While I am a huge fan of William Werner’s desserts (heck, the guy made me like white chocolate), it looks like I’m going to have to enjoy his sweet treats elsewhere, because ~QUINCE~ has hired a new executive pastry chef, Joel Reno. Reno comes from the nationally acclaimed Everest in Chicago, where he was executive pastry chef for the past five years. Prior to that, he was pastry chef at the classic French Les Nomades, and the North French-Vietnamese restaurant Le Lan, both Chicago institutions. Meanwhile, stand by for more news on what Werner is up to next.
While I missed the first two events in the new Quince “In Residence” winter program, an informative Italian wine and dinner series, there are two more remaining in the season. Coming to town this Sunday February 7th is guest chef Benedetta Vitali of Trattoria Zibibbo in Florence, and Italian wine expert and journalist Filippo Bartolotta. Quince will be opening its doors on Sunday (a rarity) for a semi hands-on cooking class with Benedetta for 16 students in the stunning kitchen at 5pm.
Following the cooking course, Quince’s doors will open to an additional thirty guests and Filippo will kick off a fun and engaging wine tasting. Filippo will share his knowledge of some of the finest (and a few rare) Italian wine labels while guests sample prosciutto from Parma and taste balsamic vinegar from Modena. The evening culminates in a four-course meal, prepared by Benedetta with help from the Quince kitchen, paired with Filippo’s wine pairings. Both Benedetta and Filippo will be available to speak to diners during the meal. (Coming on March 9th is Martin Foradori of Hofstätter winery in the Alto Adige; six-course dinner for $195, excluding tax and gratuity.)
Photo by Sara Remington.
Sunday Feb 7, 2010 Cooking course at 5pm. Wine tasting at 7pm. Dinner at 8pm. Cooking course followed by wine tasting and dinner: $185 per person; wine tasting and dinner only: $150 per person, excluding tax and gratuity. Molly Magliano, Director of Special Events and Private Dining 415-775-8500 ext. 31