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Alexander Feldman has taken over as Executive Chef
at Alba, and we couldn’t be more pleased with the changes he’s brought to
the restaurant.
Raised outside of Boston by two classical musicians, Alex had little choice
but to enter into a creative profession. Choosing the kitchen over the
concert hall, he began his culinary career at age 14, when he baked muffins
and scones for the musicians backstage at the Tanglewood Music Festival.
By age 15, Alex had become a cook at La Bruschetta in West Stockbridge,
Massachusetts before going to work for lauded Boston Chef Chris Schlesinger
at the East Coast Grill. He moved on to study under Jimmy Burke at the
highly-regarded Tuscan Grill in Waltham, Massachusetts. It was there that
Alex first developed a passion for Italian Cuisine.
In 2001, he moved to Italy to apprentice under Chef Fabio PIcchi at one of
Florence’s most famous restaurants, Cibreo. There he learned the ins and
outs of preparing classical Tuscan Cuisine. In 2006 he returned to Italy to
further his knowledge at Al Cambio in Bologna, working with Chef Massimo
Poggi, a master of New Italian Cuisine. There Alex learned the secrets of
making fresh pasta, one of the cornerstones of his culinary repertoire.
In 2003 Alex went to America’s culinary capital, New York City, where he
worked under Chef Mario Batali at Babbo. He later returned to the Boston
area to work with Josh Ziskin in opening La Morra, a restaurant known for
its Piemontese cuisine. Wanting to further his knowledge of restaurant
operations, Feldman moved to Colorado in 2006 to work at the illustrious
Sweet Basil. There he took on both front and back of house roles as cook,
server, and host. Sweet Basil was his last stop before taking over the
kitchen at Alba.
Alex takes a novel approach to his craft, wanting to understand the history
behind the food, and even when innovating, to adhere to the traditions from
which the cuisine was born. He stresses a respect for the ingredients, and
seasonality. The core credo in his kitchen: Don’t stop cooking it until
it’s delicious.
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A Taste of Le Marche
Relatively undiscovered by tourists, Le Marche offers a wide and splendid
array of landscapes, art and architecture, wines, and gastronomic
delights. From the bountiful Adriatic to its forested hills to the craggy
Appenines, Le Marche is a feast for all the senses. This dinner features
four classic regional dishes, each paired with a wine chosen to
complement all the flavors of each.
ANTIPASTO
Crudo di Capesante
Sea Scallop, Citrus, Chili, Olive Oil
Santa Barbara Verdicchio Classico di Jesi 2007
PRIMO
Vincisgrassi
Twelve Layer Lasagne with Veal-Porcini Ragu
Santa Barbara Rosso Piceno 2006
SECONDO
Frescarelli con le Costarelle
Pork Spareribs and Sausages Braised in an
Herbed Tomato Sauce, over Polenta
Vignamato Rosolaccio 2004
DOLCE
Crema Fritta
Fried pastry cream, rosemary honey, powdered sugar
Moletto Rosa Frizzante
$55.00 per person
Call for Reservations 303.938.8800
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We’ve been working on the new menu ever since Alex arrived in October. In
addition to the classic pastas and entrees we’ve always had, we wanted to
offer lots of choices of small appetizer plates, known as stuzzichini in
Italy.
These are great if you want drop by early in the evening to enjoy with an
aperitivo or glass of wine. If you’re planning on a full meal, you can
start with a selection of these, or let us send out one of our Antipasti
to Share selections. Either way, you’re sure to enjoy some unique and
authentic Italian flavors.
Click on this link to see the menu:
www.albaboulder.com/pdfs/dinner.pdf
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Starting on Thursday, January 22, we’ll open at 5 pm every weekday to
offer our Library Hour, with all wines by the glass and cocktails at
half-price. All the stuzzichini on our new menu will be available, along
with selected wine flights from our extensive list. Our library is
stocked with a great selection of Italian food, wine, and travel books
for you to enjoy. Please join us.
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Thanks
for taking the time to look at our postcards. We hope to see you soon at
Alba.
Rick and Susan Stein
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