NEW YORK, March
Press Releases 2002
Report on Monini il Monello Luncheon
NEW YORK, March 8, 2002
written by Laura Baddish
mid-afternoon olive oil tasting and luncheon was served
on march 8, 2002, at "Fred's at Barney", the
restaurant of our spockschef, Mark Strausman. The restaurant
has a private room set aside, with booths against the
wall and approximately ten tables. Large window brought
in the afternoon light for a lovely and relaxed atmosphere.Attending
were members of the food press, distributors, and associates.
Guests arrived around 2:30, were greeted, and seated
themselves at tables where bruschetta served family-style
and Antinori wines bottles awaited their self-service.
At each place were two ramekins into which the waiters
poured Monini Originale and il Monello.
Pasta e Fagioli soup was served immediately. Marco Petrini,
President of Monini North America, gave a brief history
of Monini and an introduction to il Monello. He elucidated
the particulr qualities of timing and production which
make il Monello special, and spoke of the culinary institute
begin built. He also sent Zefferino Monini's regrets
that he could not attend due to ill health.After soup
course, waiters brought Pasta all'Arrabbiata. Marco
Petrini and Angela Cason circulated, welcoming the guests
and answering questions. Before dessert, guests were
asked to look under their plates for an il Monello leaf.
It was found by Daniel Sanon, chef of Four Seasons,
who received an $100 gift certificate to Barneys.
Biscotti and espresso were served and guests lingered
until well past 4:00 pm.As they left, each guest was
given a 'goody bag' featuring a signed and numered bottle
of il Monello as a gift from Mr. Monini, a tasting guide,
a photograph of the bottle, recipes featured in the
luncheon, and Monini pot holders. Membres of the press
who could not attend were sent the materials after the