1. How did the concept of the Taste Project series come to be?

This project evolved out of the idea that we could use our work space in an alternative way.  In the summer months the room that now holds our Taste Project events, doesn’t get much use.  After about the third class, where I was mostly just teaching and showing guests what I do, I decided to change it up and include other producers—people who are doing different things in the industry.  I wanted to find a way to incorporate all of the different elements that contribute to the processes of the food industry (farmers, retailers, artisans, writers), but not lose focus in educating people.  I didn’t want this to be the type of event that people perceived as a push to promote our products, but rather one that allowed everyone to see what’s going on in the Culinary world.  Ultimately, I feel like it’s a celebration of the person I’m collaborating with, and also a way to expose their product to Recchiuti fans.

2. Of all the Taste Projects, which has been your favorite?

Probably the salt tasting, which I know was also a favorite of our customers as well.    Salt has become really popular in the past couple years, so it was definitely a fun product to work with.  I also really enjoyed the beer tasting.  As the project has evolved and matured, we are able to deliver a bigger message and a more complex taste experience.  With the beer event, we deconstructed the product which allowed guests to taste the actual components of the beer and also better understand the process of what it takes to make it.  Because this is not something that can be done with all other products, I thought this event was so special.  In the end, I think this was one of the more educational events.  The guests seemed to be able to really understand beer because they experienced it.

3. What pairing would you like to do in the future that you have not yet done?

I really want to work with chefs in addition to producers.  With that in mind, I would like to do some meat pairings; one possibly with this fifth generation butcher I know from Switzerland.   I think it would be really cool to break down a whole pig and then celebrate all the parts of the animal.  If I were to do this type of pairing I would probably have several interesting items on the menu such as loin wrapped with ground chocolate and herb seasoning.  I was also thinking about something that would work with chocolate and part of the drippings—maybe a stock and chocolate lollipop.

I think it would also be interesting and fun to work with another chocolate maker or pastry chef.  This wouldn’t be a chocolate “throw down”, but rather an event that incorporates two different styles.  It would break the barriers and show that I really like these other people and appreciate their craft.

4. Every event focuses on pairing chocolate with another specific ingredient.  What is your favorite recipe from the Tastings? Why?

From the last tasting (Bread) I loved the sour starter with the balsamic reduction (balsamic vinegar and chocolate), and seltzer water.  The vinegar broke down the starter and the seltzer gave it some attitude.  It was definitely an unusual pairing that I really enjoyed!

Also, I thought the king trumpet mushroom tarte tatin was a unique, exciting recipe.  It needs a little work, but I liked how it looked visually and the fact that you’re crossing the barrier of a savory item and turning it into something sweet and unexpected.  The problem was that the mushrooms needed to cook longer—they were a little firm.  Ultimately, I thought it looked great and had a living quality to it.

5. What do you enjoy most about engaging in this type of event?

I really enjoy working closely with artisans and producers.  Also, having direct contact with people who’ve really supported us makes me feel good.  Now we can give back to them!  They have a chance to connect with US and can walk away with new knowledge about Recchiuti.  Then people go off and talk about it in a positive way.  The effort we put into these events is realized and appreciated.

6. If you could change one thing about the way the events are set up/executed, what would you change?

I would probably change the seating layout so that it was more service friendly and would bring people together in a more cohesive way.   As it is now, not everyone feels like they get the same kind of attention; some may feel more separated than others. However, we are very aware of this and try our best to be as inclusive as possible.  I think we will be able to fix the problem by using wireless microphones or changing the layout a bit.

7. When first coming up with a Taste Project menu, what are the things you consider?

I first consider a strong connection with whomever it is I’m hosting.  Sometimes there just are disconnects, but I try to work with it.  I ask myself several questions:  “how can I compliment their craft or product or passion?”  And “how does that translate?”  Once I think about these things, I start to create my menu.  Often times, if I’m not completely satisfied with the way something tastes, I will go ahead and make changes to the recipe; sometimes even the same week or day of the actual event.

8. Would you be interested in further exploring one of the pairings you’ve already done?

Yes. Probably more salt.  As I said earlier, salt is really popular these days and I think it would be worth revisiting.  Another cheese event would be cool too.  I’d like to have a cheese maker come in and maybe bring in a goat so that our guests can get a better idea about the cheese making process.

9. As this Taste Project series comes to an end, and you start to think about next year, what can Recchiuti fans look forward to in 2010?

I think it’s going to be a much more refined experience overall as far as the room, the service, and presentation go.  There will definitely be more interaction also—it will be a hands-on experience for everyone involved.  There will be more layers, more depth, and more stimulation to all senses.  I’m very excited for what’s to come.

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