時尚高潮ＶＩＰ餐酒會2019年6月號 Primo台北大直

時尚高潮ＶＩＰ餐酒會2019年6月號 Primo台北大直/ Fashion Ecstasy VIP Foodie Event at Trattoria di Primo Dazhi Taipei

（scroll down for English version/ 英文版向下看）：
時尚高潮上週日又在Trattoria di Primo 餐廳（台北大直店）舉辦了一場完美的餐酒會，這次讓貴賓們的「還要！還要！」不絕於耳的叫☺
時尚高潮舉辦的餐會都是VIP獨家客製化的菜單， 80%以上的上菜內容都是Primo餐廳平常點不到的哦！
手刀快卡位下的次（8月）
加殘編賴 (Line) ID: Tinkeebellezza (大寫 ”T,” 沒有@，要先傳訊息給殘編才看得到喔！)

直接連結加：https://line.me/ti/p/Riv8JfyrwU

或：

WhatsApp: (+886) 958-771-010

Email: fashionecstasytv@gmail.com

先看食記影片：

English/ 英文版：
Fashion Ecstasy held yet another exquisite dinner party at Trattoria di Primo this past Sunday on June 09, 2019; this time bringing all foodies and business owners across Taipei to eat, drink, and network.
Every Fashion Ecstasy’s VIP foodie event features an exclusive menu with over 80% of the dishes not found on Trattoria di Primo restaurant’s regular menu!
Our next foodie event will be in August 2019, seats are limited! Grab yours by adding us on Line:
Line ID: Tinkeebellezza (Capital “T,” without @, please message us first, so we don’t miss you!

(or use this link: https://line.me/ti/p/Riv8JfyrwU )

Or:
WhatsApp: (+886) 958-771-010
Email: fashionecstasytv@gmail.com
Watch our video vlog first:

時尚高潮ＶＩＰ餐酒會食物/ The Food at Fashion Ecstasy VIP Foodie x Trattoria di Primo：

• 經典Primo 凱撒沙拉 / Insalata di Cesare (Caesar salad):

經典Primo 凱撒沙拉
(Insalata di cesare/ Caesar salad)

這是Primo 大器的用米其林三星級的義大利國寶起司，叫「Grana Padano 」這種起司需要一年八個月以上才能熟成，這次餐會使用的那一顆重達30公斤，是高成本的乳酪，殘編已經介紹過很多次了(看這邊），但是因為太好吃了，在這稍微重複介紹。

English/ 英文版：

Primo’s Caesar Salad is the restaurant’s classic dish that comes with a very gernerous amount of three-star Michelin quality. aka Italy’s national treasure cheese, called “Grana Padano”. This kind of cheese takes more than one year and eight months to age. The one used in this meal weighs 30 kilograms. Since I’ve wrote about it many times already. I’ll stop here.

• Primo開胃菜四驚喜/ Primo Appetizer 4 in 1

開胃菜4重奏
(Primo appetizer 4 in 1)

這次的開胃菜主廚用心的幫我們準備了四種不一樣的驚喜:

風乾火腿香煎干貝 / 義式番茄水牛馬自拉 / 炭烤犢牛肋排佐蘿勒薯泥 / 米蘭式紅酒慢燉牛頰

English/ 英文版：

To get us excited, The chef surprised us with 4 appetizers this time:

Caprese, Capesante di Prosciutto (Scallop with Parma Ham), Vitello Costolette (veal rib), and Manzo di Milanese(Milanese beef)

• 義式番茄水牛馬自拉 / Caprese

義式番茄水牛馬自拉 (Caprese)

這道義大利的經典名菜是大廚細心的將紅蕃茄去皮後，中間夾一層水牛乳酪起士

English/ 英文版：

For this classic Italian dish, chef Roy skillfully skins the red tomatoes and sandwiches a layer of buffalo cheese in the middle.

