If you are feeling adventurous, tweak your pesto pasta in the classical style of Liguria by adding green beans & potatoes.
Open a bottle of Vermentino and enjoy!