The Gilded Panther: A Night at Nostrana with Dario Cecchini

The Panther was on the prowl again and came across a can't miss event. She learned that Italy's most revered butcher, Dario Cecchini, known as the Butcher of Panzano, was coming to Portland to perform a live butchering demonstration and to prepare a signature meal at Nostrana Restaurant. The Panther immediately procured tickets for the dinner.

At 7:00 pm last night we arrived at Nostrana in SE Portland. Guests were just beginning to arrive. The Butcher of Panzano himself was there greeting guests and posing for photos with foodie fans. Nostrana's Chef Cathy Whims was greeting guests as well as food writer, Faith Willinger, and Fontodi Winery's Giovanni Manetti.

guests begin to arrive and gather around the bar

Trays of Prosecco were abundant. A cocktail of sparkling wine and bitters with a zest of orange was passed as well. Both were delicious and refreshing. The smells emanating from the open kitchen were spectacularly enticing. The kitchen staff was bustling around giant copper pots and the wood fire oven doing last-minute preparations.

Nostrana's kitchen staff was moving!

In the meantime, more and more guests arrived and mingled until the restaurant was at capacity. At last the pig was brought out to much applause. It was beautiful in presentation and ignited every one's appetite even more.

Faith Willinger, Giovanni Manetti, Dario Cecchini, and Chef Cathy Whims toasting the pig

At last it was time to be seated at long tables full of beautiful charcuterie plates and other antipasti. Chef Cathy Whims introduced Faith Willinger, Giovanni Manetti, and the guest of honor, Dario Cecchini. Manetti's wine, Fontodi Chianti Classico was poured and the feast began!

The wine was excellent. The flavor was perfect with everything. Nostrana's attentive staff would not allow one's glass to run empty. The Antipasti was amazing. Salamis, cheeses, pates, olives, and breads, were passed back and forth across the long tables. As soon as a plate was emptied another full plate would replace it. My favorite was the prosciutto-wrapped breadsticks. They were both lovely and delicious. Just when we sampled all of the different foods, pizza's were brought out. Chef Cathy Whim's famous pizzas are amazing! The crust is perfectly flakey and the unique combination of toppings are delectable. As I was finishing up this first course I knew I was in trouble. I was full with four more courses to come.

Yummy Prosciutto-wrapped breadsticks

The next course was Zuppa Arcidossana, a soup of beans, pork sausage, and spring greens in a pork brodo. This creation was so flavorful and rich. The pork fat thickened the broth into a delicious, almost gelatinous concoction. The wine continued to pour and helped break up the heaviness of the soup.

Following the soup was Dario's Risotto al Burro del Chianti. The risotto was cooked perfectly al dente and was seasoned with fennel pollen and mixed with fresh chopped asparagus and fava greens. This too was delicious. The fennel pollen gave a subtle fennel flavor which was perfect with the vegetables. I could have made a meal just out of this. And the wine flowed on...

The main course was next. Dario's signature dish, porchetta. It was perfectly tender and seasoned with a rosemary salt on a bed of polenta. The porchetta was divine, but the polenta was the best I had ever had! It was cooked with kale and Amish butter. It melted in your mouth and warmed you from within. Delicious! Along with the porchetta and polenta, there was Ayers Creek purgatorio beans all' uccelletto, Chard and potatoes, and delicious collard greens caramelized with pancetta and wild honey. So much food. So delicious. So much wine!

After this lovely course it was time for dolce, dessert. Dolce was a caramelized rhubarb crisp topped with wild fennel gelato. I was so full at this point but I could not stop myself from devouring this dessert. The rhubarb crisp was hot, sweet and gooey with a bit of the tart bite of the rhubarb. The wild fennel gelato was sweet and light and so beautifully paired with the crisp. It was the perfect combination of flavors to leave your palette.

As dessert was being finished, Dario hopped upon one of the tables to give his thanks and his love to all who attended. He then broke into a ten plus minute epic poem which he recited with much expression and drama in Italian. His arms waved wildly around and his voice boomed and receded as he recited his piece. Although I did not understand a word of this epic poem, I thoroughly enjoyed his dramatic presentation and passion.