The Birmingham Branch of IW&FS is the fifth largest Branch in the
Americas. In view of this celebration, Frank Stitt,
IW&FS member and executive chef and co-owner of Bottega, created a
“very special Italian menu” for IW&FS with the theme ingredient
Of Note: Although the writer and publisher of Birmingham Wine, Jan Walsh, is a member of the Birmingham Branch, she had to miss this
event due to her mushroom/truffle allergy. In her place,IW&FS members Ron Wallace (President) and Wimberly Miree (Treasurer) share their experience...
Frank Stitt, who is a recipient the James Beard Best Chef in the
Southeast Award, and was recently nominated for James Beard Best Chef
in America, and is co-owner with his wife Pardis of four restaurants
including Highlands, Bottega Restaurant, Chez FonFon, and Bottega Cafe.
All were immediately and remain immensely successful. Frank and Pardis,
his wife and business partner, are charter members of the Birmingham
Branch. His effort this night was unequivocally the best this scribe
(Wimberly Miree) has ever experienced.
Chef Stitt has just released his second cookbook, Bottega Favorita,
which follows his first, Frank Stitt's Southern Table, a best seller
(over 600,000 copies & climbing). Attendees brought incredible
wines from their cellars. What a fitting occasion to celebrate the 75th
Anniversary of IW&FS! Click here to view IWFS website.
Stitt shares his expertise as he serves members.
Mr. and Mrs. Wimberly Miree
Dr. David Warnock, M.D. and Mrs. Betty Warnock; Dr. John C. Mayer, Ph.D.; Dr. Jeanne S. Hutchison, Ph.D.
Mr. William Stone and Mrs. Jeanie Stone, Mr. Bruce C. Webster, Esq. and Mrs. Lee Ann Webster
Susan Curtainand Ben Johnson
Mrs. Howard Goldberg, Dr. Gordon Kirshberg, M.D. and a guest of the Goldberg's
Dr. Robert Eichelberger, M.D. and his guest
Dr. Michael McInturff, Ph.D. and guest Dr. Anthony Meyer, M.D.
Ronald Wallace, Esq. President of the Birmingham Branch of IW&FS: Mr. Christopher Patterson and Mrs. Jennifer Patterson: and Mrs. Robbin McInturff
Menu and Wines
Wine Selection was made by Michael McInturff and Wimberly Miree, matching wines from Piedmont with
foods typical to the region, and incorporated ingredients, includng truffles, indigenous to the region.
Courses were as follows:
AntiPasti: Cruda di Carne (Piemontese traditional young-beef tartare); Agrodolce di Passere (Flounder with sweet-and-sour sauce); Fritto di Cavolfiore (Fried Cauliflower); Grissini (Italian breadsticks).Wine One: Damilano Arneis.
Primo Corzo - Crema della zuppa di funghi con rasato tartufo bianco di Alba (Cream of Porcini mushroom soup with shaved white Alba truffles). Wine Two-Paitin Barbera d'Alba "Campolive."
Secondo Corso: Agnolotti del Plin con il fagiano ed i tartufi neri (Piemontese pasta stuffed with guinea hen and black truffles).Wine Three -Produttori del Barberesco Barberesco "Pora Riserva."
Entrata: Brasato-carni bovine e guance breve costole bollito lentamente a Barolo (Beef cheeks and short ribs simmered in Barolo.Wine Four: Elio Cogno Barolo "Ravera" 2003, plus wines brought by attendees and shared, including: Giovannini Moresco Barbaresco-Podere del Pajore 1979, Borgogno Barolo Riserva 1961, Bruno Giacosa Barolo Falleto 1989, Elio Cogno Barolo Ravera 1997, Parusso Barolo Riserva 1999, Villero Brovia Barolo 1998, Francesco Rinaldi et Figli Barolo Cannubbio 1997 & 2000, Sottimano Barbaresco Fausoni 1998, Vursu Vigneto Barolo Campe della Spinette 2000, G. Mascarello Barolo Monprivato 1993, Poggio di Sotto Brunello di Montalcino 1997, Gaja Sperss 1998, Damilano Barolo 2001, Produttori del Barbaresco 1989, Brovia Barolo 1999, Castello di Neive Barbaresco Santo Stefano 2000.
Formaggi: Piastra dei formaggi: Robiola, Gorgonzola, Parmigiano-Reggiano.
Wine Five: Members own wines continued.
Dolce: Pera cotta in camicia in Moscato (Pear poached in Moscato with almond tart. Wine Six: Wines brought by attendees & shared: Michele Charlo "Nivole" Moscato d'Asti 2006, Sorge Sforzzto di Valtellina "San Domenico" 2002, Elio Perrone Moscato "Clarte" 2007.