Tao of Ciao

Video from our James Beard Foundation event June, 2009

ciaoimports — Wed, 01 Jul 2009 13:45:24 +0000

http://files.me.com/jazzchef50.mac/2lcohk.mov

Our James Beard House Dinner Menu for June 28, 2008

ciaoimports — Sun, 28 Jun 2009 15:23:21 +0000

James Beard House Sunday – June 28^th 2009

World Food Library – Tasting Menu

in The Garden

Grilled Sullivan Street Bakery Pugliese topped with:

Fresh DiPalo Ricotta Cheese, Organic Opal Basil

LA Organic Oro “Suave” EVOO

18 Month Aged Jamon Serrano, Manchego Cheese

LA Organic Modena Balsamic

Chicken Liver Pate on Pane di Comune

LA Organic Apple Balsamic

~ ~ ~

Australian Grain Finished Lamb Chops with Organic Rosemary, Lemon

LA Organic Sherry Balsamic

Raventos 2006 L’Hereu Reserva Brut Cava – Penèdes, Spain

At the Table

Chef Jim Lahey

Poached Baby Artichokes, Shaved Parmesan, Capers, Organic Arugula

LA Organic “Cuisine” EVOO & LA Organic Modena Balsamic

De Angelis 2007 Offida Pecorino – Marches, Italy

Chef Frank DeCarlo

Bacala with White Polenta

LA Organic “Suave” EVOO

Gnocchetti Sardi con Coniglio e Fava

LA Organic “Intenso” EVOO

De Angelis 2007 Offida Pecorino – Marches, Italy

Chef Zak Pelaccio

Poached Wild Halibut, Champagne Hollandaise, Fresh Summer Black Truffle, Braised Endive

LA Organic “Cuisine” EVOO

Vilmart & Cie Champagne Brut Premier Cru Grande Réserve

akuashi Kobe Beef Skirt Steak, Baby Arugula, Parmesan, Salsa Verde

LA Organic Modena Balsamic

Produttori del Barbaresco 2005 Barbaresco – Piedmont, Italy

Chef Will Goldfarb

Tropical Martini of Sudachi Cloud, Mango Sorbet, Macadamia Brittle, Coconut Powder

World Cheese Tasting

Ciresa:

Nostrano di Monte- Made in Italy’s Valsassina valley with the raw cow’s milk of one farmer. Aged and washed like Taleggio but firmer, drier and a bit more sour.

Chas & Co:

Scharfe Maxx- A Swiss cheese made up north near the Bodensee Lake by the Studer Dairy. A firm cheese aged and washed with herb brine for 6 months, which yields a creamy paste.

Chas & Co:

Jura Erguel- A firm Swiss cheese from the Jura Mountains with an unusual mix of flavors for a cross that lands somewhere between Gruyere and Emmentaler.

Kaeskuche:

Adelegger-aged for an extended 17 months! – A small organic Bavarian dairy makes this cow’s milk mountain cheese. Hard, rich and intense.

Ciresa:

Gorgonzola Mountain- A smaller wheel of firm Gorgonzola with bright even veining and a great intensity.

Accompanied with Yuzu Marmalade, Taggiasca Olive Emulsion, Fig, Micro Mint

Weingut Zilliken 2005 Riesling Auslese Saarburger Rausch – Mosel-Saar-Ruwer, Germany

Our Fiocchi is the Real Deal

ciaoimports — Thu, 25 Jun 2009 17:18:41 +0000

nytimes.com

bldproject.wordpress.com/tag/fiocchi

Our Olive Oil Makes You Healthy and Beautiful

ciaoimports — Thu, 25 Jun 2009 16:47:50 +0000

Thanks for the mention! We’re glad to hear our delicious oil is being used not just for its great taste in cooking and dressing but also as a skin conditioner and treatment for skin cancer.

v-style.typepad.com

health.yahoo.com/experts/skintype/15043/the-surprising-skin-salvation-in-your-kitchen

to order visit us at www.ciaoimports.com

Join us at the New York Fancy Food Show 2009

ciaoimports — Thu, 28 May 2009 05:11:52 +0000

We are live! www.ciaoimports.com

LA Organic, Ciao Imports and Fresh Direct are also putting together a very special culinary event at the James Beard House immediately following the first day of the Fancy Food Show, Sunday June 28 at 6pm. We’ve just confirmed a New York dream team of chefs including:

Zak Pelaccio of Windsor and Fatty Crab (Frank Bruni NY Times)
Will Goldfarb of Room 4 Dessert, Windsor, Picnick, and Willpowder
Frank DeCarlo of Peasant and Baccarro
Jim Lahey of Sullivan Street Bakery and Company

All the exciting details to follow…