L'Officina a Girogustando 2010

sabato 6 marzo 2010

L'Officina a Girogustando 2010

Mercoledì 27 Ottobre:

L'Officina ospiterà il Ristorante 'Al Vecchio Tagliere'

Il calendario e i primi menu sono consultabili su www.girogustando.tv

Girogustando è una manifestazione ideata da Confesercenti Siena ed allestita per la prima volta nell'inverno 2002. Tradizionalmente in programma nei mesi di febbraio e marzo, dal 2008 il programma è stato esteso anche ai mesi di ottobre e novembre.
La manifestazione è articolata in una serie di serate "a quattro mani" aperte al pubblico: protagonisti, in ognuna, uno chef proveniente dal territorio italiano ed un ristorante di Siena o provincia, all'interno del quale vengono allestite le serate. Il cuoco locale e quello ospite preparano e fanno servire al pubblico un menu condiviso, composto da specialità tanto dell'uno che dell'altro protagonista.
Alle pietanze vengono abbinati vini selezionati, serviti in tavola da sommelier ed illustrati al pubblico da esponenti dei produttori. Ogni serata sarà vivacizzata anche da particolari "contributi creativi" sotto forma di intrattenimenti musicali, teatrali o ludici.

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Greg's Officina

Working at Officina Della Cucina Popolare was an amazing experience which changed the way I look at myself as a cook as well as how I think a restaurant and, more specifically, a kitchen should run. After just a few short hours in the Officina kitchen I saw that nothing ever went to waste. Every little scrap of meat, every part of every vegetable had found its place somewhere on the menu or on in our delicious family meals. Egg shells, bones, and scraps from dishes became compost that would be used to grow more beautiful fruits and vegetables for the kitchen to use. Furthermore, I learned that both Chefs treated the recipes as guidelines and not as written law. After being told that sometimes one batch of flour is “more thirsty” then the last or that one lemon can taste stronger than another, I learned to change the way I cook. I learned to judge pasta dough by the sound it makes when you slap it; to recognize the correct time to add pasta water to the oil and pepper by watching the pepper dance; when to deglaze a pan of lamb or rabbit based on the change in sound. By relying less on constantly watching one or two pans and allowing myself to trust my other senses I learned that I could do more and could move more freely in the kitchen. Also by working with two different chefs I got to see every aspect of every dish, from preparation to garnish, I had a hand in every element of every dish. The greatest lessons I learned at Officina have formed the ideal of what I look for in a restaurant now. At Officina everyone worked as a team, if you didn’t have a project at the moment, you looked up and down the line and found something to do. When we would have large parties the kitchen became like a production line with one person lining up plates for someone else to build the dish while a third followed and garnished or touched up the presentation. We all jumped between stations and covered for each other to make sure everything ran as smoothly as possible. I specifically enjoyed the feeling of togetherness between the kitchen staff and the dining room staff. It felt like there wasn’t a separation between the front of house and back of house team. It was a common sight to see servers in the kitchen early in the morning peeling onions and carrots for sauce before they set up the dining room for that day’s service. It was not unheard of for the chefs to take orders from tables or run food if the night got busy enough. We ate our family meals together, we drank wine together, we laughed together and once or twice we even cried together. I don’t think of the staff of Officina as former co-workers, I think of them as family members. Greg Cerretani U.S.A intern at Officina from August to September 2011

Officina della Cucina Popolare - Ristorante / Osteria a Colle di Val d'Elsa

LA NOSTRA CARNE

sabato 6 marzo 2010