We fell in love over a buttery cloud of burrata.
It was early last week, in Ridley Park at Casey’s, as family-run pasta purveyor Talluto’s introduced its brand-new high-maintenance treat, a plumped ball of soft mozzarella that’s pocketed with rich cream. Gentle yet complex, a step above the tastes of unadulterated young mozzarella, this pillowy first course was a stepping stone to a night of ultra-fresh pasta, wine pairings and enjoying neighborly company. And, we couldn’t have been more excited to get started.
Back to the burrata. Dressed with a proper supporting cast—slices of heirloom tomatoes and fresh basil and a dab of balsamic—Casey’s chef Walt Marshall showed that he was the ideal candidate to throw the Talluto’s family age-old recipes into the spotlight. Not only was his Farm to Table Dinner a delicious focus on Talluto’s, but it was also celebrating the sheer seasonal elegance of the Ridley Park Farmers’ Market, which kicked off June 3, and the refined bottles of Casey’s award-winning neighbors, Penns Woods Winery.
Cheese Ravioli & Penns Woods Riesling
In attendance was Talluto’s heavy-hitting father and son team, Joe Talluto and Joseph A.M. Talluto, with the former the founder of the very first ravioli store in 1967 in southwest Philly. Speaking of his cheese-stuffed crown jewel—the ravioli!—that money-making product that blankets our region and makes everyone scream “Talluto’s” was flying out of the kitchen for course two. Sauteed in sweet cream butter and finished with shaved Asiago cheese and cracked black pepper, the soul-warming, Pecorino Romano-stuffed pockets met their wine match with this course: Penns Woods’ Riesling, a lean, ripe white with a racy, dry finish.
Deconstructed Veggie Lasagna & Penns Woods Sauvignon Blanc 2011
Taking a hiatus from carbs, Marshall built a captivating, 100-percent veggie lasagna, as layered with grilled eggplant, zucchini, squash and russet potatoes. It was thought-provoking, texturally interesting and terrifically light, making it an ideal summer dish we’d love to fork into all season long. Equally intriguing was the course’s airy wine pairing, Penns Woods’ Sauvignon Blanc 2011. The spunky white immediately punched us with a bouquet of green apple and passion fruit and enlightened with a sharply acidic and earthy foundation—which together had magically matched the structure of the dish.
Saffron Pasta Paella & Bancroft Viongnier 2012
Flecked with saffron threads, course four’s fresh-cut pasta should go down in Philadelphia’s books as the most vibrant pasta variety. One bite of Talluto’s house-made specialty and you’re riding a sweet-and-complex ménage à trois of flavors, with spicy notes picking up its tail end. Chef Walt elevated the dynamic pasta by spinning it in a Spanish light, prepared paella-style with shrimp, lobster tail and chunks of chorizo. His final blood orange sauce sealed the course’s deal, with the Bancroft Viognier 2012 adding to the overall experience by mellowing the spiciness and complementing the citrus.
Pork Pappardelle & Bancroft Merlot 2011
Crafting over 600 pounds of fresh pasta each week, there is no better local purveyor to score an edible education from than Talluto’s. Just as we were wishing for more saffron noodles, plates of fresh egg pasta hit our tabletops dancing with amazingly tender pork and Gala apples. Tossed in a snappy tomato ragu, the comforting course was our favorite of the night, a rich experience that couldn’t have been more perfect with its wine coupling. The medium-bodied Bancroft Merlot contrasted the acidity of the sauce without overshadowing it, subtly stitched together with a flavor profile of blackberries, chocolate and smoke.
Ricotta Cannoli & Penns Woods Moscato
Promising to conclude on a high note, our final course entered the bright dining room featuring a duo of Talluto’s silky smooth ricotta cannoli. Punched with chocolate chips and paired with a zesty basil sorbet, the invigorating finale had us calling up the iconic family business’ website, plotting out how we can re-create chef Walt’s unforgettable feast for ourselves. Of course, credit must be given to the refreshing digestif of Penns Woods’ Moscato for helping to conclude the Casey’s experience, packed with crisp notes of white peach and lemon. Without a doubt, we felt the need to eagerly applaud the night’s collaborators for a job well done.
Casey’s Farm to Table Dinner excelled at connecting local Ridley Park purveyors for one memorable meal. Most importantly, it illustrated that Talluto’s and Penns Woods Winery are the ultimate food and drink partners, and we can’t wait to re-experience that!
Penns Woods’ Cliff, Casey’s Chef Walt, Talluto’s JoeLearn more about Talluto’s Authentic Italian Food, Penns Woods Winery, Ridley Park Farmers Market and Casey’s. Find Casey’s for upcoming wine dinners at 601 E. Chester Pike in Ridley Park.
