Off to Tuscany! "Not"

Joined Jul 31, 2000
My school will be starting a series of public food and wine dinners.

I have been selected to lead an event that covers the foods and wines of Tuscany.I am asking my friends and colleges here on cheftalk to help be develop a menu.5 courses, 70 people, late September (Harvest time)

What are your favorites? What foods do you think of when dreaming about early autumn in Tuscany?

BTW, the cost is $47 per person including wines and 95 % of the food will be prepared by students, and served by students.
Joined Jul 1, 2001
An adaptation of the Splendid Table Fall Menu...

Bruschetta with Wild Mushrooms
Gnocchi Verde
Herb-Scented Tuscan Pork Roast with Roasted Squash Puree
Beef Pot Roast with Caramelized Onion Mashed Potatoes
Fresh Green Salad (to cleanse palate)
Rustic Rosemary Apple Tart

Sounds fun!
Joined Dec 8, 1999
On the menu currently at my favorite Italian place: Ravioli filled with double cream. The sauce is a chicken stock reduction finished with butter and a tiny bit of truffle oil. Garnish is micro-basil, although basil chiffonade would also work.
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