Event

The Power of Balsamic

You've never had vinegar quite like this before. Bring a curious palate for an interactive exploration of classic balsamic vinegar, its history, its widespread industrial production, and its surprising uses. You'll leave with a new appreciation of the transformative power of balsamic vinegar.

Steve Darland of Traditional Aceto Balsamico of Monticello will lead a discussion and tasting of his exquisite vinegar to demonstrate the powers of traditional balsamic. Tasters will discover that when it makes contact with the tongue, it projects the full expressed flavor of whatever it is eaten with. In this tasting we will try the balsamic on its own and paired with Parmesan and summer fruits to experience the taste we've all been missing.

Steve and Jane Darland grow and produce organic Italian-varietal grapes and balsamic vinegar in a small adobe village in Monticello, New Mexico. Their traditional balsamic is now in its 17th year of aging within Italian casks of seven rare woods. Only 1,000 bottles are available for purchase each year, making this tasting truly something to write home about, even for the most seasoned epicurean.

Praise for Traditional Aceto Balsamico of Monticello:

-Paul Bertolli called it "The best and most authentic of the New World balsamics I have tasted."
Named the "New Mexico Artisan Product of the Year" by Edible Magazine in 2011
-Bon Appétit called it one of the "best artisanal Italian pantry staples in the U.S."
-Ruth Reichl called it "rare and wonderful."
-Margot True, food editor of Sunset (2012) says, "Each sweet, silky drop explodes with flavor."
-Saveur (2009) named it among the world's Top 100 products, saying "It's worth the splurge."