06/03/13 10:00am

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MONDAY, JUNE 3: Join Bryant Park for the 2nd annual epic game of musical chairs, featuring the park’s iconic green bistro chair. Prizes for last chair standing. Winner will take home a pair of Southwest airline tickets and an iconic Bryant Park chair! 7pm at Bryant Park. Pre-registration is required. Sign up here. You must be 18 or older to participate. FREE.

TUESDAY, JUNE 4:  Atlas Obscura launches the Wanderlust School of Transgressive Placemaking with a discussion of Broken Legs, Surveillance Cameras and Black Mold: Safety & Security Off the Grid. The June 4th installment will focus on staying physically safe and mostly out of trouble. Speakers:Mark Krawczuk & Annetta Black, with Myric Lehner Moderated by Ida C. Benedetto & N.D. Austin. 7:30pm at Acme Studios, 63 N 3rd Street, Brooklyn. $12. Buy tickets here.

WEDNESDAY, JUNE 5: Currently ongoing until September is the Dinosaur Safari at the Bronx Zoo. With a Total Experience Ticket, get UNLIMITED access to Dinosaur Safari ride, 4-D Theater, Bug Carousel, Congo Gorilla Forest, JungleWorld, Butterfly Garden, Childrens Zoo, Zoo Shuttle & Wild Asia Monorail. 10am-5pm at the Bronx Zoo, 2300 Southern Boulevard, Bronx. $33.95 adults / $23.95 kids. Buy tickets here(more…)

02/18/13 1:04pm

Downton Abbey Dinner

It’s often been said that Highclere Castle, the house in which the smash hit show Downton Abbey is filmed, is as central of a character in Downton Abbey as any of the people. As season three comes to a close, what’s also become clear is that the food is equally as important, and even highlights the upstairs/downstairs dialectic on the show. In this season alone, key culinary moments include Ethel’s recently successful salmon mousse to make up for her burnt kidney souffle incident, the separation of the hollandaise sauce which highlighted the rivalry between Daisy and Ivy, and the arrival of the electric toaster which revealed the different world view of Mrs. Hughes and Butler Carson. Then there was the failed dinner, turned picnic inside Downton when the oven breaks. And even the spoon quiz with new footman Alfred. Back in the day they used at least 6 spoons: tea spoon, egg spoon, melon spoon, grapefruit spoon, jam spoon and boullion spoon. (more…)

11/19/12 1:08pm

The French Art Deco Palm Court at the Hilton Cincinnati Netherland Plaza, which opened in 1931, offers a spectacular setting for the Orchids Restaurant.

How fabulous was Cincinnati in the old days? Winston Churchill, for one, thought it was sensational, and called it “the most beautiful of the inland cities of the union.”  He singled out the “unsurpassed”  Netherland Plaza Hotel from whose tower “the city spreads far and wide, its pageant of crimson, purple and gold laced by silver streams that are great rivers.”  Over the top, of course, but so is downtown Cincinnati, mesmerizing in all its architectural splendor.

Yet Cincinnati is generally not on anyone’s list of the most-dazzling cities, partly because deindustrialization hit it so hard after World War II-and partly because it responded to its declining fortunes by implementing every known bad planning idea of the 20th century. Today Cincinnati is undergoing a renaissance that combines aggressive historic preservation with an economic development strategy based on sports, culture, and food-all three deeply embedded in Cincy’s view of itself. “Come for Bengals, Stay for Hofbrauhaus,”  suggested a recent Cincinnati USA promo.

The Roebling Bridge, opened in 1866, connects downtown Cincinnati with Covington, Kentucky, across the Ohio River.

Sited on the north bank of the Ohio River, facing Kentucky, downtown Cincinnati is topographically dramatic, with seven hills behind it and the Ohio at its feet. As a major commercial center from the late 19th century through much of the 20th, it benefited from proud corporate titans (and a few robber barons) who chose to erect magnificent buildings to reflect their worldly success. While many of these commercial buildings are in sad disrepair today, large numbers are being renovated and burnished for residential occupancy.

