Guest Chef Night ... Creating the Menu

With less than a month to go before both Clare's father, Frank Savage and I will be guest chefs at Rag's Italian Bistro, we have been busily working on creating our menu.  I have to say that designing a menu of several courses for thirty or more people is a rather difficult task.  Some of the guests are vegetarians and do not eat meat; some eat seafood while others do not.  So, Frank and I have to design a menu that will appeal to a large group of people with diverse preferences. With all of in mind, Frank and I have put a lot of thought into each dish to ensure that the meal as a whole will be a great success.

And, with all of our planning, we are proud to announce our menu.  With Italy being our inspiration, we have designed a traditional meal beginning with an appetizer, a "prima" or first course, followed by a "secondo" or second course with a side, and finish with a light dessert. Although still subject to change, we will be serving the following menu at Rags Italian Bistro for the Guest Chef Night on Monday, February 21, 2011:

Antipasta: Mushroom Gratinate

Based on a recipe from Lidia Bastianich, this is not just your ordinary crostini.  A slice of fresh, lightly toasted bread that is smothered with mushrooms, garlic, and fresh herbs, and then topped with grated Parmigano Reggiano cheese. 

Prima: Chickpea and Escarole Soup

This Sicilian soup combines a lot of healthy and tasty ingredients together for a great experience.  Chickpeas and escarole cooked in vegetable broth with the rinds of Parmigiano Reggiano rounds.  This soup will provide a lot of flavor without filling you up. 

Secondo: Couscous alla Trampanese con il Pollo o i Pesci

This is a dish from the Sicilian town of Trampani, that brings together all of the culinary influences that have enriched the island of Siciliy. Frank and I will be making two versions of this couscous and offering guests a choice of the couscous with fish or couscous with chicken.

Contorno: Green Beans with a Cherry Tomato Salad

This is a cold side dish featuring cooked green bean with a cherry tomato salad tossed with a lemon vinaigrette dressing.  This side dish is based upon a recipe from Julia Child.

Dolce: Ricotta Cheese with Honey and Toasted Walnuts  

Fresh ricotta cheese, drizzled with honey and toasted walnuts.  A light way to end the meal.

Now, I'll turn my attention to possible wine pairings for this meal.  More to come ...

ENJOY!