Whether it’s the draw of food related television programming or the bevy of cities hosting their own Restaurant Week, everyone seems to be talking about food these days. Who doesn’t crave the comfort of a good meal and a nice bottle of wine shared amongst friends? SaksPOV scoured New York City and met with the movers and shakers in the industry who are redefining its culinary landscape. Our “Food Lovers” series will introduce you to the people behind some of the most sought after reservations in town. As we take you inside their restaurants with photos shot exclusively for SaksPOV, we ask them five questions that’ll give you a peek inside their savory world. We’ll even share with you a couple of their favorite recipes to help whet your appetite.
First up is Joe Campanale, who is the beverage director and co-owner of dell’anima, L’Artusi, and Anfora. Joe is a native New Yorker who developed an appreciation for wine during a trip to the Finger Lakes region at the tender age of 13. He later went on to study at NYU where he received his Bachelors and a Masters in Food Studies. Joe also did a study abroad program in Florence and Madrid. While in Europe, he visited as many vineyards and wineries as he could. Joe spent some time at Union Square Café, Italian Wine Merchants and Mario Batali’s Babbo before opening dell’anima with Chef Gabe Thompson in 2007 and L’Artusi a year later. Joe even shared some recipes with SaksPOV readers — and they are delish!
Saks asks, Joe Answers:
What was the first drink you learned to make?
Campari soda
You’ve traveled a lot for work. What has been the most exciting experience?
Anytime I get to meet winemakers that I respect at their vineyards is a thrilling experience for me. Last year I was invited to the Republic of Georgia for a conference on amphora-aged wines. I’ve never been to any place like it. It was so foreign, but the people were so kind. I loved it.
If you could be in any other profession, what would it be?
I would want to do something impactful, but still be able to live in NYC. Maybe Mayor?
Fifth Avenue is a long stretch that goes through a wide range of neighborhoods in Manhattan. What’s your favorite part?
The West Village. It is a neighborhood in Manhattan that actually feels like a neighborhood. I live there and went to school there at NYU. I remember right after arriving at school and calling mom (who was living in Forest Hills, Queens at the time) and I told her that the Village feels like home.
Name one thing that most people don’t know about you.
I love black and white cookies. They are my comfort food from the time I was a kid.
MAIN IMAGE: Jeans, Levi’s, $185; Shirt, Rag & Bone, $195; Blazer, Boss, $ 695; Sweater, Rag & Bone, $255; Photographed by George Chinsee
Roasted Mushrooms with Fried Egg
Serves 4
4oz Fresh shitake mushrooms
4oz Sliced Oyster (fresh)
4oz Trumpet royale (fresh)
4oz Beach mushrooms (fresh)
2 tbsp olive oil
4 tbsp butter
Salt and pepper for seasoning
4oz pancetta (diced small)
2 cloves thinly sliced Garlic
1/3 cup thinly sliced pickled hot cherry peppers (seeds and stems removed)
6 leaves basil, torn into small pieces
4 eggs
¼ pound Ricotta salata, grated
Juice of one lemon
Clean and remove stems of shitake mushrooms. Slice into 1/8 thick pieces. Clean oyster mushrooms and tear into bite sized pieces. Clean trumpet and beach mushrooms and cut bottom tip of stems off. Heat 1 tbsp butter and 1 tbsp olive oil in large sauté pan over medium-high heat until hot. Add half of the mushrooms and sauté until mushrooms are golden brown. Season generously with salt. Remove mushrooms from pan and place on paper towels to drain oil. Repeat process with olive oil and butter for second ½ of mushrooms.
Once all mushrooms are cooked and draining, place 1 tbsp of butter in large sauté pan. Add pancetta and cook until crispy. Add the garlic, peppers, mushrooms and basil, and cook together for 3-5 minutes over medium-high heat. Add lemon juice and toss together.
Preheat oven to 350 degrees. Heat 10” nonstick skillet over medium heat. Add tbsp butter. Crack four eggs into pan, season generously with salt and pepper. Place pan immediately into oven. Cook eggs for 3-4 minutes until whites are set and yolks are runny. Serve fried eggs on top of mushroom mixture and garnish with ricotta salata.
Olive Oil Cake with Creme Fraiche Mousse
For Cake:
3 eggs
2 1/2 cups sugar
1 1/2 cups extra virgin olive oil
1 cup whole milk
1/2 cup Madeira
2 1/2 cups AP flour
1/2 tsp. baking soda
1/2 tsp. salt
For Mousse:
1 cup heavy cream
1 cup creme fraiche
2 Tbsp. sugar
- In a large bowl, whisk together the eggs and sugar. Gradually add the olive oil, milk, and Madeira.
- Sift the dry ingredients together.
- Gradually add the dry ingredients to the wet ingredients. Whisk together.
- Pour batter into pan(s). Bake at 350 degrees until done, 40-45 minutes.
- For mousse, whisk together the heavy cream, creme fraiche, and sugar until medium peaks.
- To serve, slice a wedge of cake and serve with creme fraiche mousse. Sprinkle maldon salt on the mousse to garnish.
New York, NY Sour
1.5 oz Tuthilltown bourbon
.75 ounce lemon
.75 ounce local honey simple syrup
1 ounce local egg white (optional)
citrus bitters, 2 dashes
Local red wine
Pour the whiskey, lemon juice, simple syrup, egg white and bitters into a cocktail shaker. Fill with ice, shake well, and strain into a martini glass. Over the back of a bar spoon float 1/4 inch layer of red wine on top.