Ferrari sparkling wines and Chef Gaetano Sgroi dazzle at Sankara

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ferrar sparkling wines chef gaetano sgroi sankara nairobi photographed by susan wong 2013 salmon

There are many rare opportunities in life, some of which will prove to be memorable and rare occasions, those that will be spoken about and shared over dinner conversations for weeks to come – Friday September 6th and Saturday September 7th is one of those occasions.

A culinary occasion not to be missed, Sankara Nairobi’s Executive Chef Gaetano Sgroi and storied Italian brand Ferrari will be presenting an exquisite menu – one that will whet your palate and tickle your toes in delight – in an exclusive sparkling wine and food pairing dinner.

For reservations: [email protected] +254 20 420 8000

Part of a lucky group, I attended a mouthwatering preview tasting.  Chef Gaetano and Ferrari’s sparkling wines, paired to perfection, were as buzzy and colourful as the Sankara Nairobi neighbourhood.

To begin with, there was the sparkling wine that started it all, Ferrari Brut, still created exactly the same as its original 1902 predecessor; paired delightfully well with the Crayfish Salad with Green Apples and Celery drizzled with Ferrari Brut Dressing.  Delicate slices of green apples, so thin rays of Nairobi’s sunset permeated beautifully.  Light, refreshing and full of crunch – the salad accentuated intense fruity notes of the Ferrari Brut.

Just the smell of the homemade Tortelli filled with Tomato and Ricotta, Yellow Pepper Fondue and Basil Pesto with Herbs Salad made me emotional.  The creamy sundried tomatoes and ricotta filling revealed a sweet surprise – swollen sultanas, which added a well-balanced sweetness to the savoury package.  Yellow bell peppers, cooked with patience, were liquefied into a velvety golden fondue sauce.  Paired with the Ferrari Rose, the combination was the epitome of culinary finesse and elegance.

Followed by the Grilled Salmon, Carrot and Spring Pea Puree with Fresh Herb Olive Oil, which easily was the best salmon I have had in the last three years – considering I hail from Canada, one of the best salmon producers in the world – that’s a loaded statement.  The moist fillet flaked at the slightest of touches, unveiling beautiful morsels of flavourful and fleshy fish.  Paired with the Ferrari Maximum Brut, its gentle fruity bouquet complemented the natural sweetness of salmon and colorful vegetable purees.  Its dry nature cut through the oiliness of the fish flawlessly.

The trio of desserts, “Dolcezza” del demi-sec, featured berry macaroons with sparkling wine filling, indulgent dark chocolate and a refreshing fresh raspberry tartlet.  Paired with the Ferrari Demi Sec, our meal aptly came to a conclusion.

For Kshs 5,500 per guest, this exclusive menu and wine dinner pairing event highlights the “Italian art of living.”  If this were in Milan, Paris or London, the bill would probably give you the bends – another reason why this culinary weekend at Sankara Nairobi is not be missed.

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ferrar sparkling wines chef gaetano sgroi sankara nairobi photographed by susan wong 2013 tortellini

ferrar sparkling wines chef gaetano sgroi sankara nairobi photographed by susan wong 2013 - cray fish green apple salad

ferrar sparkling wines chef gaetano sgroi sankara nairobi photographed by susan wong 2013 macaroon ferrar sparkling wines chef gaetano sgroi sankara nairobi photographed by susan wong 2013 berry tart ferrar sparkling wines chef gaetano sgroi sankara nairobi photographed by susan wong 2013 chocolate mousseferrar sparkling wines chef gaetano sgroi sankara nairobi photographed by susan wong 2013

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SUSAN WONG

Susan Wong is the Editor of Capital Lifestyle, a resident photographer, an award-winning journalist, radio presenter, full-time adventurer, long-time admirer of anything edible, and a spicy food athlete at Capital FM.

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