A Mario Batali Inspired Menu
November 5, 2012
Student Finals by Chefs Jeremy Patmon, Jesus Ramirez and Max Schwalbach
This menu is inspired by the foods of central Italy. Prior to his rise in the restaurant world, Mario Batali studied for three years in the Italian village of Borgo Capanne, located on the border of Emilia Romagna & Toscana. The region is known for Chianti, Brunello di Montalcino, pecorino cheese, wild boar, veal, porcini mushrooms, truffles and salami toscano.
First Course:
Prosciutto San Danielle with Wine sap Apple Marmellata
or
Winter Caprese Salad
Second Course:
Tigliatelle with Boar Ragout
or
Veal with Porcini and Turnips
Third Course:
Caramel Copetta (Gelato, Caramelized Bananas, Chocolate Rosemary Sauce and Mascarpone)
or
Frittelle di Mele (Apple Fritters)
November 5, 2012
Student Finals by Chefs Jeremy Patmon, Jesus Ramirez and Max Schwalbach
This menu is inspired by the foods of central Italy. Prior to his rise in the restaurant world, Mario Batali studied for three years in the Italian village of Borgo Capanne, located on the border of Emilia Romagna & Toscana. The region is known for Chianti, Brunello di Montalcino, pecorino cheese, wild boar, veal, porcini mushrooms, truffles and salami toscano.
First Course:
Prosciutto San Danielle with Wine sap Apple Marmellata
or
Winter Caprese Salad
Second Course:
Tigliatelle with Boar Ragout
or
Veal with Porcini and Turnips
Third Course:
Caramel Copetta (Gelato, Caramelized Bananas, Chocolate Rosemary Sauce and Mascarpone)
or
Frittelle di Mele (Apple Fritters)