Carew Tower and the Netherland Plaza

Because we always stay at the Netherland Plaza, which is housed in the Carew Tower-Cincinnati’s Rockefeller Center-we begin our walking tours in that paragon of mixed-use development. Opened in 1931 as Cincinnati’s tallest building (49 stories), Carew originally held a 48-story office building, a department store, shopping arcade, 800-room hotel, restaurants, and a 750-car 28-story fully automated garage. Like a lot of futuristic ideas in the ’30s the automated garage apparently never really worked, but you can still see very cool remnants if you park in the Netherland.

The Carew Tower’s main entrance is tiled with Rookwood, the most elegant pottery ever produced in America.

You can get an excellent (and, at $2, inexpensive) view of the entire city from Carew’s observation deck-the hills and their distinctive neighborhoods in the distance, the sports stadia that drive Cincy’s weekend economy in the foreground on the river. You can also see down to Fountain Square, now both symbol and heart of the town’s resurgence.

The square hosts some 200 events a year-concerts, salsa dancing, ice skating, farmers markets, and food festivals. It is surrounded by pleasant, reasonably priced restaurants, such as the urbane Via Vite, where George Clooney ate while shooting Ides of March, and Nada, favored by Ryan Gosling. The Cincinnati Visitor Center, stocked with useful maps and booklets, is staffed by locals who actually know the city and can direct you most anywhere.

The “Genius of Water” or Tyler Davidson Fountain, dedicated in 1871, was relocated to Fountain Square after a $42 million renovation of the area.

Yet successful as the square is today, its history helps explain where Cincy went wrong in the 70s, when the square was little more than a hostile open space imprisoned by concrete and skywalks.

Bad Ideas, Bad Results

Despite its good 19th-century bones, by the end of the 20th Cincinnati became a virtual architectural dig of bad planning ideas. Like most American cities after World War II, it had faced an enormous set of interlocking problems categorized as the urban crisis: declining jobs and tax base, middle-class flight, deteriorating infrastructure, racial conflicts, rising crime, redlining, etc. But in deciding to try to attract back those who had fled, it opted for the wrong tactics. Suburbanites loved their cars, so Cincinnati downgraded public transit while putting commuter traffic efficiency at the top of its priorities. It cooperated with federal highway designs that ripped a spaghetti network of highways throughout the city. It widened streets to handle more cars, converted its major arteries to one way, and built huge parking lots to accommodate drivers.

The city is trying innovative programming to lure pedestrians back to the streets from the skywalks.

Almost as bad, it decided streets were unpleasant, and created a whole new system of walkways-skywalks-one flight up from street level to link 15 blocks of restaurants, hotels, offices, and stores. When first proposed  by Cincinnati’s director of planning in 1957, the idea was to keep people out of the paths of cars, enabling traffic to move efficiently while pedestrians stayed safe. The City Council rejected skywalks three times before federal urban renewal funds proved too attractive to turn down. In 1971, the feds paid for a link connecting the convention center to Fountain Square. Over the next 20 years more links were built to form a 1.3-mile system downtown. Some proponents argued that skywalks allowed the city to mimic a suburban shopping mall, which was presumed to be good.

Owners have been demolishing skywalks by simply chopping them off and sealing them up–not pretty.

But as private owners grew disillusioned they demolished some links, adding a sense of gloom to what was already a perplexing system. The Business Courier says the walk connecting Riverfront Stadium to office towers was demolished in 2002, with other demolitions following. The most important was in 2006, when the city demolished the pedestrian bridge over 5th Street as part of its redevelopment of Fountain Square. Suddenly downtown–and certainly the square–looked brighter and happier. Urban Cincy has recorded the system in a convenient map.

A New Toolkit

John Alschuler, the New York-based chairman of HR&A Advisors who developed the 2003 Central City Plan, said Cincinnati had failed to address its structural decline by implementing, at great expense, “the classic toolkit of urban renewal-a convention center, an arts center, two stadiums. These were projects, not places, and they were wholly disconnected. People come in, go to a game, go home. Or, come in, go to a symphony, go home.”  Cincinnati itself was not the destination, in part because despite spending tens of millions of dollars it had not rebuilt its core. No city, says Alschuler, can be better than its core. Individual projects, however good, will only succeed if there is an “urban framework”  that people want to be in.

