Eating Italy: A Culinary Adventure Through Italy’s Best Meals
Cookbook Preview Dinner
with
James Beard Award-Winning Chef Jeff Michaud
Tuesday, October 1, 2013
6:30pm Aperativo
7:00pm Dinner
Sportello is honored to host good friend, talented Chef and gifted storyteller Jeff Michaud, to celebrate the publication of his first book
Eating Italy: A Culinary Adventure Through Italy’s Best Meals.
The evening will bring the incredible recipes and stories from
Eating Italy, which chronicles his travels through the gorgeous villages of northern Italy where he studied under master chefs and butchers (and eventually met the woman who would become his wife!), to life.
Guests joining us for this very special evening will have the opportunity to enjoy an aperativo of Prosecco and a selection of stuzzichini before being seated for a 4-course menu served family-style and accompanied by beautiful Italian wines, as well as the opportunity to meet Jeff and hear some of the stories behind these treasured recipes.
ABOUT THE BOOK:
Eating Italy is a delicious, funny, and mesmerizing spin through the boot, teaching true heirloom techniques and telling Jeff ‘s culinary and personal love story.
ABOUT THE CHEF:
Jeff Michaud discovered his love for Italian cooking in acclaimed Chef Marc Vetri’s kitchen as the Sous Chef at Ristorante Vetri. Discovering his love for Italian cooking in Marc’s kicthen, Jeff decided to further hone his skills by moving to Italy. After three years in Italy, Jeff returned to Philadelphia in 2008 and rejoined the Vetri team to open Osteria, and eventually Amis Trattoria. In 2010 Jeff won the James Beard Award for “Best Mid-Atlantic Chef.”
125 per person
Includes aperativo, stuzzichini, four-course dinner with wine pairings,
and a signed copy of the cookbook
(excludes tax and gratuity)
Aperativo
Stuzzichini
Duck liver bruschetta alla fiorentina with egg yolk
Bell pepper tonnato with caper berries
Carne salata withred onion, celery and olive oil
Dinner
each course will include a wine pairing
and be served family-style
1st
crispy sweetbreads with parmigiano fonduta and grilled Treviso
warm beef carpaccio with roasted mushrooms
2nd
candele with wild boar Bolognese
corn tortelli with ricotta salata
3rd
whole roasted duck with Muscat grapes
milk braised pork cheeks with porcini polenta
4th
fig strudel with mascarpone gelato
rustic peach tart with goat cheese sorbetto
To make reservations, please call Sportello at 617.737.1234
