snack: snackwire: sweet change at del posto

To my eyes, this is the first official press release from the three B's (Batali, Bastianich and Bastianich). New pastry chef on deck at Del Posto. News indeed.

Full press release and bonus menu! after the jump.

Nicole Kaplan joins Del Posto as Executive Pastry Chef

New York, NY (January 16th, 2007). Mario Batali, Joe Bastianich, Lidia Matticchio Bastianich and Mark Ladner are proud and excited to announce Nicole Kaplan as Del Posto’s Executive Pastry Chef.

Having worked at Eleven Madison Park for the past six years, Nicole’s desserts put her on the mark as a nationally acclaimed pastry chef. In both 2003 and 2006, Pastry Art & Design named Nicole among the 10 best pastry chefs of the year and New York Magazine listed her as a Rising Star Pastry Chef in 2003.

Nicole’s work at Del Posto reflects a combination of classical Italian technique and style mixed with her flare for contemporary American sensibility. Nicole describes her creations as “food that I enjoy eating.” Her tasty artworks are a perfect addition to Del Posto’s evolving high style and refined yet comfortable ambiance, in which all three showcase the lighthearted Italian spirit that is at once serious about the hedonism of pleasure and mirthful in its simplicity.

The Enoteca at Del Posto offers a new seasonal menu (attached). Nicole’s featured desserts include: Panettone paired with Candied Orange, Sour Cherry and Lemon Butter, Crostata di Nocciolo with Hazelnut Praline and Milk Chocolate Crema as well as Torta di Cioccolato – a Chocolate and Almond Cake served with Del Posto’s signature Amaretto Zabaglione.

Nicole will unveil a new dessert menu in the main dining room at Del Posto for dinner service on January 22nd.

Del Posto’s Enoteca is open: Monday and Tuesday from 5:00pm to 11:30pm, Wednesday, Thursday and Friday from Noon to 11:30pm, Saturdays from 4:00pm to 11:30pm and on Sunday from 4:00pm to 10:30pm.

Del Posto’s main dining room hours are: Monday & Tuesday 5:00pm to 11:00pm, Wednesday; Thursday and Friday lunch from Noon to 2:00pm and dinner from 5:00pm to 11:00pm; Saturdays 4:30 to 11:00pm and Sundays 4:30-10:00pm.

To make reservations, call 212-497-8090.

DEL POSTO ENOTECA

Salumi Misti

Selection of House Cured Meats 18

with Erbazzone

Antipasti

PUNTARELLE con la Salsa 10

Winter SQUASHES with Saba9

Grilled OCTOPUS with Cesare’s Beans 10

CALAMARI Fritti with Cherry Peppers 12

BEEF CARPACCIO with Mozzarella 13

COPPA with Sweet Shallots and Romanesco 11

Primi

SPAGHETTI Aglio e Olio 14

PENNE Marinara 12

BUCATINI all’ Amatriciana 13

RAVIOLI di Brasato with Cauliflower 14

GNOCCHI al Ragu Bolognese 15

ORECCHIETTE with Spicy Swiss Chard and Pancetta 15

Secondi

COD and Salsa Verde 20

BASS with Pork Lentils and Lime 21

SWORDFISH with Peperonata 22

TURKEY Osso Buco 21

PORK Marsala 22

STEAK BRACIOLETTA with Barolo 23

Contorni

Warm Winter Vegetables 9

Braised Bitter Greens 9

Pork Lentils 9

PRIX FIXE MENU 41

SELECT ANY ANTIPASTO, PRIMO, SECONDO AND DOLCI

Accompanying Wine Pairing $19 per person

The Prix Fixe Menu is for the entire table’s participation.

FOrmaggi del piemonte 15

Accompanying Wine Pairing $15 per person

ROBIOLA VITE

Forty Day Old Blend of Cow’s, Sheep’s and Goat’s Milk from Gianni Cora in Piedmont Roero Arneis, Matteo Correggia 2005

BRA DURO

Four and a Half Month Old Cow’s Milk from Cisalpino in Piedmont Dolcetto d’Alba Barturot, Ca’ Viola 2004

CAPRINO DELLE LANGHE

Sixty-Five Day Old Goat’s Milk from the Langhe Hills of Piedmont Barbaresco Valeirano, Ada Nada 2000

DOLCI 10

Dolce di Noci

Walnut, Chocolate, Espresso and Mascarpone Crema

Torta di Cioccolato

Chocolate and Almond Cake with Amaretto Zabaglione

Panetonne

Candied Orange, Sour Cherry and Lemon Butter

Crostata di Nocciola

Hazelnut Praline and Milk Chocolate Crema

GELATI e SORBETTI del Giorno

Three Tastes of our Housemade Gelati or Sorbetti

BISCOTTI

Assortment of Housemade Cookies

The WINES AND CHEESES OF PIEMONTE

Piedmont is tied with Tuscany as being Italy’s most important wine regions. Home to such world class wines as Barolo and Barbaresco, both made from the Nebbiolo grape, it is also home to Barbera and Dolcetto as well as numerous other lesser-known grapes. The wines of Barolo and Barbaresco have some semblance to the wines of Burgundy. Likewise, the cheeses of Piedmont have similarities with the alpine cheeses of France and Switzerland as well as some of the Rhone goat’s and sheep’s milk cheeses. You can find the Italian classics of Gorgonzola, Taleggio and Grana Padano in parts of Piedmont but you can also find lesser known gems such as Gianni Cora’s La Rossa or the much sought-after Castelmagno from around the town of Cuneo.