Art and Cusine Feast

This is a delicious feast offered by Alex Shundi and Elizabeth Hill which highlights his Italian heritage and love for cooking. Join in this special afternoon of camaraderie, great food and a great cause. Look at the menu! 

A message from Alex.

I have offered the Arts on the Lake to prepare a dinner as fund-raiser. My wife, Elizabeth, and I will donate our efforts in totality to the income of this dinner so as to help in the creation and implementation of the amazingly varied and quality offerings of this art center, dedicated in the much-needed propagation of the arts.

MENU

Antipasto:

Pear topped with gorgonzola and walnut, drizzled with balsamic vinegar and accompanied by baguette slice and prosciutto.

First:

Lasagna alla Bolognese (traditional)

Green spinach home-made egg pasta layers containing:

Bolognese sauce (butter, extra virgin olive oil, beef, pork sausage, onions, carrots, celery, triple-concentrate Mutti tomato paste, homemade chicken broth, red Lambrusco wine, Marsala, cream, spices: sage, rosemary, parsley, garlic, pepper, nutmeg)

Bechamel (butter, flower, milk, nutmeg)

Parmigiano-Reggiano (24 months) grated cheese.

Contorno (vegetable side):

Vecchia Di Emilia Romagna:

A vegetable dish comprising of the following ingredients slowly cooked for 80 minutes: red and green peppers, vine-ripened tomatoes, sweet Spanish onions, garlic, capers, parsley, oregano, thyme, basil, extra virgin olive oil, Cointreau, balsamic vinegar from Modena.

Dessert:

Torta di Ciliegie (cherry tart):

Pasta frolla dough (flower, butter, a touch of lard, egg yolk, sugar, orange rind, Marsala) and a filling made with tart-cherry marmalade mixed with prune butter and cooked with balsamic vinegar.

Zabaglione alla Shundi…...ingredients: SECRET

Wine will be offered as well.

The above are some of the traditional dishes that I began making as a child helping my family in Parma, Italy (all of them loved to cook: mother, father, grandfather and aunt). Most of the recipes were inspired by the marvelous cook book of Pellegrino Artusi, a great 19th century chef-writer. Many artists have used these dishes as subjects for their paintings, as we covered in my classes.

The dinner will be held at the Art Center. Cost is $80 per person. All proceeds will go to the Center. We hope you will join us for this special occasion.