As I just discovered last week, Choices Market in Kitsilano has a hidden event room right behind their flower shop. Complete with a kitchen and more than enough space for few tables, the hideaway is the perfect spot to host a cooking class or wine tasting; the precise reason why I attended.  Charming, and appropriately Italian, Chef Antonoio Cerullo presented Parmigiano Reggiano and some dishes that showcased the king of Italian cheeses.  Marquis Wine Cellar’s Leah Bickford, the store’s Italian buyer, expertly paired wines with our dishes.  

Upon entry we received Prosecco, a non-vintage from Bosco di Gica ($26.90).   A vibrant, fresh and fruity bubble to start the evening off.  Chef Cerullo began preparation on Spinach and Parmigiano Fonduta and I decided to join in and give him a hand so he could entertain the audience while I stirred up the spinach (I have a habit of jumping on the stage,or helping out as I like to think). Italians talk with their hands, and this chef was no different, weaving an entertaining tale as the evening progressed, complete with stories of artificial olive oil (it can NEVER be cheap AND real) and culinary tidbits from his home country. The Fonduta was served with a 2011 Anselmi Soave San Vincenzo ($23.90), an aromatic white with a good concentration of fruit complementing the richness of the dish.

The next course up was a Fennel,  Arugula and Parmigiano Salad, with a 2011 Let Rote Vernaccia di San Gimingnano ($27.90), with a bright  citrus aroma , some floral and mineral notes. A nice luscious wine which managed nicely to complete the course.

I also assisted in stirring up the Cognac-infused Risotto alla Parmigiana, a rich dish full of beefy flavours calling for a wine that could cut through the richness.  Bickford chose a 2010 Antonio Camillo Ciligiolo Maremma Tuscany ($28.90) a fresh, smooth wine with some nice cherry flavours, a wonderful companion to the dish.

For dessert?  Of course cheese and an excellent sweet wine , the 2004 Isole e Olena Vin Santo ($69.90), full of marmalade, toasted nuts, caramel and fig.  Superb!

Wines (and many more) are all available at Marquis Wine Cellars and the cheese and ingredients of course at Choices.

I’ve included the recipes below.

Risotto alla Parmigiana

Ingredients:

750 grams arborio rice

1 cup finely chopped shallots

300 grams freshly grated Parmigiano Reggiano

2 tbsps extra virgin olive oil

1 plus 1 tbsp butter

1/4 cup cognac

3 litres beef stock

2 tbsps finely chopped parsley

Method:

In a heavy soup pot on medium high heat 2 tbsps oil and 1 of butter. Proceed to brown shallots. When shallots have browned, add rice, stirring frequently until rice feels hot to touch of back of hand (approx 5 minutes)

Add cognac and stir while it is absorbed.

Start adding hot stock 1 ladle at a time until rice is almost ready. Season to taste keeping in mind that the Parmigiano will add extra salt.  Do not overcook, rice grains should remain “al dente”,  firm on the inside.  Stir in Parmigiano, butter and parsley. Rest for 3-4 minutes and serve.

Fennel,  Arugula and Parmigiano Salad

Ingredients:

1 pint cherry tomatoes, cut in half

1 whole fennel bulb, finely sliced

2 cups arugula

10 large kalamata olives, pitted and chopped

1 tbsp balsamic vinegar

1 tbsp freshly squeezed lemon juice

3 tbsps extra virgin olive oil

pinch of salt

1 cup of shaved Parmigiano

Method:

Combine all ingredients except for Parmigiano. Toss, plate, and  sprinkle each portion with the shaved Parmigiano.

Spinach and Parmigiano Fonduta

Ingredients:

2 tbsps butter

600 grams of spinach

60 grams walnuts

1/8 tsp grated lemon zest

1 tbsp of lemon juice

120 grams Parmigiano

freshly grated nutmeg

pinch of salt

Method:

After rinsing the spinach, place in a soup pot and turn on medium heat. The water remaining on leaves from washing is enough to cook the spinach. Move around the spinach while cooking, and 2-3 minutes into the cooking add a pinch of salt. Cook approximately 10 mins. Strain well. In a frying pan heat butter on medium high , and when hot add spinach. Saute’ for a few minutes then add lemon zest and lemon juice. When mass starts looking dry add walnuts, reduce heat to medium – low, and stir in a little at a time, 3/4 of the Parmigiano. Serve immediately with a fresh crouton or piece of baguette. Garnish with remaining Parmigiano.