A delicious Italian antipasti of Grana Padana cheese, Prosciutto di San Daniele and black figs is served with Flor Prosecco, an Italian sparkling dry white wine.
Joe Bastianich makes selections from Tarry Wine Merchants to pair with a holiday buffet created with Executive Chef Patrick Lacey.
Local artisanal carrots are offered in a rainbow of colors.
Tarry Market and Tarry Lodge restaurant, in the Landmark building in Port Chester, NY, is like a mini version of Eataly, the high-end Italian market chain.
Bastianich shops in the pasta aisle.
Fresh vegetables include a basket of local heirloom tomatoes, which come in all shapes, sizes and colors.
Mario Batali’s food philosophy is framed and hangs on a wall in Tarry Market.
Fresh herbs are sprinkled on top before the focaccia goes into the oven.
These are topped with tomatoes, basil and an olive tapenade.
Mini focaccia is one of the many variations of focaccia and breads baked daily on the premises of Tarry Market.
Executive Chef Patrick Lacey presents black figs, chunks of Grana Padana cheese, and delicious and sweet Prosciutto di San Daniele.
The holiday buffet menu features wine-pairing suggestions for every course.
A simple, yet elegant, ceci salad is made with chickpeas, black olives and rosemary.
Pillows of Lasagna Bolognese are ready for the oven.
An authentic taste of Italy: Braised short ribs of beef from the butcher at Tarry Market are slow-cooked with a hearty Barolo wine.
A side dish of organic roasted cauliflower is garnished with fresh rosemary sprigs.
For the perfect ending to the meal, try ricotta cheesecake with fresh berries.
Ceci salad, Brasato al Barolo, rigatoni with butternut squash and sage, marinated olives. Bottom row: Lasagne Bolognese, roasted cauliflower, succulent and crispy Porchetta, cider-glazed carrots, and of course, meatballs. Selected wines: La Mozza Morellino di Scansano 2012, Brandini Barolo 2008, Brandini Moscato d’Asti 2013, Flor Prosecco.
