Sylvia Sterling: Veal Piccata with Brunello di Montalcino (Camigliano, 2009)
For years, I was told that eating veal was unethical. It had gotten to the point where I considered going to the butcher in disguise when ordering the young cow’s meat. I eventually thought about chicken and who knows how old they are when they’re butchered. I considered giving up meat entirely but I only lasted a few days as a vegetarian. A good burger was calling my name and will power was nowhere to be found. The dinner party I was throwing was for me so I went with one of my favorite dishes Veal Piccata, which would be paired with Brunello di Montalcino. It was my birthday and it had become my tradition to take care of it so no one else had to. I had many friends who wished to be invited but my table held eight so I limited my list to seven. It was a guest list that changed every year and I randomly chose the names out of a hat. My invitation was simple and everyone knew if they didn’t respond they would replaced.
I’m 30-something and I want to spend my birthday with you
Friday May 17 7pm
Sylvia’s Place
RSVP by May 5
“Hey Sylvia. It’s Valene. I’m on the list this year and I’m thrilled. I’ll be there with bells on and I promise to abide by the no-gift regulation. See you then sweetheart.”
I chose a red from Tuscany because it was big enough to stand up to my veal dish with it’s capers, garlic and light cream sauce; while not overwhelming it. I would serve it over medium spaghetti with a side of fresh peas. I travelled to Tuscany on several occasions but never found a great old vineyard like the woman in the popular movie. I was happy to rent a night or two instead. It’s where I got my inspiration for my birthday dish.
My friend and sometimes travel partner Nadine was the first to arrive. Nadine was a freelance travel writer and I always found her advice helpful.
“Happy birthday.” Nadine offered a friendly hug. “I’ll admit that I thought throwing yourself a party was narcissistic but I was wrong. It’s the opposite when you think of it because you pay the tab and request no presents.”
“There’s an assortment of open bottles of wine and soft drinks on the wet bar. Do me a favor and pick out some music; your choice but keep it classy.” I joked because Nadine and I were known to belt out an occasional show tune.
My table received compliments as my guests sat down. The cherry wood table was a family heirloom and turned into a showpiece when it was set for a special occasion. My sturdy white porcelain dishes looked great with two crystal vases filled with pink and white peonies. Red wine glasses with stems, of course awaited the Brunello di Montalcino. Stem-less wine glasses were banned from my table. I was an unapologetic purist when it came to wine glasses.
“My sister Barbara has helped me get ready for tonight and she will be our server,” I announced to the group.
Valene threw in a comment. “Do we have to tip her?” She joked.
“I take care of that by giving her leftovers and allowing her to sip what’s left at the bottom of the glasses.” Everyone laughed as they got my humor except Barbara who was nervous.
Barbara was able to plate the food and get it on the table while it was still hot. She waitressed her way through college, so she was a pro. I nodded towards Nadine who would be the taster. Barbara allowed a stream of the crimson liquid to flow into Nadine’s glass.
“This will be no surprise because I purchased a few bottles of this very wine. “It’s clear – My birthstone is garnet and this is close. The aroma isn’t invasive but subtle. I get licorice and black currants mostly. I think it’s a great choice with the surprises of the capers and lemon in the veal.”
“I like that it’s full bodied. Too many times, when pairing wine with veal, they forget that it’s cow. This is a big wine with a nice raspberry finish. The tannins are substantial and well-structured.”
Donald, with whom I had a past romance that I thought was behind us, spoke up. “Sorry birthday girl but I have to give this wine thumbs down. I’m surprised I’m the first to mention the strong tobacco notes. It’s distracting from the creamy way the veal is prepared. I’m in the minority, so maybe my palate’s off tonight or your wine pairing techniques might need tweaking Sylvia.”
Despite the wet blanket that Donald had tossed on the evening, the dinner was a success. The veal was the best I had made in years and every plate was emptied. In some cultures, my guests would have picked up their plates and licked them. Nadine got up and went to the kitchen and Barbara followed. My sister appeared first and placed Champagne flutes in front of each guest. Nadine came out with a Meyer lemon cheesecake decorated with sugared flowers and sparklers instead of candles. Barbara brought out two bottles of Tattinger Champagne and Happy Birthday was sang. No one had a negative comment about that and the evening ended on a superb note.