English/ 英文版：

• 風乾火腿香煎干貝 / Capesante di Prosciutto (Scallop with Parma Ham)

風乾火腿香煎干貝 / Capesante di Prosciutto (Scallop with Parma Ham)

這道干貝外面包著一層帕瑪火腿，很入味

English/ 英文版：

This scallop is wrapped in a layer of Parma ham (prosciutto), making it very tasty.

• 

  米蘭式紅酒慢燉牛頰
  / Manzo di Milanese (Milanese beef)

這一道牛頰肉是用紅酒跟蔬菜慢燉4小時做出來的精美料理

English/ 英文版：

This beef cheek is a delicate dish slow-cooked with red wine and vegetables for over 4 hours.

• 炭烤犢牛肋排佐蘿勒薯泥 / Vitello Costolette (veal rib)

炭烤犢牛肋排佐蘿勒薯泥
(Vitello costolette/ Veal rib)

這一道是小牛的肋骨

下面搭配加上青醬所做出來的馬鈴薯泥

English/ 英文版：

veal’s rib is on a bed of green coloured mashed potatoes made with pesto sauce.

• 布塔尼斯加煙花女炭烤章魚直管麵 / Bucatini alla Puttanesca di Polpo (Bucatini Puttanesca style with Octopus)

布塔尼斯加煙花女炭烤章魚直管麵
(Bucatini alla Puttanesca di Polpo / Bucatini Puttanesca style with Octopus)

這道實至「花名」歸的義大利麵，殘編上次已經介紹過了，請讀這篇文章：

Fashion Ecstasy VIP Food Event Trattoria di Primo 時尚高潮高級豪華餐會-台北PRIMO

這道章魚是跟”醬料一起下去做燉煮完後再「炭烤」（charcoal)的費心料理。

吃到這裡，部分貴賓竟已有飽足感，殘編只能一秒變身義大利媽媽桑，招呼各位的情緒下面會出的菜色，並讓貴賓們了解義大利不讓客人餓肚子回家的習俗。

English/ 英文版：

This sexy dish that lives up to its “stage name,” I’ve introduced in this post:

Fashion Ecstasy VIP Food Event Trattoria di Primo 時尚高潮高級豪華餐會-台北PRIMO

Tonight, it put on another drooling show for us.

The octopus tentacles are stew- cooked with sauce first then charcoal-grilled.

• 瑪格麗特 D.O.C 披薩 / Pizza Margherita D.O.C

瑪格麗特 D.O.C 披薩
(Pizza Margherita D.O.C)

義大利經典的瑪格麗特披薩殘邊已在這篇介紹過了:

Fashion Ecstasy VIP Food Event Trattoria di Primo 時尚高潮高級豪華餐會-台北PRIMO

拿波里式的披薩需要長時間的低溫發酵，所以會烤出像豹紋般的美麗痕跡，饕客可不要誤會是是師傅技術不好烤焦了！上面的白色的部分是水牛乳酪的起司，披薩師父貼心地幫我們切八片，好分享。

English/ 英文版：

The classic Italian Margherita Pizza has been introduced here:

Fashion Ecstasy VIP Food Event Trattoria di Primo 時尚高潮高級豪華餐會-台北PRIMO

Neapolitan-style pizzas require long-term low-temperature fermentation, so they will create beautiful traces like leopard prints, which is not the chef’s mistake. The white parts above are buffalo cheese. Our server thoughtfully cut it into 8 pieces, making sharing easy!

• 塔雷吉歐手撕豬肉披薩餃 / Calzone al Taleggio di Maiale (Calzone with pork and Taleggio cheese):

塔雷吉歐手撕豬肉披薩餃 (Calzone al Taleggio di Maiale / Calzone with pork and Taleggio cheese):

「Pizza餃」就是披薩被包在一顆超大水餃裡。這一道切開來的牽絲驚喜，殘編已再這一篇介紹過了，請看：

Fashion Ecstasy VIP Food Event Trattoria di Primo 時尚高潮高級豪華餐會-台北PRIMO

或看影片：

English/ 英文版：

“Calzone” is essentially a pizza wrapped in a dumpling, in Trattoria di Primo‘s case, a jumbo one. The cheesy, stringy surprise once we cut into it, I’ve written about it in this article:

