This last Friday, we had the auspicious debut of our new Private Dinner Party Program for Standards of Excellence Appliances & Decorative Plumbing. Talk about being “Drawn to the Kitchen”! Sales associate Paul Connors nominated his fabulous clients, Glen and Merry Albergi for our first event. They invited 6 guests whom they traveled with to Italy. I created a menu to honor the trip and their new Standards of Excellence Kitchen. For this post, let me share some menu and recipe details.
Remembering Italy, California Style: A Menu of Celebration!
- Assorted Flatbread Pizzas: Point Reyes Mozzarella, Tomato & Basil, Laura Chenel Goat Cheese, Fig Jam & Arugula, Artisan Sausage and Mozzarella
- Mixed Greens, Shaved Fennel and Fresh Mushroom Salad with Frico
- Mandilli de Saea “Silk Handkerchief” Pasta with Fresh Made Pesto
- Chicken Scaloppini with Prosciutto and Sage
- Summer Fruit and Lemon Thyme Syrup & Gelato
Pizza baking method:
For the pizza, I made fresh dough and set the Viking Convection oven to 450°F. Next, I rolled out the dough and transferred it to a pizza peel with a dusting of cornmeal. I slid the dough onto a hot sheet pan waiting in the oven and par-cooked the dough for about 4 or 5 minutes. I then removed the crust from the oven, topped it and slid it back in the oven directly on the rack above the sheet pan. This method gives you crisp, browned pizza. I then removed the pies and topped with a drizzle of olive oil, herbs or a balsamic glaze. They were fantastic!
Next, I made fresh pesto in a mortar and pestle.
Mortar and “Pesto"
I only recently began making pesto in a mortar and pestle. Many San Francisco chefs have been touting the process, so I decided to see what all the hype was about. It was really quite a revelation. Why use a mortar and pestle? While you certainly can use a food processor to make this recipe, the action of the mortar and pestle truly releases better flavor and texture. The result is a more subtle and balanced sauce. It truly brings an authentic Italian experience to life; a rhythmic homage to the simple authenticity that makes classic Italian food revered all over the world.
- 2 packed cups of fresh, unblemished basil leaves, stems removed
- ¼ cup fresh, lightly toasted pine nuts, cooled
- 2 large cloves of peeled and trimmed garlic, cut in chunks (remove any green sprouts, try to find unsprouted garlic)
- ¼ teaspoon Kosher salt
- ½ cup mild style extra virgin olive oil
- ½ cup grated Parmigaino-Reggiano
Makes 1 ½ cups
Place basil, pine nuts, garlic and salt into a medium or large mortar and crush into a fine paste. Drizzle in oil while stirring and blend in Parmesan. Taste and correct for salt is you choose. Cover with plastic wrap, press wrap to the surface of the pesto to prevent browning or drizzle a thin layer of olive oil on top. Refrigerate until needed, can be kept for 2 weeks of frozen for later use.
I served it with large sheet of egg pasta called Mandilli de Saea “Silk Handkerchief Pasta” which is exactly what it looks like.
We added our Chicken Scaloppini with Mozzarella and Sage. The crowd went wild! To quote our overjoyed hosts:
“Our family and friends appreciate very much the beautiful dinner party that you hosted for all of us. Working with Paul these past years has been a joy and we're so pleased with all of our new appliances. Then, to top it off, you treat us to a delicious dinner catered by Rachelle. You're the best! Our sincere thanks to you both and to everyone at Standards of Excellence!”
We were honored to share your remarkable kitchen!
NEXT TRICK
Join me this week July 1-5th 1:00 pm to 8:00 pm for the debut of the new Global Kitchen Chef Stage; 5 days, 25 chefs and global tastes in our gorgeous demo kitchen at the Marin County Fair!
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