CHEF DUSTIN TRANI ROCKS THE HOUSE Photo & Column By Lori Lynn Hirsch Stokoe, Dining Columnist
June 14 – 27, 2013
Independent And Free.
Executive Chef Dustin Trani.
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n June 6, J.Trani’s Ristorante’s General Manager Scott DiDomenico hosted the restaurant’s first wine dinner - a gregarious affair where the food quality and level of service were second to none. DiDomenico staffed the event with an abundance of his best waiters, to ensure that every guest received top-notch attention. After almost three decades of dining in San Pedro, I can confidently declare that this meal was the best served in our town — ever! Executive Chef Dustin J. Trani paired a five course menu with wines from Napa Valley’s Franciscan Estates. Every element of every dish had a purpose, each in perfect balance. He deftly orchestrated a symphony of wine and food. It was an absolute pleasure to experience the chef’s passion and commitment to perfection first hand. Although Chef Trani spends most of his time at DOMA in Beverly Hills, his signature is on every dish served in the dining room at J. Trani’s Ristorante. Earlier this year, Chef Trani was named as one of the Top 5 Rising Chefs in the United States by Gayot Magazine. Fifty-three guests enjoyed the casual, yet sophisticated ambiance, of the upstairs banquet room, softly lit and dressed in white linens. A mix of about 70 percent loyal customers plus 30 percent new guests mingled over the 2011 Sauvignon Blanc with its lively aromas of lime zest and lemon grass, and balanced citrusy flavors. The chef paired this wine with his first course, a Dungeness crab cake over burrata (a creamy mozzarella) with a roasted pepper emulsion. At this point, we already knew we were in for a treat. Chef Trani’s second course was a delightful presentation of smoked duck carpaccio adorned with petite frisee, pistachio, feta and a divine blackberry vinaigrette. The team expertly paired the Franciscan Chardonnay 2011 with this dish. Scott Young, luxury wine specialist representing Franciscan Estates described the wines, history and winemaking techniques employed by winemaker Janet Myers. The Chardonnay’s apple, vanilla, and spice notes harmonized perfectly with the smoked duck course. In addition to superb food and wine the evening was fun. Tables were set for eight people, so guests were able to get to know their tablemates throughout the evening. Needless to say it was a vivacious affair. Between courses, the chef and the wine specialist would have to quiet the room to share highlights of the upcoming courses. Supple and layered, with flavors of ripe berries, bing cherries, cocoa and sweet vanilla, the Merlot 2009 paired elegantly with the third course, a truffle-scented mascarpone tortellini dressed with Continued on next page.