I adore winemaker dinners and Kestrel's "Big Night" themed vineyard extravaganza is a testament as to why. A mile long table set among the vines to be filled with friends and acquaintances gave homage to live, laugh, love.
If by chance you have never seen the movie "Big Night" I encourage you to grab a bottle of spectacular wine, curl into your favorite comfort zone and ready yourself for a lovely story of two Italian brothers trying to make it in the restaurant business during the 1950's. A heartwarming story set in brutal reality.
The billing for the event on Kestrel's website certainly piqued the imagination; "A Feast in the heart of Kestrel’s Vineyard Featuring: Armandino Batali, Chef Jessica Smith, and a hand-picked guest list of Celebrity Chefs" and "Guests will partake in a meal of unequivocal proportion steeped in Italian tradition in the setting of our vineyard."
Armandino Batali and his son spit roasted whole pig, goat, and lamb.
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| The goat was done first and taken to rest on a wood slab table. |
Armandino and his wife have been friends with my husband and I for some time. They are the artisans and owners of Salumi in Seattle, fabulous cured meats made in the traditional Italian way. A trip to Seattle would not be complete without a trip to his famous shop where you can order sandwiches and cured meats.
While waiting for dinner to be served we enjoyed A Capella Italian opera and a myriad of appetizers prepared by Armandino Batali of Salumi Salami; Chef Roy Breiman and Chef Mark Bodinet of Copperleaf at Cedarbrook Lodge; Chef Bob Prince of Tribunala; Chef Mike Easton of Il Courvo; Chef Walter Paisano of Tulio; and Chef Kim Berto of Central Market all paired with Kestrel wines. As we munched we chatted with other guests and enjoyed the beautiful Eastern Washington weather among the grapevines.
As we gathered at the table we had the opportunity to see the rest of the menu. It read Il Primo: Timpano. What is Timpano? A simple but decadent pasta drum filled with goodies which was paraded around the table for all to "Ohhh" and "Ahhh" over.
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| Timpano is a pastry crust filled with pasta, meatballs, boiled eggs, mozzarella, and peas all layered in a red sauce. Recipe ingredients vary. |
We were pleased to discover that Flint Nelson, Kestrel's head winemaker, was seated near us and that we were able to take advantage of his knowledge during our vineyard tour.
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| Flint Nelson explaining details about the vineyard yield and wine production. |
The evening finished out with lovely deserts and dancing while the sinking sun glowed over vines. Simply Wonderful.
If you are Foodies like me and my husband you come away from an experience like this with all kinds of new ideas to try out on your friends, neighbors and family. So, don't you want to try spit roasting a goat or your hand at Timpano? Of course!
I will have to say that we have not attempted the Timpano...yet, but at our nephews deployment send off we spit roasting a whole goat which we procured at our local meat market.
Salted and peppered the goat was left overnight to season.
We then stuffed it with lemons and onions and trussed up the cavity.
We used natural charcoal because they burn hot and clean.
About 3 hours later, perfectly browned and tasty we carved it up and served it with Moroccan side dishes of roasted vegetables, rice, couscous and quinoa. Even those who were a little put off at first were pleasantly surprised by the moist flavorful (not gamey) goat meat!
Wishing You,
La Dolce Vita!
