[Sca-cooks] Late Italian feast

[Kerri Martinsen]

On 2/20/08, Johnna Holloway <johnna at sitka.engin.umich.edu> wrote:

> Just a thought.
> Italian titles for the dishes with a description in English.


Planning on it. Original recipes, translations & redactions for everything I
can get.



> Anything in season that you can get?


Working on that.



> I personally would move the chickens up to the second course and serve
> them as
> the primary meat course.


My reason for it was that the chicken takes longer to cook and the fish
needed to be served ASAP.  Since the first course was a stew, I can time the
fish better in the second course.



> Move the fish to the third course.

See above



> Do the fish and pork compliment each other?


I'm debating on dropping the whole dish and just serving salad.  When I
tried it, it got cold and greasy very quickly.  Cold greasy peas are nasty.



> I have helped Helewyse with several of her Italian banquets
> and she always puts a cold course out to start on the table.


I'm actually intentionally avoiding that as I have 2 intermezzos planned.
The cheese is a tasting course due to the quantities I am able to produce
myself (I'm making all the cheese)



> I'd also add another plain cake or something for the dessert/sweet course,
> but then I usually ended up making these and bringing them along to her
> feasts.


I have another idea for a 2nd dessert.  I'll see how the budget lays out.



> Oh salads still go better if served earlier in the meal too.


Noted.

Thanks for the input!
Vitha


> Johnnae
>
> Kerri Martinsen wrote:
> > Ok folks,snipped
> > Here is my menu:  Any thoughts?  It has been over 2 yrs since I've done
> a
> > feast and I'm a little rusty.
> >
> >
> > *1st*
> > Pie in a Pipkin (beef stew)
> > Vegetable soup w/ barley - (still looking for a source)
> > flat bread/ crackers
> > Torta Sambucea (elderflower & ricotta cheese pie)
> >
> > *Intermezzo*
> > Lemon Ice with Pizzelle Cookies
> >
> > *2nd*
> > Stuffed Fish (Neopolitan #79) - Sea Bass wrapped in parchment & baked
> > Orzo
> > Insalata di carote cotte - salad of roasted carrots
> > Peas with salt pork (Neo #21)  - may pull this - it is only good
> steaming
> > hot.
> > Italian Mushle (shell bread – sweet)
> >
> >
> > *Intermezzo*
> > Hand made Cheese  (fontine, parmesan, mozzerella, Mascarpne)
> > Machete bread (baked fresh)
> > In season Fruit garnish
> >
> > *3rd*
> > Chicken w/ lemon sauce (Neopoltian #56)  (1/2 chicken per table)
> >
> > Catalan Style Chicken (Neapolitan #61) (1/2 chicken per table)
> > Minestra di Tagliatelli (handmade noodles – plain)
> >
> > *Insalate di verdura - green salad*
> > Armored Turnips ? (may pull this)
> >
> > *Finale*
> > Dried Fruit Pizza (To make a tart with various things, by the residents
> of
> > Naples called pizza.  Scappi, Chapter 121)
> >
> > thanks for any advice.
> >
> > Vitha
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