There’s no denying the creative talents of chefs. They take ingredients of varying textures, colors and flavors to create harmonious bites. Much like a musician, huh? When your culinary captain for the evening is also an accomplished bassist, then you are in for a double treat. Paul Cullen, formerly of Bad Company, has traveled the world over, taking in various cultures’ cuisines. Ultimately, he fell in love with Italy (even producing a delicious wine from the region) and created a second career based around its gastronomy. He stopped by with Claudia Baudo of Smackaroons to share some of that affinity and cook with some vino. After being serenaded by their host, guests were treated to the first pairing of the night. Paul put together a crostini featuring 24 month aged Parmigiano, Proscuitto di Parma, Lambrusco reduction and finished with a dandelion green gremolata. Joining the party was the very wine incorporated into the dish – Lambrusco, a sparkling Italian red.

Dandelion greens played a part in the next dish as well. Poaching pears in his Rossa di Toscana, Paul plated up an insalata with crispy speck, walnuts, and gorgonzola.

One of the benefits to shopping local and creating menus specific to your clients, private chefs like Paul are able to get their hands on seasonal vegetables as they become available. Such was the case when he stopped by his produce purveyor and was told, “Hey, we’ve got some fava beans for you if you’re interested.” A simple, light coating of lemon, olive oil, salt and pepper and these beauties hit the grill while Paul worked on the next course.

The subsequent course was a traditional risotto with white wine braised, homemade sausage and mushrooms. Paul’s tip for risotto at home – make sure you add some wine to the warm stock you are going to add to your grain of choice after it’s been toasted.

Why not finish the savory portion of the night with more sausage, this time braised in red wine with red grapes for a pop of sweetness.

While not everyone was celebrating a birthday, we were treated to Claudia previewing her new Smackaroon flavor Vanilla Orange Twist. Having soaked this dairy-free delight in Vin Santo, a potent Italian dessert wine, she used it as the base for a tiramisu topped with coconut whipped cream and cocoa-espresso powder.

We’re looking forward to having Paul and Claudia join us again soon. In the meantime, enjoy cooking with wine and find yourself some Smackaroons to snack on.