O restaurante The Loft in Soby´s em Greenville, Carolina do Sul (EUA)  serve o melhor da cozinha italiana com seus queijos e salames importados e pastas feitas em casa com o melhor da produção de pescados em Charleston (SC).

(The Loft  at Soby´s is a restaurant in Greenville, South Caroline that features  Italian cuisine with imported cheese and salami, handmade pastas and the freshest products and seafood from Charleston (SC)).

Amy Duffy (Chief of Staff South Carolina Dept. of Parks, Recreation & Tourism) David, Christine and Patrick Biurgis

(Photo by Rogerio Almeida)

Como convidado especial tive a honra de participar de um jantar de gala preparado por dois chefs de cuisine dos Estados Unidos- Chef Ken Vedrinski dos restaurantes Trattoria Lucca e Coda del Pesce, de Charleston (SC) e o Chef Adam Cooke do restaurante 17 no Hotel Domestique e do Travelers Restaurante na Carolina do Sul.

(As a media guest I had the honour to participate in an exclusive dinner featuring Guest Chef Ken Vedrinski of  Trattoria Lucca & Coda del Pesce in Charleston (SC). He is Executive Chef, owner and sommelier of Trattoria Lucca in downtown Charleston (SC) and Chef Adam Cooke, restaurant 17 at Hotel Domestique, Travelers Rest (SC).

Dolly Chewning (International Manager South Carolina DPR & Tourism), Laura Mueller (SC DPRT) & Rogerio Almeida

O chef Ken Vedrinski foi semi finalista na competição do Melhor Chef de Cuisine do Sudeste dos Estados Unidos e também participou do Charleston Wine + Food Festival.

(Chef Ken Vedrinski was a semi-finalist for the 2011 Best Chef in the Southeast of the United States and has participated in the Charleston Wine + Food Festival.)

(Kerstyn Koehler, Rogerio Almeida & Jenny Crouse (Republic National Distributing Company (West Columbia)

 

 

Journalist Christian Riethmueller (Germany) and Beverly Shelley (director of Sales and Marketing South Carolina SCPRT)

Photo by Rogerio Almeida

Seu restaurante Trattoria Lucca também foi nomeado o Melhor Novo Restaurante da cidade de Charleston na Carolina do Sul pelo Charleston City Paper e pela revista Esquire e foi semi finalista no Premio James Beard 2009.

(His restaurant Trattoria Lucca has also been named Charleston´s Best New Restaurant  in the Charleston City Paper, Esquire Magazine and was a semi-finalist in the 2009 James Beard Awards.)

Andrea (Dre) Ferré & Mark Brummer (photo by Rogerio Almeida)

Antes do jantar especial de gala, Jenny Crouse, da Distribuidora de bebidas Republic National deu uma explicação sobre a vinícola Ruffino Estate da Italia, e de onde foram servidos todos os vinhos que acompanharam o jantar.

(Before our dinner, Jenny Crouse (CSW) Key account manager of Republic National Distributing Company gave a lecture about Ruffino Estate Winery in Italy.)

 

Peter & Danielle Bouharoun (Bouharon´s Fine Wines & Spirits, Greenville (SC)

 

Menu- Antipasto by her Adam Cooke- Stayman Apple and Fennel Salad with Lardo, Pistachio Gremolata, Radish and Shishito Pepper, Smoked Eggplant Skordalia with Rustic Campagne.

Antipasto by chef Ken Vedrinski- Crudo of Jetty Caught Black Bass with Kohlrabi and Pickled Garlic, Artichoke-Octopus Caponata and Carpaccio of Golden Beets with Tangerine, Smoked Ricotta and Walnut.

Primi Piato- Cavatelli with local veal, Butter Braised Cabbage, Pickled Mustard Seeds and Pear (Chef Adam Cooke), Fennel Tortellini with local Spiny Lobster Bolognese (Chef Ken Vedrinski)

Secundi Piato- Quail Saltimbocca (Chef Ken Vedrinski), Local Line caught Trout, Spaghetti Squash and An Agro Dolce of Pecan, Caper, Local Grapes, Farro and Golden Raises (Chef Adam Cooke)

Dolce- Liguriam Style Olive Oil Cake with Peach, Almond, Honey and Candied Anise Seed ( Chef Adam Cooke)

All wine served was by Ruffino Estate Winery from Ruffino Italy dal 1877 including Ruffino Prosecco, Borgo Pinot Grigio, Modus Super Tuscan, Sante Dame Chianti Classico, Grep Mazzi Brunello and Rufino Moscati di Asti.