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  • January 25, 2017 Tenuta di Capezzana Olive Oil Dinner at B&B Ristorante When Paulo Duran left Otto to join re-join B&B as the new GM, of course we would follow him. The outstanding service he and his team provide makes us feel special and valued, and has made us loyal followers. So when we heard about an olive oil dinner, we were intrigued. The evening of January 25th we arrived at B&B a little early for the Tenuta diCapezzana Olive Oil Dinner. I saw another couple, and curious if they were there for the dinner I approached them. Much to my surprise, the woman was Beatrice, whose family owns Capezzana, a 345 acre farm producing olive oil & wine. Also on hand was one of our favorite chefs, Chef Nicole Brisson, formerly of Executive Chef of Carnevino and recently promoted to Culinary Director of B and B Hospitality Group. The evening was promising to be great! 1st Course Trio of Crostini - chicken liver, cavolo nero, and traditional "fett'unta" Yes, chicken liver. Nicole did a nice job of balancing the flavors and the earthiness paired with Capezzana's fresh-pressed olive oil was really nice. My favorite was the very simple fett'unta, where the olive oil really sang. 2nd Course Insalata Pinzimonio - wonderful palate cleanser of cold shaved radish, carrots, green olives and more drizzled with Capezzana's fresh-pressed olive oil 3rd Course Tuscan Ribollita - a Tuscan soup of mixed vegetables and cannelini beans, warms the soul! 4th Course Tordelli with Swiss Chard and Ricotta - wonderful little pillows of pasta delicately resting in softened ricotta with al dente swiss chard and a little heavenly bite of what I believe was pancetta. 5th Course Dry Aged Bistecca Fiorentina - Oh. My. God. Nicole brought this luscious 100 day (or was it 120 days?) dry-aged goodness from Carnevino. The depth of flavor and tenderness was absolutely incredible! Drizzled with a bit of Capezzana's fresh-pressed olive oil and we were in heaven! And to add to an already wonderful course, Fagioli di Fiasco and sautéed mixed Baby Kale were served as accompaniments. Dessert Course Schiacciata alla Fiorentina and Olive Oil Gelato - what a wonderful way to wrap up! Thank you Chef Brisson and team and Paulo Duran for another amazing meal!
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