Monday, July 07, 2003
Stuffing on the Side
This is one of those days when I feel the weight of the world on my waistline. I celebrated this nation’s birth by gorging myself on meats, salads, veggies and sweets. Charles had an enormous picnic on Friday; Saturday was spent in recovery; and last night was Andy’s dad’s 75th birthday surprise party at Olivetos in Oakland, which is as good as North Italian food can get, which is pretty damn good. How good? Well for those of you who don’t mind reading menus, check the extended entry below - and see if you can guess what I chose. No, that’s gross.
Other exciting news: I got a new wallet, to replace the crappy lump of pleather that’s been embarassing me at all of Babylon’s chic-est watering holes, spas and emporia with its torn fringes and bedraggled undercoating. The new wallet has a special bus pass holder that slides out of a slot in the front of the wallet. For those of you keeping tabs, this makes me cool. I’m going to write it on my locker in glitter markers so you can remember.
Here’s another exciting guessing game: I just bought my first DVD this weekend. It’s classic americana, featuring both farm equipment and explosions. It was produced within the past 20 years. Can you guess what it is?
I have no prizes for any of you, whether you guess wisely or otherwise. Tough noogies. I want to take a nap.
Antipasti and Salads
Chilled Salad of Monterey Bay Squid with Cherry Tomatoes and aioli
Bitter Greens with Knoll Farm Figs, prosciutto and walnuts
Crostone of North Carolina White Shrimp and Avocado
Summer Vegetables tonnato with Capers and Parsley
Roasted Beets, Cucumber and Mache with Tarragon and Dijon Mustard
‘Little Gem’ Lettuce with Pt. Reyes Blue Cheese and Walnuts
Garden Lettuces Vinaigrette
Vellutata of Escarole
Oliveto Salume
Crespone
Toscano
Ciccioli
Campagna
Hot Salami
Duck Liver Pate
Coppa di testa
Primi Piatti
Penne with Beef ragu
Tagliatelle with Morel Mushrooms
Potato gnocchi with Fresh Tomato and Basil
Ravioli of Salt Cod, New Potato and Oregano
Cavatelli with Spicy Rabbit ragu
NB! -> Pork Tripe Florentine
Grills, Sautes, and Rotisserie
Scaloppine of WIllis Farm Pork wiht Fresh-Milled Polenta
Steamed Atlantic Cod with Spinach and Morel Mushrooms
Charcoal-Grilled Hoffman Farm Hen al mattone
Big Eye Tuna with Green Beans, Fingerling Potatoes, Cherry Tomatoes and bagna cauda
Charcoal-Grilled Paine Farm Pigeon with crostini of Knoll Farm Figs
Charcoal-Grilled tagliata of Niman Ranch Beef with Wild Arugula and Parmesan
Side Dishes
Cavolo nero
Fresh-Milled Polenta
Yellow Wax Beans
Desserts
Lemon Shebet with Lemoncello
Plum Gelato
Warm Nectarine Crostata with Vanilla Gelato
Bittersweet Chocolate Cake
Cornmeal-Pecan Biscotti
Artisan Cheeses: Sla Val Casotto, Toma Fontinata, Quadrotto
(with 9 sweet/fortified wines and 19 spirits and digestivi)