SUNDAY SUPPER

Chef Bob fondly remembers how his family would gather at Grandma Nina Neroni’s after church for an early afternoon supper. As soon as they walked in the door they saw the preset dining table with a clean table cloth, not yet for dining, but rather in the ready to make pasta.  Aperitifs were plattered and the first course almost always included pasta. Bob’s favorite was ravioli, though it took the longest to make.  All the kids and cousins had to make as many as they could, working along side grandma, who always made 3-4 to the kid’s one. That way they might have enough for everyone by the time mealtime started. From pasta to pot roast, he remembers they had everything other families might have on Sunday, it just took all day.
From our current experiences in Italy (both in Oct 2012 & 2013), we saw such gatherings on Sundays at the local “Agriturismos” — working farms that had small restaurants for locals to enjoy Sunday at lunch–that went from noon to nightfall; and a favorite place for Italian weddings, too.

 Our SUNDAY SUPPERS are created to bring back these nostalgic menus, and to inspire guests to gather and enjoy good food together.

 2014 MENUS 

February 9, 2014 1:00-3:30
Starter: Ceci bean soup with saffron and sour cream with chives
Antipasti: Bob’s Italian bread; house made sweet butter;
artisan cheeses & cured meats; pickles
Pasta: House made ricotta cavatelli pasta carbonara sauce with
sweet peas & prosciutto
Main and sides: Smoked fresh pork loin with fennel, potato, carrots and onion; tomato onion jam garnish
Sauteed kale & escarole with garlic and raisins;
Cabbage jalapeno cashew slaw with mandarin oranges
Dessert: Brownie with pistachio cherry gelato and Italian meringue with salted pistachio crumble


 

 

 

 

 

 

Past 2013 Suppers

12/29/13-
House made cheese ravioli with roasted garlic tomato sauce, garlic toast,
aged parmesan cheese
Roasted lightly smoked fresh pork butt (fresh ham), roasted root veggies,
creamy cheesy grits  & sautéed kale
Savoy cabbage, fennel, radicchio, jalapeno slaw, fresh orange & pears with pine nuts
Gingerbread & Italian meringue with lemon ice & salted ginger walnut brittle
Caffe Umbria Mezzanotte Decaf Coffee

5/12 Lenore’s birthday menu

Upside down oven roasted oysters Rockefeller, champagne, tarragon spinach starter, bread crumb bacon topper
Raviolo with roasted asparagus; pickled diced red bell pepper confetti
Roasted whole chicken with oven browned potatoes and carmalized spring onions
Peppered strawberries & spiced almonds & cyprus grove goat cheese over living watercress salad
Chocolate praline espresso vanilla bean turtle bombe  & raspberries

4/28
Italian wedding soup and grissini bread sticks
Seafood ravioli and parsley hazelnut cream
Antipasti salad with red wine vinaigrette
Braised fennel pork with braising vegetables and creamy polenta  |
Bob’s crusty bread & home made butter with fleur de sel
Texas sheet cake and cinnamon ice cream and candied chili pecans
 

4/14
Smoked salmon chowder & asparagus walnut flatbread
Pork porterhouse chops, fried apples; fried egg noodles with feta cheese; garlic broccoli & cauliflower; Caesar salad;
Pickles, olives, Crusty Bread & Homemade butter, triple cream Mt Tam
Texas sheet cake with cinnamon ice cream & almond crunch

`
4/21
Hot leek & potato soup & kale and filo sticks
Roasted sweet potato and beet salad light emulsified mustard caper vinaigrette; blackened spicy salmon
Three meat-balls in arrabbita sauce; twelve layer lasagna with basil pine nut pesto Pickles, Olives, Crusty Bread & Homemade butter sharp cheddar with blackberry ketchup
Cherry slab pie and ice cream with almond crumble

3-24-13 $79.00 Vegetarian
Tamale stuffed piquillo pepper over black beans
Wild rice lentil quinoa pilaf with roasted grapes & pecans
Basil pesto Pecorino Lasagna with Gorgonzola bechamel & grilled lemon
Garlic toast from Bob’s Daily Bread
Tiramisu & fresh strawberries

3-17-13 $79.00
Oregon bleu cheese, hazelnut and apple flatbread
with blackberry sauce
Beef skirt steak with wild mushroom sauce and herb buttermilk onion rings; Garlic mashed potatoes, Sauteed green beans &
artichokes with hazelnuts & homemade croutons;
Pickles, olives, Crusty Bread & Homemade butter, triple cream Mt Tam
Green apple date walnut slab pie

3/10 $79.00
Hot leek & potato soup & Kale and feta filo bundles
Braised lamb shanks in wine olive stock; root cellar vegetables; and  creamy polenta with mint pesto
Roasted sweet potato and beet salad light emulsified  mustard caper vinaigrette with smoked salmon
Twelve layer lasagna with basil pine nut pesto and arrabbita sauce
Pickles, Olives, Crusty Bread & Homemade butter Bleu Cheese, sharp cheddar
Angel cake, warm ganache, fresh strawberries, strawberry rhubarb sorbet and peanut crumble


1-3-13 $79.00
Light pumpkin bisque starter
House made cheese ravioli with fresh basil pesto sauce
Roast Pork Loin &  roasted vegetables and fried potatoes and sauteed escarole
Winter green salad with frisee, radicchio, orange blossom honey champagne vinaigrette and caramelized pears
Sour cream chocolate cake, marshmallow meringue and warm ganache drizzle and 2012  Hood River cherry sauce

Caffe Umbria Coffee


Recipes


BOB’S DAILY BREAD (PANE PUGLIESE)
BRACIOLE (bra tc ola) Italian Braised Beef Roulade
CHERRY SAUCE
CHOCOLATE CAKE WITH SOUR CREAM
CHOCOLATE GANACHE
FENNEL ROASTED PORK
KEEPING FOOD SAFE & WHOLESOME
PANE PUGLIESE (a.k.a. Bob's Daily Bread)
PASTA FOR RAVIOLI (OR RAVIOLO) (makes approximately 10 raviolo)
PICKLES, QUICK
ROAST PORK LOIN
ROASTED VEGETABLES
SOUP, BUTTERNUT SQUASH
SOUP, PUMPKIN
SWISS MERINGUE
WINTER GREEN SALAD W/ ORANGE BLOSSOM HONEY & CHAMPAGNE VINAIGRETTE with CARAMELIZED PEARS (w. leroux)

Private Events

Any of our shows or class experiences can be designed just for your private party. (*) Imagine  having a room of your friends watching and dining during the Dinner Show or with aprons on and hands into the dough during a private PASTA 101 semi-hands-on class. Private experiences can be arranged by speaking directly with one of our representatives. See our CUSTOM EVENTS page to learn more about the possibilities.

 

(*)Private groups of ten or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional.  Groups of 11 or more constitute a private event, and our pricing for those experiences depends upon the date, number in the party, type of experience, and of course, the menu. A service fee is always applied.