Banfi Wines Exclusively Poured in New York Culinary Experience Classes

Banfi Chianti Superiore with Italian American Classics from Chef Michael Lomonaco
Photo Credit: Neilson Barnard/Getty Images for New York Culinary Experience

Called “A Fantasy Camp for Foodies,” the New York Culinary Experience gathers the world’s renowned chefs, restaurateurs, and food lovers for a weekend of culinary adventure. Banfi was the only wine served during the weekend’s main attraction, a series of 35 intimate cooking classes led by chefs such as Jean-Georges Vongerichten, Jacques Pépin, Alain Salhaic, and David Bouley.

The event, organized by New York Magazine, is hosted in the immaculate and fully-equipped stainless steel test kitchens at the French Culinary Institute in SoHo. Approximately 175 food fanatics travel from all over the world and pay $1495 per ticket to get in front of the stove and learn from their favorite chef-idols. According to a spokeswoman for the event, ~75% of the attendees were either return guests, or referred directly by one.

After purchasing their tickets, guests consult with an event “concierge,” who helps them tailor a program that best suits their culinary preferences and goals. Attendees are able to attend four 2-hour classes over the weekend, including both morning and afternoon sessions on Saturday and on Sunday.

During all of these classes, Banfi wines were served to complement the epicurean themes selected by chefs.

For example, Modern Thai cuisine prepared by Chef Andy Ricker (Pok Pok) was paired with the food- and spice-friendly Pacific Rim Riesling 2012.

During the class with Chef Missy Robbins (most recently at the Michelin-starred A Voce and previously named Best New Chef by Food & Wine Magazine), Missy interacted with class participants as she poured Bolla Prosecco to make Aperol cocktails for her “Venetian Cocktail Party.”

Jean-Georges Vongerichten prepared Vegetable Specialties from Jean-Georges’s Kitchen while participants sipped Pacific Rim Solstice Vineyard Riesling 2009.

Photo Credit: Neilson Barnard/Getty Images for New York Culinary Experience.
Chef Einat Admony of Balaboosta with Banfi L’Ardi Dolcetto
Photo Credit: Neilson Barnard/Getty Images for New York Culinary Experience.

Banfi’s L’Ardi Dolcetto d’Acqui was a beautiful match to the Bold Mediterranean Flavors in Chef Einat Admony’s course, where the wine was served alongside quinoa salad with preserved lemon and chickpeas. (See right)

In another room, attendees put the finishing touches on their charred octopus salad while their glasses were filled with Bolla Prosecco and the ever-entertaining Chef Cesare Casella (Salumeria Rosi) narrated.

The New York Culinary Experience was an extremely special opportunity for Banfi to pour its fantastic wines to true food enthusiasts, while being enjoyed with the world’s culinary giants and their phenomenal dishes. A full list of classes, chefs, and pairings is below the fold. You can also read more at: New York Culinary Experience 2014.


Chef Class Wine
Zachary Golper Vieonnoiserie at Home Bolla Prosecco
Michael Lomonaco Italian American Classics Banfi Chianti Superiore
Andy Ricker Modern Thai Pacific Rim Riesling 2012
Dan Kluger Tips & Tricks with Spring Vegetables Novas Sauvignon Blanc
Jacques Torres Chocolate Rosa Regale 2012
Michael Psilakis Secrets to the Perfect Greek Menu Bolla Soave Classico 883
Jean-Georges Vongerichten Vegetable Specialties from Jean Georges’s Kitchen Pacific Rim Solstice Vineyard Riesling 2009
Cesara Casella Tuscan Favorites from Il Ristorante Rosi Bolla Prosecco
Alain Sailhac French – Lobster & Asparagus Banfi Principessa Gavia Gavi
Dorie Greenspan Inside Dorie’s Cookie Jar Pacific Rim Vin de Galceiere Riesling 2012
Harold Moore A Complete Commerce Meal Sartori Valpolicella Superiore
Seamus Mullen Cooking for Pleasure, Cooking for Life San Angelo Pinot Grigio
Ghaya Oliveira Pastry FloruS
Alex Guarnaschelli American Rainstorm Pinot Noir 2012
David Bouley Living Pantry at Home Novas Pinot Noir
Missy Robbins Venetian Cocktail Party Bolla Prosecco
Ed McFarland Lobster Bar Favorites Fontana Candida Frascati Superiore “Luna Mater”
Peter Endriss Baking Baguettes Bolla Prosecco
David Pasternack Esca Fish Techniques Novas Sauvignon Blanc
Michel Richard Puff Pastry – Sweet & Savory Maschio “Cadoro” Moscato
Einat Admony Bold Mediterranean Flavors Dolcetto d’Acqui L’Ardi
Tom Valenti Classic Ouest Menu Pacific Rim Dry Riesling 2012
David Burke Creating David Burke’s Signature Dishes Rainstorm Pinot Gris 2013
Joey Campanaro Pasta, Sauce, & Steak Albinea Canali Lambrusco Ottocentonero
Andre Soltner French Classics Castello Banfi Fontanelle Chardonnay
Shaun Hergatt Cooking with Fish San Angelo Pinot Grigio
Laurie Jon Moran Pastry Rosa Regale
Flora Mikula Provencal Small Plates Bolla Prosecco
Zak Pealccio, Jori Jayne Emde, & Kevin Pomplun Farm-to-Table Pacific Rim Riesling Made from Organic Grapes 2012
David Waltuck A Sneak Peek into elan’s Menu Sartori Ferdi
Daniel Rose A Complete Meal from Spring’s Cookbook Maschio dei Cavalierie Prosecco, Novas Pinot Noir
Alex Stupak Empellon Flavors Pacific Rim Sweet Riesling 2011
Joe Ng Dumplings Demystified Pacific Rim Sweet Sparkling Riesling
Matthew Lightner Progressive Eufloria 2013


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