A 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 event