Sorry I've been MIA for a few days.
I was asked to cook a dinner at the Ronald McDonald House for - gulp! 70 plus people (we made food for 80) - and have spent the last few days shopping, planning and cooking. (All was well after a couple of panic attacks and a very, very brief meltdown.)
A story will be coming very soon in the Wednesday Life section (along with recipes.) The dinner was last night and it turned out even better than I had hoped. We got raves from the families and volunteers.
My book club helped with the cooking (thanks ladies!) and so did the wonderful staff at Harry's Savoy Grill.
We couldn't have done the dessert without Harry's pastry chef Jeanette Behrens, and Harry's executive chef and all around good egg David Leo Banks who provided much needed guidance (have you ever had to take a recipe and then do the math so it will make enough for 80 people?) along with cheese grating and sopressata slicing.
Our dinner: "Really good" lasagna layered with bolognese, sopressata and white Parmesan sauces along with fontina, Parmesan cheese and fresh basil.
An assortment of fresh greens from the terrific folks at Highland Orchards.
A huge variety of crusty breads from Black Labs Breads - (THANKS, SANDY AND BARRY!)
And a luscious and dangerously sinful strawberry tiramisu made with the most beautiful, sweet and fragrant strawberries from Highland Orchards, homemade lady fingers from Jeannette and a light, fluffy whipped cream/mascarpone/Cointreau flavored cream.
I'm packing on pounds just thinking about it.
-Patricia Talorico
I was asked to cook a dinner at the Ronald McDonald House for - gulp! 70 plus people (we made food for 80) - and have spent the last few days shopping, planning and cooking. (All was well after a couple of panic attacks and a very, very brief meltdown.)
A story will be coming very soon in the Wednesday Life section (along with recipes.) The dinner was last night and it turned out even better than I had hoped. We got raves from the families and volunteers.
My book club helped with the cooking (thanks ladies!) and so did the wonderful staff at Harry's Savoy Grill.
We couldn't have done the dessert without Harry's pastry chef Jeanette Behrens, and Harry's executive chef and all around good egg David Leo Banks who provided much needed guidance (have you ever had to take a recipe and then do the math so it will make enough for 80 people?) along with cheese grating and sopressata slicing.
Our dinner: "Really good" lasagna layered with bolognese, sopressata and white Parmesan sauces along with fontina, Parmesan cheese and fresh basil.
An assortment of fresh greens from the terrific folks at Highland Orchards.
A huge variety of crusty breads from Black Labs Breads - (THANKS, SANDY AND BARRY!)
And a luscious and dangerously sinful strawberry tiramisu made with the most beautiful, sweet and fragrant strawberries from Highland Orchards, homemade lady fingers from Jeannette and a light, fluffy whipped cream/mascarpone/Cointreau flavored cream.
I'm packing on pounds just thinking about it.
-Patricia Talorico
2 comments:
here's a zen question - if a food critic cooks a bad meal for a group of people does she blame the tastes of those who eat her cooking?
Nope. Bad food is bad food. But taste is indeed selective.
But, thankfully, we got rave reviews for this not-your-nonna's-lasagna (people were coming back for seconds and thirds, always a good sign!) as well as the salad, bread and dessert. Look for the recipes soon.
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