Food Fairies: due fate in cucina: Nordic meets Italian: siete pronti?!?

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Un poeta-chef da New York. Due culture gastronomiche a confronto. La riscoperta del selvatico e delle venerande tradizioni vichinghe. Il "rektun mat" (cibo vero) come descritto da Magnus Nilsson di Fäviken e René Redzepi di NOMA. Il movimento farm-to-table che sta rivoluzionando la gastronomia nordamericana.

La locandina del Copenhagen food festival 2012

Volete saperne di più? Stay tuned per i dettagli sul corso o scriveteci.

Il corso è dimostrativo e include una degustazione dei piatti con vini in abbinamento.

Data e orario: giovedì 25 ottobre 2012 ore 17:00-20:00

Location: da comunicare

David Levi nasce a New York City e cresce nei Berkshires e, in parte, anche in Toscana, dove si innamora del cibo. Dopo la laurea al Dartmouth College e un master in poesia al Bennington College inizia a lavorare a New York presso i ristoranti Sabor e Trattoria Gigino. Seguono una serie di collaborazioni: in Toscana presso le celebri macellerie di Stefano Falorni e Dario Cecchini; a New York al Perry St. di Jean-Georges Vongerichten; a Copenhagen al ristorante Noma, eletto per tre anni di seguito il miglior ristorante del mondo; infine nel nord della Svezia, al Fäviken Magasinet, denominato "il ristorante più audace del mondo" dalla rivista Bon Appétit. Al suo rientro negli USA, aPortland, Maine nell'inverno 2011-12, David crea il Portland Food and Cooking Class, dove insegna settimanalmente e ospita numerose cene-degustazione in stile "pop-up" basate esclusivamente su materie prime locali e spesso selvatiche. E’ un keynote speaker al 2012 Common Ground Country Fair a Unity, nel Maine, la più grande fiera del biologico al mondo. Hanno parlato di David nel New York Post, The Boston Globe, The Portland Phoenix, Eater Maine, Dr. Lisa Belisle's Radio Hour e il volume Portland Chef's Table. E 'membro di Slow Food, The Weston A. Price Foundation, e la Maine Organic Farmers' and Gardeners' Association.

A poet-chef from New York. Two food cultures face to face. The rediscovery of wildness and of the time-honored Viking traditions. "Rektun mat" (real food) as described by Magnus Nilsson of Fäviken and René Redzepi of NOMA. The farm-to-table movement that is taking North American cooking by storm.

Interested? Stay tuned for course details or write us.

The course is primarily demonstrative and includes a degustation of dishes and wines.

Date and time: Thursday October 25 from 5 to 8 pm

Location: to be announced

David Levi, originally from New York City, also grew up in the Berkshires and, just a bit, in Tuscany, which is where he fell in love with food. David graduated from Dartmouth College and went on to earn an MFA in poetry at Bennington College. His first restaurant work was in NYC, at Restaurant Sabor and Trattoria Gigino. He has since worked in Tuscany with butchers Stefano Falorni and Dario Cecchini, at Jean-Georges Vongerichten's Perry St. in NYC, at restaurant Noma in Copenhagen, widely considered the world's best restaurant, and at Fäviken Magasinet in northern Sweden, called "the world's most daring restaurant" by Bon Apetit magazine. Since returning to Portland, Maine in the winter of 2011-12, David has created and taught the weekly Portland Food and Cooking Class, has hosted numerous “pop-up” style tasting menu dinners featuring 100% local (and often wild) food, and was a keynote speaker at the 2012 Common Ground Country Fair in Unity, Maine, the largest organic festival in the world. David has been featured in the New York Post, The Boston Globe, The Portland Phoenix, Eater Maine, Dr. Lisa Belisle's Radio Hour, and the Portland Chef's Table cookbook. He is a member of Slow Food, The Weston A. Price Foundation, and the Maine Organic Farmers' and Gardeners' Association.