The Italian connection

Following last year’s overwhelming success of its “Exclusive Culinary Experience” campaign, SCB Credit Card is teaming up with The Sukhothai Bangkok in 2012 in offering Beyond Platinum and Platinum cardholders the chance to enjoy gourmet dinners and occasional set lunches prepared by leading chefs around the world under the concept “The Art of Dining”.
The programme kicked off earlier this month at the hotel’s La Scala restaurant with the return of Chef Gaetano Trovato, chef and owner of the 2-Michelin star Arnolfo Ristorante in Siena. Trovato presented masterpieces from his native Tuscany while his brother, Giovanni, complemented each course with selected wines.
Trovato began his career as an apprentice in Saint-Moritz, Switzerland before moving on to work with Angelo Paracucchi in Ameglia, Roger Verge at Le Moulin de Mougins and Gaston Lenôtre in Paris, constantly sharpening his appreciation for different flavours
and techniques.
 Trovato’s careful selection of the best seasonal produce allows constant reinvention of traditional Tuscan cuisine and this was evident in the first plate, 5 mini starters known as the Arnolfo “Teaser”.
 They were Pasta Mancini Messa Maniche with Caponata Mediterranean, Tuscan Pecorino Cheese Cake with Pears and Vin Santo jelly, Medallion of Lobster with Sweet and Sour Celeriac, Goose Liver and Cinta Senese Pork Croquette and Chianino Veal Tartare with Herbs and Truffle.
 Trovato recommended eating from left to right for the best palate experience. The starter was paired with Champagne Brut Lombard & Cie, which gave a different effect with each bite.
 With its fresh fruit aroma, baked brioche and bubbling quality, the Champagne paired well from the first bite till the last ball with its up degree of flavours as well as textures, starting from mild and going on to intense then rich.
 The second course was Asparagus, Ricotta Cheese, Eggs paired with Livio Felluga, Sauvignon Blanc, Fruili, 2010. An
impressive dish, it certainly didn’t match Trovato’s traditional image.
 The poached egg was prepared perfectly, the yolk soft and the white foamy, sprinkled with yolk and white. They were served with seared asparagus and ricotta cheese on a crust bed. This pairing was a difficult one though the Sauvignon Blanc went
well with the ricotta.
 The third course, Risotto with Pecorino of Pienza and Truffle Crete Senesi, was optional but the truffles enticed. This traditional plate was paired  perfectly with Angel Negro “Cescu”
Dolcetto d’ Alba, Piedmont 2010.
 Ravioli, scampi, goose liver and clams were the fourth plate and were paired with Colterenzio Gewurztraminer, Alto Adige, 2010.
 This ravioli was beautifully presented with scampi on top of a goose liver bed. Gewurztraminer is the aromatic grape varietal with full floral aroma and a hint of sweetness on the palate. The wine made the scampi taste sweeter. And the textures of both goose liver and clams paired well with the wine.
 The main course was Turbot, almonds, olives, cauliflower and vanilla served with Domaine Faiveley, Pinot Noir, Burgundy, 2008. The turbot was perfectly baked. The Pinot Noir was good with a cherry and smoke aroma that went well the toasted almond.
 Dessert was Zuccotto Trifle, Vin Santo paired with Tenuta Felsina, Vin Santo 2001. This beautifully prepared dish went well with the Vin Santo, a sweet wine that is perfect with dessert.
 While the wine and food pairings were satisfactory, I personally would have preferred to have tasted a better selection of indigenous Italian varieties.
 Alisa Phanthusak, who works with Tiffany’s Show in Pattaya and a member of SCB Beyond Platinum, thoroughly enjoyed the “Art of Dining” experience and said she hoped she’d be able to come back for the other events this year.
 “I was so pleased to be invited to this exclusive lunch. I always enjoy trying new menus, especially when they are created by leading chefs,” she said.
        
 EATING OUT IN STYLE
  “The Art of Dining” programme continues in April,
 October and November, with four days of lunches
 and dinners by guest chefs.
  For reservation and more information about the
 promotion, call (02) 344 8888.
  Under SCB’s “2012 Year Round Exclusive
 Discount”, Beyond Platinum and Platinum
 cardholders can enjoy a 20-per-cent discount
 (food only) at all The Sukhothai restaurants when
 dining in groups of two or more.