October 29, 2012
Ah, it was good day to be in San Francisco. I know reader, you may leap to the stunning
seven game streak that lead the Giants to their World Series triumph last night
as the cause of my gratified reflection, but you’d only be partially right.
While I savored sweet victory another flavor from the day
competed for richness, namely, Matthew Accarrino’s lamb ragu.
Celebrating the launch of SPQR: Modern Italian Food and Wine, Book Passage patrons and
Bay Area foodies gathered with sommelier superstar Shelley Lindgren and
recently Michelin Star anointed chef Matthew Accarrino for a spectacular fall Cooks With Books
lunch. Balancing elegant execution with deep tradition, the two shaped a meal
expressing that exquisite polarity of Italian cooking and wine: the rustic and
the refined.
