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Best Food Writing 2008 (Best Food Writing)

Tuesday, November 11, Dante will host a book signing. “Italian hors d’oeuvres” will be served. Copies of Best Food Writing 2008 will be available for signing by both Chef Boccuzzi and Laura Taxel. Laura Taxel’s article Dante’s Inferno, originally published in Cleveland Magazine and available online, is featured in the book. In addition to the complimentary appetizers, the restaurant is offering a special three course wine dinner. I added the event details to Upcoming.org: Dante’s Inferno, November 11, 5:30-7:30pm.

I’ve never been disappointed by Dante’s charcuterie. It’s always great. One of Dante’s chefs who was largely responsible for the charcuterie has moved on to fire food and drink. I hope Dante’s maintains the high standards of their charcuterie and I hope that fire picks up a little something, too.

Here’s the menu copied from their email announcement:

House Cured Charcuterie
pickled vegetables, apricot mostarda

Barbera, Dino Torti, Castelrotto, Oltrepò Pavese  2005
*
Truffled Tagliatelle alla Carbonara
5 hour poached egg

Tempranillo & Graciano, Luis Alegre, Rioja, Crianza  2004
*
Leg of Lamb Confit
rosemary rissotto, forest mushroom ragout

Corvina, Rondinella, Campagnola, Caterina Zardini, Valpolicella Classico Superiore  2004

The Dante restaurant web site was just updated. It’s not great. Annoying scroll bars, frames… And a condescending little “best viewed in Safari” sticker.

Duck prosciutto at Dante