The Central City Plan restored Fountain Square to its eminence as in Cincinnati’s heart.

Thus, he championed a fairly controversial position-that Cincinnati should pull back from investing in the riverfront, important as that would eventually be, and executives of Procter & Gamble, Convergys, PNC Bank, Kroger, Federated, American Financial, etc-agreed, some of them somewhat apprehensively. The plan’s most obvious physical triumph is Fountain Square, which is today a festive place. The square was relandscaped to be pedestrian-friendly by the Olin Partnership of Philadelphia working together with Cooper Robertson & Partners  from New York. Its severe center stage was removed. The adjoining skywalk was demolished. Every building facing the square was expected to have ground-floor restaurants with outdoor seating.

Still, one part of the plan didn’t really succeed: vibrant retail.

The truth is there’s almost no really good retail in downtown Cincy. Even Carew Tower, lovely as it is, has far too much vacant retail space. Downtown just does not yet have enough residents and visitors. And what demand there is tends to be lower-end–thus T. J. Maxx occupies the elegant space built for the Gidding-Jenny Department Store.

A tremendous amount of renovated residential loft and apartment space will soon be coming on line, but at the moment only some 10,000 people live downtown–not yet enough to patronize high-end stores.

Cincinnati is a sports town with ancient rivalries in nearly every major sport: Pittsburgh Steeler fans wait outside the Netherland for their heroes before the Bengals game.

Even the graceful Netherland Plaza has had to adjust to the new casual Cincinnati. For their semi-annual showdown with the Bengals in October, the Pittsburgh Steeler football team took three floors at the Netherland. The readily identifiable black-and-yellow dressed Steeler fans were quietly roped off by security in front of the hotel, where everyone seemed to have a good time. A few pretty girls who knew to dress more formally made it to the elevators. “Oh,”  said one to the huge man blocking the elevator exit on the Steeler floor, “what do you do for the team?”  “I’m their babysitter,”  he said. “Let me escort you back to the lobby.”  They all went quietly. Downtown businesses are oriented to keeping everyone happy, which works reasonably well.

Sports fans have a different style from the Fred-and-Ginger days of the 30s, but they keep the downtown hotels, restaurants, and bars full on game weekends. They even show up at Cesar Pelli’s urbane Aronoff Center for the Arts, three blocks from Carew. “A little art isn’t going to kill you,”  said a dad to his three Bengal-clad children at the entrance. “First we do the art. Then we eat. Then we go to the game.” 

A multi-cultural weekend, Cincinnati-style.

Next: Over-the-Rhine, Cincinnati’s most historic neighborhood, home to the largest collection of Italianate architecture in the country–but, until recently, submerged by crime.

10/08/12 4:54pm

Cambridge sits across the Charles River from Boston like a naughty and fascinating older sibling. Home to two famous institutions of higher learning, Harvard University and the Massachusetts Institute of Technology, this wonderful Left Bank is and loaded with cafés, bookstores, and world-class museums. Steeped in history, literature, and the spirit of the American Revolution, this leafy little city began as George Washington’s headquarters and became home to Maine’s most beloved poet, Henry Wadsworth Longfellow.

Room with a View
The Cambridge Royal Sonesta’s riverside retreat is one of Boston’s best-kept secrets. The hotel sits on the bank of the Charles River with 180 ° views of the Boston skyline-glorious by night. Rooms are priced by the glass or by the bottle, i.e., views that range from stellar to breathtaking. The contemporary art collection is a knockout with over 700 works displayed throughout the capacious hotel. The concierge offers a map and guide to the collection, which can be cruised in under three hours – two, if you’re in a rush. The Warhols, Stellas, Oldenburgs, and LeWitts will blow you away, and those are just the allstars. I counted 30 blueprints and designs by Buckminster Fuller in a nondescript hallway, from the sublime to the ridiculous – wonderful. There is a Josef Albers minding its own business over the copy machine.

The hotel’s aptly named ArtBar with outdoor seating on the riverbank is perfect on a balmy fall evening. Preppy gents on my left discuss golf strategies as boats pass and passengers wave. Stylish women on my right compare the day’s conquests: a colorful scarf and “cute”  dog carrier. Boston’s beautiful skyline shimmers across the River. Not bad.