Fashion Ecstasy VIP Food Event Trattoria di Primo 時尚高潮高級豪華餐會-台北PRIMO

or watch this video:

• 米蘭風大象耳朵豬排 / Cotoletta a Orecchio di Elefante (Elefant Ear pork cutlet)

米蘭風大象耳朵豬排 ( Cotoletta a Orecchio di Elefante /” Elephant Ear” pork cutlet)

米蘭豬排是處處可見的料理，「大象耳朵」版的是新的超大版，殘編在這一篇食記介紹過請看這裡：

Fashion Ecstasy VIP Food Event Trattoria di Primo 時尚高潮高級豪華餐會-台北PRIMO

我們這次的大象耳朵豬排上面加的是Mortadella 肉腸、 Scamorza 煙燻乳酪，上面再撒上開心果碎，旁邊附上芥末醬，可以沾著吃。

English/ 英文版：

Pork cutlet is a common dish in Milan, Italy. The “Elephant Ear” version is a new oversized version, which I’ve introduced in this post:

Fashion Ecstasy VIP Food Event Trattoria di Primo 時尚高潮高級豪華餐會-台北PRIMO

Our “Ear Elephant pork cutlet this time is topped with Mortadella sausage and Scamorza smoked cheese, then sprinkled with pistachios. The dish comes with a side of mustard sauce for dipping.

• 地中海狂水煮現流石斑 / Garoupa di Aqua Pazza ( “Crazy Water Grouper Fish):

地中海狂水煮現流石斑 Garoupa di Aqua Pazza ( “Crazy Water Grouper Fish)

「狂水」煮法是地中海的傳統食譜，殘編在這篇食記介紹過了：

Fashion Ecstasy VIP Food Event Trattoria di Primo 時尚高潮高級豪華餐會-台北PRIMO

 這道像在海中開瘋狂趴的菜是用整條石斑魚搭配蛤蠣跟淡菜，用靠海人們的食譜來燉煮，中間加綠橄欖跟黑橄欖最點綴提味。這種傳統作法，是義大利海邊常見的傳統料理方式，再台北原汁原味的呈現出來，咱們真有福氣！

English/ 英文版：

“Crazy Water” is a traditional recipe in the Mediterranean, which I’ve introduced in this post:
Http://fashionecstasy.com/fashion-ecstasy-vip-michelin-food-event-at-trattoria-di-primo/

The dish is like a crazy party in the sea! A whole grouper fish is cooked with clams and mussels, topped with green olives and black olives in the middle. This recipe is a traditional cooking method along the seaside of Italy, we are lucky to be able to taste it here in the city of Taipei.

• 提拉米蘇 / Tiramisu

提拉米蘇
(Tiramisu)

杯裝提拉米蘇幫我們作了一個沒有負擔的甜蜜結尾。

English/ 英文版：

tiramisu in a cup helped us put a sweet end without the extra burden.

時尚高潮舉辦的VIP餐會菜單都是獨家平常點不到的，手刀卡位下次（8月）
加殘編賴 (Line) ID: Tinkeebellezza (大寫 ”T,” 沒有@，要先傳訊息給殘編才看得到喔！)

直接連結加：https://line.me/ti/p/Riv8JfyrwU

或：

WhatsApp: (+886) 958-771-010

Email: fashionecstasytv@gmail.com

English/ 英文版：

All Fashion Ecstasy’s VIP Food events feature an exclusive, tailored menu which is not featured in the restaurant! Next one is in August, 2019, RSVP now by:

adding us on Line:
Line ID: Tinkeebellezza (Capital “T,” without @, please message us first, so we don’t miss you!

(or use this link: https://line.me/ti/p/Riv8JfyrwU )

Or:
WhatsApp: (+886) 958-771-010
Email: fashionecstasytv@gmail.com