Chef Marc Vetri
When a chef can count Mario Batali among his adoring fans, you know the man can cook.
Vetri's take on the classic dish of cold, thinly sliced veal with a creamy tuna fish sauce. This dressed up version came with a giant deep fried caper and crispy, herby fried sage leaves. This may be my new favorite way to eat herbs.
Adam Leonti and Marc Vetri
Adam Leonti, the Chef de Cuisine at Vetri, was also cooking at Eataly that night. Chef Vetri explained that despite the matching beards, no, they're not related.
The second course of roasted quail was served with a rich cognac-liver sauce and lavender potatoes.
This is one of Vetri's most famous dishes, and for a good reason. The rich, creamy filling is achieved with what is essentially a softer risotto that gets pureed with almonds and parmesan. If that's not enough, the white truffle butter sauce will be.
Chef Vetri loves this dish as much as his guests, telling us, "this is one of my favorite flavors ever."
The final course was a simple but elegant braised rabbit with polenta.
When the polenta is nearly ready, the dried out crust is pealed away to reveal a creamy pot of porridge underneath.
Chef Vetri explained how truly simple this dish was, which to him is part of the joy of Italian food. "You don't have to figure out what you ate."
But food that is simple should not be mistaken for easy. When a dish is so straightforward, Chef Vetri explained, there's nothing to hide behind, no room for error. Fortunately for us, this food has nothing to hide.
Rustic Italian Food
Rustic Italian Food, Marc Vetri's cookbook, was also featured at the event.
For fans of Marc Vetri's restaurants this was the perfect opportunity to meet and chat with the chef himself, and even score a signed cookbook.