Saturday April 06, 2013 | 08:00 AM

While some Maine chefs stick around all winter, others prefer to take off during the colder, slower months for other parts of the world.

It’s a way they can rejuvenate themselves and challenge their palates by discovering new ingredients and tasting cuisine prepared by other chefs who have something to teach them.


If we’re lucky, they return to Maine with lots of new ideas to try out on the guests at their restaurants.


This winter, the culinary and management teams at Five-0 Shore Road made a month-long trip to Italy, where executive chef James Walter spent time with Michelin-starred chef Richard Titi of Il Falconiere, a Relais and Chateau property in Tuscany owned by Riccardo and Silvia Baracchi.

Here's the two chefs, with Titi on the left and Walter on the right:

During their visit, they were treated to a tour of the wine tasting rooms at Il Falconiere. Here’s a look at Five-O owner Donato Tramuto (center) and Five-O executive chef James Walter (right) with Riccardo Baracchi:



The Maine contingent was then treated to a dinner with the Baracchi family at their sister restaurant at Locanda del Molino, just outside of Cortona. (The resort and its vineyard were featured in the movie “Under the Tuscan Sun.”)


Here’s Donald Tramuto, owner of Five-0, with chef Richard Titi, chef James Walter and Sylvia Baracchi, enjoying their evening at Locanda del Molino:



The Mainers were also lucky enough to have a private dinner in the villa at the Felsina Winery in the Chianti region of Tuscany. Each wine at the dinner was selected by the owner and winemaker.


Chef Walter will be replicating several courses from both dinners at a wine dinner at Five-0 Shore Road on Thursday. The evening begins at 6:30 and costs $69, including gratuity.


Here’s the menu:

Amuse Bouche

Arancino
-From the Florence market-
Risotto rolled with a ragu filling, breaded and lightly fried

First Course

Papa al Pomodoro
-From our lunch at Felsina Winery-
Tomato and bread soup with Felsina Extra Virgin Olive Oil

Second Course

Ravioli Nudi
-From our Dinner with the Baracchi Family and Friends-
Baby spinach dumplings in a stewed tomato sauce

Or

Pici alla Nana
From a Dinner in Florence
Braised duck in a red wine sauce with thick hand rolled noodles


Main Course

Baccala con Bietole
-From our dinner at Locanda del Molino
Local Cod roasted with Swiss chard, chanterelle mushrooms, and spring onion

Or

Maiale Arrosto
-From a Dinner in Rome-
Breezy hill farm pork shoulder Slow roasted with juniper and new potato

Dessert

Zeppolette, torta alla mele, Limoncello Sorbetto
-Collaboration of sweets-
Fried pastry with ricotta and golden raisins, apple pie with almond streusel topping, house made sorbetto with lemon liqueur 

The dinner will end with an original limoncello recipe from the Amalfie Coast. It’s a family recipe that was acquired by Gary Pucciarelli, general manager of the restaurant.
For more information or to make reservations for the dinner, go to five-oshoreroad.com or call 646-5001.



About the Author

Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.

Meredith can be contacted at 791-6332 or mgoad@pressherald.com
On Twitter: @meredithgoad


Subscribe to the
Maine a la Carte RSS

Previous entries

April 2014

March 2014

February 2014

January 2014

December 2013

November 2013

More

October 2013

September 2013

August 2013

July 2013

June 2013

May 2013

April 2013

March 2013

February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

May 2012

April 2012

March 2012

Further Discussion

Here at PressHerald.com we value our readers and are committed to growing our community by encouraging you to add to the discussion. To ensure conscientious dialogue we have implemented a strict no-bullying policy. To participate, you must follow our Terms of Use.

Questions about the article? Add them below and we’ll try to answer them or do a follow-up post as soon as we can. Technical problems? Email them to us with an exact description of the problem. Make sure to include:
  • type of computer or mobile device your are using
  • exact operating system and browser you are viewing the site on (TIP: You can easily determine your operating system here.)
Prefer to respond privately? Email us here.