A fascinating journey can be made driving through the narrow, winding streets of Verona and onto the busy auto strada. Past AGIP gas stations and tessellated pylons contrasting with the verdant countryside and the endless rows of vines upon which tiny grape buds soon would appear. Almond and cherry trees with pale green leaves beginning to decorate their elongated arms, and ancient farmhouses painted in faded pinks and umbers seemed not to have changed since Romeo and Juliet pranced in the sun stroked fields. In the distance smoky purple hills, unperturbed by the comings and goings of travelers and my group of voluble giornalisti, watched over peaceful vistas, till we arrived at the Villa Quaranta.
Set in sculptured gardens, this lovely Villa became a wonderful setting for a very special dinner orchestrated by the chefs of five restaurants from the surrounding areas of Venice, Treviso, Padua, Verona and Vicenza, together with many wine producers of the Veneto. Before the grand scale dinner began, a classical concert was performed by members of the New Italian Percussion Group. A most unusual concert using bottles as instruments: long, tall and thin bottles; fat, round and bulbous bottles; bottles made from green, blue and plain glass and goblets of red and white wine on multi-level shelves producing varied musical tones, all blending into a cacophony of sound.
We had reservations for a "secret dinner" at an undisclosed location for the last 2 weeks that I sadly can't disclose to anyone. To say that I was very excited would be an understatement as I have always fantasized about what it would be like to have my own private dinner club, but that is a whole other story.
I’ve always been an icing on the cake kind’a’gal. You know us: we
devour frosting, flee crumbling cake remains. And desserts with
powdered sugar and oozing jellies that all fall down inevitably on
clothes never seem worth the lbs. or the dry cleaning $$. So, when I
recently found myself headed to Austria to cover the Salzburg Global
Seminar: Cultural Institutions Without Walls, the last thing on my mind
was leaky pastries: culinary institutions without walls….that is, until
I was asked by Amy Ephron to, if I was in fact going to Austria, write
about the infamous Sacher Torte.
Who says you can’t go home again? I just did and am here to testify that though it was a bit strange, it was more than wonderful to return to the place I lived in 41 years ago. Planning my recent trip back east where I would be staying with family and two of my oldest and dearest girlfriends, I decided to start off my trip by staying in a hotel for a few nights. After checking the rates in our two favorite New York hotels, The Regency and The Surrey and catching my breath I decided to look at a few other options.
People who love barbecue really love barbecue, and will go
to great lengths to find the perfect ribs. I’m one of those, so I was
thrilled to be invited to judge The Best in the 