Taste of Medal Winning wines at Spaghetti Kitchen( #16/114)

The final event of 2007 was unique. While it was designed to announce the arrival of Star Chef Bill Marchetti back in the Delhi culinary scene, it was also meant to celebrate the passing year by tasting some of the best wines that had won medals at IWC.

Though the 130-cover restaurant in the Select Mall has not yet opened officially, it is already doing a brisk business with up to 300 guests a day, and the only option to conduct the evening's proceedings was to close it for the mall visitors. Most people still do not realize Bill's involvement in the project, one of the 100+ that Mumbai based Blue Foods Pvt Ltd. has undertaken successfully. He is the consulting Chef for all the new restaurants that are coming up, including an SK in Bangalore during the next few weeks.

The antipasti reminded one of the spread at Hyatt lunches at La Piazza. There were plenty to keep one busy for the whole evening. But the pizzas- pepperoni and Margherita were too hot and tempting to pass up. The thin crust is getting thinner and the new restaurant is keeping up with times.

What really took the cake was the risotto. It is not common to find al-dente in most restaurants, not because chefs cannot make it. It is just that the Delhi crowd is not very generous when it is served in its original form. Perhaps, the condiment of multi- region, multi-country, multi- varietal made us really appreciate it. Of course Farfelle and Penne Marinara had Bill's signature all over too.

The main course of duck, red snapper, black pepper chicken and scallops would have been a great one-of –four choice. But Bill insisted we try all of them. Despite the 1000+ extra calories already in the system due to his food and wine, they were too irresistible.

Scallops were an ideal example of mismatch and many did not care as much for them, perhaps due to the red wine we had switched over to, earlier in the evening.

Desserts had many debating whether the cheese cake was superb (taking unfair advantage of adding strawberries), or the crème brulee with freshly whipped cream.

The cooking staff is obviously well trained and exec Chef Das and his aides did a superb job in making people pledge to come back soon. The newly appointed waiting staff needs some polishing up but were very cordial, cheerful and willing to learn. A few lapses could easily be overlooked without Bill firing them from the job.

The promise of confirmed seats in the two PDRs and the wine friendliness promised by Bill in the wine menu about to be released, will make the evenings that much more friendly for the members and their families.

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