Sat. September 12, 2020 (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 Rosemary Pizza
Galia Melon with Lemon Verbena and Prosciutto di Parma
Fig Jam, Sheeps Milk Feta, Anise Crackers
Mixed Green Salad with Garlic Lemon Anchovy Vinaigrette
Pasta with Roasted Cherry Tomatoes and Guanciale
Lemon Crostata with Maine Blueberries