A gloriously sunny patio at Osteria Mattone in Roswell, Georgia, was the setting for the annual Induction Ceremony of the Bailliage of Atlanta. Inspired by Chef Eric Sell’s study abroad in Florence during college, the “Under the Tuscan Sun” theme featured the best ingredients, simply prepared, as the Italians do.

At the ceremony, Bailli Becky Lukovic welcomed four new members and five new officers to our Bailliage, celebrating them, the art of cuisine and the culture of the table.

Additionally, special thanks in the form of awards went to two members who have been instrumental in helping the Bailliage grow.

After the formalities a lovely lunch was enjoyed by all. It started with a Brolese Franciacorta Rosé Extra Brut, paired with fettunta (the Tuscan equivalent of bruschetta) made of grilled Italian bread, garlic, foie gras and tomato essence. A classic Panzanella salad, emulated a deconstructed BLT, with prosciutto, arugula, red onion, and focaccia, paired with Inama Soave Classico.

In Northern Tuscany wild boar roam. Boar featured in Tortelli Mugellani, a wild boar ragu over potato ravioli with amaro foam. Scenic Valley Farms Pinot Gris from Oregon’s Willamette Valley was the vinous partner.

Rabbit Orecchiette is a dish Chef has been chasing his entire life. His excellent version comprised rabbit braising liquid, roasted loin and braised rabbit thighs, fennel, watercress and summer truffles. It was paired with a Schiavenza Barolo from Alba.

The classic Bistecca al Fiorentina was achieved by a reverse-seared porterhouse, porcini mushrooms, English peas and ramps.For dessert, Castagnaccio - a brownie-like chestnut cake - featured rosemary, olive oil and pine nuts. Its delicate texture was delicious with a Vin Santo to close out the sun-filled luncheon.

Dawn McGreevey
Vice-Chargée de Presse

Photographer: Mike Schwietz