Portobello - F&W Signature Dinner - Chef Tony Mantuano, Spiaggia (Chicago)

[ehagerty]

There was no particular rhyme, or reason, why I chose to attend this event. Sometimes I choose a F&W event because I happen to be in town for a very short time, and the event is offered while I am there (Blue Zoo, 2009). But, on this occasion, I was in "town" (WDW) for a month, and reserved just 3 dinners - VnA, CG and this one.

Regardless of the shrouded history, here are the pictures!!

The pre-dinner appetizers are not documented on the menu, but here are my best recollections:


Cocktail hour venue

Crab

... with sparkling wine

Beef (Wagyu? Tartare?)

Insalata: Arugula Salad - Shaved fennel, mushrooms, olive oil, lemon

Antinori Guado Al Tasso Vermentino, 2011​

Primo: Ravioletti de Crescenze - Truffle butter, Parmigiano Reggiano

Villa Antinori Toscana Red, 2008​

Secondo: Grilled Vlla Pizzaiola - Tomato, anchovy, caper, basil

Antinori Tignanello, 2009​

no picture - ooops!




Dolce: Raisin Gelato - Topped with Pedro Ximenez Sherry

Antinori Vin Santo, 2007​

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[ehagerty]

Chef Tony, sampling the wine ...

I had seen Chef Tony earlier in the day. He was doing a demonstration at the Festival Center. I had no purchased a ticket to the event, but happened to be in the center (probably picking up tickets for other events that day) and happened to hear Pam Smith mention that Chef Tony was hosting the Portobello F&W dinner that evening - which I was attending (so I stopped and paid closer attention).

As Chef Tony was making his rounds of the dining room, I read his name tag and asked him "How do you pronounce that - Sfaggia?" My fellow diners happened to be from Chicago - and their jaws collectively dropped when they heard me say the name of the restaurant. I believe their comment was something along the lines of "We've eaten at his restaurant - more than once! To think that we would not even get the chance to meet him in Chicago, and here, at Disney, he walks among us....."

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[ehagerty]

As always, the company is enjoyable - wine, interest in food, and a willingness to talk to strangers, pretty much assures that, no?


But, I have to admit, I was beginning to do the mental calculations of "value for the dollar" in my mind, until the Tignanello showed up. This is a wine I like, having had it first in Palo's. Here it was pretty much as much as you wanted (of course, at this stage of the meal, that is bound to be limited). Whatever I thought might be the gap between value and dollar closed quickly as I enjoyed my fill of this wine!!


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[Owlpost23]

Crazy! He's my old boss! I opened Spiaggia in 1982.He's a great guy! Thanks for posting this!

 

[ehagerty]

Crazy! He's my old boss! I opened Spiaggia in 1982.He's a great guy! Thanks for posting this!

You're welcome - what are you doing now?

 

[ehagerty]

Who knew?

OUTSTANDING RESTAURANT
August (New Orleans, Louisiana)
Blue Hill (New York City, New York)
Highlands Bar and Grill (Birmingham, Alabama)
The Slanted Door (San Francisco, California)
Spiaggia (Chicago, Illinois)

 

[Pygoplites]

Who knew?

OUTSTANDING RESTAURANT
August (New Orleans, Louisiana)
Blue Hill (New York City, New York)
Highlands Bar and Grill (Birmingham, Alabama)
The Slanted Door (San Francisco, California)
Spiaggia (Chicago, Illinois)

I had dinner at Spiaggia last night! I hope they win the award. There aren't too many ultra-fine-dining Italian restaurants in the U.S., so it was a real treat to eat there. It's extremely expensive, however, even by big city standards.