by Steven Doyle
On January 26, 2013 chef Lorenzo Polegri has been invited to prepare a thoughtful and interesting Umbrian feast at the James Beard House, then one week later will recreate that very same menu here in Dallas. Chef Polegri is an Italian instructor for the Culinary Institute of America, the Culinary Art Institute in Dallas and Johns & Wales University. In addition to other career highlights, he has been a guest chef at The White House and is the most celebrated European Chef at the James Beard House.
This particular dinner is an especially great value at $125 as it will be wine paired and include a copy of Chef Lorenzo’s newly released cookbook — The Etruscan Chef and enters the guest into a raffle for a week’s stay at a home in the historic center of Monteleone di Orvieto.
Guests for this underground dinner will enjoy the same menu as Polegri is serving in New York. The rare chance to be served by Chef Lorenzo can be secured by making reservations via email kaylee@chowandciao.com or via text 469.441.9394.
The venue is the uber cool Deep Ellum location called My Private Chef Kitchen owned by Holly Muller. This is the kitchen were many of the underground dinners are held, and is very urban and intimate.
Here is the menu being offered:
Hors d’Oeuvre
Chestnut–Raisin Crostini with Spicy Cow’s-Milk Caciotta and Arugula Mousse
Pan-Fried Polentine with Mushrooms and Red Pepper Cream
Lumachelle Bread with Pancetta and Aged Grana Padano
Supplì with Castelluccio Lentils and Puttanesca Velouté
Umbrian Pecorino with Chestnut–Honey Jelly and Tuscia Hazelnuts
Beef–Chicory Polpettine with White Truffle Béchamel
Dinner
Warm Farro Sformatino with Cherry Tomatoes, Capers, Black Olives, Mozzarella, Arugula, and Velvet Yogurt Sauce
Red Cabbage Soup with Crispy Guanciale, Shaved Parmigiano-Reggiano, White Grapes, and Extra Virgin Olive Oil
Umbrian Lasagna with Duck Ragoût, Sweet Turnips, Black Truffles, Pumpkin Fondue, and Toasted Almonds
Prune, Garlic, Sage, and Leek–Stuffed Lamb Shoulder Roulade with Alkermes Liqueur, Shallots, and Cauliflower–Nettle Purée
Monte Bianco > Candied Chestnuts, Meringue, and Mascarpone–Cream Mousse with Bitter Chocolate Sauce and Pink Pepper Flakes
Hazelnut Biscotti
