This year’s Carnivale du Vin was a sweet success! Perhaps that is because Nancy Silverton of La Brea Bakery in Los Angeles, and Mario Batali of Babbo (and several other restaurants) in New York City were responsible for dessert!

After three savory courses, the first created by Chef Eric Ripert of Le Bernadin in New York City, the second by Chef Aaron Sanchez of Centrico and Paladir in New York City, and the third by Chef Rick Tramonto of TRU in Chicago, came the last, but not least course—dessert.

Nancy and Mario teamed up to create a butterscotch budino (Italian pudding), served with caramel sauce, a dollop of crème fraiche, a pinch of Maldon sea salt, and garnished with pine nut and rosemary shortbread cookies. It was rich and creamy, but nicely refreshed with the tart flavor of the crème fraiche, the briny bite of the sea salt and the earthy aromas of the freshly baked rosemary—a perfect combination of Nancy’s baking expertise and Mario’s Italian influence!

I can hardly wait to see which chefs will participate in next year’s dinner!

Filed Under: Restaurant News, Food Talk