A Toast to the Bounty of Summer

This time of year, we’re especially inspired in the kitchen; our local markets are bursting with the season’s freshest fruits and vegetables, and it seems that nothing more than a light touch is needed to turn such exquisite raw materials into a healthy local feast.

This is the same philosophy that guides the winemaking principles of Barone Pizzini; an appreciation for the bounty of the land and a respect for the raw ingredients that has inspired the company to lead the way in organic production of Franciacorta, as well as biodynamic production of Pievalta in Le Marche.

Not surprising, then, that many of the restaurants around the country that include Barone Pizzini in their wine programs also espouse this dedication to local sourcing and appreciation for highlighting the flavors of each changing season. Great news for those of us who are committed to sustainable dining, but less inspired in the kitchen!

ABC Kitchen, New York City

The New York restaurant scene has embraced the “local” food trend in a big way – but ABC Kitchen takes this commitment to a new level. In addition to Chef Jean-Georges’ focus on organic seasonal produce, meat, fish and dairy are sourced locally and sustainably whenever possible; herbs and microgreens are grown on a rooftop garden; and beverages – from wine to coffee and tea – are organic and fair-trade. Even the dining room includes recycled or reclaimed materials – we’ll toast to that!

Coppa, Boston

coppa veg
Seasonal fare at Coppa, Boston

Not traditionally viewed as a foodie haven, Boston is making a name for itself as a culinary destination in its own right, thanks in part to a rising generation of outstanding chefs, including Ken Oringer and Jamie Bissonnette of Coppa in Boston’s South End. Pair your Franciacorta with a seasonally updated menu of pizza, pasta, outstanding charcuterie and fresh produce sourced from “local friends.”

Market 17, Fort Lauderdale, FL

Proving that the country’s biggest cities do not have a monopoly on locavore dining, Chef Lauren Shields at Market 17 has made Fort Lauderdale a regional leader in sustainable dining. The native Floridian is convinced that consumer education is the key to encouraging more people to make responsible food choices. Owners Kirsta and Aaron Grauberger – a brother and sister team of sommeliers – are pleased to share their dedication to sourcing in an extensive beverage program, with plenty of biodynamic and organic options, including Barone Pizzini Rosé.  

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