Mother’s Day Six-Course Dinner

With Chef Bob Brandt

Affettati—5:15 PM
Tapenade Bruschetta
Pane Toscano, a traditional unsalted-Tuscan bread style, dressed with EVOO, broiled and topped with Tapenade. Tapenade is a medley of olives, anchovy fillets and capers.

 

Primo—5:30 PM
Sauce Bolognese & Tagliatelle
This traditional Italian ragù is a slow simmered sauce of onion, celery, carrot and ground pork tenderloin.

The veggies and pork are gently sautéed, then minced garlic, white wine and pork stock are added. After a brief reduction, chopped tomatoes and rosemary are added and the sauce is carefully simmered for five hours.

Traditional Tagliatelle is hand-crafted pasta, cut in random strips and dried. Yours was boiled in stock and tossed with EVOO. Finally, pasta is topped with the Sauce Bolognese and sprinkled with aged, shredded Parmesan.

 

Intermezzo—5:45 PM
Lemon Sorbet
This Sorbet is the simple marriage of fresh lemon zest, fresh squeezed lemon juice and simple syrup. These are ripened, overnight and then churned into this delightful palette cleansing delectation!

 

Secondo—6:00 PM
Porchetta and Gnocchi, with Fonduta
Entrée begins with a fresh, divided Pork Belly which is hammered to an even thickness. After scoring the fat side, preparation is turned over, trimmed and layered with spices, minced green olives, Prosciutto, fresh spinach and Italian sausage.

Preparation is then carefully rolled, trussed, seared and smoked to a golden finish. Carefully hand sliced, these medallions are platted with a Pork pan sauce and served with Gnocchi, dressed with Fonduta!

Gnocchi, with Fonduta Riced Russet Potatoes are combined with flour and carefully formed into a batter, hand rolled and prepared for cooking. After a brief boil, gnocchi are quick sautéed in ghee and tossed with Fonduta, a simple Béchamel, combined with grated Gorgonzola cheese, white wine and White Truffle Oil.

Insulate—6:30 PM
Grilled Caesar Salad
Romaine Hearts are split, kissed with fresh lemon juice, S & P and lightly grilled. Enjoy them prepared with house-made dressing, homemade croutons and shaved Parmesan cheese.

 

 

Dolci—6:45 PM
Peanut Butter Bavarian Mousse
Pâte à Choux

Pâte à Choux is a puff pastry, baked to a hollow, golden finish. Peanut Butter Crème Anglaise is then combined with soft-peaked heavy whipping cream. This tantalizing combination creates the Bavarian Mousse which is then carefully pipped into the Pâte à Choux. Puffs were drizzled with house-crafted Chocolate Caramel Sauce, for final presentation.