Michele and I had plans for my birthday but things do not always work out as planned. We have been trying to have our apartment painted for months and a few days before my birthday the painter said he was ready to begin. We needed to find some place to stay.
So off we went to spend a week in NJ with our friend Ernie. We had invited Ernie to go out with us for my birthday but he said no. Instead, his son Jason and his wife Deb invited us to their home for my birthday dinner and I was very happy that they did.
We started with Roses de Jeanne Champagne “Côte de Béchalin”–100% Pinot Noir from the 1.5-hectare lieu-dit of Val Vilaine. The production is very limited. Cedric Bouchard. This is a single-vineyard, single varietal, and single-vintage, zero dosage Champagne, organic farming, low yields and harvesting at the right moment. Only free run juice is used and fermentation is in stainless steel with indigenous yeast. There is no filtering, fining or cold stabilization. The wines are bottled with no dosage under less pressure. This is full-bodied Champagne with hints of fruit, spice, lively acidity, a touch of pear and ginger, a note of dried flowers and a long and lingering finish.
All the food was prepared by Jason and Debbie
Roasted Peppers Salad
Eggplant Mousse
Two different breads. The seeded bread is made by Jason
Fiorano Bianco 1996 Boncompagni Ludovisi Principe di Venosa made from 100% Malvasia Candia. The Prince’s few acres of vines are planted along the Appian Way about 20 kilometers southwest of the center of Rome and very close to Roman’s second airport, Ciampino. This is the first time I had the 1996 and it was the last vintage the Prince produced before he died a few years later. There is a slight touch of oxidation with aromas of melon, honey and wax. It has slight mineral notes with lots of flesh, good acidity and a medium long finish.
Pasta with locally grown cherry tomatoes, garlic scapes and Parmigiano Reggiano.
Grilled marinated organic chicken breasts
Mixed Salad with fennel, oranges, pine nuts and radishes
The plate
Chianti Classico Riserva DOCG 1997 “Berardenga”Felsina made from 100% Sangiovese located in Castelnuovo Berardenga with mostly southern exposure between 320 and 420 meters (the soil here is rock quartz and calcareous alberese mixed with alluvial pebbles). The vineyards are on different slopes. There are about 5,400 vines per hectare. The training system is bilateral cordon and simple guyot with a maximum of 5 to 8 buds per vine. Harvest is staged due to different altitudes of the vineyards the first three weeks of October. The clusters are de-stemmed and pressed and the must is fermented in temperature controlled stainless steel tanks. Programmed punch downs and daily pumpovers take place. In March/April the wine goes into medium sized Slavonian oak barrels and French barriques of second and third passage. After 12/16 months of aging the final blend is assembled. The wine remains is glass for 2 to 6 months. The wine has notes of red and black berries with a touch of spice and mineral tones. It was drinking very nicely. I had this wine two weeks ago and it was just a wonderful then as it was now.
T
Chocolate Layer Cake — Deb is a fantastic baker.
Cake with ice cream. Moist and chocolatey, the cake brought back many fond memories of the cakes I enjoyed from the great Ebinger’s Bakery when I was growing up in Brooklyn.
This was a birthday to remember, thanks to good friends.
We were meeting a friend and arrived early so we had cocktails. Norma in Hell’s Kitchen has a full bar and is larger than the original Norma.
Caponata con crostini – a sweet and savory combination of eggplant, celery, green olives, capers, onions, and tomato, served with seasoned bread crostini.
Arancine Ragu – saffron rice ball with Bolognese meat sauce filling with green peas, served over tomato sauce.
Fritto Misto di Mare — made with shrimp, calamari and zucchini perfectly fried in a light coating is only available at the Hell’s Kitchen location.
Seafood Couscous — This is a specialty of Chef Toto’. He imports a special type of semolina flour, from which he makes his own couscous by hand. The seafood, including shrimp, calamari, fish and mussels, cooks in a rich broth flavored with a hint of sweet spices. This is a fantastic dish perfect for anyone who enjoys seafood and we scooped up every last bit. It is new on the menu at the Hell’s Kitchen location.
We also shared the Cabbucci Porchetta — a round of flatbread filled with roasted porchetta, arugula, provolone cheese, and spicy mayo. There are cabbucci with several different kinds of filling on the menu at both Norma’s.
Champagne Andre Clouet “Cuvèe “1911” Grand Cru Brut NV made from100% Pinot Noir – 50% from 2002, 25% from 1995 and 25% from 1997. The estate vineyards surround the village of Bouzy where the soil is chalk and clay. The farming method is conventional. Fermentation is in stainless steel and natural barrels. Malolactic fermentation takes place. The wine is aged for 6 years on the lees. This is a complex Champagne with citrus aromas and flavors, a touch of peach and a note of brioche.
Homemade Ricotta and Basil Gnocchi in tomato sauce from Michele’s book, 
Chianti Classico Riserva DOCG 2004 “Beradenga”Felsina made from 100% Sangiovese located in Castelnuovo Berardenga with mostly southern exposure between 320 and 420 meters (the soil here is rock quartz and calcareous alberese mixed with alluvial pebbles. The vineyards are on different slopes. There are about 5,400 vines per hectare. The training system is bilateral cordon and simple guyot with a maximum of 5 to 8 buds per vine. Harvest is staged due to different altitudes of the vineyards, the first three weeks of October. The clusters are de-stemmed and pressed and the must is fermented in temperature controlled stainless steel tanks. Programmed punch downs and daily pumpovers take place. In March/April the wine goes into medium sized Slavonian oak barrels and French barriques of second and third passage. After 12/16 months of aging the final blend is assembled. The wine remains is glass for 2 to 6 months. The wine has notes of red and black berries with a touch of spice and mineral tones. It was drinking very nicely.
Potato Gatto’, a recipe from Michele’s book, 
Leg of Lamb roasted with garlic, rosemary and anchovy was our main course. 
In the dish
Barolo Riserva 1967 Giacomo Borgogno and Figli 100% Nebbiolo. The grapes come from three different cru vineyards: Cannubi, Liste and Fossati. The winery is located in the center of the town of Barolo. The wine is aged at least five years in large oak barrels. This is a wine produced with traditional and natural wine making methods. Long fermentation and pumping over by hand takes place. Today the Farinetti family that also owns Eataly owns the winery. I have always had very good luck with older vintages of Borgogno. This is a classic traditional Barolo with hints of red fruit, tar, tobacco, violets, cedar and a touch of balsam.
A few Italian cheeses to finish the wine. 
For dessert, a friend brought a very good version of Pastiera, aka Pizza Gran, a Neapolitan style cheesecake cooked with grain and flavored with orange and cinnamon from his local pastry shop.
On the plate