The new group of students just completed their first 180° fine dining event this past Friday. The menu featured the food of Fruili which is in the northeastern portion of Italy bordering Austria and Slovenia. This is hearty mountain fare with hints of the spices used in Venetian cooking.
The students performed well for their first dinner and I am sure they will excel on the next dinner which will be a French Christmas celebration on December 10.
The kitchen team
Antipasti: Sliced St. Danielle and Speck ham with frico and roasted garlic horseradish mayonnaise
Primo: Chialzons filled with smoked potato and riccotta with a brown butter sauce and a dusting of cocoa
Secundi: Roasted venison with red currant marmalade butternut squash puree and creamy polenta
Dolce: Pear strudel
Dolcetti: Macaroons, biscotti, truffles and lollipops
Filed under: 180 dining, Cook Street