Wining and Dining
Food at ArtBar is locally sourced, and Chef D’Andro lists his New England farms, beekeepers, fisheries and smokehouses on the side of his menu like a new-age board of directors. Tasting menu standouts include a roasted trout resting on a pillow of silky mashed potato, and a quartet of briny raw oysters with a sweet-sour pomegranate foam ­”” I could eat several dozen. My companion admired his à­ ¼ber-simple preparation of two enormous Georges bank sea scallops, expertly seared and served straight up with a few herbs and a sprinkle of the most amazing sea salt – I have never tasted better.

I recommend you skip the lobster corn dogs. Almost every other table is enjoying them, and I just don’t get it. I am from Maine, okay, so to me this preparation seems a real cultural offense. But, truly, there is no accounting for taste. I get over it quickly with the chef’s rhubarb crumble, which cuts through any lingering anxiety like a warm knife through sweet butter.

For the record, the hotel’s second bistro, Café Dante, makes a perfect Gray Goose martini, and their sturdy Italian wine list doesn’t disappoint. The cocktail crowd can be overwhelming at Danté so take your vitamins and do a few push-ups before making the scene. Best to go in the early evening unless you’re in the mood for a mob.

In-town options are many and varied. In Harvard Square, don’t miss gastro-pub Russell Square Tavern whose brunchy menu delights and comforts all day and all night. They do an amazing fried poached egg ”” try it. The beer list is respectable, local, and ever-changing. I sipped a hoppy BBC Steel Rail Extra Pale Ale and watched Vincent, the adorable oyster shucker, prying open the day’s catch.

Don’t miss the L.A. Burdick chocolates where I picked up some adorable chocolate mice for the kids and a penguin for myself. The kids say they don’t like chocolate. Speaking for all of us, it is a big fat lie ”” what we don’t like is BAD chocolate. No chance of bad chocolate at L.A. Burdick. My penguin, filled with silky and unctuous chocolate truffle and flavored with orange, is a real wow.

Sightseeing
There is an exquisite walking-running-biking trail that the Sonesta calls a “jogging path.”  Guests can trot or meander as far as they want, past MIT, across the B.U. and Harvard Bridges and all the way up to Harvard Square and back. All told, that stretch is about 8 miles. For the less ambitious like me, I “walk it off”  in about 40 minutes, to MIT and back. Cool off in the Sonesta’s salt-water pool with retracting walls and ceiling in summer that allows guests to feel they’re dogpaddling in the Charles.

Family-friendly, the Museum of Science is just around the corner. Check out the IMAX theatre’s ever-changing hands-on activities-the museum’s lightning storm is dazzling. If you don’t like crowds of sniffly kids, be warned: this world-class science mecca is a very popular spot. CambridgeSide offers relaxing riverboat tours, a great way to get your bearings. You’ll pass MIT, the Fenway, iconic Citgo sign, the Boston University campus and little church where Martin Luther King, Jr., preached early sermons. Highlights include wild graffiti under the bridges and crazy salad of local lore and gossip from the tour guide. Kids dig a calming hour on this legendary river and adults seem to chill as well. Note: the boat offers a small bar with wine and beer, which doesn’t hurt.

Museum Scene
Check out MIT’s amazing public art collection, a 20-minute walk from the hotel. One of the best public art collections in the country, this campus-wide treasure boasts works by Calder, Picasso, Jennifer Bartlett, Maine’s own Louise Nevelson and many more, with design superstars like Alvar Aalto and Harry Bertoia represented as well. Best of all, the collection is mostly outdoors and free. The wild contours of Frank Gehry’s Stata Center set the freewheeling tone with shiny surfaces that appear to twist and wiggle in the sun.

But it’s not too serious here: MIT is also home to the world’s only museum of pranks, IHTFP Gallery, named for the unofficial motto of MIT (“I Hate This ”¦ Place” ). Most impressive prank: A police car atop the MIT dome with uniformed policeman at the wheel. Particularly impressive: the policeman holds a box of donuts. Learn how they got that police car up there in the first place at the IHTFP Gallery.

