Food Journey Menus

February 22
Paula Wolfert, Acclaimed Author of Mediterranean cooking

Caponatina
Sicilian Semolina Bread

Mixed Greens Salad with Duck Fat Garlic Croutons
Pomegranate-Glazed Pork Skewers (Tofu Available)
Onion Parsley Salad
Mottled Red Beans in Olive Oil

Poached Apricots
Greek Butter Almond Cookies

February 15
Diana Kennedy, Culinary Anthropologist, Mexico

Sopa Tarasca

Bifstek Enchorizado – Chopped Steak Flavored with Achiote
Pacholas – Ground Goat Patty
Morisqueta – White Rice
Salsa de Plaza – Simple Salsa
Chiles Jalapeños en Escabeche / Pickled Jalapeños

Pudín de Limón – Lime Sponge Pudding

February 8
Gabrielle Hamilton, Prune Restaurant, NYC

Celery, Fennel & Radish Salad with Buttered Valdeon Toast

Farmhouse Chicken Braised in Hard Cider
Celery Root with Caraway Butter & Caraway Seed Gastrique

Cornmeal Pound Cake with Rosemary Syrup, Candied Rosemary & Poached Pear

Thursday, February 1
Marcella Hazan, Italy

Antipasti
Noci in Camicia – Walnuts with Parmesan Butter
Marcella’s Pesto with Crostini

I Primi
Zuppa di Ceci e Maltagliati – Chick-peas and Pasta

I Secondi
Tagliata de Manzo – Seasoned – Sliced Grilled Culotte Steak
Funghi Trifolati – Sauteed Mushrooms with Garlic & Parsley
Finocchi in Insalata con Salsa Piccante – Cooked Fennel Salad with Savory Dressing

I Dolci
Zabaglione Semifreddo

Thursday, January 25
Julia Child, France

Artichoke stuffed with Hollandaise
Shrimp Quenelles in Tomato Sauce

Pork Loin Roast
Gratin of Winter Squash
Hashed Brussel Sprouts in Butter

Isabella Beeton’s Apple Snow


Thursday, January 18
Irma S. Rombauer, Joy of Cooking – The All-Purpose Cookbook

Radish Canape
Deviled Eggs

Belgian Endive Salad

Scalloped Scallops
Duchess Potatoes
“Keys and Parrots”

Devil’s Food Cake Cockaigne with Caramel Icing