Guests were greeted with Mojitos and Martini Bianco on the rocks. John Tiso brought three cases of his La Serenissima wine; Cabernet Sauvignon, Cabernet Franc and his Cab-Merlot blend. If you have not yet tried his wines, seek them out. They are exceptional. Live music was provided by Randy & The Associates. Alex prepared Salmone Avocado e Pompelmo Rucola (Smoked Salmon, Avocado, & Pink Grapefruit with Arugula in an emulsion of Lime & Sicilian Extra Virgin Olive Oil, Carpaccio di Bresaola con Cuori di Palma (Thin Sliced Cured Beef Topped with Arugula and Hearts of Palm in a Citrus Mustard Dressing), Rigatoni al Sugo di Cervo con Pecorino Toscano (Rigatoni mixed with Shredded Venison Ragu, Eggs and Bechamel Sauce topped with Pecorino Toscano), Ripiena con Pancetta Aparagi (Fresh Halibut wrapped with Pancetta and Aparagus in a bed of Arugula Pesto), Cannoli Siciliana (Sicilian Canolis with three different fillings) and Gelatini al Rosa con Fragole e Mousse di Marscapone (Red Gelatin with Strawberries and a Marscapone Mousse). I’m stuffed just writing about it!
We dealt with the heat as best we could (Charity and Alex came by to occasionally mist us with spray bottles), the food was incredible and I look forward to next year’s gathering. Ciao!