From MIT, it’s a short T-ride to Harvard Square. A leafy walk through historic Harvard Yard gets you to the Sackler Museum and their massive collection of ancient art from Europe, Africa, and Asia, plus several galleries of modern art on loan from the Fogg Museum, now closed for renovation. The 1927 tuxedoed self-portrait of Max Beckmann is as wry and dry as the best Grey Goose martini.

It’s another short stroll to Harvard’s Museum of Natural History, home to a 42-foot Kronosaurus, an enormous Triceratops, and whale skeletons big enough to stand up in. Kids murmur “cool”  as they run their hands over real meteors from outer space and peer into a 1,642-pound amethyst geode. I’m charmed by the museum’s collection of 3,000 glass Blashka flowers, minutely detailed models created at the turn of the 19th century as teaching aids ”” amazing. In short: the Harvard museums are a gas.

On the Boards
I bid a fond au revoir to Cambridge with a matinee performance at A.R.T., the American Repertory Theatre, of Marie Antoinette, “Heads Will Roll”  – just the kind of barbed tragi-comedy I’m in the mood for. If your idea of comedy includes a mean girl’s descent into madness. Ricardo Hernandez’s set design is elegant and vibrant , the shocking palette works. The costumes and lighting are brilliant, and Marie herself doesn’t disappoint. In a word: GO.

Art Soaked Retreat
When I’m in the mood for an arty and enlightening getaway, Cambridge is at the top if my list. Leave the car at home – it’s a couple of stops via the T (red line) across the Charles to the intriguing parallel universe that is Boston’s Left Bank. Enjoy!

Elizabeth Margolis-Pineo is a freelance writer and creator of EpicuriousTravelers.com.

09/18/12 1:45pm

Welcome to the creative universe of Ferran Adrià­     (photo courtesy of Palau Robert, Barcelona).

The “Ferran Adrià­ and elBulli. Risk, Freedom and Creativity”  exhibition unveils the creative universe and talent of Ferran Adrià­ , the late 20th and early 21st centuries’ most influential chef, as well as the comprehensive capacity to innovate that he has applied to gastronomy with his work at elBulli restaurant. The exhibition is open to the public from February 2, 2012 to February 3, 2013 in room 3 at the Palau Robert in Barcelona.

Ferran Adrià­   (on the right) visiting the exhibition, seated at the projection table (photo courtesy of Palau Robert, Barcelona).

Over the years, Ferran Adrià­   has become a global icon of gastronomy. The work done at elBulli – considered the world’s best restaurant for five years running – has received global recognition and has set the direction for the future of cooking and how we think about food and dining. The names of Ferran Adrià­, Juli Soler, Albert Adrià­and of elBulli’s entire creative team are associated with values such as reflection, talent, innovation, leadership, teamwork, a job well done, internationalization and solidarity. Going far beyond the field of gastronomy, their work embraces areas such as art and technology.

The room “Origins (The Learning Years)” recounts the history of elBulli from its origins in 1956 to March 1987, the time when Ferran Adrià­ took charge of elBulli as its chef (photo courtesy of Palau Robert, Barcelona).

The exhibition comes after elBulli closed its doors in July 2011 and celebrates the restaurant’s 50 years of history (from 1961 on), coinciding with a time when Catalan gastronomy has become one of the top-ranking gastronomies in the global arena. Incidentally, Adrià­ turns 50 in 2012.

Although the decision to close the world-famous 3 Michelin star restaurant was taken in order that it could undergo its transformation  (Adrià­ stated elBulli had completed its journey as a restaurant) into elBulli foundation, a center for gastronomic experimentation and innovation that plans to disseminate its creations on the Internet from 2014 on, critics like to point out the restaurant had been operating at a loss in its later years. Once you enter Adrià­’s creative universe at the exhibition, however, it quickly becomes clear that here is a genius who cannot simply go on cooking – he needs to innovate and transcend regular restaurant work.

The evolutionary map illustrates the products, techniques, elaborations and philosophy with videoclips, and visitors can see emblematic dishes elaborated, all of which have been major milestones in Ferran Adrià­’s career and elBulli’s history (photo courtesy of Palau Robert, Barcelona).

