Well, he didn't and so the Busboy cameth.
Since the chef and two of his staff had the routine for a book-tour demo down pat, they arrived early, equiped with their own burners, copper pots, bottle of cognac and my favorite: a large heavy-duty metal funnel with dispenser capabilities so soup could flow quickly and cleanly into awaiting lines of little cups for samples.
The cookbook sold out. It looks great and with Peter Kaminsky (my second favorite writer on pigs after EB White) as co-author...
The chef was charming as was the sous-chef (?), Stefano from Cuomo, who eagerly pulled out his knife when I brought over a little box from Toiga filled with chestnuts.
Toiga was the only farm selling fresh chestnuts today; the two other farms who sometimes bring them were out. I meant to return them after the demo, but Stefano seemed so eager and nostalgic about the ones he gathered back home that I handed them over in thanks.
I'm paraphrasing the recipe for the chestnut soup over in the Italian forum in a thread devoted to soup. It's one of the best I've ever had anywhere in my life and I am passionate about good soup. He also made the same risotto that the Post mentioned with an accompanying recipe.
Edited by Pontormo, 05 November 2006 - 03:14 PM.
"Viciousness in the kitchen.
The potatoes hiss." --Sylvia Plath