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PAST EVENTS

 

 

 

 

 

 

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Italian Dinner

Italian Cuisine and Italian Wines

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Antipasto:         

Panzanella  *Tuscany

Tuscan Bread Salad with locally grown lettuce, fresh tomatoes, cucumber, Sweet onion and fresh basil leaves; Olive oil/red wine vinaigrette dressing

                                                Focaccoa with dipping oil

 

Primo:  

Lasagne Bolognese  *Emilia-Romagna

Green (spinach) noodles layered with both meat sauce and Bechamel        Sauce                        

Secondi:                    

Pesce Lesso con Due Salse  *Puglie

 Poached Fish with both salsa verde and tomato sauce

 

Verdure:                    

Fagiolini al Pomodoro 

 Florentine String Beans with tomato and garlic

 

Dolci:                           

Tiramisu  *Classic Italian

              Chocolate and Mascarpone “pick me up”

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French Dinner*

French Cuisine and French Wines

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Hors D'oeuvres Varies:

  • Baguette Slices & Butter

  • Pate de Campagne

  • Mini French Cheese Balls

  • Cornichons & Dijon Mustard

 

First Course:    Heirloom Tomato Pie

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Entrée:   Chicken with Tarragon with  Fresh Greens & Cold Lentil Salad

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Apres Le Main:  Fresh Mushroom Ragout on Garlic Toast

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Sweet:    A variety of Mini Fruit and Berry Tartes

 

Argentinian/Spanish Double Play*

Argentine and Spanish cuisine and Wines

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With some of the same roots, the foods and flavors of Spain and Argentina have some distinctive differences. We’ll sample several traditional favorites, along with wines from both countries.

 

 

Menu

 

A Variety of Traditional Tapas:

Banderillas:    The name stems from the barbed darts used

during a bullfight –skewered gherkin pickles, cherry tomatoes, pickled onions, green olives, anchovies, artichoke hearts, sweet red and tiny banana peppers, sliced ham, pickled mushrooms;

Argentinian Focaccia:     An airy, light type of bread, much like a

pizza crust, topped with sweet onions and mozzarella cheese ;

Gambas al Ajillo:   Spanish Garlic Shrimp in a delicious olive oil

and butter sauce;

Carbonada Criolla:    Argentinian Beef Stew; a Patagonian dish

featuring dried fruit, tomatoes, onions and squash; Patatas Bravas with Garlic Aioli:   Roasted fingerling potatoes with a creamy garlic dipping sauce;

Tiny Chicken Empanadas:  Traditional finger pies filled with

chicken in a savory sauce

Zanahorias Aliñadas:   Marinated garlic-flavored carrots

Grilled, Bacon-Wrapped Dates Stuffed with Goat Cheese and Pecans

 

Entrée

Grilled Brisket with Chimichurri Sauce, served with parsley rice

 

Dessert

Classic Argentinian Alfajores Cookies:   Dulce de leche sandwich bites, served with gelato

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