The exhibition recounts the history of elBulli, from its origins in 1956 with the arrival of Dr Schilling and his wife Marketta at Cala Montjoi (between Roses and Cadaques), to March 1987, the time when Ferran Adrià­ took sole charge of elBulli as its chef. Audiovisuals, documents, photos and objects in chronological order highlight the qualitative jump made by the restaurant through an increasingly sophisticated gastronomic offering that had clear references to French nouvelle cuisine. In addition to Ferran Adrià­, the key figures in this transformation were Jean-Louis Neichel,  Juli Soler and Albert Adrià .

“The Search For A Style” room with a restaurant table where an elBulli 40-dish menu is projected (photo courtesy of Palau Robert, Barcelona).

One of the highlights is the “The Search For A Style” room where visitors can see a recreation of the atmosphere of the restaurant’s dining room through an audiovisual with props (table and chairs from elBulli): images of an elBulli 40-dish tasting menu are projected onto the table from overhead, allowing visitors to at least visually witness the dining experience. And in general there is great emphasis on how elBulli’s innovative contribution to avant-garde cuisine is the sixth sense: sparking a response in diners, which is expressed in the form of gestures and emotions of surprise, questioning, recollection, desire and happiness. Ferran Adrià­  creates neither dishes nor recipes, but rather concepts and techniques that he can subsequently apply to countless elaborations, as is explained in the section “Moment 0″ of the exhibition.

One of the more quirky exhibits: a signed Matt Groening caricature of Adrià­ (with a scribbled Bart Simpson looking over his shoulder).

His technical-conceptual approach to cooking and creating requires a whole team devoted exclusively to creation in an ideal space, and to immense subsequent cataloging; among the exhibits are drawings of dishes done by Ferran Adrià­; a display of metal tableware elements used for serving, custom-made silicone molds, objects and utensils used in the cooking process, an array of plasticine dishes used to demonstrate the ideal food layout on a plate, and of course countless cookbooks and notebooks.

“The Time of Major Change” – A recreation of elBulli’s kitchen through projections in triptych form (photo courtesy of Palau Robert, Barcelona).

Plasticine ingredients used to demonstrate the ideal layout of a dish (photo courtesy of Palau Robert, Barcelona).

The exhibition will be presented in New York in 2013 and will then travel to London. It will also become the seed or basis for the future Centre-Museum devoted to Ferran Adrià­ and elBulli in Roses. The aim of these and other initiatives that may subsequently arise is to project the image of Catalonia to the world –showing it as a modern, innovative country – and to position it as a leader and point of reference on the global stage of gastronomy thanks to the enormous amount of research that was carried out at elBullirestaurant and will continue to be carried out at elBullifoundation. The exhibition also deems that Catalonia should officially ask UNESCO to designate Catalan gastronomy as Intangible Cultural Heritage of Humanity, as it did with the castellers (people erecting Human Towers).

The beginning: a bronze statue of the “Bulli” bulldog that gave the restaurant its name.

While it is possible to venture out to Cala Montjoi and the site where elBulli the restaurant is being transformed into elBulli the foundation, you’ll have to head to Barcelona to experience the food: the Adrià­ brothers run both the tapas bar Tickets on Avinguda Paral ·lel 164 and an avant-garde place next door called 41 ° (41 Grados). Just like at elBulli, getting in is difficult: 41 Grados only takes reservations online and only for an even number of diners, thus keeping out solo critics. They serve “one experience” of 41 mini-courses to a total of 16 people per night. But there is more: Ferran and Albert Adrià­ are setting up a Mexican restaurant (their first of a different cuisine) and plan on opening a Japanese-influenced Nikkei place, both also in Barcelona. Who knows what’s next? It will remain interesting to watch the Adrià­s.

Ferran Adrià­   and elBulli. Risk, Freedom and Creativity exhibition
The Palau Robert Catalan Information Centre
Passeig de Grà­cia, 107 08008 Barcelona [MAP]
(+34) 93 238 80 91 / 92 / 93
Open Monday to Saturday 10am to 8pm. Sunday 10am to 2.30pm. Admission free.

Thanks to the Palau Robert for the pictures and press material.
Get in touch with the author @flachrattenmann.

