| March
29, 2006
- April Slow Food Events
- Slow Philadelphia in Emiglia Romana
- Other events: Fair Food’s The Brewer’s
Plate
Dear members and friends of Slow
Food Philadelphia,
You are invited back to a special
dinner created by pasta maker extraordinaire
and chef Roberta Adamo of Penne restaurant.
Before sitting down to a multi-course dinner,
there will be a “cocktail hour”
when you can observe (and talk to) Roberta make
her special pasta creations for the evening.
The date of the dinner is Tuesday, April
11, 6:30 p.m, and this is the spectacular
line-up of dishes, accompanied by wines selected
by Ed Vadden.
Slow Food Dinner
April 11, 2006
Hors
d’oeuvres
Garden Vegetable Martini with Peppered
Vodka
Chicken Liver Bruschetta
Topped with a Macerated Moscato Grape
and
Toasted Hazelnuts
“Philly
Cheese steak”
Filet Mignon, Truffle Casciotta, Caramelized
Onions,
Foie Gras Mayo and Brioche
Wine:
Blanc de Noirs, Chandon (Napa Valley)
NV
*******
Dinner
Grilled Octopus with Herbed Ribbon Pasta
, Olives, Tomatoes, and Caper Berries,
and Lemon Parsley Citronette
Wine: Sauvignon Blanc, (St. Supery Napa)
2003
*********
Pasta
Misto
Hand Rolled Squid Ink and Egg Garganelle
with Lobster, Potato, and Red Pepper
in Saffron Sauce
and
Lobster filled Gnocchi in Parsley Mascarpone
Sauce and Red Pepper Reduction
Wine: Chardonnay, Castello Della Sala,
Antinori (Umbria) 2004
********************
Grilled
Marinated Lamb Loin
Sweet Pea Sacchetti and Asparagus Salad
Wine:
Aglianico Di Majo Norante ( Basilicata)
2000
*********
Fried
House made Ricotta Cheese Filled Ravioli
with Vanilla and Black Pepper Scented
Plum and Rhubarb Compote
Wine:
Moscato d’Asti, Marenco Scarpona
( Piedmont) 2002
Price of Dinner:
$64.00
With Flight of five Wines: Additional
$28
Tax and Gratuity
Not Included
For reservations,
please call the restaurant
directly at 215-823-6222.
Penne
Restaurant is located at
3600 Sansom
Street, Philadelphia, PA 19104
|
On April 26. Chef and cookbook
author Aliza Green, will be doing a special
program about unusual spices for Slow Food Philadelphia
from her newest book, "Field Guide to Herbs
& Spices", at CaviarAssouline, 2050A,
Richmond St. Philadelphia. Exact time and description
of the event will be in the next newsletter.
Slow Food
Philadelphia in Emiglia-Romana
From October 18 – October
25, you can travel with a small group of fellow
food and art lovers to Bologna, Ravenna, Ferrara,
Parma, Modena, and Mantova for a 9 day/8 nights
tour of historic cities, exquisite art, beautiful
landscapes, traditional food and wine producers,
and, of course, sample the culinary wealth of
the area in the very best Slow Food restaurants.
Detailed information will be on the Slow Food
Philadelphia web site in the near future. For
inquiries, please e-mail slowfood_philly@yahoo.com
The Salone del Gusto in Turin
will take place right after the tour ends, October
26-30, 2006.
This coming Sunday, April 2nd, from
4:00 – 7:30, the second annual
Brewer’s Plate festival, a fundraising
event for the White Dog Cafe Foundation’s
Fair Food Project will get under way at the
historic Reading Terminal Market.
Over 15 regional breweries and restaurants will
be matched at stations throughout the market,
each offering two dishes paired with a complimenting
handcrafted beer. Ticket price is $45 in advance
and $55 at the door. You can purchase tickets
online at www.whitedogcafefoundation.org
or call 215-386-5211 x102.
Participating Breweries:
Iron Hill, Victory, Yards, Nodding Head, Heavyweight,
Triumph, Flying Fish, Dogfish Head, Legacy,
Stoudt’s, Appalachian Brewing Co., General
Lafayette, Sly Fox Brewing Co., Troegs Brewery,
Independence, McKenzie Brew House and Manayunk
Brewing Co.
Participating Restaurants:
Eulogy Tavern, White Dog Café, Iron Hill,
General Lafayette, Rx, Standard Tap, London
Grill, Delilah's Southern Cafe, Cosmic Catering,
Thomas's Restaurant, Tria, Fork, Bridgid's,
Abbaye, Royal Tavern and Down Home Diner.
The Reading Terminal
Market is located at 12th and Arch Streets,
Philadelphia, PA. This is a great event
for beer lovers!
I want to thank chefs Dave Kane
and David Ansill, and the excellent and solicitous
staff of Pif for a truly remarkable dinner this
past Sunday night. The capacity crowd loved
every tasty course and marveled at how delicious
those not so “prime” cuts can be.
If only more restaurants would offer them to
diners.
I hope to see many of you at Penne
–
Hansjakob
|
