In the Kitchen

FROTB (Frequent Readers of This Blog) know that I have a restaurant fantasy that occasionally rears it's creative head (see right-hand side of the blog, My Restaurant Fantasy). Well, I'm happy to report that this Friday, my itch will get scratched... at least a little bit.

Myself and chef Diane De Filipi will be creating a four-course Italian family-style meal for up to 16 people as part of the Wine Country Inn's Ode to the Olive Celebration this weekend. Diane and I have crafted the menu, found wine pairings, and come Friday, we'll be cooking, serving, and pouring. (She'll take the lead, of course, but hey -- I'll be apron clad, too!).

This is an idea/fantasy I've had for quite some time: to serve dinners to Wine Country Inn guests in the Inn's common room, family style (one long table), with a roaring fire going. Should be quaint, cool, and, we hope, fantastic food and wine. Anyway, here tis the menu:

Antipasti Course
"La Panzanella"
Tuscan bread salad with fresh tomato, garden vegetables, and fresh basil, tossed in a robust style with Extra Virgin Olive Oil and a hint of aged balsamic.

Prima Piatti
"Risotto Ala Piemontese"
Imported Arborio rice blended with fresh porcini mushrooms, saffron, white wine, shallot, and Parmesan cheese. Finished with a well-rounded Extra Virgin Olive Oil drizzle.

Secondi Piatti
"Chicken Cacciatore"
Traditional "Hunter's Chicken" browned in a savory style Extra Virgin Olive Oil, and simmered in a tomato and white wine reduction sauce. Includes coarsely chopped carrots, red onion, fresh porcini mushrooms and black olives.

Dolce
"Olive Oil Cake with Ricotta"
A delicate white cake, baked with a light and fruity style Extra Virgin Olive Oil, and filled with a cream of imported Ricotta Cheese, vanilla powdered sugar, and Sultana's (raisins)soaked in Vin Santo.

Come, eat, enjoy!