09/12/12 1:57pm

On the evening of Fashion’s Night Out, I went to satisfy my culinary interests and my long-standing relationship with Europe at a “Legends from Europe” tasting.  Legends from Europe  is a three-year campaign financed the the European Union and Italy  celebrate the quality, tradition and taste of five world—renowned Protected Designation Origin (PDO) products. This particular tasting was led  by Lou Di Palo, the fourth generation proprietor of  Di Palo, a century-old New York institution in Little Italy, a shop Untapped previously covered in our Sunday in Chinatown column.  We imbibed, sampled and discussed in the test kitchen of Lewis & Neale in the Meatpacking District.

Over four courses of Italian cheese and prosciutto, paired with wines selected by Di Palo, we were given the history of these foods and what made them unique. Each product has deep ties to the land, made from centuries in a particular place, flavored by the climate, ecosystems and land on which the animals graze. All the products are natural, free of additives and preservatives, made using traditions passed down the generations, and ensured for quality by producers’ associations.

Beyond the food, the real highlight was Di Palo himself, who spoke rousingly of Little Italy, where the spirit of immigration, in particular, the “art of enjoying food,” remains despite the reduction in the neighborhood’s size over the last century. He highlighted the difference between eating to live, which reflected the struggles of the first colonists in the new world, to the Italian heritage of “living to eat.”

Most interesting to the Untapped New York attendees there, which included a Parisian, was the cultural gap that was revealed through the culinary presentation, underlying the importance of the Legends from Europe campaign. One attendee asked how she could determine the particular cheese maker, much like how Americans shop by brand. Di Palo explained that in Italy, the focus is on the group–the consortium–versus the individual producer. Another guest asked what typical mistakes Americans make in handling cheese. “You have to understand that cheese is living,” Di Palo said, “As soon as the cheese is cut, it’s oxidizing.”

In terms of food, there is “no substitute for environment,” Di Palo contended and he reinforced this through combining foods only from the same region in each course. When traveling, order food particular to the region, he recommended: “Don’t ask for lambrusco when you’re in Florence, don’t ask for chianti in Sicily.”

In the first course, we tasted the Grana Padano and the Prosecco Cartizze from the area above the Po River, the breadbasket of Italy. There are less than 200 producers of this cheese, who follow a regimented technique using only skimmed milk. Di Palo showed us the difference between Grana Padano aged 16 months from 24 months.

In the second course, the Prosciutto di San Daniele and the Montasio Mezzano cheese were paired with a Ribolla Giala 2010 wine. The nutty, slightly salty Prosciutto was “god’s gift” to man, said Di Palo and urged us to put our noses to the ham and “smell the Adriatic.” Separate legs of prosciutto are cut for the United States market, where curing with hands does not pass quality muster.

The third course came from Parma, the gastronomical capital of the world.  There are 470 producers of parmigiano reggiano but the milk comes from one small area. Di Palo described the altitude, rolling hills and country breezes that make the product unique. We tasted parmigiano reggiano aged 28 months and 36 months, and Di Palo spoke at length about what he believes are the “seasons” of parmigiano–which he famously once recounted to The  New York Times. Spring and fall parmigiano have differences in flavor and color.  Prosciutto de Parma aged 20 months and a Lambrusco Secco accompanied this course.

The final course was presented by the consortium of Montasio and  Di Palo provided us a vision of free grazing mountain cows surrounded by snow white mountains, once ancient reefs.  The course featured a Montasio Stravecchio cheese, aged for more than one year, and a Recioto 2008 wine. The sweet tasting Recioto was a favorite of Hemingway, when it was an affordable drink to which he would often drink himself into a stupor.

The Di Palo family store in Little Italy began as a latteria, selling only cheese, milk and butter but has expanded to include hundreds of Italian specialties. Di Palo personally travels to Italy to source the products and works directly with the artisans. “One of the things we try to do,” he says, “is to share the knowledge. Education is very important.” In this presentation, he wanted to highlight “how similar, yet how diverse” the products are and how to appreciate them.

Check out Di Palo  on 200 Grand Street in Little Italy [Map] and find out more about the Legends from Europe campaign on the official website.

Get in touch with the author @untappedmich.