Tags
Atlantic salmon, Chianti, Lemon sole, Maine, Moscato d'Asti, Nebbiolo, Soave, Tocai
The launch of P.I.G.S. last (month) brought together ten folks – many of whom had never met before, for an evening of good food and conversation. It also, as a “stress test” of a residential kitchen, illuminated the efficiencies and challenges present in preparing a top-tier meal in this house. Thanks to all who came out last night.
Without further ado, here is the menu for January 14th.
Starters
Maine Oysters, shucked • Smoked Goose Breast Bruschetta w/Truffle • Eggplant Caponata w/Handmade Crackers • Fried Stuffed Italian Olives (goose pate)
Courses
Lemon Sole (Dab) Flash Sauteed • Fettucini Carbonara (Italian) w/Truffles • Poached Atlantic Salmon Stuffed Squid • Venison Osso Bucco “Firepit” w/Truffles • Roast Garlic Spinach Martini • Bacon Wrapped Sabayon Souffle
Wines & Beverages
Proseco, Soave, Chianti Classico, Tocai, Nebbiolo, Moscato d’Asti, Bard Coffee and Single Barrel Bourbon
Update on Beverages (Dec 31, 2011) with hyper-links
Il Cole Prosecco (Youtube video of Il Cole), Tamellini Soave, Le Gallozzole Monteriggioni Chianti Classico, Comelli Tocai, Salvano Nebbiolo, Bavacco Baracho Moscato d’Asti
Details on the link: Menu for January 14
We moved to Maine this summer and would really love to attend if space is available.
Whitney – welcome to Maine! Sent you an email indicating remaining availability. Happy Holidays! Jeff
Oh, this January event is going to be fun! If you’re coming, you will bear witness to two old Chef friends playing a full-court game of kitchen-banter.
Al Soto and I met in Fall 1995 in Boston, when we both started at a great restaurant on Comm Ave called UVA (considered then the top wine restaurant in Boston). Al had moved up from NYC, where he’d been the Exec Sous Chef at The Gotham Bar. We had many adventures together in Boston in 1996 and lost track of each other around 2000, just reconnecting (via socialmedia) this past November.
Be prepared for robust banter and highly intriguing professional kitchen stories.