De Gustibus: The School Of Good Taste in Macy’s Herald Square
I had the pleasure of experiencing the Charlie Bird cooking class with special guest, Ryan Hardy, Chef/Partner, Robert Bohr, Sommelier/Partner, and Tim Meyers Chef de Cuisine. Rated in the 100 Wine Restaurants by Wine Enthusiast, Charlie Bird has become one of New York City’s hottest restaurants. Their menu features food with an Italian influence made with local New York ingredients.
For the evening Charlie Bird brought their restaurant to us. Chef Hardy spoke about the food as he did cooking demos for us. Bohr told us why he paired specific wine with the dishes. The menu was quite a delight:
Razor Clams with Fennel and Pickled Chiles
Wine: Fiano di Avellino Guido Marsala 2013
Cavatelli Campidanese Saffron and Suckling Pig Ragu
Wine: Bellus ‘Girasole’ 2010
Roasted Chicken with Crispy Blt Salad
Wine: Beaune Cru ‘Cent- Vignes’ Domaines des Crois 2013
Caramel Con Panna Cotta with Salted Popcorn and Peanuts
Every dish was delish, however the roasted chicken was epic. Chef Hardy showed us how very little is needed to make meat taste wonderful. He gave very useful information about cooking at home. The key take away was to use fresh ingredients. Sometimes the ingredients will cost a little bit more, but in the long run it’s worth it. Also the quality of the olive oil makes a difference. When we cook at home we are not using enough olive oil. Basically, slather it on. The meat needs a lot of oil to be cooked at its best.