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| (Copyright: SweetAlchemy.com) |
This week we celebrate the second anniversary of Slow Living Radio with two masters of their craft, talking gelato and sweet wine. Dr. Anthony LuPriore, a Mater of Gelato and co-owner of Frati Gelato, will enlighten us on "Mastering the Art and Science of Gelato"... not to mention becoming a physician in Italy, followed by a restaurateur and chef, and then a Gelataria owner in downtown Napa!
We then explore the world of dessert wine or "stickies" (as those Down Under would say), with Master Sommelier Gillian Ballance, from the beautiful and renowned Cavallo Point Lodge in Sausalito.
Dr. Anthony LuPriore
Co-owner and Master of GelatoFrati Gelato
http://fratigelatocafe.com/
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| Dr. Anthony LuPriore & Ron DeLay |
Anthony’s
path to “Master of Gelato” and the newly opened downtown Napa gelateria, is a
tale of many stories. Born and schooled in Rhode Island, Anthony was surrounded
by food, and worked in his Uncle’s inn and butchery where he honed his butchering
skills and learned to cook from his mother. With a passion for science, he obtained
his degree in Zoology then uprooted himself to the small Italian city of
Perugia to study medicine. With Italy in
his veins, he fell in love with the country and stayed for 30 years, first as a
medical practitioner, specializing in angina.
His love
for food soon lured him back to the restaurant world where opened a restaurant in
Perugia as Executive Chef, learning the elements of true local Italian cuisine
and winning awards of excellence each year.
His acclaim soon brought him the coveted position of food critic for La
Nazione, Italy’s national newspaper.
With all
these skills under his belt, fluency in Italian, and his years as a physician,
Anthony was accepted into the famous Acadamia Gelateria, one of just a few applicants accepted in Italy’s only accredited institute for the renowned Italian
delicacy.
There he
learned that Gelato wasn’t just “ice cream” but an art and science that took
great dedication, attention and care to maintain its wonderful dense, smooth
texture and delicately balanced flavors, and the importance of the finest
quality ingredients.
The desire
to be back near family lured Anthony from the hills of Umbria to the USA, where
he first opened Frati Gelato in Fullerton with his brother-in-law, Ron DeLay. Much to the dismay of Fullerton fans, the
family uprooted to relocate to the Napa Valley, which reminded him of Italy and the
quality of life he loved there.
Wine Director
Cavallo Point Lodge
www.cavallopoint.com
Ms. Ballance comes to the lodge after serving as a wine
consultant for the Pacific Union
Club in San Francisco and Bottega Restaurant in Napa Valley.
Formerly the PlumpJack Group's wine director between 2004 and 2009, she
received Food & Wine
Magazine's "Best
New Restaurant Wine List 2005" for the newly opened Jack
Falstaff restaurant.
Prior to her move to the Bay Area, Ms. Ballance was the
opening wine and beverage director at Bacara
Resort in Santa Barbara. There she created and oversaw the
beverage program, including maintaining the 20,000-bottle wine cellar for Miro Restaurant.
Ms. Ballance came to Santa Barbara from New York City, where
she worked at Picholine, Cello Restaurant and Windows on the World. She also has acted as a guest judge
for several wine competitions and conducted wine seminars and lectures. She has
completed the Advanced Sommelier level of the Court of Master Sommeliers
examination program and has recently been awarded with Master Sommelier certification.
She received her Higher Certificate of Distinction as well as her Diploma in
Wines & Spirits from the British Wine and Spirits Education Trust. Ms.
Ballance has a BFA from the Tisch School of the Arts at New York University and
grew up in Tulsa, Oklahoma.
Moscato Granita
with Crème Fraiche
I rarely have those
moments when I actually want to use the “OMG” expression, but this was one of
those. I was testing a granite recipe using
the Innocent Bystander sparkling Moscato and had frozen the wine in ice cube
trays with sugar syrup on the side ready to test. I plopped an iced wine cube in my mouth and
there it was. “OMG”! I knew there was
going to be no need for the sugar, the wines delicious watermelon, rose and
refreshing bite just burst forth in the frozen fine bubbles. I simply added a finishing drizzle of
Blackcurrant syrup to bring out the fruit in the wine, a dollop of crème
fraiche for a lush smooth finish and some shaved chocolate to add the wine’s
delicious musk notes.
To serve 8
1 750 ml bottle Innocent Bystander Moscato
Elderberry or Blackcurrant syrup
Crème Fraiche
Optional for decoration, shaved chocolate and
strawberries
Pour the wine into ice cube trays or a large shallow
dish. Freeze overnight. An hour or so before serving, transfer
desired amount to a food processor or blender and blend until just
crushed. Spoon into a dish and return
to the freezer until ready to serve.
To serve, break up crystals and spoon into glasses or
bowls. Top with Crème Fraiche and drizzle
over the syrup.
If desired, top with shaved chocolate and/or
strawberries.
Cheers
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