Sat. September 7, 2019 (5:30-9:00pm)
The main course will be farm raised slow-roasted porchetta cooked in the smoker and finished in our woodfired oven. While we wait for the pork to finish cooking, we’ll munch on woodfired Roman style potato pizza and dive into some antipasto with pickled vegetables and cured meats. We’ll toss together beautiful salads from our garden and the farmer’s market, toast some croutons, stir up vinaigrettes, and bake a luscious stone fruit crostata.
There will be plenty of time to share stories, drink wine, review recipes, and if you are interested, I’ll tell you more about my fabulous trip to Rome.
SPECIALTY MENU INCLUDES:
Potato Pan Pizza, Truffled Pecorino Cream, Caramelized Onions
Antipasto featuring Cured Meats, Pickled Vegetables, Italian Cheeses
Slow Roasted Woodfired Porchetta
Farro with Pancetta & Roasted Mushrooms
Stone Fruit Crostata