Bin 56 - The Sequel

Bin 56 delivered as promised. The wine / dinner flight on May 10th was a gastronomical success. The anticipation built as we watched some of the local restaurateurs and chefs take a seat for the evening – there were a lot of serious palettes in the room.

Banfi wines were the real guest of honor. Lars Leicht from Banfi was present to talk us through each wine for each course. He kept it brief, educational as well as entertaining.

The first course opened with what was listed on the menu as Boat Scallop Crudo. Though as it was served about the room, it was casually referred to as ceviche. Naturally I had to ask… “what’s the difference between a crudo and a ceviche?” So I looked it up. It seems the difference is whether the fish is merely dressed or has been marinated. My guess is the dish was a true crudo.

Crudo: In Italian cuisine, crudo is a raw fish dish dressed with olive oil, sea salt, and citrus juice such as lemon juice and sometimes vinegar.

Ceviche: (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador. Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche.

The wine that was paired with the Boat Scallop Crudo is worth mentioning. Principessa Perlante is a light white wine with a subtle fizz, refreshing with a bouquet of citrus and apple. Lars Leicht said it best. By itself it is light and refreshing… much like when you sit down at a communal table, surrounded by strangers. At first you listen, observe and perhaps think the conversation is a little light. As you drink a little more and become engaged in conversation you recognize the complexities. Such is the same for the Perlante – once you begin eating a correctly paired meal, you discover the complexities of the wine. It takes on a depth. Had Lars been selling this wine from the car I would have bought a case on the spot.

The evening progressed with a continuous flow of wines, not just with the meal but generously between. And conversations certainly became more complex. At one point chef James Tchinnis came out to take his bow and answer any questions. One question from the floor – “where does the flat iron steak come from?” I suspect that Chef Tchinnis is more comfortable in the kitchen than facing a crowd; he gave a rather shy response then disappeared.

So I looked it up.

Flat Iron Steak: Developed by the research teams of University of Nebraska and the University of Florida, the flat iron steak is gaining in popularity with restaurants across the United States. You can thank the National Cattlemen’s Beef Association for funding research to make this tasty, tender economical steak available to us today.

The beef cut is actually a top blade steak derived from the tender top blade roast. The roast is separated into two pieces by cutting horizontally through the center to remove the heavy connective tissue. The shape of the cut resembles the old flat irons, hence the name.

Cheers to Bin 56 for celebrating Banfi wines. A lovely evening.