| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
08-06-2004, 08:24 AM
| ||||
| ||||
 Off to Tuscany! "Not" 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. TIA cc
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"      |
| Sponsored links |
| |
|
#2
08-08-2004, 07:48 AM
| |||
| |||
| Some thoughts An adaptation of the Splendid Table Fall Menu... Bruschetta with Wild Mushrooms Gnocchi Verde Herb-Scented Tuscan Pork Roast with Roasted Squash Puree -or- Beef Pot Roast with Caramelized Onion Mashed Potatoes Fresh Green Salad (to cleanse palate) Rustic Rosemary Apple Tart Sounds fun! Becca |
|
#3
08-08-2004, 03:23 PM
| ||||
| ||||
| 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.
__________________ spoooooon! |
| Sponsored links |
| |
|
| Thread Tools | |
| |
