Called “A Fantasy Camp for Foodies,” the New York Culinary Experience gathers the world’s renowned chefs, restaurateurs, and food lovers for a weekend of culinary adventure. Banfi was the only wine served during the weekend’s main attraction, a series of 35 intimate cooking classes led by chefs such as Jean-Georges Vongerichten, Jacques Pépin, Alain Salhaic, and David Bouley.
The event, organized by New York Magazine, is hosted in the immaculate and fully-equipped stainless steel test kitchens at the French Culinary Institute in SoHo. Approximately 175 food fanatics travel from all over the world and pay $1495 per ticket to get in front of the stove and learn from their favorite chef-idols. According to a spokeswoman for the event, ~75% of the attendees were either return guests, or referred directly by one.
After purchasing their tickets, guests consult with an event “concierge,” who helps them tailor a program that best suits their culinary preferences and goals. Attendees are able to attend four 2-hour classes over the weekend, including both morning and afternoon sessions on Saturday and on Sunday.
During all of these classes, Banfi wines were served to complement the epicurean themes selected by chefs.
For example, Modern Thai cuisine prepared by Chef Andy Ricker (Pok Pok) was paired with the food- and spice-friendly Pacific Rim Riesling 2012.
During the class with Chef Missy Robbins (most recently at the Michelin-starred A Voce and previously named Best New Chef by Food & Wine Magazine), Missy interacted with class participants as she poured Bolla Prosecco to make Aperol cocktails for her “Venetian Cocktail Party.”
Jean-Georges Vongerichten prepared Vegetable Specialties from Jean-Georges’s Kitchen while participants sipped Pacific Rim Solstice Vineyard Riesling 2009.
Banfi’s L’Ardi Dolcetto d’Acqui was a beautiful match to the Bold Mediterranean Flavors in Chef Einat Admony’s course, where the wine was served alongside quinoa salad with preserved lemon and chickpeas. (See right)
In another room, attendees put the finishing touches on their charred octopus salad while their glasses were filled with Bolla Prosecco and the ever-entertaining Chef Cesare Casella (Salumeria Rosi) narrated.
The New York Culinary Experience was an extremely special opportunity for Banfi to pour its fantastic wines to true food enthusiasts, while being enjoyed with the world’s culinary giants and their phenomenal dishes. A full list of classes, chefs, and pairings is below the fold. You can also read more at: New York Culinary Experience 2014.