I enjoyed another spectacular evening photographing (eating and drinking) at Ya-Ya’s when they hosted the world renowned vintner Giorgio Rivetti and his La Spinetta wines. Executive Chef Aaron Whitcomb surprised guests with a unique yet wildly successful menu centered around fish. Generally Chiantis and Barolos are served with land-based proteins and red sauces. Rivetti was tickled with Whitcomb’s selections, and proclaimed it was one of his favorite pairings.
Kicking things off with some bubbly
Managing Partner Scott Hornick
Giorgio Rivetti speaking about his love of the Nebbiolo Grape
Wagyu Beef Carpacio with Beet Syrups, Farm Egg Yolk, Pea Shoots and Crispy Bread by Aaron Whitcomb
Veal Cheek Blanquette with Crispy Slaw and Shallot Soubise by Aaron Whitcomb
Squid Ink Pasta with Smoked Steelhead Roe, Tomato, White Sesame Seed and Micro Basil by Aaron Whitcomb
La Spinetta, Gallina, Barbaresco, 2007
Seared Hiramasa with Mushrooms, Cippolini, Thai Long Pepper, Uni Froth and Red Wine Fumet by Aaron Whitcomb
Service with a smile, cliché but true
Roasted Sturgeon with Crispy Foie Gras, Braised Cabbage, Black Truffle and Sunchoke Puree by Aaron Whitcomb
Excitement over the evenings proceedings
Rivetti examines his Muscato D’asti
Crispy “Pavlova” with Lemon Lavender Curd, Swiss Meringe and Fresh Berries
I love these assignments for more reasons than the obvious. Of course the cuisine and wine is so polished one forgets they are not royalty. It is truly a treat to partake in such wonderful delights. Yet is also the challenge of the evening too. Rushing back and forth between incredibly warm and rich lightly and the ungodly curse of a fluorescent kitchen, nimbly dodging busy waiters and occupied chefs, gaining report with guests while they eat. And all of this in incredibly low light while fighting the inevitable inability to focus (thank you yum-yum juice). Coming back with such lovely imagery is like coming back from a successful hunt. Can’t wait until next time!











































