Bailliage de Naples

By: Anne Frazier, Dame de la Chaine

November 13, 2023, Naples – With the sun setting over our picturesque Old Naples skyline, members of the Chaîne des Rôtisseurs Bailliage de Naples gathered at Sea Salt for an unforgettable Tantalizing Tuscan Feast. Featuring an exquisite heart of Tuscany culinary score directed by Sea Salt’s renowned chefs and embellished by fine wine parings from Gaja, the evening’s performance transcended the ordinary.

A prelude to delightful camaraderie at this coastal haven for Tuscan treasures, Chaîne members and distinguished guests enjoyed a sparkling 2008 Pommery Brut Champagne. Our new Bailli, Russell G. Smith II, then introduced several special international and national guests including:

Bailli Délégué de Grande Bretagne and Membre du Conseil Magistral Philip Evins and Bailli Wessex Honoraire Janet Evins, Bailli Honoraire (Sarasota, Florida), and Commandeur Andrew Ward and Dame Jayne, plus visitors Chevallier Pascal Boesch and Dame Yvonne Frick from Zurich, Switzerland.

Orchestrated by Maître Rôtisseur/owner Fabrizio Aielli and Vice Conseiller Culinaire/owner Ingrid Aielli, Sea Salt’s sumptuous first movement began with a luscious lobster crepe. This delicate creation, adorned with a luxurious ginger-carrot emulsion, pea shoots and marcona almonds set the stage for an evening of culinary harmony. And to awaken the palate, Alessandro Boga, Italian Portfolio Director of Wilson Daniels, offered a delightful 2021 Ca’Marcanda Vistamare from a Gaja owned Tuscany vineyard.

Bailli Russell Smith with Gaja’s Italian wine representative, Alessandro Boga.

During the first season under the leadership of Bailli Smith, he chose to feature fresh, flavorful foods orchestrated by the region’s finest chefs enhanced by fabulous wine pairings. Committee members heartily complied with his wishes to produce a slate of six outstanding chefs from popular restaurants.

Sea Salt’s Executive Chef, Joshua Zeman, fit this evening’s program perfectly, with more than 15 years of culinary accomplishments. He learned plating and avant garde cuisine techniques from renowned New York City celebrity chef Bill Telepan, Lysielle Cariot of Bleu Province in Naples and Pasquale Palamaro, the executive chef of the 5-star hotel Albergo Regina Isabella on the Italian island of Ischia. With a diploma from Le Cordon Blue Institute of Culinary Arts in Pittsburgh, Chef Josh offers an audacious culinary experience.

Chef Zeman’s second movement of the Tuscan evening unfolded as ravioli alla Genovese. Filled with short rib raisin tomato and crowned with robiola foam and rosemary jus, this ravishing ravioli dish presented a true symphony of textures and tastes. With descriptive remarks about the preparations from Sea Salt’s General Manager, Tanya Buchannan, and wine tasting notes by Boga about Gaja’s Tuscan properties, all enjoyed the 2021 Ca’Marcanda Promis.

The pièce de resistance arrived with a flash of elegance in the director’s third movement — a dry-aged wagyu Florentina, served with garlic potato puree, globe carrots and a red wine shallot sauce. This culinary masterpiece reached a crescendo when accompanied by, not one, but two formidable Gaja wines. The first, 2020 Ca’Marcanda Magari, was a deep ruby red blend of Cabernet Franc, Cabernet Sauvignon and Petit Verdot from Bolgheri that presents with a perfume of violet, wild raspberry, candied black cherry and cedar. The second, 2018 Pieve Santa Restituta Brunello di Montalchino, a sterling Sangiovese, was light ruby red with an herbal nose of thyme and rosemary that opens to red berry aromas of cherry and plum as Boga explained.

For the grand finale, Chef Josh presented a citron blueberry polenta cake paired with lime meringue and mascarpone gelato for a triumph of sweet sensations. This symphony of flavors lingered long after the last bite. But for the Encore, co-owner Ingrid provided a citrusy Limoncello, the masterful ending note to the evening’s culinary journey.

Sea Salt, a true standout in the Aielli Group’s portfolio of four southwest Florida restaurants, once again orchestrated its culinary prowess with a sensational performance by Maestro Josh. Chaîne members also noted the staff exuded their warmth and professionalism, which made us feel a part of the family, enhancing our overall dining experience.

With 69 Naples Chaîne members attending this masterful performance at Sea Salt, the evening marked the second event of the program year. With many members recently returned to their southern homes for the fall, winter, and spring seasons, the Tantalizing Tuscan Feast allowed the chance to come together to savor the gastronomic flavors of Naples and reconnect with fellow connoisseurs.

As we left Sea Salt, our palates satiated and our spirits lifted, we were reminded that Bailli Smith’s desire for a FLAVORFUL 2023-2024 TASTE OF CHAÎNE met members’ expectations. It allowed our Chaîne des Rôtisseur’s Bailliage de Naples a chance to grow closer, experience the spirit of camaraderie and relish our gastronomic opportunities in the heart of Southwest Florida.

Featured photo: Gaja’s Tuscan wine pairings satisfy members and enrich the table decor with the 2018 Pieve Santa Restituta Brunello di Montalcino a stellar finale.

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