Feast: Summer Paradise
Similar to my Feast Winter Wonderland, this dinner came together after researching abundant fruits and vegetables available during the California summer. The Italian philosophy of food, eat local and in season, doing as little as possible to elevate great ingredients informs most of my cooking. Paired with wine, this dinner actually lead to the creation of another... a beer pairing with beers brewed by my good friend, Paul Spitzmueller. Unfortunately photos from that dinner were lost, but, having Paul over to experience one of my meals started us working together on pairing with his home brews. This dinner did that.
Amuse
Fondi di Carciofo
Marinated Artichoke Hearts with Lemon Bread Crumbs
Risotto con Zucca e Radicchio (not pictured)
Arancini with Braised Squash and Grilled Radicchio with Balsamic
First Course
Vitello Tonatto
Veal with Hamachi, Apple, Avocado, and Radish with Yuzu Viniagrette
Second Course
Risi e Bisi
Pea Soup with a Ricotta and Spinach Ravioli, Pancetta, and Pea Shouts
Third Course
Poenta e Osseti
Spice Braised Short Rib with Asiago Polenta, Porcini, Asparagus Salad and Sopressa Sauce
Intermezzo
Cantaloupe Italian Ice
With Buttermilk and Pepper
Fourth Course
Modern Cheese Plate
Gnoccho Fritto
Parmesan with Pear and Truffled Honey, Triple Cream with Preserved Apricots and Chili, Gorgonzola with Brandied Cherries
