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WEEK FIFTY-ONE MENU: March 9 -14

 Umbria: Italy's Green Heartland. One of Italy’s smallest regions, Umbria tends to get short shrift, overshadowed by its illustrious neighbor, Tuscany. But in Italy it is known as its “cuore verde”, green heart.The cooking is simple in Umbria. It has a relaxed approach and serves whatever happens to be in season. The menu this week highlights its plethora of vegetables, freshwater trout and of course the chocolate from Perugia.

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WEEK FIFTY-ONE WINE: A classic white from Umbria

Orvieto Classico 2019, Santa Cristina Campogrande. Expertly made by Antinori, Campogrande 2019 is a blend of Procanico (the local name for Trebbiano) and Grechetto. It is cool-fermented and sees no oak, so the natural varietal flavors come through clearly in a rather rich, mouth-filling and gently aromatic flavor. 

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WEEK FIFTY WINE: A woman's touch

Castello della Sala Bramito, Chardonnay, Antinori 2018   The Antinori Family Legacy continues with Women at the Helm Today after 636 years, the 26th generation of Antinori’s is finally run by 3 women. The 3 Antinori daughters. Albiera Antinori is company president, while Allegra and Alessia Antinori are vice Presidents. Albiera is based in Florence overseeing all. Allegra is integral in winemaking and hospitality while Alessia is focused on the export market. The Antinori family has been involved in the production of wine since 1385, when Giovanni di Piero Antinori entered into the Winemaker’s Guild of Florence. Through 26 generations, the family has directly managed the Antinori estates with a fine balance of innovative decisions, and a fundamental respect for...

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WEEK FIFTY MENU: MARCH 2-7

Viva le Donne!  Matriarchs of Italian Culinary Tradition. It is a responsibility to carry the torch. Once you have been welcomed into the fold, nurtured, and taught, you feel you must carry on the tradition – you WANT to carry on the tradition. For generations, Italian women have preserved and passed on the recipes, rules, and secrets of their mothers and grandmothers in an ongoing rite of passage. They are the keepers of culinary folklore and memories deeply rooted in family history. Every year, on International Women’s Day, my thoughts return to my mentors in our trattoria’s kitchen. This week, I revisit recipes handed down from my “Mamme Italiane”. 

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SUNDAY FRIED CHICKEN MEAL

Each $29 "Original Preparation" serving comes with: 3 big pieces of juicy and crispy fried chicken (dark and white meat mix only) with my special batter Polenta Corn Pudding Chef Salad with my EVOO vinaigrette Freshly baked chocolate chip cookie   Each "Gluten Free" serving comes with: 3 big pieces of fried chicken (dark and white meat mix only) battered in special gluten free batter and fried in separate fresh oil French Fries Chef Salad with my EVOO vinaigrette Freshly baked gluten free chocolate chip cookie

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