(Note: This installment of the Designated Drinker first appeared in abbreviated form in the February 2010 issue of Tastebud Magazine. Full format versions of her articles appear periodically on this blog. Today it appears because I have spent the day hiking around Colorado. Ok, well mostly downtown Denver in flip flops. I can see the mountains though so I call it hiking. It also provides a convenient opportunity to remind everyone in KC to get out and support our very own Designated Drinker, Paige Unger, in the 2010 Greater Kansas City Bartending Competition this Sunday at the Uptown Theater. For those not in KC, visit the site to find the recipe for her drink, THE Socialite.)
I only know a handful of famous bars. In fact, I suspect if I were to ask a random stranger the name of a famous bar I would most likely receive Cheers as my answer. Those of us addicted to the fun factoids of mixology, however, know there is only one true famous bar: Harry’s Bar in Venice.
Read the full post at Foodie Knowledge
And of course, it was Cipriani who is one of the few people in history who can indisputably lay claim to inventing a unique dish (even the Caesar Cardini “invention” of Caesar Salad is disputed). Cipriani invented the dish in 1950 to accomodate a dietary restriction that a doctor had placed on the Contessa Amalia Nani Mocenigno regarding cooked meat. The dish? Carpaccio, named after the Venetian Renaissance painter Vittore Carpaccio, a painter known for his use of red and white in his paintings.
So, Cipriani can actually claim to have invented both a dish and a drink.
I wonder what he what kind of dish he would have created in black and white had he been enamored with the photography of Henri Cartier-Bresson. Perhaps the “Henri”, an enticing dish of marrow and squid ink?
The story of both the Bellini and carpaccio are recounted by Cipriani’s son in the very nice cookbook/history “The Harry’s Bar Cookbook”. I reviewed it at my blog here:
http://teleburst.wordpress.com/?s=Harry%27s+Bar
And of course, it was Cipriani who is one of the few people in history who can indisputably lay claim to inventing a unique dish (even the Caesar Cardini “invention” of Caesar Salad is disputed). Cipriani invented the dish in 1950 to accomodate a dietary restriction that a doctor had placed on the Contessa Amalia Nani Mocenigno regarding cooked meat. The dish? Carpaccio, named after the Venetian Renaissance painter Vittore Carpaccio, a painter known for his use of red and white in his paintings.
So, Cipriani can actually claim to have invented both a dish and a drink.
I wonder what he what kind of dish he would have created in black and white had he been enamored with the photography of Henri Cartier-Bresson. Perhaps the “Henri”, an enticing dish of marrow and squid ink?
The story of both the Bellini and carpaccio are recounted by Cipriani’s son in the very nice cookbook/history “The Harry’s Bar Cookbook”. I reviewed it at my blog here:
http://teleburst.wordpress.com/?s=Harry%27s+Bar
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