Thanks to all the Chefs and staff that participated in tonight’s event! Everyone enjoyed the food, the wine, the quiz about Rome and Food and our grand finale! That dessert. We will be back to try more things from the menu!
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I must say there has not been even one time that I’ve brought people to Catania without each and every one of us walking away totally satisfied. That’s because all the pasta’s are handmade. The pizza is from a woodfired stove (2 of us took pizzas home). And the food is as carefully plated and created with love.
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And the Lapin (Thompson Heritage Ranch rabbit) with a potato foam, cherry and more is next. Laurie says: “The Rabbit is really good, it’s surprising. I’ve never had Rabbit before.”
But the real winner of the entire evening is the Gnudi. It’s a ricotta mimolette, with asparagus, carrot and lavender.
Patsy says the dumpling is her favorite dish, the little touches and micro flowers, Very artistic. I love all that. Very artistic.”
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Everywhere we look these days, we are finding restaurants and even food brands using locally sourced ingredients within 50 miles or less to promote sustainability and fresher flavors. There are urban farms popping up in your neighborhood and rooftop garden is gaining popularity.
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I turn to the table and I say: ‘So far I didn’t need any soy sauce. Everything has so much flavor.” Joe says: “if the meal ended right now this would still be one of the most memorable sushi meals I’ve ever had.” (And we have more courses coming!)
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This is authentic Italian Food. It’s not Italian Style, like so many of our restaurants that say they are Italian, outside of Little Italy. And the key is consistency. Equally good every time we come!
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Squash Blossoms ~ Elizabeth says: “It’s delicious”. Garret says: “The mushrooms make the dish. It’s unexpected”. Hiroe adds: “The mushrooms make it meaty”.
Garret says we should eat the sweet potato on top of the blossom and contrast the the flavor of the earthy vegetables”. He continues: “I’ve had squash blossoms in Mexico and this is the best I’ve had”.
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Ana says:”The fish is fresh.” I decide to remove some of the outside beer battered light and fluffy fried part and it blows me away at how light and flakey the fish is. You could NOT do better.
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And her recommendation is: “It’s the best I’ve ever had”. Richard said it was ‘fall off the bone’ good. Ellen agreed. “It’s so good”. And as I sat there, with a late lunch sitting in my stomach, I too could not resist a bite or two. So good.
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