October 17 Cooking Demo Menu

BEGINNINGS: CROSTINI DI TALEGGIO E FICHI E CROSTINI DI FEGATO DI POLLO

(Crostini with cheese and figs, crostini with chicken liver pate)

WINE: ANTINORI CIPRESSETO 2014 ROSE

ANTIPASTO: FUNGHI IN PADELLA SOPRA UN CARPACCIO
DI MANZO E PARMIGIANO

(Fall mushrooms, sautéed over beef carpaccio and parmesan)

WINE: MACON-VILLAGES “JOSEPH FAIVELEY” 2013

FIRST DEMO – CHICKEN RAGOUT

PASTA: STROZZAPRETI AL RAGU DI POLLO

(Spinach dumpling with chicken ragout)

WINE: MORELLINO DI SCANSANO “TERENZI” RISERVA 2012

SECOND DEMO – FULL DISH

MAIN COURSE: POLPETTE DI POLLO, RICOTTA CON FAGIOLINI GIALLI IN UMIDO

(Chicken and ricotta meatballs, braised in tomato sauce with stewed wax beans)

WINE: SFURZAT DELLA VALTELLINA 2007

DESSERT: BONET WITH AMARETTO COOKIES

(Cocoa custard with crumbled amaretto cookies)

Price: $85.00 (plus tax and tip)

Time: 6:30 p.m.