Gourmet Barbecue: Fazio Style
I was looking forward to yesterday for over a week. Tino Fazio, owner of Fazio's Ristorante, did his annual barbecue thing at his home with Chef Martin Polidano, head chef at Fazio's, doing the honours in the meal preparation. A barbecue is usually just a barbecue until you taste the results of Polidano's cooking!
There were a couple of added items for this one in the form of Roger's producer Greg Rist and his son who was doing some footage for his television program "Durham Living". Also present was Richard Halenda owner of Halenda's Meats. Richard brought some of his best quality steaks, kolbassa (kielbassa in Polish), spare ribs and Italian sausage. I brought the wine-----what else!!!
I did an interview for Greg's show about a new trend in barbecuing----"The Gourmet Barbecue" which, I had written about in the latest issue of "East of the City Magazine". To put it simply, Gourmet Barbecue is a multi wine matched to a multi entree feast starting with light whites and salad and proceeding to heavier wines matched to similar meats and sauces. This event could have three, four or more entree/wine matches. Funny thing, you would think that such an event would result in more inebriated guests but what I found was that with so many wine and food matches, guests tend to sip and eat rather than gulp and guzzle. Regardless, i always advised that arrangements be made to get everyone home safely.
The interview went well and then attention turned to Tino's fabulous cooking. Richard Halenda brought over the wares and off Tino went. First on the grill was the Kolbassa which was so yummy that it was almost totally gone before it was ready. Then came the steak, ribs and sausage. Tino shared some of his delectable home made wine---explaining every step in his wine making process. Tino then went to make his very special Italian tomato salad with onions, spices, herbs and garlic. I proceeded to open up the first of a series of red wines starting with a Magnotta Chilean Carmenere and progressing to a Parker Station Syrah. The meal was on its way!!!
The Magnotta Carmenere (which is an ancient cousin of the Merlot) was impressive on two counts. First it was excellent in body (full), taste (black fruit, spice and pepper) and second it was so inexpensive ($8.00) but worth much more. The Parker Station was a mass of concentrated Syrah that could easily match any meat that challenged it. The wine and food matches were enjoyed by all.
In addition to Greg Rist and son, Richard Halenda, Tino and yours truly, there was Janice Coupland of CHEX Television in Peterborough. Janice is always a welcome sight to see and her personality always lifts any event.
The meal went well and as all meals do, people had far too much to eat and just enough to drink. Tino as usual was the perfect host of the event right to the end. I advised him to invite more people next time since the food outnumbered those present about 25 to one.
Great time, great food and great friends. That's what it's all about.
There were a couple of added items for this one in the form of Roger's producer Greg Rist and his son who was doing some footage for his television program "Durham Living". Also present was Richard Halenda owner of Halenda's Meats. Richard brought some of his best quality steaks, kolbassa (kielbassa in Polish), spare ribs and Italian sausage. I brought the wine-----what else!!!
I did an interview for Greg's show about a new trend in barbecuing----"The Gourmet Barbecue" which, I had written about in the latest issue of "East of the City Magazine". To put it simply, Gourmet Barbecue is a multi wine matched to a multi entree feast starting with light whites and salad and proceeding to heavier wines matched to similar meats and sauces. This event could have three, four or more entree/wine matches. Funny thing, you would think that such an event would result in more inebriated guests but what I found was that with so many wine and food matches, guests tend to sip and eat rather than gulp and guzzle. Regardless, i always advised that arrangements be made to get everyone home safely.
The interview went well and then attention turned to Tino's fabulous cooking. Richard Halenda brought over the wares and off Tino went. First on the grill was the Kolbassa which was so yummy that it was almost totally gone before it was ready. Then came the steak, ribs and sausage. Tino shared some of his delectable home made wine---explaining every step in his wine making process. Tino then went to make his very special Italian tomato salad with onions, spices, herbs and garlic. I proceeded to open up the first of a series of red wines starting with a Magnotta Chilean Carmenere and progressing to a Parker Station Syrah. The meal was on its way!!!
The Magnotta Carmenere (which is an ancient cousin of the Merlot) was impressive on two counts. First it was excellent in body (full), taste (black fruit, spice and pepper) and second it was so inexpensive ($8.00) but worth much more. The Parker Station was a mass of concentrated Syrah that could easily match any meat that challenged it. The wine and food matches were enjoyed by all.
In addition to Greg Rist and son, Richard Halenda, Tino and yours truly, there was Janice Coupland of CHEX Television in Peterborough. Janice is always a welcome sight to see and her personality always lifts any event.
The meal went well and as all meals do, people had far too much to eat and just enough to drink. Tino as usual was the perfect host of the event right to the end. I advised him to invite more people next time since the food outnumbered those present about 25 to one.
Great time, great food and great friends. That's what it's all about.
posted by Chuck Byers - Wine Consultant | 6:14 AM
<< Home