Davio’s Northern Italian Steakhouse and EJ Gallo Winery joined forces this football season to fight hunger in Boston.
Gallo will donate meals to the Greater Boston Food Bank on behalf of the Taste of the NFL for every bottle of selected wines sold by Davio’s restaurants (www.davios.com) in Massachusetts: Back Bay, Chestnut Hill, Foxboro and Lynnfield.
Davio’s chef-owner Steve DiFillippo has represented Boston and the New England Patriots for the last several years at the Taste of the NFL. It’s a star-studded fundraiser each year the night before the Super Bowl that features a marquee chef from every NFL city and raises millions for hunger relief organizations around the country.
He’ll rep Boston once again at the 2015 Taste of the NFL, this year in Phoenix before Super Bowl XLIX on Feb. 1. After the way the Patriots played Sunday night, perhaps they’ll be there with him, too.
Davio’s Panna Cotta
15 4-oz. aluminum tins or molds
Melted amber caramel (enough to cover bottom of each mold)
3 1/2 c. heavy cream
3/4 sugar
2 strips orange zest
1 scraped vanilla bean
1 1/2 t. powdered gelatin
1 c. milk
Pour caramel into each mold, just enough to cover bottom. Set aside. Bring cream, sugar, zest and vanilla bean to boil in 3-quart saucepan over medium heat. Remove from heat. Stir in gelatin and allow it to melt. Pour in milk. Let mixture steep until cool then pour through fine strainer. Divide liquid among prepared tins. Refrigerate overnight. Invert molds onto plate and pierce bottom of mold to release panna cotta. Garnish with whipped cream or favorite fruit. Serves up to 15.
From “It’s All About The Guest: Exceeding Expectations in Business and in Life the Davio’s Way” by Steve DiFillippo (Lyons Press, 2013)