Date: Fri 14-Aug-1998

Publication: Bee

Author: SHANNO

Quick Words:

AIWF-Storo-Chardonnay

Full Text:

AIWF Raises A Glass, And Some Money For Culinary Scholarships

(with photo)

BY SHANNON HICKS

WESTON -- The American Institute of Wine and Food is a non-profit educational

organization concerned with good food and wine. It was formed 17 years ago by

Julia Child, Robert Mondavi and Richard Graff with the intention of bringing

together the top minds in the fields of food and wine to discuss issues, face

challenges and exchange ideas.

AIWF is also an educational organization. The institute is devoted to

improving the understanding, appreciation and accessibility of food and drink.

In this line of thinking, Connecticut's chapter of AIWF has awarded eight

scholarships, over the past four year, of $2,500 each, to Connecticut

residents who wish to pursue studies in the culinary arts.

What better way to raise money for these scholarships than through a great

party with lots of good food and delicious wine? AIWF/CT chapter does just

that, with an annual "Hot Food/Cool Wine Party for Scholarship." The event

moved to Cobbs Mill Inn in Weston this year, after having been held under

tents in the main field of McLaughlin Vineyards in Sandy Hook for the past

three years. Organizers said the move was simply for a change of scenery.

Party guests are members and non-members of AIWF. All are treated equally --

to a grand selection of tempting appetizers, small entree portions and

delicious desserts from some of the best restaurants in the state. Many of the

restaurants' executive chefs are in attendance for the occasion, on hand to

serve up and discuss their delicious creations with anyone curious about the

ingredients, preparation or background.

Chef Billy Rosenberg, from Barcelona Restaurant & Wine Bar in SoNo, was

serving tuna tartare with avocado salad and chive oil by the tray full. The

avocado was a perfect complement to what could have been an overpowering

flavor, and scent, from the tuna. The chive oil made what was already a good

match even better. The mixture was served on white tortilla chips.

Passionate Palate's menu offering was originally listed as an assortment of

cold seafood salads. Chef Joe Cizynski was instead offering rack of veal with

a white bean sauce. It was just as well that there were no knives available

because the meat was so tender it all but peeled from the bone with very

little effort. It was delicious.

To wash down the food, or complement it, there were stations set up with

sparkling water and natural spring water (San Pellegrino USA), a selection of

Norwalk-made beers and ales (New England Brewing Company), and the second half

of the party's feature: wine from Connecticut vineyards. McLaughlin Vineyards

winemaker Chuck Storo had a selection of Coyote Blue, a white wine; 1997 Dry

Riesling and 1997 Red Table Wine at his table. Next to him, Stonington

Vineyards had three wines as well, including something called Seaport White.

The wine was a Chardonnay-based "off-white" wine with a fruity flavor. Very

good flavor, in fact.

Also tasty was the Seyval Blanc from Hopkins Vineyard, out of New Preston.

Westport Rivers, a vineyard out of Westport, Mass., brought the champagne for

the event.

The Hot Food/Cool Wine parties have also raised money in the past through a

silent auction. The seventh annual party last weekend followed the tradition.

While money towards scholarships was raised through the purchase of tickets to

get into the party, the silent auction raises additional funds for the

scholarships.

This year, guests were invited to bid on Chardonnay, Cabernet Sauvignon and

Merlot from the Clos Pegase 1995 vintage. Duckhorn also had bottles in the

auction, with lots available of 1982 and 1982 Cabernet Sauvignon. Sakonnet

Vineyards was offering a harvest tour, tasting and picnic lunch, and three

bottles of 1982 Carmenet Red made up another lot.

Not all choices were strictly wine-related. There were also subscriptions to

Fine Cooking , Fine Gardening and Kitchen Garden magazines (separate lots),

gift certificates for Sunday brunch at TriBeCa Grill in New York City,

after-dinner cognac and cigars from New York City Wine & Cigar Bar, a tropical

plant basket, and a San Pellegrino market umbrella, among the more than 25

available lots.