Please be seated… sparkling or still?

If our twenty guests at last evening’s dinner had half as much fun as we did planning, preparing, cooking and serving… then it could be considered a smashing success. It truly was the most fun I’ve had in a long time. Please join me for the photo recap…

So please be seated, look over tonight’s menu, and make yourself comfortable. Sparkling water or still?

Apertivo: sparkling kumquat soda

Antipasto: white bean crostini with orange arugula salad

Primo: hand shaped potato gnocchi in roasted garlic and bleu cheese creme with baby spinach and crisp leeks

Pane: ciabatta

Secondo: lemon herb roast quail
Contorno: fungi and oven-roasted tomato polenta with sautéed rapini

Dolce: traditional tiramisu

Digestivo: house limonata with candied kumquat ice cube

Caffe: espresso with cubed sugar

Thank you so much for letting me share a meal with you… the food was fine and the conversation lovely~ 😉

 

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26 thoughts on “Please be seated… sparkling or still?

    • It was such a fun evening! Thank you for ‘sharing’ it with us 🙂 One of my classmates was primarily responsible for the gnocchi, and they were the lightest gnocchi I think I’ve ever had. She nailed it! And the creamy sauce… 😉

        • The gnocchi: 2kg (4 lbs) all-purpose potatoes boiled whole, then peeled and put through a ricer or food mill. Add about 400g (3/4 lb) flour and knead to make a soft, sticky mixture. Work in a little more flour if needed to for a smooth dough that’s still just a little sticky. Roll into long snakes, cut to 1.5 cm (1/2 inch) pieces and roll along a fork to form ridges to hold your sauce. Drop into boiling, salted water and cook until, they float to the surface plus about 30 seconds until tender. **I think the tricky part is enough flour and working the dough without going to far on each 🙂
          The sauce doesn’t have an exact recipe, but we caramelized leeks in a pan, added in cream and bleu cheese, reduced, and added quickly sautéed baby spinach right at the end. Salt, white pepper to taste, maybe a small bit of nutmeg…
          Sorry this isn’t exact, but if you decide to try it, I hope this helps 😀

          • I will definitely give this a try. I found some sensational cream potatoes at the local markets recently, so Ill get some on Thursday and give this a try sometime after. What type of flour or doesn’t it matter?

            PS: You are the best xo

          • All-purpose should work just fine! I’m glad you’re going to give them a try! Let me know how it goes 🙂
            PS Thank you for being such a wonderful reader and commenter… really means so much! 😀

          • Active readers do make it all worth while. I have two or three now, but one comments every post and gives me such happy joys!

  1. Hi Deb! Still stunning and stylish to behold. I can just imagine eating al fresco under those tress in the courtyard and recollecting those images of Italy from your trip. I agree the food is just as stunning as the decor…

      • Thanks Deb,

        It looked like a truly magical night, my best friend just returned from (Italy) where she was visiting another mutual friend of ours who lives in Le Marche. I need to win the lottery now!!!

        I decided to showcase the images because I’ve been thinking more about which direction (I’d) like to head in my food career over the next two years and having a decent folio just seemed like a smart thing to do.

        Plus I love looking at food porn!!!

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